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M

Mina K. Kim

Jeonbuk National University

21H指数
106论文数
1.2K被引数
收录论文 28
发表时间
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A Standardized Aroma Lexicon and Sensory Wheel for Characterizing Aroma Quality of Traditional Korean Doenjang标准化香气词汇和感官轮用于表征传统韩国Doenjang的香气质量
errJournal of Food Science
IF3.4
err2026-09-30
err0
errOAAI
errJi-Sun Hwang; In-Seo Hwang; Mina K. Kim
err分享
err收藏
Salinity-dependent changes in Retronasal detection and dose-over-threshold of kokumi peptides in fermented soybean paste盐度依赖性对经鼻后检测和kokumi肽阈值剂量的影响：以发酵大豆酱为例
errFood Chemistry
IF9.8
err2025-11-26
err0
PREAI
errYewon Kim; Tackhyun Park; Mina K. Kim
err分享
err收藏
Effect of rice koji levels on the physicochemical and sensory aroma profiles of doenjang米饭曲水平对大豆酱物理化学和感官香气特征的影响
errJournal of the Science of Food and Agriculture
IF3.5
err2025-11-07
err0
errOAAI
errDaeun Kang; Ji-sun Hwang; Mina K Kim
err分享
err收藏
Effect of fermentation region on the volatile compounds and sensory characteristics of soy sauce mash
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2025-11-01
err0
errOAAI
errLee, Yu-Jin; Bang, Woo-suk; Kim, Mina K.
err分享
err收藏
Thermal processing effects on phytochemical profiles, antioxidant activity, and anti-inflammatory potential of extracts from dried rhizomes of Curcuma longa L. evaluated by UHPLC–MS/MS and in vitro assays热处理对姜黄素植物化学成分谱、抗氧化活性和抗炎潜力的影响，通过UHPLC–MS/MS和体外实验进行评估
errFood Chemistry
IF9.8
err2025-10-14
err0
PREAI
errChoong-In Yun; Min-A Kim; Sung Keun Jung; Young-Jun Kim; JaeHwan Lee
err分享
err收藏
Influence of False Aging Period Information on Consumers' Kokumi Perception and Acceptance of Doenjang虚假陈化期信息对消费者大豆酱醇厚感和接受度的影响
errJOURNAL OF SENSORY STUDIES
IF1.6
err2025-09-11
err0
errOAAI
errHwang, Ji Sun; Kim, Mina K.
err分享
err收藏
Sensory and emotional profiling of Doenjang soup: the role of broth types in consumer Kokumi likingDoenjang汤的感官与情感特征分析：汤底类型在消费者kokumi喜好中的作用
errFood Research International
IF8
err2025-09-05
err0
PREAI
errJi-sun Hwang; Mina K. Kim
err分享
err收藏
Umami and kokumi: The role of MSG and nucleotide-based seasonings in Doenjang soup鲜味与口颐味：MSG和核苷酸基调味料在Doenjang汤中的作用
errFOOD QUALITY AND PREFERENCE
IF4.9
err2025-06-17
err0
PREAI
errHwang, Ji-sun; Kim, Mina K.
err分享
err收藏
Consumer perceptions of 'traditional doenjang' using a free word association test
errJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE
IF3.5
err2025-01-02
err0
PREAI
errHwang, Ji-sun; Kim, Mina K.
err分享
err收藏
Grifola frondosa extract as a fetal bovine serum supplement for the culture of bovine muscle satellite cells under low serum conditions
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-12-01
err0
PREAI
errYu, In-sun; Choi, Sang Yoon; Choi, Jungseok; Kim, Mina K.; Um, Min Young; Ahn, Jae Hwan; Kim, Min Jung
err分享
err收藏
Influences of serving temperatures on human perceived spiciness intensity of commercial spicy sauces
errJOURNAL OF FOOD SCIENCE
IF3.4
err2024-11-24
err0
PREAI
errChon, Seo-yeong; Shin, Yejin; Kim, Mina K.
err分享
err收藏
The Comparison of Commercial Serum-Free Media for Hanwoo Satellite Cell Proliferation and the Role of Fibroblast Growth Factor 2
errFOOD SCIENCE OF ANIMAL RESOURCES
IF3.7
err2023-11-01
err6
errOAAI
errYu, In-sun; Choi, Jungseok; Kim, Mina K.; Kim, Min Jung
err分享
err收藏
An Experimental Study on the Performance of Corrugated Cardboard as a Sustainable Sound-Absorbing and Insulating Material
errSUSTAINABILITY
IF3.3
err2021-05-16
err15
errOAAI
errKang, Chun-Won; Kim, Mina K.; Jang, Eun-Suk
err分享
err收藏
Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception
errFOOD RESEARCH INTERNATIONAL
IF8
err2021-03-01
err18
PREAI
errSong, Nho-Eul; Kim, Mina K.; Lee, Kwang-Geun; Jang, Hae Won
err分享
err收藏
Development of a 3D scanning method to discriminate blocks of Octopus minor with surplus water gain
errFOOD CHEMISTRY
IF9.8
err2020-01-01
err3
PREAI
errHan, ChangHee; Choi, HyungSeok; Jo, Seungbeen; Na, Heesun; Kim, Mina K.; Kim, Mi-Ja; Lee, JaeHwan
err分享
err收藏
Reduction of biogenic amine contents in fermented soybean paste using food additives
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2018-12-01
err24
PREAI
errLee, Jun-Young; Kim, Yong-Gun; Her, Jae-Young; Kim, Mina K.; Lee, Kwang-Geun
err分享
err收藏
Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods
errFOOD CHEMISTRY
IF9.8
err2018-11-01
err36
PREAI
errKim, Mina K.; Jang, Hae Won; Lee, Kwang-Geun
err分享
err收藏
Defining gu-soo perception in Doenjang (fermented soybean paste) using consumer tests with limited sensory modality and instrumental analysis
errFOOD CHEMISTRY
IF9.8
err2018-11-01
err18
PREAI
errKim, Mina K.; Lee, Kwang-Geun
err分享
err收藏
Effect of reversed coffee grinding and roasting process on physicochemical properties including volatile compound profiles反向咖啡研磨和烘焙过程对包括挥发性化合物分布在内的理化性质的影响
errINNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
IF6.8
err2017-12-01
err46
PREAI
errLee, Su Jeong; Kim, Mina K.; Lee, Kwang-Geun
err分享
err收藏
Furan Levels and Sensory Profiles of Commercial Coffee Products Under Various Handling Conditions
errJOURNAL OF FOOD SCIENCE
IF3.4
err2017-11-02
err19
PREAI
errHan, Jeesoo; Kim, Mina K.; Lee, Kwang-Geun
err分享
err收藏

研究方向

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合作学者
合作期刊
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Young‐Jin Lee
H 指数: 49 · 论文数: 855
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Y.-J. Lee
H 指数: 47 · 论文数: 254
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H 指数: 38 · 论文数: 223
S
Sung Keun Jung
H 指数: 34 · 论文数: 188
J
JaeHwan Lee
H 指数: 32 · 论文数: 186
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