Hong SJ - Search Results

1

Investigation of non-volatile and volatile compound profiles in Arabica coffee extracts and neurophysiological effects of different chemosensory stimulation according to sex: Insights from electronic sensors, EEG, and sLORETA approaches.

Hong SJ, Yoon S, Ban Y, Park H, Moon HS, Yu SY, Youn MY, Shin D, Kim K, Kim YJ, Kim JK, Shin EC. Hong SJ, et al. Food Chem. 2025 Mar 1;467:142211. doi: 10.1016/j.foodchem.2024.142211. Epub 2024 Nov 29. Food Chem. 2025. PMID: 39642421

2

Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors.

Jeong H, Yoon S, Jo SM, Hong SJ, Kim YJ, Kim JK, Shin EC. Jeong H, et al. Among authors: hong sj. J Food Sci. 2023 Mar;88(3):1033-1047. doi: 10.1111/1750-3841.16470. Epub 2023 Jan 25. J Food Sci. 2023. PMID: 36695781

3

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.

Hong SJ, Boo CG, Yoon S, Jeong H, Jo SM, Youn MY, Kim JK, Kim YJ, Shin EC. Hong SJ, et al. Food Chem X. 2024 Jan 4;21:101119. doi: 10.1016/j.fochx.2024.101119. eCollection 2024 Mar 30. Food Chem X. 2024. PMID: 38282827 Free PMC article.

4

Physicochemical and chemosensory properties of pomegranate (Punica granatum L.) seeds under various oven-roasting conditions.

Yoon S, Jeong H, Jo SM, Hong SJ, Park H, Ban Y, Youn MY, Shin EC. Yoon S, et al. Among authors: hong sj. Food Chem. 2024 Jul 15;446:138907. doi: 10.1016/j.foodchem.2024.138907. Epub 2024 Mar 2. Food Chem. 2024. PMID: 38452508

5

The inhalation effect of Osmanthus fragrans var. Aurantiacus on physiological parameters in chronically stressed rats.

Youn MY, Cho JJ, Hong SJ, Jo SM, Jeong H, Yoon S, Ban Y, Park H, Kim JK, Kim YJ, Shin EC. Youn MY, et al. Among authors: hong sj. Food Chem X. 2024 Mar 19;22:101304. doi: 10.1016/j.fochx.2024.101304. eCollection 2024 Jun 30. Food Chem X. 2024. PMID: 38544932 Free PMC article.

6

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.

Hong SJ, Cho JJ, Jeong H, Yoon S, Jo SM, Youn MY, Shin EC. Hong SJ, et al. Food Sci Biotechnol. 2023 Nov 14;33(7):1585-1592. doi: 10.1007/s10068-023-01455-2. eCollection 2024 Jun. Food Sci Biotechnol. 2023. PMID: 38623426 Free PMC article.

7

Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC-MS, and GC-olfactometry.

Jo SM, Hong SJ, Yoon S, Jeong H, Youn MY, Shin EC. Jo SM, et al. Among authors: hong sj. Food Sci Biotechnol. 2023 Dec 21;33(8):1825-1837. doi: 10.1007/s10068-023-01485-w. eCollection 2024 Jun. Food Sci Biotechnol. 2023. PMID: 38752123 Free PMC article.

8

Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors.

Hong SJ, Jo SM, Jeong H, Yoon S, Ban Y, Park H, Youn MY, Shin EC. Hong SJ, et al. Food Sci Biotechnol. 2024 Jun 14;33(15):3481-3490. doi: 10.1007/s10068-024-01589-x. eCollection 2024 Dec. Food Sci Biotechnol. 2024. PMID: 39493384

9

Thermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii.

Kim DS, Lee JT, Hong SJ, Cho JJ, Shin EC. Kim DS, et al. Among authors: hong sj. J Food Sci. 2019 Oct;84(10):2831-2839. doi: 10.1111/1750-3841.14797. Epub 2019 Oct 1. J Food Sci. 2019. PMID: 31573691

10

Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics in Angelica gigas Nakai roots by thermal processing.

Kim DS, Kim HS, Lee J, Hong SJ, Cho JJ, Cho KM, Shin EC. Kim DS, et al. Among authors: hong sj. J Food Biochem. 2019 Oct;43(10):e12842. doi: 10.1111/jfbc.12842. Epub 2019 Mar 20. J Food Biochem. 2019. PMID: 31608467

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