서울대학교 중앙도서관

S-Space 소개

My S-Space

로그인이 필요합니다.

Login

S-Space

Browse

Publisher

Jump to a point in the index

Or type in a year

Sort by
In order
Results/Page
Authors/record

Showing results 1 to 15 of 15

Issue Date	Title / Author(s) / Citation	File	Altmetrics
1997-09	Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat Ahn, D. U.; Sell, J. L.; Jeffery, M.; Jo, C.; Chen, X.; Wu, C.; Lee, J. I. Journal of Food Science, Vol.62 No.5, pp.954-958	DOI
1998-01	Packaging and irradiation effects on lipid oxidation and volatiles in pork patties Ahn, D. U.; Olson, D. G.; Lee, J. I.; Jo, C.; Wu, C.; Chen, X. Journal of Food Science, Vol.63 No.1, pp.15-19	DOI
1999-01	Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants Chen, X.; Jo, C.; Lee, J. I.; Ahn, D. U. Journal of Food Science, Vol.64 No.1, pp.16-19	DOI
1999-03	Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage Ahn, D. U.; Olson, D. G.; Jo, C.; Love, J.; Jin, S. K. Journal of Food Science, Vol.64 No.2, pp.226-229	DOI
1999-03	Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purge Ahn, D. U.; Jo, C.; Olson, D. G. Journal of Food Science, Vol.64 No.2, pp.230-233	DOI
1999-07	Fat reduces volatiles production in oil emulsion system analyzed by purge-and-trap dynamic headspace/gas chromatography Jo, C.; Ahn, D. U. Journal of Food Science, Vol.64 No.4, pp.641-643	DOI
2000-03	Volatiles and oxidative changes in irradiated pork sausage with different fatty acid composition and tocopherol content Jo, C; Ahn, D. U. Journal of Food Science, Vol.65 No.2, pp.270-275	DOI
2000-05	Production of volatile compounds from irradiated oil emulsion containing amino acids of proteins Jo, C.; Ahn, D. U. Journal of Food Science, Vol.65 No.4, pp.612-616	DOI
2001-10	Lipid oxidation, color, volatiles, and sensory characteristics of aerobically packaged and irradiated pork with different ultimate pH Nam, K. C.; Ahn, D. U.; Du, M.; Jo, C. Journal of Food Science, Vol.66 No.8, pp.1225-1229
2002-05	Reduction of carcinogenic N-nitrosamines and residual nitrite in model system sausage by irradiation Ahn, H. J.; Kim, J. H.; Jo, C.; Lee, C. H.; Byun, M. W. Journal of Food Science, Vol.67 No.4, pp.1370-1373	DOI
2002-06	Production of low salted and fermented shrimp by irradiation Lee, K. H.; Ahn, H. J.; Jo, C.; Yook, H. S.; Byun, M. W. Journal of Food Science, Vol.67 No.5, pp.1772-1777	DOI
2003-01	Irradiation effects on biogenic amines in Korean fermented soybean paste during fermentation Kim, J. H.; Ahn, H. J.; Kim, D. H.; Jo, C.; Yook, H. S.; Park, H. J.; Byun, M. W. Journal of Food Science, Vol.68 No.1, pp.80-84	DOI
2006-05	Effects of gamma irradiation on the biological activity of green tea byproduct extracts and a comparison with green tea leaf extracts Lee, Na Young; Jo, Cheorun; Sohn, Sang Hyuk; Kim, Jae Kyung; Byun, Myung Woo Journal of Food Science, Vol.71 No.4, pp.C269-C274	DOI
2009-03	Enzymatic Production of Trans-Free Hard Fat Stock from Fractionated Rice Bran Oil, Fully Hydrogenated Soybean Oil, and Conjugated Linoleic Acid Adhikari, P.; Shin, J.A.; Lee, J.H.; Hu, J.N.; Hwang, K.T.; Lee, K.T. Journal of Food Science, Vol.74 No.2, pp.E87-E96	DOI
2019-10	Identification of Microorganisms Associated with the Quality Improvement of Dry-Aged Beef Through Microbiome Analysis and DNA Sequencing, and Evaluation of Their Effects on Beef Quality Oh, Hyemin; Lee, Hyun Jung; Lee, Jiyoung; Jo, Cheorun; Yoon, Yohan Journal of Food Science, Vol.84 No.10, pp.2944-2954	DOI

1