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Showing results 1 to 29 of 29

Issue Date	Title / Author(s) / Citation	File
2001	대형 구조물의 진동해석을 위한 병열 처리 기법 연구 조철훈	link
2007-08	Antimicrobial and human cancer cell cytotoxic effect of synthetic angiotensin-converting enzyme (ACE) inhibitory peptides Jang, Aera; Jo, Cheorun; Kang, Kyung-Sun; Lee, Mooha Food Chemistry, 107, 327-336	DOI
2015-06	Oxidative stability and quality characteristics of whey protein coated rohu (Labeo rohita) fillets Khan, Muhammad Issa; Adrees, Muhammad Nawaz; Arshad, Muhammad Sajid; Anjum, Faqir Muhammad; Jo, Cheorun; Sameen, Aysha Lipids in Health and Disease, 14(1):58	view file DOI
2015-07	Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology Min, Joong-Seok; Lee, Sang-Ok; Khan, Muhammad Issa; Yim, Dong Gyun; Seol, Kuk-Hwan; Lee, Mooha; Jo, Cheorun Lipids in Health and Disease, 14(1):77	view file DOI
2015-08	Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products Khan, Muhammad I.; Min, Joong-Seok; Lee, Sang-Ok; Yim, Dong Gyun; Seol, Kuk-Hwan; Lee, Mooha; Jo, Cheorun Lipids in Health and Disease, 14(1):89	view file DOI
2017-02	Combined Effect of Natural Sources and High-pressure Treatment as an Alternative to Phosphate in Emulsion-type Meat Product 이해림	view file
2017-08	The Role of Different Atmospheric Pressure Plasma Treatments for Inactivation of Bacteria Biofilmson Stainless Steel 안정연	view file
2017-08	Improvement of Oxidation Stability of Enhanced Pork Loin by Red Perilla Leaf Extract 이다겸	view file
2018-02	Elucidation for mechanism of discoloration of meat induced by cold atmospheric pressure plasma and its application 용해인	view file
2018-02	Establishment of aging indicator for dry-aged beef 오정민	view file
2018-02	Application of high temperature aging of beef with low-dose electron beam and X-ray irradiation 김소연	view file
2018-08	Factors affecting flavor of dry-aged beef and mechanism for the flavor development 이현정	view file
2018-08	Antioxidant and angiotensin I converting enzyme inhibitory activity of the crust from dry-aged beef and its utilization as flavor enhancer in beef patty 박범진	view file
2018-08	Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in emulsion-type sausage 이상희	view file
2019-02	Storage stability of vacuum-packaged dry-aged beef during refrigerated condition (4°C) 김선진	view file
2019-02	Characterization of Waste Activated Sludge Derived from Livestock Wastewater Treatment and its Potential Utilization 사티카	view file
2019-12	사료용 벼 위주 TMR 급여가 거세 한우의 육질 특성에 미치는 영향 김종근; 조철훈; Qiang, Zhao Guo; Chang, Liu; Nan, Wei Sheng; 김학진; 안억근; 민형규 한국초지조사료학회지, Vol.39 No.4, pp.264-271	DOI
2020	Synergistic bactericidal effect and its mechanisms of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157:H7 and Staphylococcus aureus 유지현	view file link
2020	금융실효환율과 글로벌 금융위기 이후 한국의 통화정책 반응함수의 변화 조철훈	view file link
2020	Enriching onion powder with natural nitrite for meat curing using atmospheric pressure plasma and egg whites 김지원	view file link
2021	Antimicrobial effects and mechanisms of plasma-activated acetic acid against Salmonella Typhimurium and its application for chicken meat 강태민	view file link
2021	Application of Nuclear Magnetic Resonance (NMR) Spectroscopy for Quantitative Analysis and Use in Meat Science 김현철	view file link
2021-02	Applications and Bactericidal Effects in Different Types of Plasma-Activated Water 백기호	view file link
2021-02	Effects of dielectric barrier discharge plasma on physico-chemical and microbiological properties of sliced cheese and functional property of egg white protein 허예슬	view file link
2021-02	Elucidation of characteristic flavor of dry-aged beef and its intensification by cooking conditions 이동헌	view file link
2022	Effect of oyster mushroom (Pleurotus ostreatus) powder on emulsion-type sausage as a phosphate alternative 정두연	view file link
2022	Quality changes of pork loins during dry aging in scoria-containing onggi 김성수	view file link
2023	Bactericidal effects and quality characteristics of pork and chicken meat treated by plasma-activated organic acids 이학주	view file link
2023-03	On-Farm and Processing Factors Affecting Rabbit Carcass and Meat Quality Attributes Sethukali Anand Kumar; 김혜진; Dinesh Darshaka Jayasena; 조철훈 Food Science of Animal Resources, Vol.43 No.2, pp.197-219