Hyun-Joo Jang

发表

In vitro antioxidant actions of sulfur-containing amino acids

Ji-Han Kim, Chi-Ho Lee, Su-Jung Yeon, 2018 .

Effect of aged garlic powder on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat pork patties

Ji-Han Kim, Chi-Ho Lee, Hyun-Joo Jang, 2019, Asian-Australasian journal of animal sciences.

Physicochemical and sensory characteristics of dry-cured loin made from pigs fed Allium hookeri added whey powder and sensory trait evaluation using electronic tongue

Ji-Han Kim, Chi-Ho Lee, Hyun-Joo Jang, 2019, Animal Production Science.

A comparison of dry and wet aging on physicochemical and sensory characteristics of pork loin with two aging times

Ji-Han Kim, Da-Som Ji, Chi-Ho Lee, 2018, Food Science and Biotechnology.

Study of UV Protection, Deodorization and Antimicrobial Properties of Cotton Fabrics Dyed with the Liquids Extracted from Salvia Plebia R. Br.

Jin-Soun Jung, Hyun-Joo Jang, 2016 .

Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents

Ji-Han Kim, Da-Som Ji, Chi-Ho Lee, 2018, Food Science and Biotechnology.

Corrigendum to: Physicochemical and sensory characteristics of dry-cured loin made from pigs fed Allium hookeri added whey powder and sensory trait evaluation using electronic tongue

Ji-Han Kim, Chi-Ho Lee, Hyun-Joo Jang, 2018 .

Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork

H. Seo, Ji-Han Kim, Chi-Ho Lee, 2016, Korean journal for food science of animal resources.

An automated system for separation and concentration of food-borne pathogens using immunomagnetic separation

Min-Cheol Lim, Ji Young Park, Sungwook Choi, 2017 .