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Author:Chung, H.

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12 matching references were found.

Yang, W.; Barnes, A.J.; Ripple, M.G.; Fowler, D.R.; Cone, E.J.; Moolchan, E.T.; Chung, H.; Huestis, M.A., Simultaneous quantification of methamphetamine, cocaine, codeine, and metabolites in skin by positive chemical ionization gas chromatography-mass spectrometry, J. Chromatogr. B, 2006, 833, 2, 210-218, https://doi.org/10.1016/j.jchromb.2006.02.002 . [all data]

Wen, S.; Mo, C.-K.; Chien, H.-C.; Chung, H.-T.; Kuang, W.-K., The Vapor-Liquid Equilibrium of the Ternary System Toluene-n-Heptane- Heptene-3, Hua Kung Hsueh Pao, 1960, No. 2, 150-60. [all data]

Chung, H.-Y.; Yung, I.K.S.; Ma, W.C.J.; Kim, J.-S., Analysis of volatile components in frozen and dried scallops (Patinopecten yessoensis) by gas chromatography/mass spectrometry, Food Res. Int., 2002, 35, 1, 43-53, https://doi.org/10.1016/S0963-9969(01)00107-7 . [all data]

Chung, H.Y., Volatile components in fermented soybean (Glycine max) curds, J. Agric. Food Chem., 1999, 47, 7, 2690-2696, https://doi.org/10.1021/jf981166a . [all data]

Chung, H.Y.; Yung, I.K.S.; Kim, J.-S., Comparison of volatile components in dried scallops (Chlamys farreri and Patinopecten yessoensis) prepared by boiling and steaming methods, J. Agric. Food Chem., 2001, 49, 1, 192-202, https://doi.org/10.1021/jf000692a . [all data]

Chung, H.Y., Volatile flavor components in red fermented soybean (Glycine max) curds, J. Agric. Food Chem., 2000, 48, 5, 1803-1809, https://doi.org/10.1021/jf991272s . [all data]

Chung, H.Y.; Cadwallader, K.R., Aroma extract dilution analysis of blue crab claw meat volatiles, J. Agric. Food Chem., 1994, 42, 12, 2867-2870, https://doi.org/10.1021/jf00048a040 . [all data]

Chung, H.Y., Volatile components in crabmeats of Charybdis feriatus, J. Agric. Food Chem., 1999, 47, 6, 2280-2287, https://doi.org/10.1021/jf981027t . [all data]

Chung, H.Y.; Cadwallader, K.R., Volatile components in blue crab (Callinectes sapidus) meat and processing by-product, J. Food Sci., 1993, 58, 6, 1203-1207, https://doi.org/10.1111/j.1365-2621.1993.tb06148.x . [all data]

Kim, H.-J.; Chen, F.; Wu, C.; Wang, X.; Chung, H.Y.; Jin, Z., Evaluation of antioxidant activity of Australian tea tree (Melaleuca alternifolia) oil and Its components, J. Agric. Food Chem., 2004, 52, 10, 2849-2854, https://doi.org/10.1021/jf035377d . [all data]

Chung, H.Y.; Fung, P.K.; Kim, J.-S., Aroma impact components in commercial plain sufu, J. Agric. Food Chem., 2005, 53, 5, 1684-1691, https://doi.org/10.1021/jf048617d . [all data]

Kim, J.-S.; Chung, H.Y., GC-MS analysis of the volatile components in dried boxthorn (Lycium chimensis) Fruit, J. Korean Soc. Appl. Biol. Chem., 2009, 52, 5, 516-524, https://doi.org/10.3839/jksabc.2009.088 . [all data]