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Bis-ureidoquinoline as a Selective Fluoride Anion Sensor through Hydrogen-Bond Interactions
Jo, Yunhee,Chidalla, Nagesh,Cho, Dong-Gyu American Chemical Society 2014 Journal of organic chemistry Vol.79 No.19
<P>Bis-ureidoquinoline shows a characteristic UV–vis absorbance and turn-on fluorescence changes in the presence of the fluoride anion. Such selective changes probably originate from the hydrogen-bond interactions, as shown by the <SUP>1</SUP>H NMR titration and DFT calculations. Bis-ureidoquinoline can be used as a fluoride-selective sensor for the detection of fluoride anions under illumination from a laboratory hand-held UV lamp.</P><P><B>Graphic Abstract</B> <IMG SRC='http://pubs.acs.org/appl/literatum/publisher/achs/journals/content/joceah/2014/joceah.2014.79.issue-19/jo501767g/production/images/medium/jo-2014-01767g_0006.gif'></P><P><A href='http://pubs.acs.org/doi/suppl/10.1021/jo501767g'>ACS Electronic Supporting Info</A></P>
Jo, Yunhee,Chung, Namhyeok,Park, Su won,Noh, Bong Soo,Jeong, Yong-Jin,Kwon, Joong-Ho Korean Society of Food Science and Technology 2016 Food Science and Biotechnology Vol.25 No.5
The combined approach of E-senses was undertaken to discriminate the taste and aroma profiles of aged vinegars, including Chinese Shanxi extra aged vinegar (EX, 5-8 years), Japanese black vinegar (BL, 1-5 years), and Italian balsamic vinegar (BA, 8-25 years). The principal component analysis plot for E-tongue revealed that EX, BL, and BA formed individual groups with clear distinctions. The volatile compounds detected in E-nose based on Kovats indices represented that a major component in all vinegars was matched to acetic acid, which showed a strong relationship with the aging period (R=0.8186-0.9998). The discriminant function analysis plot accompanied by the MS-E-nose indicated that more volatiles were produced during prolonged aging in cereal vinegar, whereas the aging process degraded volatile constituents in fruit vinegar. Categorization with respect to aging years was possible using both E-noses. The approach using E-senses indicated a better discrimination for distinguishing the complex sensory information in aged vinegars.
Jo, Yunhee,Nam, Hyun-A,Ramakrishnan, Sudha Rani,Baek, Mi-Eun,Lim, Sang-Bin,Kwon, Joong-Ho Elsevier 2018 Scientia horticulturae Vol.236 No.-
<P>Two Korean citrus fruits, Jinjihyang and Chunggyun, were exposed to gamma irradiation at 0, 0.4 and 1 kGy as an ionizing quarantine treatment and were then subjected to evaluations of physicochemical and sensory quality attributes during storage at 4 +/- 1 degrees C for 0, 10 and 20 days. Upon irradiation at 1 kGy, the narinrutin content of Jinjihyang significantly decreased (109.64-94.80 mg/100 g), while hesperidin content remained stable. However, both flavonoids decreased significantly during storage in both fruit varieties. Vitamin C was stable after irradiation but a significant decrease (42.97-27.21 mg/100 mL) was observed in 1 kGy-irradiated sample at the 20th day of storage. Brix, organic acids, and sensory properties of both fruits were not affected by irradiation or storage. The 1 kGy-treated fruits showed the highest titratable acidity (%) but this was not reflected in the sensory scores, even though Jinjihyang was more susceptible to irradiation than Chunggyun. Overall, irradiation at less than 1 kGy shows a potential to be used as a postharvest quarantine treatment for Korean citrus fruits.</P>
2단계 발효로 제조된 고산도 사과식초의 품질지표성분 설정
조윤희(Yunhee Jo),박윤지(Yunji Park),이현규(Hyun-Gyu Lee),이혜진(Hye-Jin Lee),정용진(Yong-Jin Jeong),여수환(Soo-Hwan Yeo),권중호(Joong-Ho Kwon) 한국식품과학회 2015 한국식품과학회지 Vol.47 No.4
In this study, high-acidity cider vinegar (HACV) was produced by alcoholic and acetic acid fermentation of apple concentrate without any nutrients and then the optimum alcohol concentration was determined through a qualitative study. HACV was fermented with different initial alcohol concentrations (6-9%) during the process of acetic acid fermentation. The highest content of reducing sugar, organic acids, and free amino acids was observed at 6% of initial alcohol concentration. Approximately 20 types of volatile compounds were identified by solid-phase microextraction (SPME) and GC-MS. The total volatile content was the highest at 6% of initial alcohol concentration, and the acid content was the lowest at 9% of the initial alcohol concentration. The HACV produced by a two-stage fermentation process was qualitatively better than commercial HACV presenting the highest value at 6% of initial alcohol concentration. Malic acid, aspartic acid, and hexyl acetate were selected as quality index components of HACV production by two-stage fermentation on the basis of correlation between their physicochemical properties and the sensory attributes of HACV.
조윤희(Jo, Yunhee),이원제(Lee, Won Jae),이성근(Yi, Seong Keun) 한국상품학회 2009 商品學硏究 Vol.27 No.3
단수가격에 관한 연구가 많이 이루어진 미국의 화폐 단위는 달러($)와 센트(¢), 두 가지로 표시한다. 하지만 우리나라의 경우 원(\) 단위가 유일하며, 1원 단위는 일반적인 현금 거래에서 통용되지 않는 화폐단위이다. 이처럼 기본적인 화폐 단위에 대한 차이가 있기 때문에 미국의 단수가격의 효과에 관한 실험 결과를 우리나라의 가격 연구에 그대로 받아들일 수 없다. 또한 단수가격의 효과에 관한 기존 연구들은 일반적으로 관여도가 낮은 저가격 제품을 대상으로 하고 있다. 따라서 우리나라의 경우에도 저가격 제품일 때 소비자의 가격에 대한 태도가 긍정적인지에 관한 연구와, 저가격 제품과 비교해 고가격 제품에서 단수가격을 사용하는 경우 그 효과가 달라지는지에 관한 연구를 하고자 한다. 실험 결과, 저가격 제품에서는 선행 연구에서처럼 단수가격에 대한 소비자의 태도가 정수 가격에 대한 소비자의 태도 보다 긍정적이었지만, 고가격 제품에서는 단수가격에 대한 소비자의 태도가 정수가격에 대한 소비자의 태도 보다 부정적으로 나타남을 증명하였다. 그러나 브랜드 인지도와 소비자의 가격에 대한 태도는 서로 상관이 없는 것으로 나타났다. Odd-price effect has been mainly applied to the goods with lower level price because consumers do not process the price information elaborately in the low involvement situation. Additionally as consumers have a tendency to process the price information from the left to the right digit, they perceive the goods with odd-price as much cheaper. The meaning of odd-price has some difference between U.S. and Korea. Usually odd-price in U.S. means 9-ending price. In Korea, odd-price should not be 9-ending price because unit "won" in price is perceived as a very small amount, the price strategy with 9-ending can not used. Thus, the odd-price should be the price ending at least 10 won. For that reason we can't apply the same concept used in U.S. to the Korean market. Based on the previous studies, I was concerned that odd-price policy still had an effect on the consumer attitude in Korean currency and that it could be applied to the good sith high level price. Additionally I checked how the brand moderates the effect of odd-price because brand could give some trust for the justification of the strategy.