ScholarWorks@Gyeongsang National University: Shin, Eui Cheol

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Shin, Eui Cheol (신의철)

농업생명과학대학 (식품공학부)

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Tel 0557723271
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Electronic nose:12||Electronic tongue:11||Multivariate analysis:9||Enose:8||volatile compounds:7||electronic tongue:7||Etongue:7||Fatty acids:6||Tocopherols:5||Phytosterols:5||roasting:5||GCMS:4||Riboflavin:4||Alzheimer&apos:4||s disease:4||GColfactometry:4||Taste:4||Thiamin:4||taste:4||Volatile compounds:4||electronic nose:4||Niacin:4||Wintering radish:3||inflammation:3||Fatty acid:3||Principal component analysis:3||response surface methodology:3||Cheonggukjang:3||Antioxidant:3||oxidative stress:3||Sensory evaluation:3||Watersoluble vitamins:3||Broccoli:3||blood pressure:3||essential oil:3||GCO:3||Roasting:3||particulate matter 10:3||Camellia japonica:3||Oxidative stability:3||antioxidant:3||Induction time:2||chemosensory:2||Citrus junos Tanaka:2||flavor:2||colorectal cancer:2||method validation:2||Plant seed oils:2||Database:2||Electronic nose and tongue:2||Cluster analysis:2||Winteringradish:2||Volatile compound:2||texture:2||multivariate analysis:2||cruciferous vegetables:2||Flavor:2||Gryllus bimaculatus:2||physicochemical properties:2||descriptive analysis:2||Coffea arabica L.:2||Wasabia koreana Nakai:2||acetylcholinesterase:2||Inhalation:2||pulmonary:2||Electronic sensors:2||Antioxidant activity:2||Sensory analysis:2||red beet:2||Sensory properties:2||principal component analysis:2||high performance liquid chromatography:2||PCA:2||Bacillus subtilis CSY191:2||apoptosis:2||Higholeic peanuts:2||Angelica gigas Nakai:2||Peanut oil:2||Extrusion cooking:2||sensory properties:2||αglucosidase inhibitory activity:2||Lutein:2||sniffing test:2||GC/MS:2||Maillard reaction:2||GC/MSD:2||Ganoderma lucidum:1||Garlic powder:1||Germination:1||Glucosinolates:1||Grilled and fastchilled processing:1||Gut microbiome:1||Hemp seed oil:1||Hepatic lipid accumulation:1||Higholeic acid:1||Higholeic cultivar:1||Hot air drying:1||IDH2:1||IDH2 knockout:1||Iceberg Lettuce:1||Isoflavone:1||Isopimpinellin:1||Italica):1||Jeju:1||Jeju broccoli:1||Juglans regia L.:1||KOl:1||Korea:1||Korean foods:1||Linoleic acid:1||Lipids:1||Mackerels:1||Manila clam:1||Meats:1||Method validation:1||Methyl Mercaptan:1||Micronutrients:1||Microwave vacuum drying:1||Molecular weight:1||NAFLD:1||NFkappa B:1||Noodles:1||Nori:1||Nutrient database:1||Nutritional components:1||Nutritional composition:1||Nuts:1||Ocimum basilicum L:1||Odor:1||Odor active compound:1||Odor active compounds:1||Okra seed oil:1||Optimal roasting condition:1||Opuntia humifusa:1||Osmanthus fragrans:1||Osmanthus fragrans var. aurantiacus:1||Pancreatic lipase inhibitory activity:1||Partial least squaresdiscriminant analysis:1||Patchouli:1||Peanut sprouts:1||Peanuts:1||Perilla frutescens Britton:1||Phase I enzymes:1||Physicochemical profiles:1||Physicochemical properties:1||Physicochemical property:1||Phytochemical properties:1||Phytonutrients:1||Platycodon grandiflorumroots:1||Pogostemon cablinBenth:1||Polyphenol