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Critical Reviews in Food Science and Nutrition|August 4, 2021
Understanding protein digestion in infants and the elderly: Current in vitro digestion modelsSeonmin Lee, Kyung Jo, Hyun Gyung Jeong, et al.Journal of Animal Science and Technology|November 16, 2023
Recent strategies for improving the quality of meat productsSeonmin Lee, Kyung Jo, Seul-Ki-Chan Jeong, et al.Msystems|March 30, 2026
Distinct genetic programs drive antibiotic resistance and intracellular invasion in emerging MRSA strainsSun Ju Kim, YuJin Shin, Seonmin Lee, et al.Molecular Pharmaceutics|October 26, 2019
PLGA Nanoparticles Codelivering siRNAs against Programmed Cell Death Protein-1 and Its Ligand Gene for Suppression of Colon Tumor GrowthSeo Young Kwak, Seonmin Lee, Hee Dong Han, et al.Food Science of Animal Resources|February 15, 2023
Utilization of Electrical Conductivity to Improve Prediction Accuracy of Cooking Loss of Pork LoinKyung Jo, Seonmin Lee, Hyun Gyung Jeong, et al.Molecular Medicine Reports|April 7, 2011
Preventive role of propofol in hypoxia/reoxygenation-induced apoptotic H9c2 rat cardiac myoblast cell deathSeonmin Lee, Kiyoon Kim, Yun Hong Kim, et al.Anticancer Research|December 31, 2021
Blockade of GRP78 Translocation to the Cell Surface by HDAC6 Inhibition Suppresses Proliferation of Cholangiocarcinoma CellsChorong Kim, Seonmin Lee, Danbee Kim, et al.Food Chemistry|February 24, 2021
Freezing-then-aging treatment improved the protein digestibility of beef in an in vitro infant digestion modelSeonmin Lee, Kyung Jo, Hyun Gyung Jeong, et al.Journal of Animal Science and Technology|November 16, 2023
Differences in pork myosin solubility and structure with various chloride salts and their property of pork gelHyun Gyung Jeong, Jake Kim, Seonmin Lee, et al.International Journal of Biological Macromolecules|June 3, 2025
Agar-based composite emulsion gel as a pork fat substitute in sausages: Understanding meat batter stabilization mechanisms based on fat sourcesMinkyung Woo, Kyung Jo, Soeun Kim, et al.Pageof 10