다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기
Journal of sensory studies, v.33 no.6, 2018년, pp.e12462 -
Kim, Mina K. (Department of Food Science and Human nutrition and Fermented Food Research Center Chonbuk National University Jeonju‐) , Chung, Hyun‐Jung (si Republic of Korea) , Bang, Woo‐Suk (Department of Food and Nutrition Inha University Incheon Republic of Korea)
AI-Helper
AbstractThe objective of this study was in twofold: (a) to determine the physiochemical quality characteristics of Doenjang samples manufactured by different methods and (b) to determine the relationship between these characteristics and consumer acceptability. Furthermore, consumer acceptability of...
BAYARRI, SARA, MARTÍ, MAR, CARBONELL, INMACULADA, COSTELL, ELVIRA. IDENTIFYING DRIVERS OF LIKING FOR COMMERCIAL SPREADABLE CHEESES WITH DIFFERENT FAT CONTENT. Journal of sensory studies, vol.27, no.1, 1-11.
Bertino, Mary, Beauchamp, Gary K., Jen, Kai-lin Catherine. Rated taste perception in two cultural groups. Chemical senses, vol.8, no.1, 3-15.
Chung, L., Chung, S.‐J.. Cross‐Cultural Comparisons among the Sensory Characteristics of Fermented Soybean Using Korean and Japanese Descriptive Analysis Panels. Journal of food science : an official publication of the Institute of Food Technologists, vol.72, no.9,
Desai, N.T., Shepard, L., Drake, M.A.. Sensory properties and drivers of liking for Greek yogurts. Journal of dairy science, vol.96, no.12, 7454-7466.
Drake, S.L., Gerard, P.D., Drake, M.A.. Consumer Preferences for Mild Cheddar Cheese Flavors. Journal of food science : an official publication of the Institute of Food Technologists, vol.73, no.9,
Jaeger, Sara R, Andani, Zainul, Wakeling, Ian N, MacFie, Halliday J.H. Consumer preferences for fresh and aged apples: a cross-cultural comparison. Food quality and preference, vol.9, no.5, 355-366.
Jo, Ye‐Jin, Cho, In Hee, Song, Chi Kwang, Shin, Hye Won, Kim, Young‐Suk. Comparison of Fermented Soybean Paste (Doenjang) Prepared by Different Methods Based on Profiling of Volatile Compounds. Journal of food science : an official publication of the Institute of Food Technologists, vol.76, no.3,
Korean Journal of Food Science and Technology Joo K. J. 202 36 2 2004 Flavor components generated from thermally processed soybean paste (Doenjang and Soondoenjang) soups and characteristics of sensory evaluation
Jung, Hee Yeon, Kwak, Han Sub, Kim, Mi Jeong, Kim, Yoonsook, Kim, Kwang‐Ok, Kim, Sang Sook. Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang). Journal of sensory studies, vol.32, no.5, e12282-.
Jung, J.Y., Lee, S.H., Jeon, C.O.. Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean. International journal of food microbiology, vol.185, 112-120.
Jung, Keun-Ok, Park, Su-Young, Park, Kun-Young. Longer aging time increases the anticancer and antimetastatic properties of doenjang. Nutrition, vol.22, no.5, 539-545.
Kang, H.J., Yang, H.J., Kim, M.J., Han, E.S., Kim, H.J., Kwon, D.Y.. Metabolomic analysis of meju during fermentation by ultra performance liquid chromatography-quadrupole-time of flight mass spectrometry (UPLC-Q-TOF MS). Food chemistry, vol.127, no.3, 1056-1064.
Kim, H.G., Hong, J.H., Song, C.K., Shin, H.W., Kim, K.O.. Sensory Characteristics and Consumer Acceptability of Fermented Soybean Paste (Doenjang). Journal of food science : an official publication of the Institute of Food Technologists, vol.75, no.7,
Kim, M.J., Kwak, H.S., Jung, H.Y., Kim, S.S.. Microbial communities related to sensory attributes in Korean fermented soy bean paste (doenjang). Food research international, vol.89, no.1, 724-732.
Kim, Mi Jeong, Kwak, Han Sub, Kim, Sang Sook. Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang). Food chemistry, vol.245, 402-409.