Oxidase:1||Polyphenols:1||Pomegranate seed:1||Prebiotics:1||Probiotics:1||Purification:1||Radish:1||Raman spectroscopy:1||Rb1:1||Recommended dietary allowance:1||Response surface methodology:1||Restraint stress:1||Retention rate:1||Rhodiola sachalinensis:1||Rices:1||Ruditapes philippinarum:1||SPME:1||Salmon:1||Salmon Byproduct Enose GC–MS GC–O:1||Saponification:1||Sea mustard (Undaria pinnatifida):1||Seasoning base:1||Shortneck clam:1||Sinigrin:1||Size:1||Soups:1||Soybean:1||Stability indices:1||Stews:1||Surimi:1||Taste component:1||Tastes:1||Texture:1||Tocopherol:1||Total phenol contents:1||Transcriptomics:1||Tricholoma matsutake:1||UCP1:1||Vegetable oil:1||Vegetable oils:1||Vitamin E:1||Volatiles:1||Walnuts:1||Wando:1||Wasabia Koreana Nakai:1||Watersoluble vitamin:1||Whiteflower Asian jasmine:1||Winter radish:1||Xanthophylls:1||Xanthotoxin:1||Yanggaeng:1||aging:1||alcalase:1||alcoholic liver injury:1||allyl isothiocyanate (AITC):1||amyloid beta peptide:1||anaerobic:1||analytical method validation:1||angiotensinconverting enzyme:1||antiinflammation:1||antiinflammatory:1||antiobesity:1||antiallergy:1||antifatigue:1||antihypertensive effect:1||antiobesity:1||antioxidant activity:1||antioxidant compounds:1||antioxidant enzymes:1||antioxidative capacity:1||arriheuk:1||ascorbic acid:1||basil (Ocimum basilicum) essential oil:1||betasitosterol:1||bokkeumbap:1||brewing:1||brown soybeans:1||byproduct:1||camellia seed cake:1||cancer prevention:1||capsaicin:1||chemical properties:1||chemical property:1||cheonggukjang:1||citrus peel:1||coffee:1||commercial grape vinegar:1||consumer acceptance:1||consumer testing:1||cooked food:1||crabflavored surimi seafood:1||cultivar:1||dammar gum:1||deacidification:1||dog foods:1||enose:1||edible insect:1||electroencephalogram:1||electronictongue:1||ellagic acid:1||enzymatically modified stevia:1||epididymal adipose tissue:1||ethanolic extract:1||fastfermented bean paste:1||fatty acid composition:1||fatty acid oxidation:1||fatty acids:1||female mice:1||fennel essential oil:1||fermentation:1||fine dust:1||food additives:1||freezer drying:1||fructose:1||frying oil:1||gas chromatographymass spectrometry:1||gas chromatographyolfactometry:1||genediet interaction:1||geosmin:1||ginger powder:1||ginseng powder:1||ginsenosides:1||glutathione Stransferases:1||healthbeneficial minor components:1||hemp seed oil:1||highfrequency:1||hot air drying:1||hyperactivity:1||hypoxia:1||imitation crab stick:1||inhalation:1||isoflavone:1||key foods:1||lactic acid fermentation:1||latilobum (Maxim:1||leptin:1||let7a:1||limit of detection:1||limit of quantification:1||linalool:1||lipid oxidation:1||lipid peroxidation:1||lung damage:1||lung injury:1||lutein plus vitamin C:1||metabolic health:1||method development:1||microRNA:1||microwave vacuum drying:1||mitochondrial biogenesis:1||monosodium glutamate:1||mountaincultivated ginseng:1||myogenesis:1||n3:1||n6:1||naringin:1||noodle product:1||nutrient composition databa:1||nutrient composition database:1||nutrients:1||obesity:1||odoractive compounds:1||official method:1||oolong tea:1||organic acids:1||osteoblasts:1||osteoclast:1||osteoporosis:1||oxidative