H. Chung

发表

Evaluation of the Biological Activity of Extracts from Star-Anise (Illicium verum)

Hai-Jung Chung, H. Chung, 2009 .

Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees.

K. Hwang, Mi-Ai Lee, Yun-Sang Choi, 2014, Meat science.

Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties.

Mi-Ai Lee, Yun-Sang Choi, Cheon-Jei Kim, 2012, Meat science.

Physico-chemical Properties of Chicken Meat Emulsion Systems with Dietary Fiber Extracted from Makgeolli Lees

Yun-Sang Choi, Cheon-Jei Kim, Hyun-Wook Kim, 2010 .

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems.

Mi-Ai Lee, Yun-Sang Choi, Cheon-Jei Kim, 2010, Meat science.

Quality Attributes of Cookies Prepared with Tomato Powder

Hai-Jung Chung, H. Chung, 2007 .

Quality Characteristics of Drink with Maca (Lepidium meyenii) Extract and Evaluation of Its Antioxidant Activity during Storage

In-Sook Jeon, H. Chung, Yong-Soo Kang, 2011 .

Effect of Maca Supplementation on Scopolamine-Induced Memory Impairment of Mice

In-Sook Jeon, Dong-Il Jin, Hong-Mie Lee, 2010 .

Antioxidative Activities of Methanol Extracts from Different Parts of Chrysanthemum zawadskii

In-Sook Jeon, H. Chung, 2011 .

Comparison of Bioactive Constituents and Biological Activities of Aronia, Blackcurrant, and Maquiberry

Hai-Jung Chung, H. Chung, 2016 .

Effect of Lotus (Nelumbo nucifera) Leaf Powder on the Quality Characteristics of Chicken Patties in Refrigerated Storage

Mi-Ai Lee, Yun-Sang Choi, Cheon-Jei Kim, 2011 .

Quality characteristics and antioxidant activity of Sulgidduk added with maquiberry powder

H. Chung, Nam-Ji Cho, 2016 .

Comparative study of antioxidant activity of imported tropical and subtropical fruits

H. Chung, 2015 .

Antioxidative Activities of Different Part Extracts of Physalis alkekengi var. francheti (Winter Cherry)

H. Chung, 2010 .

Comparison of Total Polyphenols, Total Flavonoids, and Biological Activities of Black Chokeberry and Blueberry Cultivated in Korea

H. Chung, 2014 .

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters.

Mi-Ai Lee, Yun-Sang Choi, Cheon-Jei Kim, 2010, Meat science.

Comparison of Antioxidant and Nitrite Scavenging Activities of Different Colored Kiwis Cultivated in Korea

Yun-Sang Choi, Cheon-Jei Kim, H. Chung, 2015 .

Quality Characteristics and Antioxidant Activity of Cookies Made with Black Carrot Powder

Hai-Jung Chung, Mi-Ra Cho, H. Chung, 2019 .

Influence of Addition of Membrane-Filtered Powder of Sunmul on the Quality Characteristics of Yogurt

Jin-young Jung, Hai-Jung Chung, Woo-jung Kim, 2005 .

Quality Characteristics and Antioxidant Activities of Yanggaeng added with Pleurotus eryngii Powder

Hai-Jung Chung, Mee-Jin Kim, H. Chung, 2017 .

Quality Characteristics of Yanggaeng Supplemented with Freeze-dried Citrus Mandarin Powder

M. Cha, H. Chung, 2013 .

Quality Characteristics of Yanggaeng Added with Blueberry Powder

H. Chung, Ji Min Han, Ji Min Han, 2013 .

Effects of Germinated Soybean Powder Addition on Isoflavone Contents and Characteristics of Injulmi

Jin-young Jung, Woo-jung Kim, H. Chung, 2006 .

Influence of Purple Sweet Potato Powder Addition on the Quality Characteristics and Oxidative Stability of Cookies

H. Chung, 2009 .

Quality characteristics and antioxidant activities of rice cookies added with Lentinus edodes powder

Mee-Jin Kim, H. Chung, 2017 .

