CAU Scholar's Space: Lee, Jihyun

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Lee, Jihyun (이지현)

대학원 (식품생명공학과)

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Tel 031-670-3266
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Anthocyanin:4||UHPLC(ESI)qTOF:4||Black rice:3||LC–MS/MS:3||Tetrodotoxin:3||Phenolic acid:3||GCMS:3||Highperformance liquid chromatography:3||Apple:2||Method validation:2||LCMS/MS:2||Monitoring:2||Peel:2||Lipid oxidation:2||Starch:2||Storage:2||Ethyl carbamate:2||Cooked rice:2||MOE:2||Antioxidant:2||UHPLC(ESI)QqQ:2||volatile:2||Guaiacol:2||quality characteristic:2||Metabolite:2||Cyanidin:2||Phenolic:2||pH:2||Volatiles:2||Korean market:2||phenolic:2||Dryheating:1||Ecology:1||Ethanol:1||FBS substitute:1||Fatty acid analysis:1||Fermentation:1||Ferrous gluconate:1||Flavonoid:1||Food acidity regulator:1||Food additives:1||Food coating agent:1||Food colorants:1||Food contact surface:1||Food glazing agent:1||Food industry:1||Fragaria x ananassa Duch.:1||Free amino acid analysis:1||Fruit color:1||Fruit development:1||GC/MS:1||Gas chromatographymass spectrometry:1||Gene expression analysis:1||Ginseng sprout:1||Global warming:1||Glucoraphasatin:1||Glucosinolate:1||HPLC analysis:1||HPLC method validation:1||HPLCELSD:1||HSSPMEGC/MS:1||Headspace solidphase microextraction:1||Heterocyclic amine:1||High resolution mass spectroscopy:1||Highperformance liquid chromatography analysis:1||Highperformance liquid chromatography with evaporative light scattering detecter (HPLC–ELSD):1||In vitro digestion model:1||Jeju Island:1||LCMS:1||Linolenic acid:1||Liquid chromatography–tandem mass spectrometry:1||Liquid chromatography tandem mass spectrometry:1||Listeria monocytogenes:1||MS/MS:1||Marine biotoxins:1||Marine mollusks:1||Marine toxins:1||Metabolite profiling:1||Metabolites:1||Metabolomics:1||Methanol:1||Milling:1||Modified atmosphere:1||Morpholine:1||Mulberry:1||Nassarius livescens:1||Neptunea:1||Neurotoxin:1||Norbixin:1||Nutritional composition:1||Oranges:1||PLSR analysis:1||Peroxide value:1||PhIP:1||Phosphorylation:1||Phytate:1||Polyethylene glycol:1||Polyphenol:1||Polyvinyl alcohol:1||Pork belly:1||Postbiotic:1||Preservatives:1||Probiotic:1||Processed foods:1||Propionic acid:1||Pufferfish:1||Pulp:1||Pyrolysis–gas chromatography/mass spectrometry (Py–GC/MS):1||QTOF:1||Rancidity:1||Rancimat:1||Rice:1||Risk assessment:1||SDSPAGE:1||Saccharomyces cerevisiae:1||Seaweed:1||Sensory analysis:1||Simultaneous analysis:1||Sodium alginate:1||Solidphase extraction:1||Solidphase microextraction:1||Sonication:1||Sorbic acid:1||Strawberry fruits:1||TVBN:1||Takifugu pufferfish:1||Tetrodotoxin analogue:1||Tetrodotoxin analogues:1||Tocopherol:1||UHPLC(ESI)QTOF MS/MS:1||UHPLCESIqTOF:1||UHPLCqTOF:1||UPLCMS:1||Urethanase:1||Volatile:1||Volatile compound:1||Xanthan:1||Yeast surface display:1||acidity regulator:1||acrylamide:1||airfrying conditions:1||amygdalin:1||analytical method:1||anthocyanins:1||antioxidant:1||antioxidant activity:1||apple:1||apple peel and pulp:1||apricot:1||black rice:1||capsaicinoid:1||central location test:1||chemometrics:1||chlorogenic acid:1||citric acid:1||cold storage:1||cooked rice:1||cyanidin:1||cyanidin glycoside:1||cyanogenic glycoside:1||degree of milling:1||descriptive sensory analysis:1||epicatechin:1||ethyl carbamate:1||familiarity:1||ferrous gluconic acid:1||food poisoning:1||food processing:1||free sugar:1||freshness:1||fruit chung:1||gas chromatographymass spectrometry:1||genotype:1||high resolution mass spectroscopy:1||homeuse test:1||hyperspectral imaging:1||industrial application of apple:1||isoflavoneenriched soybean leaf:1||lotus root:1||mackerel:1||maesil:1||maesil chung:1||malvidin:1||maturity:1||metabolites:1||modified atmosphere:1||moisture:1||orange juice:1||outer layer and inner layer:1||peel:1||petunidin:1||plum:1||polyphenols:1||premix:1||prunasin:1||pulsed electric field:1||purple sweet potato:1||red pepper powder:1||risk assessment:1||sensory attribute:1||sensory evaluation:1||strawberry:1||sugar:1||sugar/acid:1||syrup:1||tetramine:1||texture:1||tricholoma matsutake:1||whelk:1||βApo8′carotenal:1||1Methylcyclopropene:1||βCarotene:1||2acetyl1pyrroline:1||ASTA color:1||Accelerated storage:1||Acid:1||Aging:1||Alkaline dry heating:1||Anatomy:1||Annatto:1||Apples:1||Aqua environmental biomonitoring:1||Benzoic acid:1||Biofilm:1||Biosynthesis of anthocyanin:1||Bixin:1||Brassica:1||Calcium gluconate:1||Carcinogen:1||Chicken wing:1||Citrus:1||Cold storage:1||Competitive ELISA:1||Compositional constituent:1||Condiments:1||Cultured meat:1||Cyanidin glycoside:1||Cyanin:1||DPPH:1||Developmental stage:1||Dietary supplement tablets:1||Dried seasoned seafood product:1||

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