Woo-Jung Kim | Researchain

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Publication

Featured researches published by Woo-Jung Kim.

Korean Journal of Food Science and Technology | 1986

Changes in Oligosaccharides and Sensory Quality of Soymilk During Germination

Woo-Jung Kim; Suk-Kwon Yoon; Chun-Young Lee

Korean Journal of Food Science and Technology | 2001

Changes of Functional Properties of Garlic Extracts during Storage

Pyung-Hwa Byun; Woo-Jung Kim; Suk-Kwon Yoon

Korean Journal of Food Science and Technology | 2001

Effects of Extraction Conditions on the Functional Properties of Garlic Extracts

Pyung-Hwa Byun; Woo-Jung Kim; Suk-Kwon Yoon

Korean Journal of Food Science and Technology | 1989

Effects of roasting conditions on quality and yields of barley tea

Suk-Kwon Yoon; Woo-Jung Kim

Korean Journal of Food Science and Technology | 1985

Changes in Amino Acids and Fatty Acids Composition during Germination of Rapeseed

Byoung-Mi Cho; Suk-Kwon Yoon; Woo-Jung Kim

Korean Journal of Food Science and Technology | 1997

Development of Meat-like Flavor by Maillard Reaction of Model System with Amino acids and Sugars

Soon-Nam Ko; Suk-Hwan Yoon; Suk-Kwon Yoon; Woo-Jung Kim

Korean Journal of Food Science and Technology | 1997

Development of Meat-like Flavor by Maillard Reaction with Addition of Natural Flavoring Materials

Soon-Nam Ko; Hee-Sop Nam; Woo-Jung Kim

Korean Journal of Food Science and Technology | 1999

Effect of the Extraction Conditions on the Quality Improvement of Mussel Extracts

Kyung-Hee An; Jong-Gun Kim; Soon-Nam Ko; Woo-Jung Kim

Korean Journal of Food Science and Technology | 1996

Effect of Viscous Materials Removal from Sea Tangle Extracts on Volatile Flavor Constituents

Jung-Kun Lee; Suk-Kwon Yoon; Woo-Jung Kim; Hee-Sook Choi

Korean Journal of Food Science and Technology | 1989

Effects of Enzyme Treatments on Quality and Yields of Barley Tea

Woo-Jung Kim; Hwan-Kyung Ko; Suk-Kwon Yoon

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Archive Network Publication Hotspot Collaboration

Network

Latest external collaboration on country level. Dive into details by clicking on the dots.

Hotspot

Dive into the research topics where Woo-Jung Kim is active.

Publication

Featured researches published by Woo-Jung Kim.

Changes in Oligosaccharides and Sensory Quality of Soymilk During Germination

Changes of Functional Properties of Garlic Extracts during Storage

Effects of Extraction Conditions on the Functional Properties of Garlic Extracts

Effects of roasting conditions on quality and yields of barley tea

Changes in Amino Acids and Fatty Acids Composition during Germination of Rapeseed

Development of Meat-like Flavor by Maillard Reaction of Model System with Amino acids and Sugars

Development of Meat-like Flavor by Maillard Reaction with Addition of Natural Flavoring Materials

Effect of the Extraction Conditions on the Quality Improvement of Mussel Extracts

Effect of Viscous Materials Removal from Sea Tangle Extracts on Volatile Flavor Constituents

Effects of Enzyme Treatments on Quality and Yields of Barley Tea

Collaboration

Dive into the Woo-Jung Kim's collaboration.