Zobrazeno 1 - 10
of 164
pro vyhledávání: '"Seong-Min Jo"'
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:
International Journal of One Health, Vol 9, Iss 2, Pp 172-180 (2023)
Background and Aim: The United States (US) government implemented interventions against COVID-19, but their effects on variant-related risks remain inconclusive. We aimed to assess the causal effects of vaccination rates, booster uptakes, face mask m
Externí odkaz:
https://doaj.org/article/885ed00dd8a6480e83e4246dda5ad078
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:
Da Som Kim, Keum-Yong Seong, Hyeseon Lee, Min Jae Kim, Sung-Min An, Jea Sic Jeong, So Young Kim, Hyeon-Gu Kang, Sangsoo Jang, Dae-Youn Hwang, Sung-Baek Seo, Seong-Min Jo, Seung Yun Yang, Beum-Soo An
Publikováno v:
Biomedicines, Vol 12, Iss 3, p 510 (2024)
Wound dressings are widely used to protect wounds and promote healing. The water absorption and antifriction properties of dressings are important for regulating the moisture balance and reducing secondary damages during dressing changes. Herein, we
Externí odkaz:
https://doaj.org/article/6c5d0d8b0cc04c979046a483846c00df
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
Publikováno v:
Advanced Science, Vol 9, Iss 10, Pp n/a-n/a (2022)
Abstract Colloidal assemblies of mesoporous suprastructures provide effective catalysis in an advantageous volume‐confined environment. However, typical fabrication methods of colloidal suprastructures are carried out under toxic or harmful conditi
Externí odkaz:
https://doaj.org/article/2e01414d15dd43a3a0dfdb0ab2c4db9a
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