Showing 1 - 10 results of 10 for search 'Mina K. Kim', query time: 0.04s Refine Results
  1. 1
    Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree

    Sensory Profile of Rice-Based Snack (Nuroongji) Prepared from Rice with Different Levels of Milling Degree by Mina K. Kim

    Published 2020-05-01
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  2. 2
    Influence of Processing Conditions on the Flavor Profiles of Mulberry (<i>Morus alba</i> Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis

    Influence of Processing Conditions on the Flavor Profiles of Mulberry (<i>Morus alba</i> Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis by In-Seo Hwang, Mina K. Kim

    Published 2020-05-01
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  3. 3
    Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food

    Effect of Alternative Preservatives on the Quality of Rice Cakes as Halal Food by Jungmin Oh, Mina K. Kim

    Published 2021-09-01
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  4. 4
    Consumers’ Neophobic and Variety-Seeking Tendency in Food Choices According to Their Fashion Involvement Status: An Exploratory Study of Korean Consumers

    Consumers’ Neophobic and Variety-Seeking Tendency in Food Choices According to Their Fashion Involvement Status: An Exploratory Study of Korean Consumers by Sangwoo Seo, Mina K. Kim

    Published 2023-05-01
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  5. 5
    Physiochemical Quality and Sensory Characteristics of <i>koji</i> Made with Soybean, Rice, and Wheat for Commercial <i>doenjang</i> Production

    Physiochemical Quality and Sensory Characteristics of <i>koji</i> Made with Soybean, Rice, and Wheat for Commercial <i>doenjang</i> Production by Hyun Hee Hong, Mina K. Kim

    Published 2020-07-01
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  6. 6
    Changes of Physiochemical and Enzymatic Activities of <i>doenjang</i> Prepared with Different Amount of Rice <i>koji</i> during 30 Days of Fermentation

    Changes of Physiochemical and Enzymatic Activities of <i>doenjang</i> Prepared with Different Amount of Rice <i>koji</i> during 30 Days of Fermentation by Yongwoo Jo, Woo-suk Bang, Mina K. Kim

    Published 2021-02-01
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  7. 7
    Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis

    Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis by Mina K. Kim, Hae won Jang, Kwang-Geun Lee

    Published 2020-05-01
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  8. 8
    Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom

    Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom by In-Seo Hwang, Seo-Yeong Chon, Woo-Suk Bang, Mina K. Kim

    Published 2020-12-01
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  9. 9
    Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness

    Correlating Capsaicinoid Levels and Physicochemical Proper-ties of Kimchi and Its Perceived Spiciness by So-Ra Yoon, Yun-Mi Dang, Su-Yeon Kim, Su-Yeon You, Mina K. Kim, Ji-Hyoung Ha

    Published 2021-01-01
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  10. 10
    Discovery of Novel Stimulators of Pax7 and/or MyoD: Enhancing the Efficacy of Cultured Meat Production through Culture Media Enrichment

    Discovery of Novel Stimulators of Pax7 and/or MyoD: Enhancing the Efficacy of Cultured Meat Production through Culture Media Enrichment by In-Sun Yu, Yae Rim Choi, Jungseok Choi, Mina K. Kim, Chang Hwa Jung, Min Young Um, Min Jung Kim

    Published 2023-12-01
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