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Results:
1-7
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Results: 7
Authors:
Kim, TH
Shin, JH
Baek, HH
Lee, HJ
Citation: Th. Kim et al., Volatile flavour compounds in suspension culture of Agastache rugosa Kuntze (Korean mint), J SCI FOOD, 81(6), 2001, pp. 569-575
Authors:
Baek, HH
Kim, CJ
Ahn, BH
Nam, HS
Cadwallader, KR
Citation: Hh. Baek et al., Aroma extract dilution analysis of a beeflike process flavor from extrudedenzyme-hydrolyzed soybean protein, J AGR FOOD, 49(2), 2001, pp. 790-793
Authors:
Ahn, KH
Baek, HH
Lee, SJ
Cho, CW
Citation: Kh. Ahn et al., Synthesis of chiral benzosultams: 3-functionalized 1,2-benzisothiazoline 1,1-dioxides, J ORG CHEM, 65(22), 2000, pp. 7690-7696
Authors:
Wu, YF
Baek, HH
Gerard, PD
Cadwallader, KR
Citation: Yf. Wu et al., Development of a meat-like process flavoring from soybean-based enzyme-hydrolyzed vegetable protein (E-HVP), J FOOD SCI, 65(7), 2000, pp. 1220-1227
Authors:
Kim, TH
Thuy, NT
Shin, JH
Baek, HH
Lee, HJ
Citation: Th. Kim et al., Aroma-active compounds of miniature beefsteakplant (Mosla dianthera Maxim.), J AGR FOOD, 48(7), 2000, pp. 2877-2881
Authors:
Kim, DS
Baek, HH
Ahn, CB
Byun, DS
Jung, KJ
Lee, HG
Cadwallader, KR
Kim, HR
Citation: Ds. Kim et al., Development and characterization of a flavoring agent from oyster cooker effluent, J AGR FOOD, 48(10), 2000, pp. 4839-4843
Authors:
Baek, HH
Cadwallader, KR
Citation: Hh. Baek et Kr. Cadwallader, Contribution of free and glycosidically bound volatile compounds to the aroma of muscadine grape juice, J FOOD SCI, 64(3), 1999, pp. 441-444
Risultati:
1-7
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