Daeung Yu

6PUBLICATIONS
13CO-AUTHORS
Food engineeringClinical nutritionFood packaging, preservation and processing
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Publications (6)

|Apr 09, 2026
Enhancement of savory odor and reduction of biogenic amines in anchovy sauce via reaction flavor technology.

Eunsong Cha, Sumin Kim, Changheon Lee

|Oct 01, 2025
Comparison of clinical characteristics and dietary intakes according to phenotypes of type 2 diabetes mellitus in South Korea: a cross-sectional study.

Mi-Jin Kim, Ji-Sook Park, Sung-Rae Cho

|Dec 17, 2024
Optimum Processing Conditions for Flavor-Enhancing Green Laver Chips Using Reaction Flavor Technology.

Jeong-Min Heo, Changheon Lee, Yong-Jun Cha

|Dec 23, 2023
Determination of Optimum Processing Condition of High Protein Laver Chip Using Air-Frying and Reaction Flavor Technologies.

Gyeong-Tae Jeong, Changheon Lee, Eunsong Cha

|Aug 26, 2022
Effect of Monosodium Glutamate on Salt and Sugar Content Reduction in Cooked Foods for the Sensory Characteristics and Consumer Acceptability.

Yehji Chung, Daeung Yu, Han Sub Kwak

|May 28, 2022
Comparison of Imitation Crab Sticks with Real Snow Crab (Chionoecetes opilio) Leg Meat Based on Physicochemical and Sensory Characteristics.

Sohyun Mun, Eui-Cheol Shin, Seonghui Kim

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Frequent Collaborators

3 joint publications

Changheon Lee

3 joint publications

Yong-Jun Cha

2 joint publications

Eunsong Cha

2 joint publications

Seungmin Moon