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Foods (Basel, Switzerland)|December 23, 2022
Conditions of the Stepwise Cooling Algorithm for Stable Supercooling Preservation and Freshness of Pork LoinDong Hyeon Park, Eun Jeong Kim, Honggyun Kim, et al.
Korean Journal for Food Science of Animal Resources|November 28, 2018
Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb MeatMi-Jung Choi, Tolibovich Abduzukhurov, Dong Hyeon Park, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
Effects of Pressure-shift Freezing on the Structural and Physical Properties of Gelatin Hydrogel MatricesByeongsoo Kim, Hyung Bae Gil, Sang-Gi Min, et al.
Food Chemistry|February 3, 2026
κ-, ι-, and λ-carrageenan Maillard conjugation enhances whey protein isolate stability during ultra-high-temperature treatmentEun Hye Cho, Hye-Jung See, Hyoung Su Park, et al.
Food Science of Animal Resources|May 25, 2022
Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf LifeSangYoon Lee, Dong Hyeon Park, Eun Jeong Kim, et al.
Journal of Hazardous Materials|January 16, 2024
Evidence of parental transfer of nanoplastics in pea (Pisum sativum) plantsDokyung Kim, Haemi Kim, Jiseon Lee, et al.
Food Science of Animal Resources|March 17, 2025
Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical PropertiesJiseon Lee, Sumi Lee, Ui Sub Jung, et al.
Foods (Basel, Switzerland)|December 23, 2022
Physico-Chemical Properties and Storage Stability of an Emulsion as a Fat Replacer in Meat Analogs during the Freezing StorageHyeseung Jeong, Haesanna Kim, Jiseon Lee, et al.
Sensors (Basel, Switzerland)|November 2, 2018
Real-Time Traffic Risk Detection Model Using Smart Mobile DeviceSoyoung Park, Homin Han, Byeong-Su Kim, et al.
Food Science of Animal Resources|April 30, 2026
Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical PropertiesJiseon Lee, Sumi Lee, Ui Sub Jung, et al.
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