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Publications

5 papers • 10 citations • Sorted by year • Download PDF (PDF by citations)
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1Profile change of the volatile and non‐volatile compounds in dried or baked laver by photooxidation
Journal of Food Science, 2024, 89, 998-1011
3.11Citations (PDF)
2Analysis of Quality Change Based on Storage Conditions to Set the Use-by date of Bakery Breads
Han'gug Sigpum Wi'saeng Anjeonseong Haghoeji, 2023, 38, 236-245
0.20Citations (PDF)
3Changes in physicochemical properties and bacterial communities in aged Korean native cattle beef during cold storage
Food Science and Nutrition, 2022, 10, 2590-2600
3.94Citations (PDF)
4Storage Stability of Raw Beef, Dry-Aging Beef, and Wet-Aging Beef at Refrigeration Temperature
Han'gug Sigpum Wi'saeng Anjeonseong Haghoeji, 2020, 35, 170-176
0.21Citations (PDF)
5Toxin gene profiles, genetic diversity, antimicrobial resistance, and coagulase type of <i>Staphylococcus aureus</i> from cream‐filled bakery products
Food Science and Nutrition, 2019, 7, 1727-1734
3.94Citations (PDF)