Seung-Chul Yoon

Dr. Seung-Chul Yoon

Quality & Safety Assessment Research Unit, USDA-ARS, Athens, GA, USA
orcid

Research Focus & Metrics

Academic Career Length

25Years (2002-Present)

(Calculated once Scilit publication data is synced: current year − year of first publication + 1)

Representative Publications

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1 March 2020 in Chemometrics and Intelligent Laboratory Systems
Verified
Journal Article
Closed access
BJBeibei Jia
Beibei Jia
Wei WangWei Wang
Wei Wang
XNXinzhi Ni
Xinzhi Ni
KLKurt C. Lawrence
Kurt C. Lawrence
HZHong Zhuang
Hong Zhuang
ZGZhixian Gao
Zhixian Gao

1 May 2017 in Biosystems Engineering
Verified
Journal Article
Closed access
XCXuan Chu
Xuan Chu
Wei WangWei Wang
Wei Wang
Seung-Chul YoonSeung-Chul Yoon
Seung-Chul Yoon
XNXinzhi Ni
Xinzhi Ni
GHGerald W. Heitschmidt
Gerald W. Heitschmidt

1 September 2017 in Journal of Food Engineering
Verified
Journal Article
Closed access
BJBeibei Jia
Beibei Jia
Seung-Chul YoonSeung-Chul Yoon
Seung-Chul Yoon
HZHong Zhuang
Hong Zhuang
Wei WangWei Wang
Wei Wang
CLChunyang Li
Chunyang Li

1 January 2017 in Journal of Food Quality
Verified
Journal Article
Open access
PDF file
XZXin Zhao
Xin Zhao
HZHong Zhuang
Hong Zhuang
Seung-Chul YoonSeung-Chul Yoon
Seung-Chul Yoon
YDYonggui Dong
Yonggui Dong
Wei WangWei Wang
Wei Wang
WZWei Zhao
Wei Zhao
Electrical impedance spectroscopy (EIS), as an effective analytical technique for electrochemical system, has shown a wide application for food quality and safety assessment recently. Individual differences of livestock cause high variation in quality of raw meat and fish and their commercialized products. Therefore, in order to obtain the definite quality information and ensure the quality of each product, a fast and on-line detection technology is demanded to be developed to monitor product processing. EIS has advantages of being fast, nondestructive, inexpensive, and easily implemented and shows potential to develop on-line detecting instrument to replace traditional methods to realize time, cost, skilled persons saving and further quality grading. This review outlines the fundamental theories and two common measurement methods of EIS applied to biological tissue, summarizes its application specifically for quality assessment of meat and fish, and discusses challenges and future trends of EIS technology applied for meat and fish quality assessment.

1 May 2018 in Meat Science
Verified
Journal Article
Closed access
HJHongzhe Jiang
Hongzhe Jiang
Seung-Chul YoonSeung-Chul Yoon
Seung-Chul Yoon
HZHong Zhuang
Hong Zhuang
Wei WangWei Wang
Wei Wang
KLKurt C. Lawrence
Kurt C. Lawrence
YYYi Yang
Yi Yang

3 July 2019 in Food Analytical Methods
Verified
Journal Article
Closed access
PDF file
HJHongzhe Jiang
Hongzhe Jiang
Wei WangWei Wang
Wei Wang
HZHong Zhuang
Hong Zhuang
Seung-Chul YoonSeung-Chul Yoon
Seung-Chul Yoon
YYYi Yang
Yi Yang
XZXin Zhao
Xin Zhao