Publications by authors named "Chang Guk Boo"

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Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of L. (cv. Yellow Bourbon) using electronic sensors and GC-MS-O using a multivariate approach.
Seong Jun Hong, Chang Guk Boo, Sojeong Yoon, Hyangyeon Jeong, Seong Min Jo

Food Chem X· March 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.
Seong Jun Hong, Da-Som Kim, Jookyeong Lee, Chang Guk Boo, Moon Yeon Youn

J Food Sci· June 2022

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Comparison of Imitation Crab Sticks with Real Snow Crab () Leg Meat Based on Physicochemical and Sensory Characteristics.
Sohyun Mun, Eui-Cheol Shin, Seonghui Kim, Joodong Park, Chungeun Jeong, Chang-Guk Boo

Foods· May 2022

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

Foods· August 2021

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Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods.
Seong Jun Hong, Chang Guk Boo, Jookyeong Lee, Seong Wook Hur, Seong Min Jo

Food Sci Biotechnol· August 2021

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

Foods· November 2020

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

J Food Biochem· September 2020

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Inhalation of Patchouli ( Benth.) Essential Oil Improved Metabolic Parameters in Obesity-Induced Sprague Dawley Rats.
Seong Jun Hong, Jinju Cho, Chang Guk Boo, Moon Yeon Youn, Jeong Hoon Pan

Nutrients· July 2020

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