stability:1||oxidative stability index:1||paprika oleoresin:1||particulate matter:1||peanuts:1||perilla oil:1||pheochromocytoma cells:1||physicochemical:1||phytosterol:1||pointofuse water treatment:1||polyethylene glycol:1||polyunsaturated fatty acids:1||processed food:1||processing method:1||purified water:1||quality characteristics:1||radical scavenging activity:1||radish:1||rancimat:1||rateallthatapply (RATA):1||reactive oxygen species:1||rebaudioside A:1||red pepper paste:1||ring and ball method:1||roseroot:1||rotary viscometer:1||sLORETA:1||salt:1||sensory:1||sensory analysis:1||sensory characteristics:1||sensory discrimination:1||sensory evaluation:1||sensory quality:1||shading:1||similarity:1||sinigrin:1||skeletal muscle:1||snow crab meat:1||sodium:1||softening point:1||solubility:1||soy meat:1||soy sauce:1||soybean cultivar:1||soybean paste:1||spiciness:1||spontaneously hypertensive rat:1||stress lipid metabolism:1||sugar:1||sulforaphane:1||supercritical carbon dioxide:1||supplementary ingredient:1||taste compounds:1||thermal processing:1||thickener:1||total antioxidant power:1||tree nut:1||turmeric extract:1||validation:1||viscosity:1||vitamin E:1||volatile components:1||volatile compound:1||volatile flavor compounds:1||volatile organic compounds:1||volatiles:1||waste:1||wheat sprout:1||winter radish:1||맛:1||전자:1||차광:1||청차:1||) Kitamura:1||혐기:1||,7 &apos:1||dichlorofluorescindiacetate:1||0:1||2 &apos:1||3D food printing:1||AITC:1||Abalone:1||Acid hydrolysis:1||Adhesion:1||Agricultural byproducts:1||Amino acid:1||Amino acids:1||Antioxidant capacity:1||Apoptosis:1||Aroma compounds:1||Aryl hydrocarbon receptor:1||Asiatic jasmine:1||Astragalus membranaceus:1||Basil ( Ocimum basilicum ) essential oil:1||Bean sprouts:1||Bergapten:1||Bioactive component:1||Biotin:1||Biotransformation enzymes:1||Black soybean:1||Blood pressure:1||Broccoli (Brassica oleracea var:1||Buah Merah oil:1||Bunge:1||Byproduct:1||C57BL/6N mice:1||Camellia oil:1||Canavalia gladiata pod:1||Cereal beverage:1||Cereals:1||Cervus elaphus L:1||Characterization:1||Chemosensory:1||Chemosensory characteristics:1||Chemosensory properties:1||Chili pepper powder:1||Chronic stress:1||Chrysanthemum indicum Linne:1||Chrysanthemum zawadskii Herbich var:1||Circadian disruption:1||Citrus fruits:1||Citrus junos:1||Coffea arabica L. (cv. Yellow Bourbon):1||Color:1||Commercial coffee:1||Corn distillers dried grains with solubles:1||Cultivar:1||Cynanchi wilfordii:1||Cynanchi wilfordii Radix:1||Cynanchi wilfordii radix:1||Cytochrome P450:1||Deodorizing Activity:1||Dietary fiber:1||Double hydrolysis:1||Dried laver:1||EEG technique:1||Electronic sensory attribute:1||Escherichia coli Nissle 1917:1||Ethanolic extracts:1||Euodia daniellii Hemsl.:1||Eversa Transform 2:1||Fatty acid composition:1||Fatty acid profiles:1||Fennel:1||Fermentation:1||Ferulic acid:1||Fish snack:1||Flavor characteristics:1||Flavoring:1||Foeniculum vulgare Mill:1||Forest resource:1||Freezer drying:1||Fried snack:1||Fructooligosaccharide:1||Fructose:1||Frying:1||Frying stability:1||GC–MSolfactometry:1||GCMS/O:1||GCMSD:1||

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