Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Hyangyeon Jeong"'
Autor:
Moon Yeon Youn, Jin-Ju Cho, Seong Jun Hong, Seong Min Jo, Hyangyeon Jeong, Sojeong Yoon, Younglan Ban, Hyeonjin Park, Jae Kyeom Kim, Young Jun Kim, Eui-Cheol Shin
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101304- (2024)
This study evaluated the effects of inhaling Osmanthus fragrans var. aurantiacus (OFA) extracts in Sprague-Dawley (SD) rats experiencing chronic stress. Rats were exposed to restraint stress or circadian disruption and were inhaled either distilled w
Externí odkaz:
https://doaj.org/article/ed6e3ad8e557421c9a7872359fabafff
Autor:
Seong Jun Hong, Chang Guk Boo, Sojeong Yoon, Hyangyeon Jeong, Seong Min Jo, Moon Yeon Youn, Jae Kyeom Kim, Young Jun Kim, Eui-Cheol Shin
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101119- (2024)
This study investigated the effects of roasting conditions on the physicochemical, taste, and volatile and odor-active compound (OAC) profiles of Coffea arabica L. At 150 ℃, roasting increased chlorogenic acid, total flavonoids, and caffeine concen
Externí odkaz:
https://doaj.org/article/8c992a31693a47bb9e9c4f3f91f9a9a0
Autor:
Hyangyeon Jeong, Sojeong Yoon, Seong Min Jo, Seong Jun Hong, Younglan Ban, Hyeonjin Park, Moon Yeon Youn, Eui-Cheol Shin
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101226- (2024)
This study analyzed the flavor of six types of hemp seed oil (HSO) extracted with roasted hemp seed (RHS) under various conditions (Raw, 140 °C_9 min, 140 °C_12 min, 160 °C_12 min, 180 °C_6 min). Electronic tongue (E-tongue), electronic nose (E-n
Externí odkaz:
https://doaj.org/article/ae33d0cd12cd4e3c91498e9e65914402
Autor:
Seong Jun Hong, Da-Som Kim, Seong Min Jo, Sojeong Yoon, Hyangyeon Jeong, Moon Yeon Yoon, Jae Kyeom Kim, Young Jun Kim, Eui-Cheol Shin
Publikováno v:
Journal of Functional Foods, Vol 112, Iss , Pp 105918- (2024)
This study aimed to investigate the changes in human EEG activity, Brodmann area, and blood pressure during basil essential oil inhalation. Seven odor-active compounds were detected by GC–MS combined with GC–olfactometry, and three abundant volat
Externí odkaz:
https://doaj.org/article/0d68b04b464d458a95ae2f5026b55d3e
Autor:
Chaehyeon Lee, Eui-Cheol Shin, Soo-Young Ahn, Seonghui Kim, Dongyun Kwak, Sangoh Kwon, Yunjin Choi, Gibeom Choi, Hyangyeon Jeong, Jin-Soo Kim, Jung Suck Lee, Suengmok Cho
Publikováno v:
Fisheries and Aquatic Sciences, Vol 25, Iss 3, Pp 175-186 (2022)
Sea mustard (Undaria pinnatifida), an important edible seaweed belonging to the brown algal family of Alariaceae, contains copious physiologically active substances. It has long been popular in Korea as a food and is frequently consumed in the for
Externí odkaz:
https://doaj.org/article/7944dfe73298475fb8420c2c6355e240
Autor:
Hyangyeon Jeong, Moon Yeon Youn, Sojeong Yoon, Seong Jun Hong, Seong Min Jo, Kyeong Soo Kim, Eun Ju Jeong, Hyun-Wook Kim, Eui-Cheol Shin
Publikováno v:
Molecules, Vol 28, Iss 14, p 5509 (2023)
Pet owners think of their animals as part of their family, which further promotes the growth of the pet food market, encouraging pet owners to select nutritious, palatable, and high-quality foods for pets. Therefore, the evaluation of taste and volat
Externí odkaz:
https://doaj.org/article/224bdc179809486cb1b2f8f5dde09c36
Autor:
Da-Som Kim, Seong-Jun Hong, Sojeong Yoon, Seong-Min Jo, Hyangyeon Jeong, Moon-Yeon Youn, Young-Jun Kim, Jae-Kyeom Kim, Eui-Cheol Shin
Publikováno v:
Nutrients, Vol 14, Iss 9, p 1822 (2022)
We explored the physiological effects of inhaling basil essential oil (BEO) and/or linalool and identified odor-active aroma compounds in BEO using gas chromatography/mass spectrometry (GC–MS) and GC–olfactometry (GC–O). Linalool was identified
Externí odkaz:
https://doaj.org/article/4b73786a339143a6aaacca8680d85596
Autor:
Seong Jun Hong, Sojeong Yoon, Seong Min Jo, Hyangyeon Jeong, Moon Yeon Youn, Young Jun Kim, Jae Kyeom Kim, Eui-Cheol Shin
Publikováno v:
Nutrients, Vol 14, Iss 4, p 741 (2022)
In this study, odor components were analyzed using gas chromatography/mass spectrometry (GC/MS) and solid-phase microextraction (SPME), and odor-active compounds (OACs) were identified using GC-olfactometry (GC-O). Among the volatile compounds identi
Externí odkaz:
https://doaj.org/article/4ab05ef654ab4ff293ed5ac94f40eb0c
Autor:
Seong Jun Hong, Jin‑Ju Cho, Hyangyeon Jeong, Sojeong Yoon, Seong Min Jo, Moon Yeon Youn, Eui‑Cheol Shin
Publikováno v:
Food Science & Biotechnology; Jun2024, Vol. 33 Issue 7, p1585-1592, 8p
Autor:
Sojeong Yoon, Seong Jun Hong, Seong Min Jo, Hyangyeon Jeong, Suengmok Cho, Yang Bong Lee, Eui-Cheol Shin
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 52:377-382
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa54f3a21351f6ff3bbd93d33d6c2be7
https://doi.org/10.3746/jkfn.2023.52.4.377
https://doi.org/10.3746/jkfn.2023.52.4.377