Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability по Han Sub Kwak, Yoonhwa Jeong, Misook Kim

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Effects of Milling Methods and Cultivars on Physicochemical Properties of Whole-Wheat Flour по Min Jeong Kang, Mi Jeong Kim, Han Sub Kwak, Sang Sook Kim

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Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage по Namrye Lee, Han Sub Kwak, Jae-young Joo, Jinsoo Kang, Youngseung Lee

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Validation of Optimization Methods for Sensory Characteristics Using Rate-All-That-Apply and Intensity Scales: A Case Study of Apple Juice по Yoojin Jeong, Han Sub Kwak, Manyoel Lim, Young Jun Kim, Youngseung Lee

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Effects of Simulated Airplane Cabin Noise on In-Flight Meal Perception in the Brain Using Electroencephalography по Manyoel Lim, Sang Sook Kim, Cho-Long Lee, Youngseung Lee, Han Sub Kwak

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Prediction of Sensory Crispness of Potato Chips Using a Reference-Calibration Method по Han Sub Kwak, Sang Sook Kim, Yoon Hyuk Chang, Mohammed Saleh, Youngseung Lee

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Influence of Wheat Flour Milling Yield on Physicochemical, Microbial, and Antioxidant Properties of Korea Wheat (Triticum aestivum L. var. Jokyoung) по Sang Sook Kim, Yang Soo Byeon, Mi Jeong Kim, Dabeen Lee, Han Sub Kwak

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Quality Characteristics of Wheat Malts with Different Country of Origin and Their Effect on Beer Brewing по Yang Soo Byeon, Seung-Taik Lim, Hyun-Jin Kim, Han Sub Kwak, Sang Sook Kim

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