Gibeom Choi
Current Organizations / Institutes
The organizations/institutes from the scholar's latest article
Gibeom Choi has a total of 26 co-authors. Here are the top co-authors by number of shared publications:
- Seonghui Kim
Department of Food Science and Technology, Institute of Food Science, Pukyong National University, Busan, 48513, Republic of Korea
6 shared publications - Suengmok Cho
Department of Food Science and Technology, Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea
6 shared publications - Duhyeon Kim
Department of Food Science and Technology, Institute of Food Science, Pukyong National University, Busan 48513, Republic of Korea
5 shared publications - Eui-Cheol Shin
Department of GreenBio Science (BK21)/Food Science and Technology, Gyeongsang National University, Jinju, Republic of Korea
2 shared publications - Yunjin Choi
Department of Food Science and Technology Institute of Food Science Pukyong National University 48513 Busan Korea
2 shared publications - Chaehyeon Lee1 shared publication
Latest Publications
- 13 September 2025
- Published by Elsevier in Food Bioscience
- Vol. 73
A standardized Gracilariopsis chorda supplement as a natural sleep aid: Adenosine A1 receptor-mediated hypnotic mechanism
- 13 September 2025
- Published by Elsevier in Food Bioscience
- Vol. 73
A standardized Gracilariopsis chorda supplement as a natural sleep aid: Adenosine A1 receptor-mediated hypnotic mechanism
- 14 April 2025
- Published by Royal Society of Chemistry (RSC) in Food & Function
- Vol. 16 (9) , 3694-3706
The polyphenol/caffeine ratio determines the arousal-inducing properties of the green tea ethanol extract
Green tea ( Camellia sinensis L.), one of the most popular beverages worldwide, contains caffeine, a natural stimulant.
- 14 April 2025
- Published by Royal Society of Chemistry (RSC) in Food & Function
- Vol. 16 (9) , 3694-3706
The polyphenol/caffeine ratio determines the arousal-inducing properties of the green tea ethanol extract
Green tea ( Camellia sinensis L.), one of the most popular beverages worldwide, contains caffeine, a natural stimulant.
- Open Access
Optimization of Desalting Conditions for the Green Seaweed Codium fragile for Use as a Functional Food with Hypnotic Effects
Codium fragile (CF) contains various bioactive compounds, but its high salt content (39.8%) makes its use as a functional food challenging. Here, we aimed to optimize the desalination process and verify changes in functionality based on variations in salt and total phenolic contents. To optimize the CF immersion conditions for the lowest salt content and monitor the total phenolic content, a response surface methodology was used. The optimal immersion conditions were as follows: X1 (immersion temperature) = 42.8 °C; X2 (immersion time) = 1.0 h. An inverse correlation was noted between salt content and total phenolic content. Among the post-desalination processes, desalination with centrifugal dehydration (CD) significantly reduced salt content. CD ethanol extract (CD-E) induced the longest sleep duration in the pentobarbital-induced sleep test in ethanol extracts. Moreover, 1000 mg/kg CD-E had a significant effect on non-rapid eye movement sleep but did not affect delta activity. These findings highlight the potential of industrializing CF as a functional food through desalination and its promise as a natural aid for sleep promotion.
Open AccessOptimization of Desalting Conditions for the Green Seaweed Codium fragile for Use as a Functional Food with Hypnotic Effects
Codium fragile (CF) contains various bioactive compounds, but its high salt content (39.8%) makes its use as a functional food challenging. Here, we aimed to optimize the desalination process and verify changes in functionality based on variations in salt and total phenolic contents. To optimize the CF immersion conditions for the lowest salt content and monitor the total phenolic content, a response surface methodology was used. The optimal immersion conditions were as follows: X1 (immersion temperature) = 42.8 °C; X2 (immersion time) = 1.0 h. An inverse correlation was noted between salt content and total phenolic content. Among the post-desalination processes, desalination with centrifugal dehydration (CD) significantly reduced salt content. CD ethanol extract (CD-E) induced the longest sleep duration in the pentobarbital-induced sleep test in ethanol extracts. Moreover, 1000 mg/kg CD-E had a significant effect on non-rapid eye movement sleep but did not affect delta activity. These findings highlight the potential of industrializing CF as a functional food through desalination and its promise as a natural aid for sleep promotion.
- Open Access
- 28 February 2023
- Published by The Korean Society of Fisheries and Aquatic Science in Fisheries and Aquatic Sciences
- Vol. 26 (2) , 145-157
Surimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species
Fisheries and Aquatic Sciences
- 28 February 2023
- Published by The Korean Society of Fisheries and Aquatic Science in Fisheries and Aquatic Sciences
- Vol. 26 (2) , 145-157
Open AccessSurimi for snacks: physicochemical and sensory properties of fried fish snacks prepared from surimi of different fish species
Fisheries and Aquatic Sciences
- Open Access
- 31 March 2022
- Published by The Korean Society of Fisheries and Aquatic Science in Fisheries and Aquatic Sciences
- Vol. 25 (3) , 175-186
Optimization of extrusion cooking conditions for seasoning base production from sea mustard (Undaria pinnatifida)
Fisheries and Aquatic Sciences
- 31 March 2022
- Published by The Korean Society of Fisheries and Aquatic Science in Fisheries and Aquatic Sciences
- Vol. 25 (3) , 175-186
Open AccessOptimization of extrusion cooking conditions for seasoning base production from sea mustard (Undaria pinnatifida)
Fisheries and Aquatic Sciences