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In Hee Cho
Observed names:
In Hee Cho,
In Hee Cho1,
인희 조
Institution:
Wonkwang University
Observed institutions:
CJ CheilJedang (South Korea),
University of Minnesota,
Pennsylvania State University,
Ewha Womans University,
Seoul National University,
Chung-Ang University,
Wonkwang University
show all 7
ORCID:
0000-0002-1970-5348
Observed ORCID:
0000-0002-1970-5348
OpenAlex ID:
A5045225121
Chemistry of bread aroma: A review
2010
·
In Hee Cho
, Devin G. Peterson
·
Food Science and Biotechnology
·
220
Metabolite profiling of doenjang, fermented soybean paste, during fermentation
2010
·
Hye‐Jung Namgung
, Hye‐Jung Park
, et al.
·
Journal of the Science of Food and Agriculture
·
117
Comparison of Fermented Soybean Paste ( Doenjang ) Prepared by Different Methods Based on Profiling of Volatile Compounds
2011
·
Ye‐Jin Jo
, In Hee Cho
, et al.
·
Journal of Food Science
·
116
Characterization of Aroma-Active Compounds in Raw and Cooked Pine-Mushrooms (Tricholoma matsutake Sing.)
2006
·
In Hee Cho
, Se Young Kim
, et al.
·
Journal of Agricultural and Food Chemistry
·
116
Difference in the Volatile Composition of Pine-Mushrooms (Tricholoma matsutake Sing.) According to Their Grades
2006
·
In Hee Cho
, Hyung-Kyoon Choi
, et al.
·
Journal of Agricultural and Food Chemistry
·
101
Metabolite profiling of Cheonggukjang, a fermented soybean paste, during fermentation by gas chromatography-mass spectrometry and principal component analysis
2010
·
Min Kyung Park
, In Hee Cho
, et al.
·
Food Chemistry
·
81
Comparison of volatile Maillard reaction products from tagatose and other reducing sugars with amino acids
2010
·
In Hee Cho
, Sarah Lee
, et al.
·
Food Science and Biotechnology
·
74
Differences in the Volatile Compositions of Ginseng Species (Panax sp.)
2012
·
In Hee Cho
, Hyun Jeong Lee
, et al.
·
Journal of Agricultural and Food Chemistry
·
62
Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades
2009
·
In Hee Cho
, Hyung-Kyoon Choi
, et al.
·
Food Chemistry
·
61
Differentiation of Aroma Characteristics of Pine-Mushrooms (Tricholoma matsutake Sing.) of Different Grades Using Gas Chromatography−Olfactometry and Sensory Analysis
2007
·
In Hee Cho
, Soh Min Lee
, et al.
·
Journal of Agricultural and Food Chemistry
·
57
Metabolomic discrimination of different grades of pine-mushroom (Tricholoma matsutake Sing.) using 1H NMR spectrometry and multivariate data analysis
2006
·
In Hee Cho
, Young-Suk Kim
, et al.
·
Journal of Pharmaceutical and Biomedical Analysis
·
42
Aroma Characteristics of Raw and Cooked Tenebrio molitor Larvae (Mealworms)
2020
·
Hojun Seo
, Haeng Ran Kim
, et al.
·
Food Science of Animal Resources
·
35
PDF
The aroma profile and aroma-active compounds of Brassica oleracea (kale) tea
2021
·
Jeongyoon Oh
, In Hee Cho
·
Food Science and Biotechnology
·
32
Volatile compounds of ginseng (Panax sp.): a review
2015
·
In Hee Cho
·
Journal of the Korean Society for Applied Biological Chemistry
·
29
PDF
The Compositions of Volatiles and Aroma-Active Compounds in Dried Omija Fruits (Schisandra chinensis Baillon) According to the Cultivation Areas
2011
·
Hyun Jeong Lee
, In Hee Cho
, et al.
·
Journal of Agricultural and Food Chemistry
·
29
Chemical markers for bitterness in wheat bread
2012
·
Qing Bin
, Deshou Jiang
, et al.
·
Flavour and Fragrance Journal
·
28
Analytical approaches to flavor research and discovery: from sensory-guided techniques to flavoromics methods
2024
·
In Hee Cho
, Devin G. Peterson
·
Food Science and Biotechnology
·
26
PDF
Comparison of Volatile Components in Fresh and Dried Red Peppers (Capsicum annuum L.)
2005
·
Hae Roung Jun
, In Hee Cho
, et al.
·
Food Science and Biotechnology
·
23
Changes in fatty acids and volatile components in mackerel by broiling
2011
·
Hyun Chung
, Arum Choi
, et al.
·
European Journal of Lipid Science and Technology
·
22
The effect of roasting on capsaicinoids, volatile compounds, and fatty acids in Capsicum annuum L. (red pepper) seeds
2022
·
Dahye Kim
, Hyeyoung Park
, et al.
·
Food Science and Biotechnology
·
20
Aroma Active Compounds of Bulgogi
2005
·
Hye Sung Ko
, Tae Hwan Kim
, et al.
·
Journal of Food Science
·
16
Protein and Amino-acid Contents in Backtae, Seoritae, Huktae, and Seomoktae Soybeans with Different Cooking Methods
2016
·
Jeong Yeon Im
, Sang-Cheon Kim
, et al.
·
한국식품조리과학회지
·
15
PDF
Validation of the AOAC method for analyzing fatty acids in meat by-products for the Korean Food Composition Database
2022
·
Ji Yoon Choi
, Hyeyoung Park
, et al.
·
Food Science and Biotechnology
·
12
PDF
Evolution of oxidation markers and rancid off-flavors in Tenebrio molitor mealworm oil during thermal oxidation
2025
·
Ji Yoon Choi
, Min Kyung Park
, et al.
·
Food Science and Biotechnology
·
11
PDF
Effect of amino acids in the Maillard reaction products generated from the reaction flavors of Tenebrio molitor (mealworm) protein and d-xylose
2022
·
Hyeyoung Park
, Hojun Seo
, et al.
·
Food Science and Biotechnology
·
10
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Works count:
55
Citation count:
1,420
H-index:
20
I10-index:
25
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