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Seong Jun Hong

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
2024 · Seong Jun Hong, Chang Guk Boo, et al. · Food Chemistry X · 29
Olfactory Stimulation by Fennel (Foeniculum vulgare Mill.) Essential Oil Improves Lipid Metabolism and Metabolic Disorders in High Fat-Induced Obese Rats
2022 · Seong Jun Hong, Sojeong Yoon, et al. · Nutrients · 28
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Physicochemical and chemosensory properties of pomegranate (Punica granatum L.) seeds under various oven-roasting conditions
2024 · Sojeong Yoon, Hyangyeon Jeong, et al. · Food Chemistry · 27
Outbreak of Fire Blight of Apple and Asian Pear in 2015–2019 in Korea
2020 · Hyeonheui Ham, Young-Kee Lee, et al. · Research in Plant Disease · 26
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Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process
2019 · Jookyeong Lee, Da-Som Kim, et al. · Molecules · 24
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Inhalation of Patchouli (Pogostemon Cablin Benth.) Essential Oil Improved Metabolic Parameters in Obesity-Induced Sprague Dawley Rats
2020 · Seong Jun Hong, Jinju Cho, et al. · Nutrients · 23
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Platycodon grandiflorumroots: A comprehensive study on odor/aroma and chemical properties during roasting
2020 · Jookyeong Lee, Jin‐Ju Cho, et al. · Journal of Food Biochemistry · 23
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Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods
2021 · Seong Jun Hong, Chang Guk Boo, et al. · Food Science and Biotechnology · 22
Comparison of Physicochemical and Sensory Properties of Bean Sprout and Peanut Sprout Extracts, Subsequent to Roasting
2020 · Seong Jun Hong, Jin-Ju Cho, et al. · Journal of the Korean Society of Food Science and Nutrition · 22
Chemosensoric approach for microwave- or oven-roasted Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors
2022 · Sojeong Yoon, Hyangyeon Jeong, et al. · LWT · 20
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Outbreak of Fire Blight of Apple and Pear and Its Characteristics in Korea in 2019
2020 · Hyeonheui Ham, Kyong Jae Lee, et al. · Research in Plant Disease · 20
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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
2024 · Hyangyeon Jeong, Sojeong Yoon, et al. · Food Chemistry X · 19
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
2023 · Seong Jun Hong, Da-Som Kim, et al. · Journal of Functional Foods · 19
Investigation of non-volatile and volatile compound profiles in Arabica coffee extracts and neurophysiological effects of different chemosensory stimulation according to sex: Insights from electronic sensors, EEG, and sLORETA approaches
2024 · Seong Jun Hong, Sojeong Yoon, et al. · Food Chemistry · 18
A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing
2022 · Seong Jun Hong, Hyangyeon Jeong, et al. · Food Science and Biotechnology · 18
Sensomics and chemometrics approaches of differential brewed and roasted coffee (Coffea arabica) from Ethiopia using biomimetic sensory-based machine perception techniques: Effects of caffeine on bitter taste and the generation of volatiles
2025 · Younglan Ban, Hyeonjin Park, et al. · Food Chemistry · 16
Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC–MS, and GC-olfactometry
2023 · Seong Min Jo, Seong Jun Hong, et al. · Food Science and Biotechnology · 16
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Quality Characteristics of Wintering Radishes Produced in Jeju Island Using E-Nose, E-Tongue, and GC-MSD Approach
2020 · Chang Guk Boo, Seong Jun Hong, et al. · Journal of the Korean Society of Food Science and Nutrition · 16
Exploring flavor patterns in the peel of tangor: A new citrus variety based on electronic sensors and GC–MS/O
2025 · Seong Min Jo, Hee Sung Moon, et al. · Food Chemistry · 14
Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors
2023 · Hyangyeon Jeong, Sojeong Yoon, et al. · Journal of Food Science · 14
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A comprehensive study for taste and odor characteristics using electronic sensors in broccoli floret with different methods of thermal processing
2022 · Seong Jun Hong, Sojeong Yoon, et al. · Journal of Food Processing and Preservation · 14
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Comparative Evaluation of the Volatile Profiles and Taste Properties of Commercial Coffee Products Using Electronic Nose, Electronic Tongue, and GC/MSD
2021 · Chang Guk Boo, Seong Jun Hong, et al. · Journal of the Korean Society of Food Science and Nutrition · 14
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Thermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii
2019 · Da‐som Kim, Jookyeong Tracy Lee, et al. · Journal of Food Science · 14
Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources
2023 · Hyangyeon Jeong, Sojeong Yoon, et al. · Food Science and Biotechnology · 12
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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
2022 · Seong Jun Hong, Da‐Som Kim, et al. · Journal of Food Science · 12
Works count: 86
Citation count: 715
H-index: 16
I10-index: 32
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