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Journal of Food Protection|March 30, 2019
Effects of Sodium Tripolyphosphate and Ascorbic Acid Added with Glandless Cottonseed Flour to Ground BeefK S Rhee, G C SmithOtolaryngologic Clinics of North America|September 18, 2012
Evidence-based practice: functional rhinoplastyDaniel E Cannon, John S RheeInternational Journal of Food Microbiology|April 1, 2020
Combined treatment of β-resorcylic acid and capric acid enhances mild heat pasteurization for inactivating Salmonella Typhimurium in orange juiceH W Kim, M S RheeBiotechnology and Bioengineering|April 15, 1992
Cultivation characteristics of immobilized Aspergillus oryzae for kojic acid productionM Y Kwak, J S RheeAnalytical Biochemistry|January 13, 2004
Tris(2-carboxyethyl)phosphine stabilization of RNA: comparison with dithiothreitol for use with nucleic acid and thiophosphoryl chemistrySteven S Rhee, Donald H BurkeApplied and Environmental Microbiology|March 4, 2000
Simultaneous enhancement of thermostability and catalytic activity of phospholipase A(1) by evolutionary molecular engineeringJ K Song, J S RheeCurrent Opinion in Otolaryngology & Head and Neck Surgery|July 16, 2008
Measuring outcomes in facial plastic surgery: a decade of progressJohn S Rhee, Brian T McMullinMeat Science|November 9, 2011
Pro-oxidative effects of NaCl in microbial growth-controlled and uncontrolled beef and chickenK S Rhee, Y A ZiprinMeat Science|November 9, 2011
Effect of low voltage electrical stimulation and temperature conditioning on postmortem changes in glycolysis and calpains activities of Korean native cattle (Hanwoo)M S Rhee, B C KimMeat Science|November 9, 2011
Sensory properties and lipid oxidation in aerobically refrigerated cooked ground goat meatK S Rhee, C E MyersPageof 57