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Publications by Kyung-Hyung Ku

Physicochemical Properties and Sensory Evaluation for the Heat Level (Hot Taste) of Korean Red Pepper Powder

Preventive Nutrition and Food Science

English

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Bulk Properties of Red Pepper Powder by Drying Method and Variety

Journal of the Korean Society of Food Science and Nutrition

English

Effect of Buckwheat (Fagopyrum Esculentum) Powder on the Physicochemical and Sensory Properties of Emulsion-Type Sausage

Korean journal for food science of animal resources

English

Physicochemical and Sensory Properties of Red Ginseng Extracts or Red Ginseng Hydrolyzates-Added Asiago Cheese During Ripening

Asian-Australasian Journal of Animal Sciences

English

Addition of Red Wine on the Physicochemical Properties and Sensory Characteristics of Uncured Frankfurter-Type Sausage

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Influence of Roasting on Sensory, Antioxidant, Aromas, and Physicochemical Properties of Carob Pod Powder (Ceratonia Siliqua L.)

Journal of Food Quality

English

Content of Capsaicinoids and Physicochemical Characteristics of Manzano Hot Pepper Grown in Greenhouse

Notulae Botanicae Horti Agrobotanici Cluj-Napoca

English

Effects of Tomato Powder or Soy Fiber Addition and Fat Content on Physicochemical Properties of Hot Dogs

English

Evaluation of Hot Pepper Cultivars Grown on Guam

Hortscience: A Publication of the American Society for Hortcultural Science

English

Sensory Attributes of the Sqash Made From Pumpkin and Red Bell Pepper (Orangie Veggies)

International Journal of Agricultural Science and Research

English