Headspace？based approaches for volatile analysis: A review
장혜원, 이지윤, 채운정
Analytical Science and Technology, 202504
62
Recent Research Trends and Food Property Analysis for the Sustainable Development of Alternative Meats
장혜원, 성채린, 민유림
Journal of the Korean Society of Food Science and Nutrition, 202501
63
Quantitative analysis of seven commonly used synthetic food color additives by HPLC-PDA
장혜원, 민유림, 홍정배, 한샘, 심성보, 이정빈
APPLIED BIOLOGICAL CHEMISTRY, 202411
64
Comparison of Characteristics and Components of Domestic Potatoes and Foreign Potatoes: A Review
장혜원, 한승리, 이지윤, 진용익, 김승현
Journal of the Korean Society of Food Science and Nutrition, 202410
65
Analysis of Fatty Acid Compositions and Acid Values of Krill Oil Supplementary Products from the Korean Market
장혜원, 이지윤, 홍준배, 김보경, 심성보, 이정빈
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 202410
66
A Study on the Physiological Activities of the Components of Sesame Meal
장혜원, 한유정, 민유림, 남진경
Journal of the Korean Society of Food Science and Nutrition, 202409
67
Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase
장혜원, 김예지, 김정한, 차지윤, 김태경, 김동현, 최윤상
FOOD SCIENCE OF ANIMAL RESOURCES, 202409
68
Quality characteristics and antioxidative activities of Sulgidduk added with onion peel powder
장혜원, 김경아, 이예주, 민유림
Korean Journal of Food Science and Technology, 202408
69
A study of the nutritional composition of Tenebrio molitor larvae as a food source
장혜원, 이예은, 남진경, 민유림
Korean Journal of Food Science and Technology, 202406
70
Quality characteristics and antioxidant activities of cookies prepared using ‘Heukbochal’ barley powder
장혜원, 김미나, 이지현, 남진경
Korean Journal of Food Science and Technology, 202312