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Korean Journal for Food Science of Animal Resources|January 25, 2017
Consumer Acceptability of Intramuscular FatDamian Frank, Seon-Tea Joo, Robyn WarnerMeat Science|June 13, 2017
Characteristics of Hanwoo cattle and health implications of consuming highly marbled Hanwoo beefSeon-Tea Joo, Young-Hwa Hwang, Damian FrankKorean Journal for Food Science of Animal Resources|September 13, 2018
Determination of Water-holding Capacity of Porcine Musculature Based on Released Water Method Using Optimal LoadSeon-Tea JooKorean Journal for Food Science of Animal Resources|May 5, 2018
Poultry Meat Quality in Relation to Muscle Growth and Muscle Fiber CharacteristicsIshamri Ismail, Seon-Tea JooKorean Journal for Food Science of Animal Resources|January 25, 2017
Characteristics and Health Benefit of Highly Marbled Wagyu and Hanwoo BeefTakafumi Gotoh, Seon-Tea JooMeat Science|June 24, 2017
Effect of marbling on volatile generation, oral breakdown and in mouth flavor release of grilled beefDamian Frank, Kornelia Kaczmarska, Janet Paterson, et al.Korean Journal for Food Science of Animal Resources|November 19, 2016
Fatty Acid Profiles of Ten Muscles from High and Low Marbled (Quality Grade 1++ and 2) Hanwoo SteersYoung-Hwa Hwang, Seon-Tea JooKorean Journal for Food Science of Animal Resources|May 19, 2017
Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred CattleYoung-Hwa Hwang, Seon-Tea JooFoods (Basel, Switzerland)|November 27, 2019
Effect of Slaughter Age on Muscle Fiber Composition, Intramuscular Connective Tissue, and Tenderness of Goat Meat during Post-Mortem TimeAllah Bakhsh, Young-Hwa Hwang, Seon-Tea JooFoods (Basel, Switzerland)|March 1, 2020
Identification of Umami Taste in Sous-vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue SystemYoung-Hwa Hwang, Ishamri Ismail, Seon-Tea JooPageof 15