Nutritional Components and Oxidative Stability of Plant Seed Oils von Seong Jun Hong, Jookyeong Lee, Park, Joon Hyung, Da-Som Kim, Jin-Ju Cho, Oh-Kyu Lee, Kyoung-Tae Lee, Shin, Eui-Cheol

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Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process von Lee, Jookyeong, Kim, Da-Som, Cho, Jinju, Hong, Seong Jun, Pan, Jeong Hoon, Kim, Jae Kyeom, Shin, Eui-Cheol

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Thermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii von Kim, Da‐som, Lee, Jookyeong Tracy, Hong, Seong Jun, Cho, Jin‐Ju, Shin, Eui‐Cheol

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Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying von Lee, Jookyeong, Boo, Changguk, Hong, Seong-jun, Shin, Eui-Cheol

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Inhalation of low‐dose basil (Ocimum basilicum) essential oil improved cardiovascular health and plasma lipid markers in high fat diet‐induced obese rats von Hong, Seong Jun, Kim, Da‐Som, Lee, Jookyeong, Boo, Chang Guk, Youn, Moon Yeon, Le, Brandy, Kim, Jae Kyeom, Shin, Eui‐Cheol

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Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods von Hong, Seong Jun, Boo, Chang Guk, Lee, Jookyeong, Hur, Seong Wook, Jo, Seong Min, Jeong, Hyangyeon, Yoon, Sojeong, Lee, Youngseung, Park, Sung-Soo, Shin, Eui-Cheol

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Platycodon grandiflorumroots: A comprehensive study on odor/aroma and chemical properties during roasting von Lee, Jookyeong, Cho, Jin-Ju, Hong, Seong Jun, Kim, Da-Som, Boo, Chang Guk, Shin, Eui-Cheol

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A comprehensive study for taste and odor characteristics using electronic sensors in broccoli floret with different methods of thermal processing von Hong, Seong Jun, Yoon, Sojeong, Lee, Jookyeong, Jo, Seong Min, Jeong, Hyangyeon, Lee, Youngseung, Park, Sung‐Soo, Shin, Eui‐Cheol

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

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Platycodon grandiflorum roots: A comprehensive study on odor/aroma and chemical properties during roasting von Lee, Jookyeong, Cho, Jin‐Ju, Hong, Seong Jun, Kim, Da‐Som, Boo, Chang Guk, Shin, Eui‐Cheol

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Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics in Angelica gigas Nakai roots by thermal processing von Kim, Da‐Som, Kim, Hoe‐Sung, Lee, Jookyeong, Hong, Seong Jun, Cho, Jin‐Ju, Cho, Kye Man, Shin, Eui‐Cheol

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Comparison of the retention rates of thiamin, riboflavin, and niacin between normal and high-oleic peanuts after roasting von Kim, Da-Som, Kim, Hoe Sung, Hong, Seong Jun, Cho, Jin-Ju, Lee, Jookyeong, Shin, Eui-Cheol

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