Characterization of the volatile profiles in Korean rice-matured spirits and premium whiskies using HS-SPME-Arrow-GC/MS by Un Jung Chae, Ji Yoon Cha, Tae-Wan Kim, Hae Won Jang

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Quality of Sliced Cured Pork Loin with Spinach: Effect of Incubation Period with Starter Culture by Tae-Kyung Kim, Hae In Yong, Hae Won Jang, Heeyoung Lee, Young-Boong Kim, Ki-Hong Jeon, Yun-Sang Choi

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Quantitative analysis of seven commonly used synthetic food color additives by HPLC-PDA by You Rim Min, Jun-Bae Hong, Sam Han, Min-Ji Choi, Seong Bo Shim, Hae-Won Jang, Jung-Bin Lee

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Comparison of plastic and glass cages on volatile compounds in protein extracted from Protaetia brevitarsis larvae by Ji Yoon Cha, Tae-Kyung Kim, Yea-Ji Kim, Jae-Hoon Lee, Min-Cheol Kang, Hae Won Jang, Yun-Sang Choi

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