The ingredients in Saengshik, a formulated health food, inhibited the activity of α-amylase and α-glucosidase as anti-diabetic function

por Kim, Misook, Kim, Eunji, Kwak, Han Sub, Jeong, Yoonhwa
Publicado 2014

Effects of Germination on Protein, γ-Aminobutyric Acid, Phenolic Acids, and Antioxidant Capacity in Wheat

por Kim, Mi Jeong, Kwak, Han Sub, Kim, Sang Sook
Publicado 2018

Comparison of Check-All-That-Apply (CATA), Rate-All-That-Apply (RATA), Flash Profile, Free Listing, and Conventional Descriptive Analysis for the Sensory Profiling of Sweet Pumpkin...

por Kim, DaEun, Kwak, HanSub, Lim, Manyoel, Lee, Youngseung
Publicado 2023

Combination of the Check-All-That-Apply (CATA) Method and Just-About-Right (JAR) Scale to Evaluate Korean Traditional Rice Wine (Yakju)

por Lee, Sanghyeok, Kwak, Han Sub, Kim, Sang Sook, Lee, Youngseung
Publicado 2021

Neuroimaging Approach: Effects of Hot and Cold Germinated Wheat Beverages on Electroencephalographic (EEG) Activity of the Human Brain

por Aung, Thinzar, Kim, Bo Ram, Kwak, Han Sub, Kim, Mi Jeong
Publicado 2023

Characteristics of Bread Made of Various Substitution Ratios of Bran Pulverized by Hammer Mill or Jet Mill

por Lee, Dabeen, Kim, Mi Jeong, Kwak, Han Sub, Kim, Sang Sook
Publicado 2020

Comparison of Sensory Profiling by Descriptive Analysis, Free-Choice Profiling, and Polarized Sensory Positioning on Bottled Water

por Heo, JeongAe, Kim, Sang Sook, Kim, Mi-Ran, Kwak, Han Sub
Publicado 2023

Effects of Test Location and Sample Number on the Liking Ratings of Almond Beverage and Vegan Ramen Products

por Yoon, Jae-Yeon, Kwak, Han-Sub, Kim, Mi-Ran, Chung, Seo-Jin
Publicado 2023

Protective Effect of Chrysanthemum boreale Flower Extracts against A2E-Induced Retinal Damage in ARPE-19 Cell

por Kim, Min Jung, Kim, Dong Hee, Kwak, Han Sub, Yu, In-Sun, Um, Min Young
Publicado 2022

Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability

por Chung, Yehji, Yu, Daeung, Kwak, Han Sub, Park, Sung-Soo, Shin, Eui-Cheol, Lee, Youngseung
Publicado 2022

Comparison of Physicochemical Properties and Metabolite Profiling Using (1)H NMR Spectroscopy of Korean Wheat Malt

por Byeon, Yang Soo, Lee, Dabeen, Hong, Young-Shick, Lim, Seung-Taik, Kim, Sang Sook, Kwak, Han Sub
Publicado 2020

Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water Treatment

por Kim, Mi-Ran, Heo, JeongAe, Kim, Sang Sook, Shin, Eui-Cheol, Boo, Chang Guk, Kwak, Han Sub
Publicado 2021

Sensory Characteristics and Consumer Acceptance of Frozen Cooked Rice by a Rapid Freezing Process Compared to Homemade and Aseptic Packaged Cooked Rice

por Kwak, Han Sub, Kim, Hye-Gyeong, Kim, Hyun Suk, Ahn, Yong Sik, Jung, Kyunghee, Jeong, Hyo-Young, Kim, Tae Hyeong
Publicado 2013

Major Sensory Attributes and Volatile Compounds of Korean Rice Liquor (yakju) Affecting Overall Acceptance by Young Consumers

por Heo, JeongAe, Kwak, Han Sub, Kim, Miran, Kim, Jae-Ho, Baek, Hyung Hee, Shin, Hyukjin, Lee, Young-seung, Lee, Sanghyeok, Kim, Sang Sook
Publicado 2020