Hasil Pencarian - Chang-Guk Boo

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  1. 1
    Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts

    Peanut Coffee: Enhancement of Nutritional, Physicochemical, and Sensory Characteristics in Coffee Brewed with Conventional and High-Oleic Peanut Extracts oleh Jookyeong Lee, Seong Jun Hong, Jin-Ju Cho, Chang Guk Boo, Da-Som Kim, Eui-Cheol Shin

    Diterbitkan 2020-11-01
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  2. 2
    Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water Treatment

    Effect of Filter Types on Physicochemical Properties, Volatile Compounds, and Sensory Evaluations of Purified Water by Point-of-Use Water Treatment oleh Mi-Ran Kim, JeongAe Heo, Sang Sook Kim, Eui-Cheol Shin, Chang Guk Boo, Han Sub Kwak

    Diterbitkan 2021-08-01
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  3. 3
    Inhalation of Patchouli (<i>Pogostemon Cablin</i> Benth.) Essential Oil Improved Metabolic Parameters in Obesity-Induced Sprague Dawley Rats

    Inhalation of Patchouli (<i>Pogostemon Cablin</i> Benth.) Essential Oil Improved Metabolic Parameters in Obesity-Induced Sprague Dawley Rats oleh Seong Jun Hong, Jinju Cho, Chang Guk Boo, Moon Yeon Youn, Jeong Hoon Pan, Jae Kyeom Kim, Eui-Cheol Shin

    Diterbitkan 2020-07-01
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  4. 4
    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

    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... oleh Seong Jun Hong, Chang Guk Boo, Sojeong Yoon, Hyangyeon Jeong, Seong Min Jo, Moon Yeon Youn, Jae Kyeom Kim, Young Jun Kim, Eui-Cheol Shin

    Diterbitkan 2024-03-01
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  5. 5
    Comparison of Imitation Crab Sticks with Real Snow Crab (<i>Chionoecetes opilio</i>) Leg Meat Based on Physicochemical and Sensory Characteristics

    Comparison of Imitation Crab Sticks with Real Snow Crab (<i>Chionoecetes opilio</i>) Leg Meat Based on Physicochemical and Sensory Characteristics oleh Sohyun Mun, Eui-Cheol Shin, Seonghui Kim, Joodong Park, Chungeun Jeong, Chang-Guk Boo, Daeung Yu, Jin-Ha Sim, Cheong-Il Ji, Taek-Jeong Nam, Suengmok Cho

    Diterbitkan 2022-05-01
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