ScholarWorks@Gyeongsang National University

Browsing by Boo, Chang GukAuthor

All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

Showing results 1 to 3 of 3

SCIESCOPUS
Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water Treatmentopen access

Kim, Mi-Ran; Heo, JeongAe; Kim, Sang Sook; Shin, Eui-Cheol; Boo, Chang Guk; Kwak, Han Sub

ArticleIssue Date2021CitationFoods, v.10, no.8PublisherMDPI AG
SCIESCOPUS
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 approachopen access

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

ArticleIssue Date2024CitationFood Chemistry: X, v.21PublisherElsevier Ltd
SCIESCOPUS
Inhalation of low-dose basil (Ocimum basilicum) essential oil improved cardiovascular health and plasma lipid markers in high fat diet-induced obese rats

Hong, Seong Jun; Kim, Da-Som; Lee, Jookyeong; Boo, Chang Guk; Youn, Moon Yeon; Le, Brandy; Kim, Jae Kyeom; Shin, Eui-Cheol

ArticleIssue Date2022CitationJournal of Food Science, v.87, no.6, pp 2450 - 2462PublisherInstitute of Food Technologists
1

RSS_1.0 RSS_2.0 ATOM_1.0

Gyeongsang National University Central Library, 501, Jinju-daero, Jinju-si, Gyeongsangnam-do, 52828, Republic of Korea+82-55-772-0534

COPYRIGHT 2022 GYEONGSANG NATIONAL UNIVERSITY LIBRARY. ALL RIGHTS RESERVED.

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

BROWSE

한국어