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Showing results 1 to 16 of 16

Issue Date	Title / Author(s) / Citation	File	Altmetrics
2001-04	Lipid oxidation and volatile production in irradiated raw pork batters prepared with commercial soybean oil containing vitamin E Jo, C.; Ahn, D. U.; Byun, M. W. Radiation Physics and Chemistry, Vol.61 No.1, pp.41-47	DOI
2001-11	Quality properties of sausage made with gamma-irradiated natural pork and lamb casing Byun, M. W.; Lee, J. W.; Jo, C.; Yook, H. S. Meat Science, Vol.59 No.3, pp.223-228	DOI
2001-12	Quality properties of pork sausage prepared with water-soluble chitosan oligomer Jo, C.; Lee, J. W.; Lee, K. H.; Byun, M. W. Meat Science, Vol.59 No.4, pp.369-375	DOI
2002-03	Irradiation-induced oxidative changes and production of volatile compounds in sausages prepared with vitamin E-enriched commercial soybean oil Jo, C.; Ahn, D. U.; Byun, M. W. Food Chemistry, Vol.76 No.3, pp.299-305	DOI
2002-05	Reduction of carcinogenic N-nitrosamines and residual nitrite in model system sausage by irradiation Ahn, H. J.; Kim, J. H.; Jo, C.; Lee, C. H.; Byun, M. W. Journal of Food Science, Vol.67 No.4, pp.1370-1373	DOI
2002-06	Production of low salted and fermented shrimp by irradiation Lee, K. H.; Ahn, H. J.; Jo, C.; Yook, H. S.; Byun, M. W. Journal of Food Science, Vol.67 No.5, pp.1772-1777	DOI
2003-01	Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in cooked pork sausage Jo, C.; Ahn, H. J.; Son, J. H.; Lee, J. W.; Byun, M. W. Food Control, Vol.14 No.1, pp.7-12	DOI
2003-01	Irradiation effects on biogenic amines in Korean fermented soybean paste during fermentation Kim, J. H.; Ahn, H. J.; Kim, D. H.; Jo, C.; Yook, H. S.; Park, H. J.; Byun, M. W. Journal of Food Science, Vol.68 No.1, pp.80-84	DOI
2003-06	Effect of modified atmosphere packaging and irradiation in combination on content of nitrosamines in cooked pork sausage Song, I. H.; Kim, W. J.; Jo, C.; Ahn, H. J.; Kim, J. H.; Byun, M. W. Journal of Food Protection, Vol.66 No.6, pp.1090-1094	DOI
2003-10	Irradiation effects on embryotoxicity and oxidative properties of gossypol dissolved in methanol Jo, C.; Yook, H. S.; Lee, M. S.; Kim, J. H.; Song, H. P.; Kwon, J. S.; Byun, M. W. Food and Chemical Toxicology, Vol.41 No.10, pp.1329-1336	DOI
2003-11	Effect of Gamma Irradiation on the Survival of Pathogens in Kwamegi, a Traditional Korean Semidried Seafood Chawla, S. P.; Kim, D. H.; Jo, C.; Lee, J. W.; Song, H. P.; Byun, M. W. Journal of Food Protection, Vol.66 No.11, pp.2093-2096	DOI
2003-12	Irradiation effect on bulgogi sauce for making commercial Korean traditional meat product, bulgogi Jo, C.; Kim, D.H .; Shin, M. G.; Kang, I. J.; Byun, M. W. Radiation Physics and Chemistry, Vol.68 No.5, pp.851-856	DOI
2004-06	The antioxtoative potential of lyophilized citrus peel extract in different meat model systems during storage at 20C Jo, C.; Kang, H. J.; Lee, M.; Lee, N. Y.; Byun, M. W. Journal of Muscle Foods, Vol.15 No.2, pp.95-107	DOI
2004-09	Quality attributes of low salt Changran Jeotkal (aged and seasoned intestine of Alaska pollock, Theragra chalcogramma) developed using gamma irradiation Jo, C.; Lee, W. D.; Kim, D. H.; Kim, J. H.; Ahn, H. J.; Byun, M. W. Food Control, Vol.15 No.6, pp.435-440	DOI
2006-03	Studies on the development of functional powder from citrus peel Kang, H. J.; Chawla, S. P.; Jo, C.; Kwon, J. H.; Byun, M. W. Bioresource Technology, Vol.97 No.4, pp.614-620	DOI
2007-05	Effect of a pectin-based edible coating containing green tea powder on the quality of irradiated pork patty Kang, H. J.; Jo, C.; Kwon, J. H.; Kim, J. H.; Chung, H. J.; Byun, M. W. Food Control, Vol.18 No.5, pp.430-435	DOI

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