Hae W. Jang, Ph.D.
Affiliations: | 2013 | Agriculture and Environmental Chemistry | University of California, Davis, Davis, CA |
Area:
Food Science and Technology Agriculture, Analytical ChemistryGoogle:
"Hae Jang"Mean distance: (not calculated yet)
Parents
Sign in to add mentor| Takayuki Shibamoto | grad student | 2013 | UC Davis | |
| (Biological and Chemical Studies on Extracts from Natural Plants and Maillard Reaction Systems.) | ||||
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Publications
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| Lee JH, Lee YY, Choi YS, et al. (2023) Headspace stir-bar sorptive extraction combined with gas chromatography-mass spectrometry for trace analysis of volatile organic compounds in Baillon (omija). Food Science & Nutrition. 11: 7396-7406 |
| Song NE, Kim MK, Lee KG, et al. (2021) Analysis of volatile compounds in rooibos tea (Aspalathus linearis) using different extraction methods and their relationship with human sensory perception. Food Research International (Ottawa, Ont.). 141: 109942 |
| Kim MK, Jang HW, Lee KG. (2020) Characterization of Key Aroma-Active Compounds Isolated from Omija Fruit Treated Differently Based on Odor Activity Values and Descriptive Sensory Analysis. Foods (Basel, Switzerland). 9 |
| Kim MK, Lee YY, Lee KG, et al. (2019) Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions. Food Research International (Ottawa, Ont.). 120: 650-655 |
| Lee YY, Shibamoto T, Ha SD, et al. (2019) Determination of glyoxal, methylglyoxal, and diacetyl in red ginseng products using dispersive liquid-liquid microextraction coupled with GC-MS. Journal of Separation Science |
| Jeong SY, Jang HW, Debnath T, et al. (2018) Validation of analytical method for furan determination in eight food matrices and its levels in various foods. Journal of Separation Science |
| Jang HW, Lee J, Choi H, et al. (2018) Analytical method validation for terbutryn using gas chromatography/ion trap, gas chromatography/mass selective detector, and liquid chromatography/triple quadrupole mass spectrometers. Food Science and Biotechnology. 27: 1525-1530 |
| Kim MK, Jang HW, Lee KG. (2018) Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods. Food Chemistry. 267: 217-222 |
| Lee J, Shibamoto T, Ha J, et al. (2018) Identification of volatile markers for the detection of adulterants in red ginseng (Panax ginseng) juice using headspace stir-bar sorptive extraction coupled with GC-MS. Journal of Separation Science |
| Jang HW, Hsu W, Hengel MJ, et al. (2018) Antioxidant Activity of Rhubarb (Rheum rhabarbarum L.) Extract and Its Main Component Emodin Natural Products Chemistry & Research. 6 |