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A comprehensive study for taste and odor characteristics using electronic sensors in broccoli floret with different methods of thermal processing

Hong, Seong Jun; Yoon, Sojeong; Lee, Jookyeong; Jo, Seong Min; Jeong, Hyangyeon; Lee, Youngseung; Park, Sung-Soo; Shin, Eui-Cheol

ArticleIssue Date2022CitationJournal of Food Processing and Preservation, v.46, no.4PublisherFood and Nutrition Press, Inc.
SCIESCOPUSKCI
A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing

Hong, Seong Jun; Jeong, Hyangyeon; Yoon, Sojeong; Jo, Seong Min; Lee, Youngseung; Park, Sung-Soo; Shin, Eui-Cheol

ArticleIssue Date2022CitationFood Science and Biotechnology, v.31, no.2, pp 191 - 201Publisher한국식품과학회
SCOPUSKCI
Ascorbic acid 처리에 따른 레드비트의 감각적 특성 분석: 전자코, 전자혀, 그리고 GC-MS/O를 중심으로

Park, Hyeonjin; Hong, Ki-Bae; Yoon, Sojeong; Hong, Seong Jun; Jo, Seong Min; Jeong, Hyangyeon; Ban, Younglan; Moon, Hee Sung; Yu, Se Young; Youn, Moon Yeon, et al.

ArticleIssue Date2024CitationJournal of the Korean Society of Food Science and Nutrition, v.53, no.4, pp 367 - 377PublisherKorean Society of Food Science and Nutrition
SCIESCOPUS
Characterization of Odor-Active Compounds from Gryllus bimaculatus Using Gas Chromatography-Mass Spectrometry-Olfactometryopen access

Seong, Hui-Yeong; Shin, Eui-Cheol; Lee, Youngseung; Kim, Misook

ArticleIssue Date2023CitationFoods, v.12, no.12PublisherMDPI AG
SCIESCOPUSKCI
Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methodsopen access

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

ArticleIssue Date2021CitationFood Science and Biotechnology, v.30, no.8, pp 1033 - 1049Publisher한국식품과학회
SCIESCOPUS
Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptabilityopen access

Chung, Yehji; Yu, Daeung; Kwak, Han Sub; Park, Sung-Soo; Shin, Eui-Cheol; Lee, Youngseung

ArticleIssue Date2022CitationFoods, v.11, no.16PublisherMDPI AG
SCIESCOPUS
Evaluation of taste and aroma compounds in oven-roasted broccoli floret and stem as affected by different times using electronic tongue and electronic nose

Hong, Seong Jun; Jeong, Hyangyeon; Yoon, Sojeong; Jo, Seong Min; Lee, Youngseung; Park, Sung-Soo; Shin, Eui-Cheol

ArticleIssue Date2023CitationInternational Journal of Food Science and Technology, v.58, no.7, pp 4022 - 4035PublisherBlackwell Publishing Inc.
SCOPUSKCI
제주도산 브로콜리 품종별 가공방법에 따른 성분 및 품질특성 비교 연구open access

Sang, Chanthorn; Kim, Jin Yeong; Hong, Ki-Bae; Shin, Eui-Cheol; Lee, Youngseung; Park, Sung-Soo

ArticleIssue Date2024CitationJournal of the Korean Society of Food Science and Nutrition, v.53, no.1, pp 63 - 69PublisherKorean Society of Food Science and Nutrition
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