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Cheorun Jo

Showing results (21-30 of 225) with videos related to

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Food & Function|April 8, 2024
Beef peptides mitigate skeletal muscle atrophy in C2C12 myotubes through protein degradation, protein synthesis, and the oxidative stress pathwayHyeonjin Hur, Hye-Jin Kim, Dongheon Lee, et al.
Korean Journal for Food Science of Animal Resources|May 20, 2016
Postmortem Aging of Beef with a Special Reference to the Dry AgingMuhammad I Khan, Samooel Jung, Ki Chang Nam, et al.
Food Science of Animal Resources|November 16, 2023
Innovative Application of Cold Plasma Technology in Meat and Its ProductsDinesh D Jayasena, Taemin Kang, Kaushalya N Wijayasekara, et al.
Food Research International (Ottawa, Ont.)|December 6, 2025
Banana peel extract enhances the taste and quality of beef patties by modulating the maillard reactionNayoon Park, Hye-Jin Kim, Jeong Beom Ju, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and ApplicationsN N Misra, Barun Yadav, M S Roopesh, et al.
International Microbiology : the Official Journal of the Spanish Society for Microbiology|July 8, 2024
Investigation of different cold adaptation abilities in Salmonella enterica serotype Typhimurium strains using extracellular metabolomic approachHeesang Hong, Hye-Jin Kim, Hyun-Jun Kim, et al.
Bioorganic & Medicinal Chemistry Letters|February 2, 2011
Enhancement of pancreatic lipase inhibitory activity of curcumin by radiolytic transformationTae Hoon Kim, Jae Kyung Kim, Hideyuki Ito, et al.
Journal of Agricultural and Food Chemistry|July 27, 2017
Plasma-Induced Degradation of Quercetin Associated with the Enhancement of Biological ActivitiesTae Hoon Kim, Jaemin Lee, Hyun-Joo Kim, et al.
Food Chemistry: X|June 30, 2026
Strategy for balancing quality and moderate sodium reduction in beef patties through Maillard reaction modulation by banana peel extractNayoon Park, Hye-Jin Kim, Jeong Beom Ju, et al.
Meat Science|November 9, 2011
Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4 °CCheorun Jo, Jun Ho Son, Cheon Bae Son, et al.
Pageof 23

Showing results (21-30 of 225) with videos related to

Sort By:
Pageof 23
Food & Function|April 8, 2024
Beef peptides mitigate skeletal muscle atrophy in C2C12 myotubes through protein degradation, protein synthesis, and the oxidative stress pathwayHyeonjin Hur, Hye-Jin Kim, Dongheon Lee, et al.
Korean Journal for Food Science of Animal Resources|May 20, 2016
Postmortem Aging of Beef with a Special Reference to the Dry AgingMuhammad I Khan, Samooel Jung, Ki Chang Nam, et al.
Food Science of Animal Resources|November 16, 2023
Innovative Application of Cold Plasma Technology in Meat and Its ProductsDinesh D Jayasena, Taemin Kang, Kaushalya N Wijayasekara, et al.
Food Research International (Ottawa, Ont.)|December 6, 2025
Banana peel extract enhances the taste and quality of beef patties by modulating the maillard reactionNayoon Park, Hye-Jin Kim, Jeong Beom Ju, et al.
Comprehensive Reviews in Food Science and Food Safety|December 18, 2020
Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and ApplicationsN N Misra, Barun Yadav, M S Roopesh, et al.
International Microbiology : the Official Journal of the Spanish Society for Microbiology|July 8, 2024
Investigation of different cold adaptation abilities in Salmonella enterica serotype Typhimurium strains using extracellular metabolomic approachHeesang Hong, Hye-Jin Kim, Hyun-Jun Kim, et al.
Bioorganic & Medicinal Chemistry Letters|February 2, 2011
Enhancement of pancreatic lipase inhibitory activity of curcumin by radiolytic transformationTae Hoon Kim, Jae Kyung Kim, Hideyuki Ito, et al.
Journal of Agricultural and Food Chemistry|July 27, 2017
Plasma-Induced Degradation of Quercetin Associated with the Enhancement of Biological ActivitiesTae Hoon Kim, Jaemin Lee, Hyun-Joo Kim, et al.
Food Chemistry: X|June 30, 2026
Strategy for balancing quality and moderate sodium reduction in beef patties through Maillard reaction modulation by banana peel extractNayoon Park, Hye-Jin Kim, Jeong Beom Ju, et al.
Meat Science|November 9, 2011
Functional properties of raw and cooked pork patties with added irradiated, freeze-dried green tea leaf extract powder during storage at 4 °CCheorun Jo, Jun Ho Son, Cheon Bae Son, et al.
Pageof 23