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Issue Date	Title / Author(s) / Citation	File
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
2022	Determining the Optimal Cooking Time for Cooking Loss, Shear Force, and Off-Odor Reduction of Pork Large Intestines Kim, Sung-Su; Lee, Yee Eun; Kim, Cho Hyun; Min, Joong-Seok; Yim, Dong Gyun; Jo, Cheorun FOOD SCIENCE OF ANIMAL RESOURCES, Vol.42 No.2, pp.332-340	DOI