Quality Characteristics and Antioxidant Activity of Rice Cookies Added with Hempseed Powder

H. Chung, Joo-Hye Ryu, 2018 .

Physiological Activity of Acai Berry (Euterpe oleracea Mart.) Extracted with Different Solvents

H. Chung, 2012 .

Quality Characteristics of Bread Added with Germinated Soybean Powder

Jin-young Jung, Woo-jung Kim, H. Chung, 2006 .

Quality characteristics and antioxidant activities of jelly containing honeyberry powder

Do Hee Lee, Hai-Jung Chung, H. Chung, 2020 .

Evaluation of Physicochemical Properties of Muffins Made With Ultrafiltered Sunmul Powder

Hai-Jung Chung, Woo-jung Kim, Kwon-Yong Eom, 2006 .

Protein Profile in Corpus Luteum during Pregnancy in Korean Native Cows

H. K. Chung, H. Chung, D. W. Han, 2012, Asian-Australasian journal of animal sciences.

Electrostatic powder coating of sodium erythorbate and GDL to improve color and decrease microbial counts on meat

S. Barringer, H. Chung, Jareer Abu-ali, 2005 .

Interactions between Chicken Salt-soluble Meat Proteins and Makgeolli Lees Fiber in Heat-induced Gels

Yun-Sang Choi, Cheon-Jei Kim, Hyun-Wook Kim, 2011 .

Effects of Pectin and Potato Starch on the Quality Characteristics of Low-Fat Pork Patties

H. Chung, S. Joo, 2007 .

Effects of Replacing Sugar with Xylitol and Sorbitol on the Textural Properties and Sonsory Characteristics of injeolmi

K. Hwang, Yun-Sang Choi, Cheon-Jei Kim, 2013 .

Effects of Membrane-filtered Powder of Sunmul on the Quality Characteristics of Noodles

Woo-jung Kim, Min-hee Choi, H. Chung, 2006 .

Quality Characteristics ofJeung-Pyun Prepared with Paprika Juice

황정현, 정진영, H. Chung, 2004 .

Quality Characteristics of Almond Dasik with Added Purple Sweet Potato Powder

H. Chung, Jung-suk Jang, 2009 .

Studies on the Quality Characteristics and Shelf-life of Maejackwa Containing Nuts and Seeds Prepared by Baking Method

Sung-Joon Kim, Hwansuck Song, H. Chung, 2008 .

Comparison of Physicochemical Properties and Physiological Activities of Commercial Fruit Juices

Hai-Jung Chung, H. Chung, 2012 .

Measurement of Synergistic Effects of Binary Sweetener Mixtures

H. Chung, 1997 .

Changes in Qaulity Characteristics of Makgeolli during Storage Time

Yunguang Ji, H. Chung, 2012 .

Quality Characteristics of Sulgidduk (a Traditional Korean Rice Cake) Admixed with Cheese Powder

Mee-Jin Kim, H. Chung, 2011 .

SYNTHESIS AND SENSORY EVALUATION OF RING-SUBSITUTED DIHYDROCHALCONE SWEETENRES. II, ANALOGUES OF 3'-CARBOXYHESPERETIN DIHYDROCHALCONE, A HIGH-POTENCY DIHYDROCHALCONE SWEETENER

M. Whitelaw, J. R. Daniel, H. Chung, 1991 .

Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees.

K. Hwang, Mi-Ai Lee, Yun-Sang Choi, 2014, Meat science.

Effect of Addition of Blackcurrant Powder on Quality and Antioxidant Activity of Yanggaeng

M. Park, H. Chung, 2016 .

Influence of the Addition of MACA (Lepidium meyenii) Hot Water Extract on the Quality and Antioxidant Activity of Yogurt

In-Sook Jeon, Y. Chu, Hanyeong Park, 2010 .

Influence of the addition of aronia powder on the quality and antioxidant activity of muffins

H. Chung, Hyo-Jung Park, 2014 .

Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties.

Mi-Ai Lee, Yun-Sang Choi, Cheon-Jei Kim, 2012, Meat science.