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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

Nutrients, 2022-04, Vol.14 (9), p.1822

2022

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Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry

Food Chemistry: X, 2024-03, Vol.21, p.101226-101226, Article 101226

2024

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

Foods, 2021-04, Vol.10 (5), p.972

2021

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

Journal of food science, 2023-03, Vol.88 (3), p.1033-1047

2023

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Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis

Molecules (Basel, Switzerland), 2023-07, Vol.28 (14), p.5509

2023

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

International journal of food science & technology, 2023-07, Vol.58 (7), p.4022-4035

2023

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Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors

Food science and biotechnology, 2024-12, Vol.33 (15), p.3481-3490

2024

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Exploration of basil (Ocimum basilicum) essential oil profiles using E-nose and GC–MS combined with GC-O and inhalation effects on the human EEG topography and tomography (s-LORETA) and blood pressure

Journal of functional foods, 2024-01, Vol.112, p.105918, Article 105918

2024

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

Nutrients, 2022-02, Vol.14 (4), p.741

2022

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Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC–MS, and GC-olfactometry

Food Science and Biotechnology, 2024, 33(8), , pp.1825-1837

2024

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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

Journal of food science, 2022-06, Vol.87 (6), p.2450-2462

2022

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Status of KERI's Pulsed Power Research and Development

IEEE transactions on plasma science, 2013-10, Vol.41 (10), p.2584-2592

2013

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Oven-Roasting Effects the Fatty Acid Composition, Antioxidant Properties, and Oxidative Stability of Pomegranate(Punica granatum L.) Seed Oil

Preventive Nutrition and Food Science, 2024, 29(2), , pp.190-198

2024

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Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis

Food science and biotechnology, 2023-06, Vol.32 (7), p.937-947

2023

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No-Touch Radiofrequency Ablation Using Twin Cooled Wet Electrodes for Recurrent Hepatocellular Carcinoma Following Locoregional Treatments

Korean Journal of Radiology, 2024, 25(5), , pp.438-448

2024

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Investigation of volatile profiles and odor-active compounds in Osmanthus fragrans var. aurantiacus separated by different polarities using GC/MS, GC-olfactometry and electronic-nose system

Food Science and Biotechnology, 2024, 33(7), , pp.1585-1592

2024

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Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources

Food Science and Biotechnology, 2024, 33(4), , pp.855-876

2024

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

Food Science and Biotechnology, 2021, 30(8), , pp.1033-1049

2021

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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

Food Chemistry: X, 2024-03, Vol.21, p.101119, Article 101119

2024

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The inhalation effect of Osmanthus fragrans var. Aurantiacus on physiological parameters in chronically stressed rats

Food Chemistry: X, 2024-06, Vol.22, p.101304-101304, Article 101304

2024

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Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process

Molecules (Basel, Switzerland), 2019-04, Vol.24 (7), p.1374

2019

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Thermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii

Journal of food science, 2019-10, Vol.84 (10), p.2831-2839

2019

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

Food Science and Biotechnology, 2022, 31(2), , pp.191-201

2022

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

Nutrients, 2020-07, Vol.12 (7), p.2077

2020

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Residential battery energy storage system with 3kWh Li-ion battery pack

IECON 2014 - 40th Annual Conference of the IEEE Industrial Electronics Society, 2014, p.5582-5588

2014

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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

Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry

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

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

Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis

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

Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors

Exploration of basil (Ocimum basilicum) essential oil profiles using E-nose and GC–MS combined with GC-O and inhalation effects on the human EEG topography and tomography (s-LORETA) and blood pressure

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

Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC–MS, and GC-olfactometry

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

Status of KERI's Pulsed Power Research and Development

Oven-Roasting Effects the Fatty Acid Composition, Antioxidant Properties, and Oxidative Stability of Pomegranate(Punica granatum L.) Seed Oil

Analysis of volatile and non-volatile compound profiles of wintering radish produced in Jeju-island by different oven roasting temperatures and times using electronic nose and electronic tongue techniques via multivariate analysis

No-Touch Radiofrequency Ablation Using Twin Cooled Wet Electrodes for Recurrent Hepatocellular Carcinoma Following Locoregional Treatments

Investigation of volatile profiles and odor-active compounds in Osmanthus fragrans var. aurantiacus separated by different polarities using GC/MS, GC-olfactometry and electronic-nose system

Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources

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

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

The inhalation effect of Osmanthus fragrans var. Aurantiacus on physiological parameters in chronically stressed rats

Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process

Thermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii

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

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

Residential battery energy storage system with 3kWh Li-ion battery pack

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