Jung-Ro Yoon - Concepedia

Author

Jung-Ro Yoon

Gangneung–Wonju National University ORCID

Also Known As

J Yoon, J. R. Yoon, J. YOON, J. Yoon, JUNGRO YOON, Jang Ho Yoon, Joon Ho YOON, Jung-Ro Yoon, Jungro Yoon, Yoon, J

Publications

446

Citations

H-Index

Concepts

All Affiliations

Gangneung–Wonju National University Kangnam University Seoul National University Chung-Ang University Rutgers, The State University of New Jersey

About

Jung-Ro Yoon is an author at Gangneung–Wonju National University specializing in engineering, food quality, and chemical engineering.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Engineering	7	7	177
2	Medicine	3	3	48
3	Health Sciences	2	2	72
4	Natural Sciences	1	1	16
5	Allergy	1	1	10

Jung-Ro Yoon

Publications

373

Citations

H-Index

Page 1

	Year	Citations
Magnetic Treatment of Milk and Surface Treatment of Plate Heat Exchangers: Effects on Milk Fouling Jung-Ro Yoon, Daryl Lund Journal of Food Science EngineeringFoulingMagnetic TreatmentChemical EngineeringMilk Property Effect	1994	50
Discrimination and geographical origin prediction of washed specialty Bourbon coffee from different coffee growing areas in Rwanda by using electronic nose and electronic tongue Kayihura Joseph Flambeau, Won‐Jong Lee, Jung-Ro Yoon Food Science and Biotechnology Electronic TongueBeverage IndustryFood QualityElectronic NoseGeographical Origin Prediction	2017	44
Development, Quantification, Method Validation, and Stability Study of a Novel Fucoxanthin-Fortified Milk Il-Kyoon Mok, Jung-Ro Yoon, Cheol‐Ho Pan, Journal of Agricultural and Food Chemistry	2016	39
Purification of used frying oil by supercritical carbon dioxide extraction Jung-Ro Yoon, Byung-Seok Han, Yun-Chang Kang, Food Chemistry Chemical EngineeringEngineeringSupercritical Fluid ChromatographyPetroleum ProductionSupercritical Flow	2000	34
Extraction of allyl isothiocyanate from wasabi (Wasabia japonica Matsum) using supercritical carbon dioxide Longjun Li, Woan Lee, Won Jong Lee, Food Science and Biotechnology Solvent ExtractionEngineeringAllyl IsothiocyanateSupercritical Fluid ChromatographyEnvironmental Engineering	2010	29
Degradation of benzopyrene and acrylamide in roasted coffee beans by corona discharge plasma jet (CDPJ) and its effects on biochemical and sensory properties Taehoon Lee, Hyesung Park, Pradeep Puligundla, Food Chemistry Food ChemistryChemical EngineeringRoasted Coffee BeansSensory PropertiesNonthermal Plasma	2020	26
Optimum distribution of yaw moment for unified chassis control with limitations on the active front steering angle Seongjin Yim, Wonhyuk Cho, Jung-Ro Yoon, International Journal of Automotive Technology Optimum DistributionEngineeringAerospace EngineeringVehicle ControlMechatronics	2010	22
Changes in antioxidant activities and flavor patterns of Coffea arabica beans during roasting Yeon-Soo Suh, Seung‐Heon Lee, Ya‐Fang Shang, Korean Journal of Food Preservation NutritionFood AnalysisPolyphenolicsFood ChemistryBioanalysis	2014	22
Optimization of Pine Flavor Microencapsulation by Spray Drying Shin-Jo Lee, Yang-Bong Lee, Ji-Hyang Hong, Food Science and Biotechnology BiomanufacturingMicro-encapsulationPine Flavor Microencapsulation	2005	18
Cryoprotection of protein by highly concentrated branched oligosaccharides Joong‐Hyuck Auh, Y.‐R. Kim, P. Cornillon, International Journal of Food Science & Technology Bsa SolutionProtein ChemistryBiochemistryProtein FoldingMedicine	2003	16

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