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Showing results 1 to 13 of 13

Issue Date	Title / Author(s) / Citation	File	Altmetrics
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
2008-04	Reduction of volatile compounds and off-odor in irradiated ground pork using a charcoal packaging Kim, J. H.; Lee, J. W.; Shon, S. H.; Jang, A.; Lee, K. T.; Lee, M.; Jo, C. Journal of Muscle Foods, Vol.19 No.2, pp.194-208	DOI
2008-12	Effect of irradiation on total Phenol and Catechins contents and radical Scavenging activity of green tea leaf and stem extract Lee, S. C.; Jeong, S. M.; Lee, J. M.; Jang, A.; Kim, D. H.; Jo, C. Journal of Food Biochemistry, Vol.32 No.6, pp.782-794	DOI
2010-02	Radiation sensitivity of 3-strain cocktail pathogens inoculated into seasoned and fermented squid and enhancement of microbial quality by irradiation Song, H. P.; Kim, B.; Kim, Y. J.; Lee, K. H.; Kwon, J. H.; Jo, C. Journal of Food Safety, Vol.30 No.1, pp.224-236	DOI
2010-10	Detection of the indigenous salmonella level in a radiation-sterilized pure culture and meat model system Kim, Dong Ho; Yun, Hye-Jeong; Lee, Woo-Yiel; Jo, Cheorun Journal of Muscle Foods, Vol.21 No.4, pp.658-668	DOI
2011-11	Occurrence and antibiotic resistance of vibrio vulnificus in seafood and environmental waters in Korea Kim, Ji Hyung; Choresca, Casiano H., Jr.; Shin, Sang Phil; Han, Jee Eun; Jun, Jin Woo; Park, Se Chang Journal of Food Safety, Vol.31 No.4, pp.518-524	DOI
2014-08	Effect of medicinal plant extracts on the physicochemical properties and sensory characteristics of gelatin jelly Kim, Il-Suk; Yang, Mira; Cho, Kwang-Keun; Goo, Young-Min; Kim, Tae-Won; Park, Joung-Hyun; Cho, Jae-Hyeon; Jo, Cheorun; Lee, Mooha; Lee, Ok-Hwan; Kang, Suk-Nam Journal of Food Processing and Preservation, Vol.38 No.4, pp.1527-1533	DOI
2015-12	Effects of Electron Beam Irradiation and High Pressure Treatment Combined with Citrus Peel Extract on Seasoned Chicken Breast Meat Alahakoon, Amali U.; Jayasena, Dinesh D.; Jung, Samooel; Kim, Sun Hyo; Kim, Hyun Joo; Jo, Cheorun Journal of Food Processing and Preservation, Vol.39 No.6, pp.2332-2339	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
2019-07	Moisture sorption characteristics of probiotic-fermented sea tangle powder and its thermodynamic properties Yu, Daeung; Kwon, Gicheol; Kim, Moojoong; Kim, Young-Mog; Choi, Soo-Im; Kim, Gun-Hee; Chung, Donghwa Journal of Food Processing and Preservation, Vol.43 No.7, p. e13991	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
2021-06	Glass transition and stickiness characteristics of sea tangle powder fermented with Lactobacillus brevis Yu, Daeung; Kwon, Gicheol; An, Jihye; Kim, Hyo Jin; Chung, Donghwa Journal of Food Processing and Preservation, Vol.45 No.6, p. e15574	DOI
2022-01	Consumers better explained drivers of liking for products containing complex flavor with subtle differences than trained panelists: Comparison between consumer-driven free-comment analysis and descriptive analysis of tomato sauce with added garlic flavorings Park, Sang-Hee; Lee, Soo-Hyun; Seo, Won-Ho; Shin, Woojin; Hong, Jae-Hee Journal of Sensory Studies	DOI

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