Kim, Mina K., Kwak, Han Sub, Kim, Mi Jeong, Kim, Sang Sook. Identification of sensory characteristics that drive consumer preferences of commercially mass‐produced doenjang in Korea. Journal of sensory studies, vol.33, no.2, e12323-.
Kim, Mina K., Lee, Kwang‐Geun. Correlating Consumer Perception and Consumer Acceptability of Traditional Doenjang in Korea. Journal of food science : an official publication of the Institute of Food Technologists, vol.79, no.11, S2330-S2336.
10.1016/j.foodchem.2017.11.035 Kim M.K. Lee K.G.2018. Defining gu‐soo perception in Doenjang (fermented soybean paste) using consumer tests with limited sensory modality and instrumental analysis.Food Chemistry 267 210-216.
Kim, Mi-ran, Go, Jung-eun, Kim, Ha-yun, Chung, Seo-jin. Understanding the sensory characteristics and drivers of liking for gochujang (Korean fermented chili pepper paste). Food science and biotechnology, vol.26, no.2, 409-418.
Kim, Yi-Seul, Kim, Min-Cheol, Kwon, Soon-Wo, Kim, Soo-Jin, Park, In-Cheol, Ka, Jong-Ok, Weon, Hang-Yeon. Analyses of Bacterial Communities in Meju, a Korean Traditional Fermented Soybean Bricks, by Cultivation-Based and Pyrosequencing Methods. The journal of microbiology, vol.49, no.3, 340-348.
Kwak, Han Sub, Jung, Hee Yeon, Kim, Mi Jeong, Kim, Sang Sook. Differences in consumer perception of Korean traditional soybean paste (Doenjang) between younger and older consumers by blind and informed tests. Journal of sensory studies, vol.32, no.6, e12302-.
Lee, J.-H., Kim, T.-W., Lee, H., Chang, H.C., Kim, H.-Y.. Determination of microbial diversity in meju, fermented cooked soya beans, using nested PCR-denaturing gradient gel electrophoresis. Letters in applied microbiology, vol.51, no.4, 388-394.
Lee, Seung-Joo, Ahn, Bomi. Comparison of volatile components in fermented soybean pastes using simultaneous distillation and extraction (SDE) with sensory characterisation. Food chemistry, vol.114, no.2, 600-609.
Korean Journal of Food Science and Technology Lee S. K. 271 40 3 2002 Development of traditional Doenjang improved in color
Lee, S.M., Seo, B.C., Kim, Young-Suk. Volatile Compounds in Fermented and Acid-hydrolyzed Soy Sauces. Journal of food science : an official publication of the Institute of Food Technologists, vol.71, no.3, C146-C156.
MacDonald, Barbara A., Watts, Beverley M., Fitzpatrick, Dennis W.. Canadian and Peruvian gustatory response to bitterness and salt in instant potato purée. Ecology of food and nutrition, vol.30, no.2, 127-136.
Nam, Y.D., Lee, S.Y., Lim, S.I.. Microbial community analysis of Korean soybean pastes by next-generation sequencing. International journal of food microbiology, vol.155, no.1, 36-42.
Food Science and Biotechnology Park H. K. 607 12 6 2003 Characteristic flavor compounds of commercial soybean paste
Korean Journal of Food Science and Technology Park J. S. 609 26 5 1994 Compositions of nitrogen compound and amino acid in soybean paste (Doenjang) prepared with different microbial sources
Journal of Korean Association of Cancer Prevention Park K. Y. 99 1 1996 Antimutagenic and anticarcinogenic effects of Doenjang
Park, Kun-Young, Lee, Kyu-Bok, Bullerman, Lloyd B.. Aflatoxin Production by Aspergillus parasiticus and Its Stability During the Manufacture of Korean Soy Paste (Doenjang) and Soy Sauce (Kanjang) by Traditional Method. Journal of food protection, vol.51, no.12, 938-944.
Preventive Nutrition and Food Science Yi S. D. 101 6 2 2001 Effects of raw materials and various molds on the production of koji
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
Copyright KISTI. All Rights Reserved.
※ AI-Helper는 부적절한 답변을 할 수 있습니다.