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Author

Yunhee Jo

ORCID: 0000-0003-1558-7126
Observed ORCID: 0000-0003-1558-7126
OpenAlex ID: A5082415665
Optimization of microwave-assisted extraction of total extract, stevioside and rebaudioside-A from Stevia rebaudiana (Bertoni) leaves, using response surface methodology (RSM) and artificial neural network (ANN) modelling
2017 · Kashif Ameer, Seong-Woo Bae, et al. · Food Chemistry · 202
Effects of e-beam irradiation on amino acids, fatty acids, and volatiles of smoked duck meat during storage
2017 · Yunhee Jo, Kyung-A An, et al. · Innovative Food Science & Emerging Technologies · 79
Optimization of Microwave‐Assisted Extraction of Bioactive Compounds from Coriolus versicolor Mushroom Using Response Surface Methodology
2016 · Jeong‐Hwan Maeng, Hafiz Muhammad Shahbaz, et al. · Journal of Food Process Engineering · 68
Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat
2020 · Muhammad Sajid Arshad, Joong‐Ho Kwon, et al. · Food Science & Nutrition · 63
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Optimization of green extraction methods for cinnamic acid and cinnamaldehyde from Cinnamon (Cinnamomum cassia) by response surface methodology
2018 · Hyun-Gyu Lee, Yunhee Jo, et al. · Food Science and Biotechnology · 57
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Implications of low-dose e-beam irradiation as a phytosanitary treatment on physicochemical and sensory qualities of grapefruit and lemons during postharvest cold storage
2018 · Sudha Rani Ramakrishnan, Yunhee Jo, et al. · Scientia Horticulturae · 45
E‐Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage
2017 · Kyung‐A An, Muhammad Sajid Arshad, et al. · Journal of Food Science · 33
Comparative analysis of sensory profiles of commercial cider vinegars from Korea, China, Japan, and US by SPME/GC-MS, E-nose, and E-tongue
2016 · Yunhee Jo, Song-Yi Gu, et al. · Korean Journal of Food Science and Technology · 29
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Rice vinegars of different origins: discriminative characteristics based on solid-phase microextraction and gas chromatography with mass spectrometry, an electronic nose, electronic tongue and sensory evaluation
2017 · Namhyeok Chung, Yunhee Jo, et al. · Journal of the Institute of Brewing · 25
Application of E-tongue, E-nose, and MS-E-nose for discriminating aged vinegars based on taste and aroma profiles
2016 · Yunhee Jo, Namhyeok Chung, et al. · Food Science and Biotechnology · 24
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Optimization and modeling for heat reflux extraction of total yield, stevioside and rebaudioside-A from Stevia rebaudiana (Bertoni) leaves
2017 · Kashif Ameer, Seong-Woo Bae, et al. · Separation Science and Technology · 23
Comparison of electronic sensing techniques for screening dried shrimps irradiated using three types of approved radiation with standard analytical methods
2019 · Namhyeok Chung, Kashif Ameer, et al. · Food Chemistry · 22
Postharvest irradiation as a quarantine treatment and its effects on the physicochemical and sensory qualities of Korean citrus fruits
2018 · Yunhee Jo, Hyun-A Nam, et al. · Scientia Horticulturae · 22
Physicochemical Qualities and Flavor Patterns of Traditional Chinese Vinegars Manufactured by Different Fermentation Methods and Aging Periods
2017 · Yaping Gao, Yunhee Jo, et al. · Preventive Nutrition and Food Science · 20
Irradiated fruits can be identified by detecting radiation-induced markers with luminescence and ESR analyses for different trading fruits
2016 · Yunhee Jo, Hyun-Kyu Kyung, et al. · Applied Biological Chemistry · 18
E-sensing, calibrated PSL, and improved ESR techniques discriminate irradiated fresh grapefruits and lemons
2019 · Yunhee Jo, Kashif Ameer, et al. · Journal of Food Science and Technology · 13
Assessment of microbial contaminations in commercial frozen duck meats and the application of electron beam irradiation to improve their hygienic quality
2018 · Kyung‐A An, Yunhee Jo, et al. · Journal of the Science of Food and Agriculture · 13
Screening and identification of electron-beam irradiated dried spice-mixture products by electronic sensing and standard analytical methods through dose estimation
2019 · Kashif Ameer, Yunhee Jo, et al. · LWT · 12
Assessment of Microbial and Radioactive Contaminations in Korean Cold Duck Meats and Electron-Beam Application for Quality Improvement
2017 · Kyung-A An, Yunhee Jo, et al. · Korean Journal for Food Science of Animal Resources · 11
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Comparison of Physicochemical Properties and Antioxidant Activities of Naturally-Fermented Commercial Rice Vinegars Produced in Korea, China, and Japan
2015 · Namhyeok Chung, Yunhee Jo, et al. · Journal of the Korean Society of Food Science and Nutrition · 10
Physicochemical properties and volatile components of wine vinegars with high acidity based on fermentation stage and initial alcohol concentration
2015 · Yunhee Jo, Ji-Yeong Baek, et al. · Food Science and Biotechnology · 10
Effect of E-Beam Irradiation on Microbial Load, Stability of Active Components, and Anti-Inflammatory Activity of Cnidii Rhizoma and Alismatis Rhizoma
2019 · Mi-eun Baek, Yunhee Jo, et al. · Journal of Medicinal Food · 9
Characterization of DNA comet and cellulose radical signal in Valencia oranges treated with different forms of ionizing radiation
2017 · Yunhee Jo, Bhaskar Sanyal, et al. · Postharvest Biology and Technology · 9
Calibrated photostimulated luminescence is an effective approach to identify irradiated orange during storage
2015 · Yunhee Jo, Bhaskar Sanyal, et al. · Radiation Physics and Chemistry · 9
Quality Differentiation of Low-Dose Irradiated Navel Oranges by Electronic Sensing Techniques During Storage
2019 · Yunhee Jo, Kashif Ameer, et al. · Food Analytical Methods · 7
Works count: 44
Citation count: 873
H-index: 15
I10-index: 21
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