Yunhee Jo - Concepedia

Author

Yunhee Jo

Kyungpook National University ORCID

Also Known As

Jo, Yunhee, Yun-Ho Jo, Yunhee Jo

Publications

857

Citations

H-Index

Concepts

All Affiliations

Kyungpook National University Government College University, Faisalabad Keimyung University Pir Mehr Ali Shah Arid Agriculture University University of Veterinary and Animal Sciences

About

Yunhee Jo is an author at Kyungpook National University specializing in food quality, health sciences, and analytical chemistry.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	7	7	237
2	Engineering	5	5	161
3	Environmental Engineering	5	5	325
4	Medicine	2	2	44
5	Chemical Engineering	2	2	103

Yunhee Jo

Publications

770

Citations

H-Index

Page 1

	Year	Citations
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 Kashif Ameer, Seong-Woo Bae, Yunhee Jo, Food Chemistry Solvent ExtractionEnvironmental EngineeringTotal ExtractMicrowave-assisted ExtractionArtificial Neural Network	2017	189
Effects of e-beam irradiation on amino acids, fatty acids, and volatiles of smoked duck meat during storage Yunhee Jo, Kyung‐A An, Muhammad Sajid Arshad, Innovative Food Science & Emerging Technologies Food ChemistryMeat PackagingFood IrradiationFatty AcidsAnimal Nutrition	2017	75
Optimization of Microwave‐Assisted Extraction of Bioactive Compounds from <i>Coriolus versicolor</i> Mushroom Using Response Surface Methodology Jeong‐Hwan Maeng, Hafiz Muhammad Shahbaz, Kashif Ameer, Journal of Food Process Engineering Food ChemistrySolvent ExtractionChemical EngineeringPolyphenolicsReflux Extraction	2016	55
Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat Muhammad Sajid Arshad, Joong‐Ho Kwon, Rabia Shabir Ahmad, Food Science & Nutrition	2020	54
Optimization of green extraction methods for cinnamic acid and cinnamaldehyde from Cinnamon (Cinnamomum cassia) by response surface methodology Hyun-Gyu Lee, Yunhee Jo, Kashif Ameer, Food Science and Biotechnology Solvent ExtractionChemical EngineeringEngineeringEnvironmental EngineeringResponse Surface Methodology	2018	48
Implications of low-dose e-beam irradiation as a phytosanitary treatment on physicochemical and sensory qualities of grapefruit and lemons during postharvest cold storage S. Ramakrishnan, Yunhee Jo, Hyun-A Nam, Scientia Horticulturae Sensory QualitiesPostharvest Cold StorageLow-dose E-beam IrradiationRipeningPost-harvest Physiology	2018	44
Bis-ureidoquinoline as a Selective Fluoride Anion Sensor through Hydrogen-Bond Interactions Yunhee Jo, Nagesh Chidalla, Dong‐Gyu Cho The Journal of Organic Chemistry	2014	35
E‐Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage Kyung‐A An, Muhammad Sajid Arshad, Yunhee Jo, Journal of Food Science	2017	31
Comparative analysis of sensory profiles of commercial cider vinegars from Korea, China, Japan, and US by SPME/GC-MS, E-nose, and E-tongue Yunhee Jo, Song-Yi Gu, Namhyeok Chung, Korean Journal of Food Science and Technology Electronic TongueHealth SciencesSensory ProfilesCommercial Cider VinegarsPhysiology	2016	26
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 Namhyeok Chung, Yunhee Jo, Min-Ho Joe, Journal of the Institute of Brewing FlavoromicsFood AnalysisSensory Science (Early Childhood Education)Subjective Sensory EvaluationSensory Science	2017	24

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