연구동향 분석

전통 수산발효식품의 향기성분에 관한 연구

차용준 김진현 심진하 유대웅 2020년

논문상세정보
인용/피인용
' 전통 수산발효식품의 향기성분에 관한 연구' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • Aroma-active
  • Flavor
  • Salt-fermented fishes
  • Sikhae method
  • Yumhae
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
36 0

0.0%

' 전통 수산발효식품의 향기성분에 관한 연구' 의 참고문헌

  • 전통 명태식해 저온숙성 중 휘발성 성분의 변화
    차용준 [2002]
  • 오만둥이 된장찌개의 Aroma-active 화합물
    차용준 [2008]
  • Volatile flavor compounds in salt-fermented fishes on the market
    Cha YJ [1994]
  • Volatile flavor components in salt-fermented anchovy sauce
    Cha YJ [1998]
  • Volatile flavor components in Korean salt-fermented anchovy
    Cha YJ [1992]
  • Volatile Flavor Components in Crayfish Waste
  • Volatile Flavor Components from Boiled Crayfish (Procambarus clarkii) Tail Meat
  • Volatile Components in Salt-Fermented Fish and Shrimp Pastes
    Y.J. CHA [1995]
  • Use of Tetragenococcus halophilus as a Starter Culture for Flavor Improvement in Fish Sauce Fermentation
  • Thermal Generation of Aromas
    Ho CT [1989]
  • Sulfur Compounds in Foods
    Chin HW [1993]
  • Studies on the processing of low salt fermented sea foods. 5. Processing conditions of low salt fermented anchovy and yellow corvenia
    Cha YJ [1985]
  • Statistic database for fisheries production
  • Processing conditions of low salt fermented squid and its flavor components. 1. volatile flavor components of low salt fermented squid
    Choi SH [1995]
  • Identification of volatile flavor compounds with high aroma values from cooked beef
    Gasser U [1988]
  • Identification of volatile flavor components in salt-fermented gizzard shad on the market
    Cha YJ [1998]
  • Identification of aroma-active compounds in Korean salt-fermented fishes by aroma extract dilution analysis. 2. Aroma-active components in salt-fermented shrimp on the market
    Cha YJ [1999]
  • Identification of aroma-active compounds in Korean salt-fermented fishes by aroma extract dilution analysis. 1. Aroma-active components in salt-fermented anchovy on the market
    Cha YJ [1999]
  • Identification of aroma-active components in salt-fermented big-eyed herring on the market
    Cha YJ [1998]
  • Headspace Gas Analysis of Fish Sauce
  • Functional and volatile flavor compounds in traditional kyungsando squid sikhe
    Choi C [2001]
  • Flavor chemistry and technology
    Heath HB [1986]
  • Flavor and Lipid Chemistry of Sea Foods
    Cha YJ [1997]
  • Fish fermentation technology
    Lee CH [1993]
  • Effect of fermented seasoning flavoring on improvement of sardine odor in Mirinboshi
    Kasahara K [1991]
  • Chemistry of Korean foods and beverages
    Cha YJ [2019]
  • Chemical compositions, volatile compounds and sensory property of salted shrimp paste(Kapi)produced from Acetes vulgaris and Macrobrachiumlanchesteri
  • Chemical compositions, sensory and antioxidative properties of salted shrimp paste(Ka-pi)in Thailand
  • Characterization of the Aroma of Salt-fermented Anchovy Sauce Using Solid Phase Microextraction-Gas Chromatography-Olfactometry Based on Sample Dilution Analysis
  • Characterization of flavour and volatile compounds of fermented squid using electronic nose and HPMS in combination with GC-MS
    Ledan Huang [2018]
  • Changes of volatile flavor compounds in low salt-fermented anchovy paste by adding koji
    Cha YJ [1994]
  • Biogeneration of aromas
  • Aroma-Active Compounds in Skipjack Tuna Sauce
    Y. J. Cha [1998]
  • Aroma-Active Compounds in Kimchi during Fermentation
    Y. J. Cha [1998]
  • Advances in food research 15
  • A study on the regional characteristics of Korean chotkal. The way of preservation of chotkal
    Suh HK [1987]