J. Choe

发表

Comparison of Quality Traits of Thigh Meat from Korean Native Chickens and Broilers

B. Kang, Jun-Heon Lee, Samooel Jung, 2011 .

Comparison of the Chemical Composition, Textural Characteristics, and Sensory Properties of North and South Korean Native Chickens and Commercial Broilers

C. Jo, Z. Kruk, D. Lim, 2010 .

Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers

K. Nam, C. Jo, Hyejeong Yun, 2010 .

Dispersion stability of polyelectrolyte-wrapped carbon black particles in a highly fluorinated solvent

H. Jin, H. Yoon, J. Choe, 2018 .

Effect of Dietary Herb Extract Mix on Antioxidative Activity of Chicken Thigh Meat

A. Jang, C. Jo, Samooel Jung, 2009 .

Quality Assessment of the Breast Meat from WoorimatdagTM and Broilers

K. Nam, C. Jo, Kyung-Haeng Lee, 2014, Korean journal for food science of animal resources.

Improved Moisture Barrier Performance in Poly(vinylidene chloride) Film by Controlling Hydrophobicity of Graphene Oxide

Y. S. Yun, H. Jin, J. Choe, 2018, Polymer Korea.

Stress corrosion behavior of nickel base titanium carbide cermets prepared by direct consolidation during combustion reaction in 50% aqueous sodium hydroxide solution

J. Choe, Y. Choi, Man Kim, 2004 .

Evaluation of atmospheric pressure plasma to improve the safety of sliced cheese and ham inoculated by 3-strain cocktail Listeria monocytogenes.

W. Choe, S. Moon, C. Jo, 2009, Food microbiology.

Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers.

C. Jo, Hyejeong Yun, Z. Kruk, 2010, Meat science.

Effect of gamma and electron beam irradiation on the survival of pathogens inoculated into salted, seasoned, and fermented oyster

Yun-Ji Kim, C. Jo, Hyejeong Yun, 2009 .

The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage.

Wonho Choe, Cheorun Jo, W. Choe, 2015, Meat science.

Utility of winter mushroom treated by atmospheric non-thermal plasma as an alternative for synthetic nitrite and phosphate in ground ham.

Yun-Sang Choi, C. Jo, Seonmin Lee, 2020, Meat science.

Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing

W. Choe, Sanghoo Park, C. Jo, 2015, Korean journal for food science of animal resources.

The use of atmospheric pressure plasma as a curing process for canned ground ham.

Cheorun Jo, C. Jo, Kyung Jo, 2018, Food chemistry.

Microbiological, Physicochemical, and Sensory Characteristics of Myungran Jeotgal Treated by Electron Beam Irradiation

Yun-Ji Kim, C. Jo, Hyejeong Yun, 2009 .

Antioxidant and Antimicrobial Effects of Medicinal Herb Extract Mix in Pork Patties during Cold Storage

A. Jang, C. Jo, Bong-Deok Lee, 2008 .

Nanoconfinement effects of chemically reduced graphene oxide nanoribbons on poly(vinyl chloride).

Y. S. Yun, H. Jin, Min Eui Lee, 2018, Nanoscale.

Microbiological and Sensory Characteristics of Electron Beam Irradiated Squid Jeotkal and Its Ingredients

C. Jo, Samooel Jung, J. Choe, 2008 .

Improvement of foaming ability of egg white product by irradiation and its application

C. Jo, K. Kim, Samooel Jung, 2009 .

Flexible Graphene Stacks for Sodium‐Ion Storage

Y. S. Yun, H. Jin, H. Yoon, 2017 .

Relationship between the Economical Defects of Broiler Meat Carcass and Quality Grade A with a Meat Grader

C. Jo, Jae-Cheong Lee, J. Choe, 2009 .