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Showing results 1 to 21 of 21

Issue Date	Title / Author(s) / Citation	File
2004-06	이산선택모형을 이용한 주거용수용가의 전력서비스 전환비용 추정 이종수; 이동헌; 이정동; 박유리 자원·환경경제연구, 제13권 제2호:219-243, 2004	view file
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
2020-06	CT-based deep learning model to differentiate invasive pulmonary adenocarcinomas appearing as subsolid nodules among surgical candidates: comparison of the diagnostic performance with a size-based logistic model and radiologists Kim, Hyungjin; Lee, Dongheon; Cho, Woo Sang; Lee, Jung Chan; Goo, Jin Mo; Kim, Hee Chan; Park, Chang Min European Radiology, Vol.30 No.6, pp.3295-3305	DOI
2020-06	Evaluation of Surgical Skills during Robotic Surgery by Deep Learning-Based Multiple Surgical Instrument Tracking in Training and Actual Operations Lee, Dongheon; Yu, Hyeong Won; Kwon, Hyungju; Kong, Hyoun-Joong; Lee, Kyu Eun; Kim, Hee Chan Journal of Clinical Medicine, Vol.9 No.6, pp.1964-15	DOI
2021	Nuclear Magnetic Resonance (NMR)-Based Quantification on Flavor-Active and Bioactive Compounds and Application for Distinguishment of Chicken Breeds Kim, Hyun Cheol; Yim, Dong-Gyun; Kim, Ji Won; Lee, Dongheon; Jo, Cheorun Food Science of Animal Resources, Vol.41 No.2, pp.312-323	DOI
2021-01	Effect of Different Aging Methods on the Formation of Aroma Volatiles in Beef Strip Loins Lee, Dongheon; Lee, Hyun Jung; Yoon, Ji Won; Kim, Minsu; Jo, Cheorun Foods, Vol.10 No.1, p. 146	DOI
2021-02	Elucidation of characteristic flavor of dry-aged beef and its intensification by cooking conditions 이동헌	view file link
2021-10	Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef Lee, Dongheon; Lee, Hyun Jung; Yoon, Ji Won; Ryu, Minkyung; Jo, Cheorun Animal Bioscience, Vol.34 No.10, pp.1705-1716	DOI
2022-05	Effect of an animal-friendly raising environment on the quality, storage stability, and metabolomic profiles of chicken thigh meat Lee, Dongheon; Lee, Hyun Jung; Jung, Doo Yeon; Kim, Hee-Jin; Jang, Aera; Jo, Cheorun Food Research International, Vol.155, p. 111046	DOI
2022-07	Comparison of chicken breast quality characteristics and metabolites due to different rearing environments and refrigerated storage Jung, Doo Yeon; Lee, Dongheon; Lee, Hyun Jung; Kim, Hee-Jin; Jung, Jong Hyun; Jang, Aera; Jo, Cheorun Poultry Science, Vol.101 No.7	DOI
2022-09	Using 2D qNMR analysis to distinguish between frozen and frozen/thawed chicken meat and evaluate freshness Kim, Hyun Cheol; Baek, Ki Ho; Lee, Yee Eun; Kang, Taemin; Kim, Hyun Jun; Lee, Dongheon; Jo, Cheorun npj Science of Food, Vol.6 No.1, p. 44	DOI
2022-10	Deep Learning to Optimize Candidate Selection for Lung Cancer CT Screening: Advancing the 2021 USPSTF Recommendations Lee, Jong Hyuk; Lee, Dongheon; Lu, Michael T.; Raghu, Vineet K.; Park, Chang Min; Goo, Jin Mo; Choi, Seung Ho; Kim, Hyungjin Radiology, Vol.305 No.1, pp.209-218	DOI
2023	Metabolomic Approach to Understand the Effect of Lairage on the Quality of Pork Loin Lee, Dongheon; Lee, Hyun Jung; Nam, Ki-Chang; Jung, Doo Yeon; Kim, Ji Won; Jung, Jong Hyun; Moon, Sung-Sil; Jo, Cheorun Meat and Muscle Biology, Vol.7 No.1	DOI
2023	Mathematical modeling for freshness/spoilage of chicken breast using chemometric analysis Kim, Hyun-Jun; Kim, Hye-Jin; Kim, Hyun Cheol; Lee, Dongheon; Jung, Hyun Young; Kang, Taemin; Jo, Cheorun Current Research in Food Science, Vol.7, p. 100590	DOI
2023-07	Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging Lee, Dongheon; Kim, Hye-Jin; Ismail, Azfar; Kim, Sung-Su; Yim, Dong-Gyun; Jo, Cheorun Animal Bioscience, Vol.36 No.7, pp.1101-1119	DOI
2024-03	The impact of overnight lairage on meat quality and storage stability of pork loin Choi, Minwoo; Lee, Dongheon; Lee, Hyun Jung; Nam, Ki-Chang; Jung, Jong Hyun; Jo, Cheorun; Moon, Sung-Sil Journal of Animal Science and Technology, Vol.66 No.2, pp.412-424	DOI
2024-04	Beef peptides mitigate skeletal muscle atrophy in C2C12 myotubes through protein degradation, protein synthesis, and the oxidative stress pathway Hur, Hyeonjin; Kim, Hye-Jin; Lee, Dongheon; Jo, Cheorun Food & Function, Vol.15 No.8, pp.4564-4574	DOI
2024-06	The combined effect of vacuum-skin packaging and oxygen absorbers on the color stability and physicochemical properties of wet-aged Chikso beef Lee, Dongheon; Kim, Hye-Jin; Lee, Seungchul; Choi, Minwoo; Kumar, Sethukali Anand; Jo, Cheorun Food Packaging and Shelf Life, Vol.43, p. 101275	DOI
2024-11	Changes in the flavor formation and sensory attributes of Maillard reaction products by different oxidation degrees of beef tallow via cold plasma Lee, Dongheon; Kim, Hye-Jin; Kim, Sung-Su; Park, Nayoon; Jo, Cheorun Food Research International, Vol.196, p. 115118	DOI
2025	Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor Lee, Dongheon; Lee, Seokjun; Jo, Cheorun FOOD SCIENCE OF ANIMAL RESOURCES, Vol.45 No.1, pp.303-327	DOI
2025-01	Novel umami-enhancing peptides of beef M. Semimembranosus hydrolysates and interactions with the T1R1/T1R3 taste receptor Lee, Dongheon; Kim, Hye-Jin; Jo, Cheorun FOOD CHEMISTRY, Vol.463 No.3, p. 141368	DOI