Get started
Author

In‐Seo Hwang

Observed names: In-Seo Hwang, Inseo Hwang
ORCID: 0000-0001-7453-5161
Observed ORCID: 0000-0001-7453-5161
OpenAlex ID: A5050909044
Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom
2020 · In-Seo Hwang, Seo-Yeong Chon, et al. · Foods · 24
PDF
Changes in volatile aroma profiles of soybean, rice, and wheat koji during fermentation using stir bar sorptive extraction followed by gas chromatography‐mass spectrometry and descriptive sensory analysis
2022 · In‐Seo Hwang, Mina K. Kim · Journal of Sensory Studies · 12
Influence of Processing Conditions on the Flavor Profiles of Mulberry (Morus alba Linn) Fruits Using Instrumental Flavor Analysis and Descriptive Sensory Analysis
2020 · In-Seo Hwang, Mina K. Kim · Foods · 12
PDF
Determination of Aroma Characteristics of Commercial Garlic Powders Distributed in Korea via Instrumental and Descriptive Sensory Analyses
2022 · In-Seo Hwang, Mina K. Kim · Preventive Nutrition and Food Science · 9
PDF
Can Untrained Consumers Capture Subtle Sensory Differences? A Comparison of CATA , Napping, and Descriptive Analysis for Traditional Korean Doenjang
2025 · Woo‐suk Bang, In‐Seo Hwang, et al. · Journal of Sensory Studies · 5
PDF
A Comparative Analysis of Aroma Profiles of Soju and Other Distilled Spirits from Northeastern Asia
2024 · In-Seo Hwang, Chan-Woo Kim, et al. · Foods · 5
PDF
Determination of the physiochemical characteristics of traditional doenjang produced in Chungnam region in South Korea
2024 · In-Seo Hwang, Yongwoo Jo, et al. · Food Science and Biotechnology · 5
PDF
Effect of rice cultivars on the fermentation characteristics and aroma profile of distilled soju using N9 yeast
2024 · Bo-Ram Kim, Hyun-Ho Kang, et al. · Food Science and Preservation · 4
PDF
Comparison of volatile aroma and sensory characteristics of doenjang and Korean‐style doenjang
2023 · Yejin Shin, In‐Seo Hwang, et al. · Journal of Sensory Studies · 4
PDF
Analysis of the region-specific characteristics of traditional Korean doenjang produced in Gyeonggi-do
2024 · Yujin Lee, In-Seo Hwang, et al. · Food Science and Biotechnology · 3
PDF
Determination of the region‐specific characteristics of traditional Korean doenjang produced in Chungcheongbuk‐do through physicochemical property, enzyme activity, and descriptive sensory analyses
2024 · Yongwoo Jo, In‐Seo Hwang, et al. · Journal of Sensory Studies · 3
Prediction of compounds affecting makgeolli aroma through multivariate analysis
2025 · Bora Lim, Dahye Kim, et al. · Food Science and Preservation · 2
PDF
Determination of Quality Characteristics of Commercial Yeast Used Distilled Soju with Different Rice Cultivars
2025 · In-Seo Hwang, Boram Kim, et al. · Journal of the Korean Society of Food Science and Nutrition · 2
PDF
Physiochemical characteristics and enzymatic activities of traditional Hansik-doenjang produced in Gangwon Province, Korea
2023 · Hyejin Cho, In-Seo Hwang, et al. · Korean Journal of Food Science and Technology · 2
Do You Drink Coffee, or Brand? Brand Effect on Consumers' Liking and Emotional Responses to Instant Coffee Among Korean Consumers
2025 · Seyeong Park, In‐Seo Hwang, et al. · Journal of Sensory Studies · 1
PDF
Development of optimal extraction condition of volatile aromatic compounds from soy sauce using distillation under reduced pressure followed by liquid-liquid extraction
2024 · Juyeon Lee, In-Seo Hwang, et al. · Korean Journal of Food Science and Technology · 1
Development of an extraction method of volatile aromatic compounds from doenjang
2023 · In-Seo Hwang, Mina K. Kim · Korean Journal of Food Science and Technology · 1
A Standardized Aroma Lexicon and Sensory Wheel for Characterizing Aroma Quality of Traditional Korean Doenjang
2026 · Ji‐Sun Hwang, In‐Seo Hwang, et al. · Journal of Food Science
PDF
Aroma Characteristics of Korean Domestic Yakju by Determining the Yakju-Matrix Based Odor Threshold Value
2025 · Yejin Shin, In-Seo Hwang, et al. · Journal of the Korean Society of Food Science and Nutrition
Development of brandy production technology using high-alcohol wine and quality characteristics of brandy aged with oak chips through accelerated aging
2024 · Jueun Lee, Jieun Kang, et al. · Food Science and Preservation
PDF
Works count: 20
Citation count: 95
H-index: 5
I10-index: 3
Year
Topic
Type