Zobrazeno 1 - 10
of 20
pro vyhledávání: '"Jin-Ju Cho"'
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
Publikováno v:
Foods, Vol 9, Iss 11, p 1664 (2020)
This study investigated nutritional, physicochemical, and sensory characteristics of coffee brewed with conventional and high-oleic peanut extracts. Compared to normal coffee, peanut coffee exhibited more diverse amino acids compositions. In constitu
Externí odkaz:
https://doaj.org/article/efb6ef7c49e1434abef4b48815a670d5
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
Publikováno v:
Journal of Food Hygiene and Safety. 34:454-462
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::576dc65c75a56e11c03661c5feeacff1
https://doi.org/10.13103/jfhs.2019.34.5.454
https://doi.org/10.13103/jfhs.2019.34.5.454
Publikováno v:
Foods
Volume 9
Issue 11
Foods, Vol 9, Iss 1664, p 1664 (2020)
Volume 9
Issue 11
Foods, Vol 9, Iss 1664, p 1664 (2020)
This study investigated nutritional, physicochemical, and sensory characteristics of coffee brewed with conventional and high-oleic peanut extracts. Compared to normal coffee, peanut coffee exhibited more diverse amino acids compositions. In constitu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6931eb2332146146724ef2f0b536c2a
https://pubmed.ncbi.nlm.nih.gov/33202627
https://pubmed.ncbi.nlm.nih.gov/33202627
Autor:
Eui-Cheol Shin, Jae-Kyeom Kim, Moon Yeon Youn, Seong Jun Hong, Jin-Ju Cho, Jeong Hoon Pan, Chang Guk Boo
Publikováno v:
Nutrients, Vol 12, Iss 2077, p 2077 (2020)
Nutrients
Volume 12
Issue 7
Nutrients
Volume 12
Issue 7
This study investigated effects of patchouli essential oil (PEO) inhalation on metabolic parameters. First, to characterize aromatic compounds in PEO, solid-phase microextraction-gas chromatography/mass spectrometric detection was employed in which 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42ca40b628377cbcf2e7656c59c264ef
https://www.mdpi.com/2072-6643/12/7/2077
https://www.mdpi.com/2072-6643/12/7/2077
Autor:
Jin-Ju Cho, Hoe-Sung Kim, Eui-Cheol Shin, Da-Som Kim, Seongmin Woo, Seong Jun Hong, Jookyeong Lee
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 47:1191-1199
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df57c4b4a88ef044f6a212439ed42123
https://doi.org/10.3746/jkfn.2018.47.11.1191
https://doi.org/10.3746/jkfn.2018.47.11.1191
Publikováno v:
Applied Biological Chemistry. 61:449-458
This study investigated the amounts of thiamin, riboflavin, and niacin in normal and high-oleic peanuts and compared the retention rates after roasting via HPLC analysis. Method validation showed a high linearity (r2 > 0.99), and the limits of detect
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b404cb9a8bb5ac1a1e3bc8f7cc86bd7b
https://doi.org/10.1007/s13765-018-0381-5
https://doi.org/10.1007/s13765-018-0381-5
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 47:363-372
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f57d7eb653528cf9d514a6bf953f9ae
https://doi.org/10.3746/jkfn.2018.47.3.363
https://doi.org/10.3746/jkfn.2018.47.3.363
Publikováno v:
Journal of food scienceReferences. 84(10)
This study aims to investigate alterations in volatile compounds and chemical components that may affect the sensory properties of Cynanchi wilfordii roasted at 120 °C and 180 °C for various durations of time (0 to 4 min). For volatile compound pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b6465b2c8bc02f4899a33eb596739257
https://pubmed.ncbi.nlm.nih.gov/31573691
https://pubmed.ncbi.nlm.nih.gov/31573691