40 results on '"Yoon, Sojeong"'
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2. Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors
3. Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC–MS, and GC-olfactometry
4. Investigation of volatile profiles and odor-active compounds in Osmanthus fragrans var. aurantiacus separated by different polarities using GC/MS, GC-olfactometry and electronic-nose system
5. Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources
6. Physicochemical and chemosensory properties of pomegranate (Punica granatum L.) seeds under various oven-roasting conditions
7. The inhalation effect of Osmanthus fragrans var. Aurantiacus on physiological parameters in chronically stressed rats
8. Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis
9. Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry
10. Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach
11. Exploration of basil (Ocimum basilicum) essential oil profiles using E-nose and GC–MS combined with GC-O and inhalation effects on the human EEG topography and tomography (s-LORETA) and blood pressure
12. Microbiota dysbiosis associated with type 2 diabetes-like effects caused by chronic exposure to a mixture of chlorinated persistent organic pollutants in zebrafish
13. A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing
14. Chemosensoric approach for microwave- or oven-roasted Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors
15. End-to-End Path Planning under Linear Temporal Logic Specifications
16. Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC–MS, and GC-olfactometry
17. Investigation of volatile profiles and odor-active compounds in Osmanthus fragrans var. aurantiacus separated by different polarities using GC/MS, GC-olfactometry and electronic-nose system
18. Flavor and Taste of Red Beet (Beta vulgaris L.) Harvested in Jeju Island Using the Electronic Nose, Electronic Tongue, and GC-MS
19. Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources
20. Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis
21. Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors
22. Evaluation of taste and aroma compounds in oven‐roasted broccoli floret and stem as affected by different times using electronic tongue and electronic nose
23. Clinical outcome of percutaneous lumbar foraminoplasty using a safety-improved device in patients with lumbar foraminal spinal stenosis
24. Evaluation of taste and aroma compounds in oven‐roasted broccoli floret and stem as affected by different times using electronic tongue and electronic nose.
25. Hepatocyte Transplant and Bridge to Subsequent Liver Transplant in an Infant with Carbamoyl Phosphate Synthetase Deficiency
26. Phase 1/2a Trial of a Bioartificial Liver Support System (LifeLiver) for Acute Liver Failure Patients
27. Olfactory Stimulation with Volatile Aroma Compounds of Basil (Ocimum basilicum L.) Essential Oil and Linalool Ameliorates White Fat Accumulation and Dyslipidemia in Chronically Stressed Rats
28. Olfactory Stimulation by Fennel (Foeniculum vulgare Mill.) Essential Oil Improves Lipid Metabolism and Metabolic Disorders in High Fat-Induced Obese Rats
29. A comprehensive study for taste and odor characteristics using electronic sensors in broccoli floret with different methods of thermal processing
30. A Practical Hydrazine-Carbothioamide-Based Fluorescent Probe for the Detection of Zn2+: Applications to Paper Strip, Zebrafish and Water Samples
31. A Comparative Research of Flavor Characteristics in Different Methods of Broccoli (Brassica oleracea var. italica) Extracts Using Electronic Sensors
32. Fatty Acid Profiles and Volatile Compounds in the White Adipose Tissue of Sprague Dawley Rats After Inhalation of Patchouli Essential Oil
33. Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods
34. Physicochemical Characteristics of Wintering Radish Produced in Jeju Island by Different Processing Methods
35. Multidisciplinary Intestinal Rehabilitation for Short Bowel Syndrome in Adults: Results in a Korean Intestinal Rehabilitation Team
36. Characterization of taste and aroma profile in pomegranate (Punica granatumL.) seed oil using electronic sensors, GC-MS/olfactometry
37. Design of 3D action camera system with Automatic Vergence Control(AVC) module
38. Two-stage adaptive noise reduction system for broadcasting multicopters
39. A Practical Hydrazine-Carbothioamide-Based Fluorescent Probe for the Detection of Zn 2+ : Applications to Paper Strip, Zebrafish and Water Samples.
40. Oven-Roasting Effects the Fatty Acid Composition, Antioxidant Properties, and Oxidative Stability of Pomegranate ( Punica granatum L.) Seed Oil.
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