서울대학교 중앙도서관

S-Space 소개

My S-Space

로그인이 필요합니다.

Login

S-Space

Browse

Author

Jump to a point in the index

Or type in a year

Sort by
In order
Results/Page
Authors/record

Showing results 1 to 19 of 19

Issue Date	Title / Author(s) / Citation	File	Altmetrics
2017-08	Microbial, physicochemical, and sensory characteristics of quality grade 2 beef enhanced by injection of pineapple concentrate and honey Yoon, Ji Won; Lee, Da Gyeom; Lee, Hyun Jung; Choe, Juhui; Jung, Samooel; Jo, Cheorun 한국축산식품학회지, Vol.37 No.4, pp.494-501	DOI
2017-12	Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods Lee, Hyun Jung; Choe, Juhui; Kim, Kwan Tae; Oh, Jungmin; Lee, Da Gyeom; Kwon, Ki Moon; Choi, Yang Il; Jo, Cheorun Asian-Australasian Journal of Animal Sciences (AJAS), Vol.30 No.12, pp.1733-1738	DOI
2018-01	Boiactivities of peptide fractions derived from proteolytic enzyme-injected Hanwoo longissimus muscle in a model system Seol, Kuk-Hwan; Choe, Juhui; Kim, Hyun-Jin; Hwang, Jin-Taek; Lee, Mooha; Jo, Cheorun International Journal of Food Properties, Vol.21 No.1, pp.220-227	DOI
2018-04	Determination of salable shelf-life for wrap-packaged dry-aged beef during cold storage Lee, Hyun Jung; Choe, Juhui; Yoon, Ji Won; Kim, Seonjin; Oh, Hyemin; Yoon, Yohan; Jo, Cheorun 한국축산식품학회지, Vol.38 No.2, pp.251-258	DOI
2018-06	Influence of cooking, storage period, and re-heating on production of cholesterol oxides in chicken meat Choe, Juhui; Min, Joong-Seok; Lee, Sang-Ok; Khan, Muhammad Issa; Yim, Dong Gyun; Lee, Mooha; Jo, Cheorun 한국축산식품학회지, Vol.38 No.3, pp.433-441	DOI
2018-06	Storage stability of dry-aged beef: The effects of the packaging method and storage temperature Choe, Juhui; Kim, Kwan Tae; Lee, Hyun Jung; Oh, Jungmin; Kim, Hyun Cheol; Park, Bumjin; Choi, Yang Il; Jo, Cheorun Korean Journal of Agricultural Science, Vol.45 No.2, pp.211-218	DOI
2018-09	Combination of sea tangle powder and high-pressure treatment as an alternative to phosphate in emulsion-type sausage Lee, Haelim; Choe, Juhui; Yong, Hae In; Lee, Hyun Jung; Kim, Hyun-Joo; Jo, Cheorun Journal of Food Processing and Preservation, Vol.42 No.9, p. e13712	DOI
2018-10	Utilization of the crust from dry-aged beef to enhance flavor of beef patties Park, Bumjin; Yong, Hae In; Choe, Juhui; Jo, Cheorun 한국축산식품학회지, Vol.38 No.5, pp.1019-1028	DOI
2019-01	Identification of angiotensin I-converting enzyme inhibitory peptides from enzymatic hydrolysates of pork loin Choe, Juhui; Seol, Kuk-Hwan; Son, Dong-In; Lee, Hyun Jung; Lee, Mooha; Jo, Cheorun International Journal of Food Properties, Vol.22 No.1, pp.1112-1121	DOI
2019-01	Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination Shin, Dong-Jin; Choe, Juhui; Hwang, Ko-Eun; Kim, Cheon-Jei; Jo, Cheorun International Journal of Food Properties, Vol.22 No.1, pp.383-394	DOI
2019-02	Determination of point of sale and consumption for Hanwoo beef based on quality grade and aging time Koh, Kyung Chul; Chung, Ku-Yong; Kim, Hyun-Seok; Kang, Se-Joo; Choi, Chang-Bon; Jo, Cheorun; Choe, Juhui Food Science of Animal Resources, Vol.39 No.1, pp.139-150	DOI
2019-02	Effects of aging and aging method on physicochemical and sensory traits of different beef cuts Kim, Minsu; Choe, Juhui; Lee, Hyun Jung; Yoon, Yeongkwon; Yoon, Sungho; Jo, Cheorun Food Science of Animal Resources, Vol.39 No.1, pp.54-64	DOI
2019-02	Optimization of 1D 1H quantitative NMR (Nuclear Magnetic Resonance) conditions for polar metabolites in meat Kim, Hyun Cheol; Ko, Yoon-Joo; Kim, Minsu; Choe, Juhui; Yong, Hae In; Jo, Cheorun Food Science of Animal Resources, Vol.39 No.1, pp.1-12	DOI
2019-03	Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage Lee, Sang Hui; Choe, Juhui; Shin, Dong Jin; Yong, Hae In; Choi, Yukyung; Yoon, Yohan; Jo, Cheorun Innovative Food Science and Emerging Technologies, Vol.52, pp.429-437	DOI
2019-03	Isolation and identification of angiotensin I-converting enzyme inhibitory peptides derived from thermolysin-injected beef M. longissimus Choe, Juhui; Seol, Kuk-Hwan; Kim, Hyun-Jin; Hwang, Jin-Taek; Lee, Mooha; Jo, Cheorun Asian-Australasian Journal of Animal Sciences (AJAS), Vol.32 No.3, pp.430-436	DOI
2019-05	Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses Lee, Hyun Jung; Choe, Juhui; Kim, Minsu; Kim, Hyun Cheol; Yoon, Ji Won; Oh, Sung Wook; Jo, Cheorun Meat Science, Vol.151, pp.82-88	DOI
2019-08	Electrical resistance and mold distribution on beef surface as indicators of dry aging Oh, Jungmin; Lee, Hyun Jung; Yoon, Ji Won; Choe, Juhui; Jo, Cheorun Journal of Food Process Engineering, Vol.42 No.5, p. e13122	DOI
2020-05	Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils Shin, Dong-Jin; Lee, Hyun Jung; Lee, Dongheon; Jo, Cheorun; Choe, Juhui Poultry Science, Vol.99 No.5, pp.2811-2818	DOI
2020-05	Potential Antioxidant and Angiotensin I-converting Enzyme Inhibitory Activity in Crust of Dry-aged Beef Choe, Juhui; Park, Bumjin; Lee, Hyun Jung; Jo, Cheorun Scientific Reports, Vol.10 No.1, p. 7883	DOI

1