Eui-Cheol Shin

Professor

Gyeongsang National University

South Korea

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About

Professor Eui-Cheol Shin is a faculty member at Gyeongsang National University in South Korea. His research areas include chemosensory analysis, flavor profiling, and metabolite characterization, as evidenced by his recent publications on the sensory properties of various food products. He utilizes advanced techniques such as electronic noses and tongues, gas chromatography, and machine learning to explore the flavor and bioactive potential of natural extracts and food ingredients.

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2023

Collaborators (8)

Kangwook Lee

Kyungpook National University

SOUTH KOREA

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Youn Young Shim

University of Saskatchewan

CANADA

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Misook Kim

Dankook University

SOUTH KOREA

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Byung Hee Kim

SOUTH KOREA

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JUNG-HEUN HA

Assistant professor

Dankook University - Cheonan Campus

SOUTH KOREA

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Youngseung Lee

Associate professor

Dankook University

SOUTH KOREA

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Jae Kyeom Kim

University of Delaware

UNITED STATES

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Sung-Soo Park

Professor

Jeju National University

SOUTH KOREA

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Eui-Cheol Shin

Research Interests

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About

Articles (25)

Flavor Pattern Profiling of Chrysanthemum zawadskii var. latilobum Kitamura Ethanol Extracts Using the Electronic Nose and Tongue System

Chemosensory and metabolite insights into roasted rice (Oryza sativa L.) bran oil: analyzing its flavor, bioactive potential, and sustainable utilization

Elucidation of chemosensory and neurophysiological approaches of rice (Oryza sativa L.) bran foods with sugar substitutes through permutation and machine learning-assisted screening methods

Investigation of the Chemical Sensory Properties of Commercial Fruit Jelly Products Using an Electronic Tongue and Nose

Chemosensory approaches to enzymatically hydrolyzed pig intestine byproducts using electronic sensors and gas chromatography–mass spectrometry–olfactometry analysis

UG0712, A Ginsenoside Complex, Improved Endurance Performance and Changed Hepatic and Muscular Transcriptomic Signatures in C57BL/6N Male Mice

Mycoproteins and their health‐promoting properties: Fusarium species and beyond

Characterization of taste and aroma profile in pomegranate (Punica granatum L.) seed oil using electronic sensors, GC-MS/olfactometry

Oven-Roasting Effects the Fatty Acid Composition, Antioxidant Properties, and Oxidative Stability of Pomegranate (Punica granatum L.) Seed Oil

Chemosensoric approaches for taste and odor characteristics each broccoli floret by different storage conditions analyzed using electronic sensors

Comparative study on volatile compounds and taste components of various citrus cultivars using electronic sensors, GC–MS, and GC-olfactometry

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

Analysis of the Physicochemical Properties of Hemp Seed Oil Extracted from Roasted Hemp Seeds (Cannabis sativa L.)

Chemosensory of hemp seed oil extracted with hemp seed(Cannabis sativa L.) roasted under various conditions using electronic sensors and GC–MS/Olfactometry

Impact of roasting conditions on physicochemical, taste, volatile, and odor-active compound profiles of Coffea arabica L. (cv. Yellow Bourbon) using electronic sensors and GC–MS-O using a multivariate approach

Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources

Inhibitory Effects of Wheat Sprouts Extract on RANKL-Induced Osteoclast Differentiation via Suppressing MAPK and NFATc1 Signaling Pathways

Evaluation of taste and aroma compounds in oven‐roasted broccoli floret and stem as affected by different times using electronic tongue and electronic nose

Lipase‐catalyzed preparation of deacidified Buah Merah (Pandanus conoideus) oil

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

Characterization of Odor-Active Compounds from <i>Gryllus bimaculatus</i> Using Gas Chromatography-Mass Spectrometry-Olfactometry

Types of Polyunsaturated Fatty Acids in Epididymal Adipose Tissue Are Distinguishable Using Raman Spectroscopy and Multivariate Analysis

Development of Enzymatically Modified Stevia Analysis Using HPLC

HPLC Improvement for Spiciness Detection in Paprika Oleoresin

Chemical sensory investigation in green and roasted beans Coffea arabica L. (cv. Yellow Bourbon) by various brewing methods using electronic sensors

Collaborators (8)

Kangwook Lee

Youn Young Shim

Misook Kim

Byung Hee Kim

JUNG-HEUN HA

Youngseung Lee

Jae Kyeom Kim

Sung-Soo Park

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