Comparative Study of the Composition and Quality Characteristics of Broccoli Varieties from Jeju Island by Drying Methods

Softening Point Test of Dammar Gum Using Various Softening Point Methods

Physicochemical and Sensory Characteristics of Garlic and Chili Pepper Powder Produced by Hot Air, Freeze, or Microwave Vacuum Drying

Flavor and Taste of Red Beet (Beta vulgaris L.) Harvested in Jeju Island Using the Electronic Nose, Electronic Tongue, and GC-MS

Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis

Development of Enzymatically Modified Stevia Analysis Using HPLC

HPLC Improvement for Spiciness Detection in Paprika Oleoresin

Trends in Quality Characteristics Changes of Traditional Soybean Fermented Foods by Supplementary Ingredients Addition

Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species

Textural and Sensory Characteristics of Soy Meat with the Addition of Gryllus bimaculatus Powder Produced Using a 3D Food Printer