Boo CG - Search Results

1

Comparison of Imitation Crab Sticks with Real Snow Crab (Chionoecetes opilio) Leg Meat Based on Physicochemical and Sensory Characteristics.

Mun S, Shin EC, Kim S, Park J, Jeong C, Boo CG, Yu D, Sim JH, Ji CI, Nam TJ, Cho S. Mun S, et al. Among authors: boo cg. Foods. 2022 May 10;11(10):1381. doi: 10.3390/foods11101381. Foods. 2022. PMID: 35626951 Free PMC article.

2

Platycodon grandiflorum roots: A comprehensive study on odor/aroma and chemical properties during roasting.

Lee J, Cho JJ, Hong SJ, Kim DS, Boo CG, Shin EC. Lee J, et al. Among authors: boo cg. J Food Biochem. 2020 Sep;44(9):e13344. doi: 10.1111/jfbc.13344. Epub 2020 Jul 2. J Food Biochem. 2020. PMID: 32614082

3

Inhalation of Patchouli (Pogostemon Cablin Benth.) Essential Oil Improved Metabolic Parameters in Obesity-Induced Sprague Dawley Rats.

Hong SJ, Cho J, Boo CG, Youn MY, Pan JH, Kim JK, Shin EC. Hong SJ, et al. Among authors: boo cg. Nutrients. 2020 Jul 13;12(7):2077. doi: 10.3390/nu12072077. Nutrients. 2020. PMID: 32668680 Free PMC article.

4

Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts.

Lee J, Hong SJ, Cho JJ, Boo CG, Kim DS, Shin EC. Lee J, et al. Among authors: boo cg. Foods. 2020 Nov 14;9(11):1664. doi: 10.3390/foods9111664. Foods. 2020. PMID: 33202627 Free PMC article.

5

Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying.

Lee J, Boo C, Hong SJ, Shin EC. Lee J, et al. Foods. 2021 Apr 29;10(5):972. doi: 10.3390/foods10050972. Foods. 2021. PMID: 33946677 Free PMC article.

6

Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water Treatment.

Kim MR, Heo J, Kim SS, Shin EC, Boo CG, Kwak HS. Kim MR, et al. Among authors: boo cg. Foods. 2021 Aug 22;10(8):1958. doi: 10.3390/foods10081958. Foods. 2021. PMID: 34441735 Free PMC article.

7

Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods.

Hong SJ, Boo CG, Lee J, Hur SW, Jo SM, Jeong H, Yoon S, Lee Y, Park SS, Shin EC. Hong SJ, et al. Among authors: boo cg. Food Sci Biotechnol. 2021 Aug 10;30(8):1033-1049. doi: 10.1007/s10068-021-00948-2. eCollection 2021 Aug. Food Sci Biotechnol. 2021. PMID: 34471558 Free PMC article.

8

Inhalation of low-dose basil (Ocimum basilicum) essential oil improved cardiovascular health and plasma lipid markers in high fat diet-induced obese rats.

Hong SJ, Kim DS, Lee J, Boo CG, Youn MY, Le B, Kim JK, Shin EC. Hong SJ, et al. Among authors: boo cg. J Food Sci. 2022 Jun;87(6):2450-2462. doi: 10.1111/1750-3841.16196. Epub 2022 May 19. J Food Sci. 2022. PMID: 35591766

9

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. Among authors: boo cg. 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.

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