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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: shin ec. 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.
Characterization of Nutritional Composition, Antioxidative Capacity, and Sensory Attributes of Seomae Mugwort, a Native Korean Variety of Artemisia argyi H. Lév. & Vaniot.
Kim JK, Shin EC, Lim HJ, Choi SJ, Kim CR, Suh SH, Kim CJ, Park GG, Park CS, Kim HK, Choi JH, Song SW, Shin DH. Kim JK, et al. Among authors: shin dh, shin ec. J Anal Methods Chem. 2015;2015:916346. doi: 10.1155/2015/916346. Epub 2015 Oct 13. J Anal Methods Chem. 2015. PMID: 26550520 Free PMC article.
368 results