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Article
Oven roasting effects on the physicochemical and chemosensory characteristics of hemp seeds (Cannabis sativa L.)
Physicochemical properties and flavor characteristics of hemp seeds (HS) were analyzed by roasting temperature (140 °C, 160 °C, 180 °C) and time (initial, 3, 6, 9, 12 min). HS with roasting showed a lightness (L*
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Article
Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors
This study was to identify taste and volatile characteristics in broccoli florets under various storage conditions (room and cold temperatures). Electronic tongue (E-tongue) analysis revealed that the differen...
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Article
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
This research investigated volatiles and odor active compounds in Osmanthus fragrans var. aurantiacus. Heterocyclics were mainly extracted from hexane and dichloromethane extracts. Ketones were mainly detected fr...
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Article
Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC–MS, and GC-olfactometry
Various citrus fruits’ flavor compounds were analyzed using an electronic sensor (E-sensor), and odor-active compounds were identified using gas chromatography-mass spectrometry-olfactometry (GC–MS-O). In the ...
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Article
Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources
This study identified the aroma profile of salmon by-product for high utilization of by-products, including hydrolysates of head, frame, and skin were treated with reducing sugars and thermal processing. Elect...
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Article
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
The present study is to investigate the non-volatile and volatile profiles in radish according to the different oven roasting processing. In non-volatile compound profiles, different roasting temperatures (140...
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Article
A comprehensive study for taste and odor compounds using electronic tongue and nose in broccoli stem with different thermal processing
This study analyzed taste and odor profiles in broccoli stems with different methods of thermal processing using electronic tongue and electronic nose. In electronic tongue analysis, umami and bitterness were ...
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Article
Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods
The purpose of this study was to investigate sensory characteristics in radishes, processed through different methods, using chemosensory-assisted instruments. For electronic tongue (E-tongue) analysis, freeze...
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Article
Open AccessBioinspired Heparin Nanosponge Prepared by Photo-crosslinking for Controlled Release of Growth Factors
Growth factors have great therapeutic potential for various disease therapy and tissue engineering applications. However, their clinical efficacy is hampered by low bioavailability, rapid degradation in vivo and ...
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Article
pH sensitivities of egg phosphatidylcholine liposomes and dioleoylphosphatidylethanolamine liposomes triggered by poly(N-isopropylacrylamide-co-methacrylic acid-co-octadecylacrylate)
Egg phosphatidylcholine (PC) liposomes bearing pH-sensitive polymers and dioleoylphosphatidylethanolamine (DOPE) liposomes including the same polymers were prepared by a sonication method. As pH-sensitive poly...
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Article
Glucose-triggered release from liposomes incorporating poly(N-isopropylacrylamide-co-methacrylic acid-co-octadecylacrylate) and glucose oxidase
In order to design liposomes which release their contents in a glucose-sensitive manner, the surfaces of egg phosphatidylcholine (egg PC) liposomes or dioleoylphosphatidylethanolamine (DOPE) liposomes were mod...
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Article
Glucose-Sensitive Liposomes Incorporating Hydrophobically Modified Glucose Oxidase
Glucose-sensitive liposomes were prepared by incorporating hydrophobically modified glucose oxidase (EC 1.1.3.4.) into the liposomal bilayer of dioleoylphosphatidylethanolamine and cholesteryl hemisuccinate. F...
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Article
Liposomes incorporating hydrophobically modified glucose oxidase
Glucose oxidase (GOD) was hydrophobically modified by conjugating palmitic acids to the amino groups of the enzyme. The number of palmitic acid residues conjugated to GOD was determined by using trinitrobenzen...
