1. Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination. Issue 1 (1st January 2019) Authors: Shin, Dong-Jin; Choe, Juhui; Hwang, Ko-Eun; Kim, Cheon-Jei; Jo, Cheorun Journal: International journal of food properties Issue: Volume 22:Issue 1(2019) Page Start: 383 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Effect of gamma-ray, electron-beam, and X-ray irradiation on antioxidant activity of mugwort extracts. (September 2021) Authors: Hwang, Ko-Eun; Ham, Youn-Kyung; Song, Dong-Heon; Kim, Hyun-Wook; Lee, Mi-Ai; Jeong, Jong-Yeon; Choi, Yun-Sang Journal: Radiation physics and chemistry Issue: Volume 186(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Effect of hydrocolloids on the quality of restructured hams with duck skin. (5th October 2018) Authors: Kim, Tae-Kyung; Shim, Jae-Yun; Hwang, Ko-Eun; Kim, Young-Boong; Sung, Jung-Min; Paik, Hyun-Dong; Choi, Yun-Sang Journal: Poultry science Issue: Volume 97:Number 12(2018:Dec.) Page Start: 4442 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of irradiated pork on physicochemical properties of meat emulsions. (February 2016) Authors: Choi, Yun-Sang; Sung, Jung-Min; Jeong, Tae-Jun; Hwang, Ko-Eun; Song, Dong-Heon; Ham, Youn-Kyung; Kim, Hyun-Wook; Kim, Young-Boong; Kim, Cheon-Jei Journal: Radiation physics and chemistry Issue: Volume 119(2016:Feb.) Page Start: 279 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of antioxidant combinations on shelf stability of irradiated chicken sausage during storage. (January 2015) Authors: Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Ju-Woon; Choi, Yun-Sang; Kim, Cheon-Jei Journal: Radiation physics and chemistry Issue: Volume 106(2015:Jan.) Page Start: 315 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of gamma irradiation on physicochemical properties of heat-induced gel prepared with chicken salt-soluble proteins. (January 2015) Authors: Choi, Yun-Sang; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Jeong, Tae-Jun; Seo, Kwang-Wook; Kim, Young-Boong; Kim, Cheon-Jei Journal: Radiation physics and chemistry Issue: Volume 106(2015:Jan.) Page Start: 16 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of irradiation source and dose level on quality characteristics of processed meat products. (January 2017) Authors: Ham, Youn-Kyung; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Choi, Yun-Sang; Song, Beom-Seok; Park, Jong-Heum; Kim, Cheon-Jei Journal: Radiation physics and chemistry Issue: Volume 130(2017) Page Start: 259 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of irradiation source and dose level on quality characteristics of processed meat products. (January 2017) Authors: Ham, Youn-Kyung; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Choi, Yun-Sang; Song, Beom-Seok; Park, Jong-Heum; Kim, Cheon-Jei Journal: Radiation physics and chemistry Issue: Volume 130(2017) Page Start: 259 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Quality characteristics of pork loin cured with green nitrite source and some organic acids. (June 2019) Authors: Kim, Tae-Kyung; Hwang, Ko-Eun; Lee, Mi-Ai; Paik, Hyun-Dong; Kim, Young-Boong; Choi, Yun-Sang Journal: Meat science Issue: Volume 152(2019) Page Start: 141 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Relationship between the antioxidant capacity of soy sauces and its impact on lipid oxidation of beef patties. (December 2019) Authors: Ham, Youn-Kyung; Hwang, Ko-Eun; Song, Dong-Heon; Choi, Ji-Hun; Choi, Yun-Sang; Kim, Hyun-Wook Journal: Meat science Issue: Volume 158(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