Su-Ryong Kim

Effect of organic acid and ultraviolet-C treatment on putrefactive microorganisms and shelf-life of seasoned squid product

D. Ahn, Xiaotong Xu, Ji-Eun Lee, 2021, Korean Journal of Food Preservation.

Effect of potato starch on suitability for 3D printing in golden threadfin bream (Nemipterus virgatus) surimi mixture preparation

Xiaotong Xu, Ji-Eun Lee, Yoon-Seok Kang, 2021, Journal of Applied Biological Chemistry.

Characterization of Sargassum patens C. Agardh Enzymatic Extracts Using Crude Enzyme from Shewanella oneidensis PKA 1008 and Their Anti-inflammatory Effects

Min-Ji Kim, D. Ahn, Xiaotong Xu, 2021, Biotechnology and Bioprocess Engineering.

Properties and anti-inflammatory effects of Sargassum muticum enzymatic extracts decomposed using crude enzyme from Shewanella oneidensis PKA1008

Min-Ji Kim, D. Ahn, Xiaotong Xu, 2022, Food Science and Biotechnology.

Effect of High Hydrostatic Pressure Treatment on Urease Activity and Inhibition of Fishy Smell in Mackerel (Scomber japonicus) during Storage

D. Ahn, Xiaotong Xu, S. Jeong, 2021, Journal of microbiology and biotechnology.

Quality Property of Surimi Mixture by Tuna (Katsuwonus pelamis) Eyeball Oil and Possibility of Application to Food 3D Printing

Xiaotong Xu, Yein Park, Ji-Eun Lee, 2021, Journal of the Korean Society of Food Science and Nutrition.

Effects of Gamma Irradiation on Inhibition of Urease Activity and Fishy Smell in Mackerel (Scomber japonicus) during Refrigerated Storage

Eui-Baek Byun, D. Ahn, Xiaotong Xu, 2022, Journal of microbiology and biotechnology.