Search Results - "Boo, Chang Guk"

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  1. 1
    Comparison of Imitation Crab Sticks with Real Snow Crab ( Chionoecetes opilio ) Leg Meat Based on Physicochemical and Sensory Characteristics

    Comparison of Imitation Crab Sticks with Real Snow Crab ( Chionoecetes opilio ) Leg Meat Based on Physicochemical and Sensory Characteristics by Mun, Sohyun, Shin, Eui-Cheol, Kim, Seonghui, Park, Joodong, Jeong, Chungeun, Boo, Chang-Guk, Yu, Daeung, Sim, Jin-Ha, Ji, Cheong-Il, Nam, Taek-Jeong, Cho, Suengmok

    Published in Foods (10-05-2022)
    “…Recently, many manufacturers have been developing or producing imitation crab sticks (ICSs) that are highly similar to real snow crab leg meat (RC). This study…”
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  2. 2
    Inhalation of Patchouli ( Pogostemon Cablin Benth.) Essential Oil Improved Metabolic Parameters in Obesity-Induced Sprague Dawley Rats

    Inhalation of Patchouli ( Pogostemon Cablin Benth.) Essential Oil Improved Metabolic Parameters in Obesity-Induced Sprague Dawley Rats by Hong, Seong Jun, Cho, Jinju, Boo, Chang Guk, Youn, Moon Yeon, Pan, Jeong Hoon, Kim, Jae Kyeom, Shin, Eui-Cheol

    Published in Nutrients (13-07-2020)
    “…This study investigated effects of patchouli essential oil (PEO) inhalation on metabolic parameters. First, to characterize aromatic compounds in PEO,…”
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  3. 3
    Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods

    Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods by Hong, Seong Jun, Boo, Chang Guk, Lee, Jookyeong, Hur, Seong Wook, Jo, Seong Min, Jeong, Hyangyeon, Yoon, Sojeong, Lee, Youngseung, Park, Sung-Soo, Shin, Eui-Cheol

    Published in Food science and biotechnology (01-08-2021)
    “…The purpose of this study was to investigate sensory characteristics in radishes, processed through different methods, using chemosensory-assisted instruments…”
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  4. 4
    Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach

    Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach by Hong, Seong Jun, Boo, Chang Guk, Yoon, Sojeong, Jeong, Hyangyeon, Jo, Seong Min, Youn, Moon Yeon, Kim, Jae Kyeom, Kim, Young Jun, Shin, Eui-Cheol

    Published in Food Chemistry: X (30-03-2024)
    “…•Coffea arabica L. (cv. Yellow Bourbon)’s taste and volatile profiles were analyzed using E-tongue and E-nose, and odor-active compounds were analyzed using…”
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  5. 5
    Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts

    Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts by Lee, Jookyeong, Hong, Seong Jun, Cho, Jin-Ju, Boo, Chang Guk, Kim, Da-Som, Shin, Eui-Cheol

    Published in Foods (14-11-2020)
    “…This study investigated nutritional, physicochemical, and sensory characteristics of coffee brewed with conventional and high-oleic peanut extracts. Compared…”
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  6. 6
    Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water Treatment

    Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water Treatment by Kim, Mi-Ran, Heo, JeongAe, Kim, Sang Sook, Shin, Eui-Cheol, Boo, Chang Guk, Kwak, Han Sub

    Published in Foods (22-08-2021)
    “…This study investigated purified water from four different filter types for removing minerals, anions, and volatile organic compounds (VOCs), and affecting…”
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  7. 7
    Inhalation of low‐dose basil (Ocimum basilicum) essential oil improved cardiovascular health and plasma lipid markers in high fat diet‐induced obese rats

    Inhalation of low‐dose basil (Ocimum basilicum) essential oil improved cardiovascular health and plasma lipid markers in high fat diet‐induced obese rats by Hong, Seong Jun, Kim, Da‐Som, Lee, Jookyeong, Boo, Chang Guk, Youn, Moon Yeon, Le, Brandy, Kim, Jae Kyeom, Shin, Eui‐Cheol

    Published in Journal of food science (01-06-2022)
    “…This study investigated the antiobesogenic effects of the inhalation of volatile compounds derived from basil essential oil (BEO) in high fat diet‐induced…”
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  8. 8
    Platycodon grandiflorum roots: A comprehensive study on odor/aroma and chemical properties during roasting

    Platycodon grandiflorum roots: A comprehensive study on odor/aroma and chemical properties during roasting by Lee, Jookyeong, Cho, Jin‐Ju, Hong, Seong Jun, Kim, Da‐Som, Boo, Chang Guk, Shin, Eui‐Cheol

    Published in Journal of food biochemistry (01-09-2020)
    “…Platycodon is a ubiquitous plant widely grown in Asia. This study investigated changes in odor/aroma associated sensory attributes and chemical properties in…”
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