H. Jeong

Investigation of Water-Soluble Vitamin (B1, B2, B3, and B7) Contents in Beverages and Confectionery

S. Hong, Eui‐Cheol Shin, C. Boo, 2021, Journal of the Korean Society of Food Science and Nutrition.

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

Da-Som Kim, S. Hong, Sojeong Yoon, 2022, Nutrients.

Olfactory Stimulation by Fennel (Foeniculum vulgare Mill.) Essential Oil Improves Lipid Metabolism and Metabolic Disorders in High Fat-Induced Obese Rats

Y. J. Kim, S. Hong, S. Jo, 2022, Nutrients.

Evaluation of taste and aroma compounds in oven‐roasted broccoli floret and stem as affected by different times using electronic tongue and electronic nose

Youngseung Lee, S. Hong, S. Jo, 2022, International Journal of Food Science & Technology.

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

S. Hong, S. Jo, Eui‐Cheol Shin, 2023, Journal of food science.

Optimization of extrusion cooking conditions for seasoning base production from sea mustard (Undaria pinnatifida)

Jung Suck Lee, Seon-Bong Kim, Eui‐Cheol Shin, 2022, Fisheries and aquatic sciences.

A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing

Youngseung Lee, S. Hong, S. Jo, 2022, Food Science and Biotechnology.