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Structural and Functional Changes in Soybean Protein via Remote Plasma Treatments

Molecules
2023-05 | Journal article | Author
Contributors: Hyun-Joo Kim; JinHee Bae; Seonmin Lee; Jinwoo Kim; Samooel Jung; Cheorun Jo; Jin Young Lee; Jeong hyun SEO; Sanghoo Park
Source: check_circle
Multidisciplinary Digital Publishing Institute

Quality Characteristics of Semi-Dried Restructured Jerky Processed Using Super-Heated Steam

Foods
2021-04 | Journal article | Author
Contributors: Se-Myung Kim; Tae-Kyung Kim; Hyun-Wook Kim; Samooel Jung; Hae In Yong; Yun-Sang Choi
Source: check_circle
Multidisciplinary Digital Publishing Institute

Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics—A Review

Foods
2021-04 | Journal article | Author
Contributors: Tae-Kyung Kim; Hae-In Yong; Samooel Jung; Hyun-Wook Kim; Yun-Sang Choi
Source: check_circle
Multidisciplinary Digital Publishing Institute

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Foods
2020-10 | Journal article | Author
Contributors: Tae-Kyung Kim; Min Hyeock Lee; Hae In Yong; Samooel Jung; Hyun-Dong Paik; HAE WON JANG; Yun-Sang Choi
Source: check_circle
Multidisciplinary Digital Publishing Institute

An innovative curing process with plasma-treated water for production of loin ham and for its quality and safety

Plasma Processes and Polymers
2018 | Journal article
EID:

2-s2.0-85026774893

Contributors: Yong, H.I.; Park, J.; Kim, H.-J.; Jung, S.; Park, S.; Lee, H.J.; Choe, W.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Application of high temperature (14 °C) aging of beef M. semimembranosus with low-dose electron beam and X-ray irradiation

Meat Science
2018 | Journal article
EID:

2-s2.0-85032953892

Contributors: Kim, S.Y.; Yong, H.I.; Nam, K.C.; Jung, S.; Yim, D.-G.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages

Meat Science
2018 | Journal article
EID:

2-s2.0-85046696613

Contributors: Choe, J.; Lee, J.; Jo, K.; Jo, C.; Song, M.; Jung, S.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Effects of foot-and-mouth disease vaccination location and injection device on the incidence of site lesions in pork

Korean Journal for Food Science of Animal Resources
2018 | Journal article
EID:

2-s2.0-85050375085

Contributors: Ko, E.Y.; Jung, S.; Jeong, H.K.; Han, J.H.; Son, J.H.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Identification of quantitative trait loci for the fatty acid composition in Korean native chicken

Asian-Australasian Journal of Animal Sciences
2018 | Journal article
EID:

2-s2.0-85049142553

Contributors: Jin, S.; Park, H.B.; Seo, D.; Choi, N.R.; Manjula, P.; Cahyadi, M.; Jung, S.; Jo, C.; Lee, J.H.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Quality characteristics of low-salt chicken sausage supplemented with a winter mushroom powder

Korean Journal for Food Science of Animal Resources
2018 | Journal article
EID:

2-s2.0-85053230061

Contributors: Jo, K.; Lee, J.; Jung, S.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

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

Food Chemistry
2018 | Journal article
EID:

2-s2.0-85026451288

Contributors: Lee, J.; Jo, K.; Lim, Y.; Jeon, H.J.; Choe, J.H.; Jo, C.; Jung, S.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Direct infusion of nitrite into meat batter by atmospheric pressure plasma treatment

Innovative Food Science and Emerging Technologies
2017 | Journal article
EID:

2-s2.0-85002165444

Contributors: Jung, S.; Lee, J.; Lim, Y.; Choe, W.; Yong, H.I.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties

Meat Science
2017 | Journal article
EID:

2-s2.0-84990062942

Contributors: Yong, H.I.; Lee, H.; Park, S.; Park, J.; Choe, W.; Jung, S.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Improved oxidative stability of enhanced pork loins using red perilla extract

Korean Journal for Food Science of Animal Resources
2017 | Journal article
EID:

2-s2.0-85044680815

Contributors: Lee, D.G.; Lee, J.; Jo, K.; Lee, C.W.; Lee, H.J.; Jo, C.; Jung, S.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Increase in nitrite content and functionality of ethanolic extracts of Perilla frutescens following treatment with atmospheric pressure plasma

Food Chemistry
2017 | Journal article
EID:

2-s2.0-85019619745

Contributors: Jung, S.; Lee, C.W.; Lee, J.; Yong, H.I.; Yum, S.J.; Jeong, H.G.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Microbial, physicochemical, and sensory characteristics of quality grade 2 beef enhanced by injection of pineapple concentrate and honey

Korean Journal for Food Science of Animal Resources
2017 | Journal article
EID:

2-s2.0-85031318474

Contributors: Yoon, J.W.; Lee, D.G.; Lee, H.J.; Choe, J.; Jung, S.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Use of atmospheric pressure cold plasma for meat industry

Korean Journal for Food Science of Animal Resources
2017 | Journal article
EID:

2-s2.0-85031317464

Contributors: Lee, J.; Lee, C.W.; Yong, H.I.; Lee, H.J.; Jo, C.; Jung, S.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Association of HSPB1 and CRYAB SNPs with chicken meat quality and robustness in five lines of Korean native chicken

Journal of the Faculty of Agriculture, Kyushu University
2016 | Journal article
EID:

2-s2.0-84978168328

Contributors: Seo, D.; Park, H.-B.; Jung, S.; Manjula, P.; Choi, N.; Jin, S.; Heo, K.-N.; Jo, C.; Gotoh, T.; Lee, J.H.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Detection of malondialdehyde in processed meat products without interference from the ingredients

Food Chemistry
2016 | Journal article
EID:

2-s2.0-84963807808

Contributors: Jung, S.; Nam, K.C.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Growth performance, intestinal morphology, and meat quality in relation to alpha-lipoic acid associated with vitamin C and E in broiler chickens under tropical conditions

Revista Brasileira de Zootecnia
2016 | Journal article
EID:

2-s2.0-84963632098

Contributors: Yoo, J.; Yi, Y.J.; Koo, B.; Jung, S.; Yoon, J.U.; Kang, H.B.; Lee, D.H.; Heo, J.M.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Identification of microorganisms in duck meat products available in Korea and the effect of high hydrostatic pressure

Korean Journal for Food Science of Animal Resources
2016 | Journal article
EID:

2-s2.0-84971450007

Contributors: Kim, H.-J.; Yong, H.I.; Lee, H.J.; Jung, S.; Kwon, J.-H.; Heo, K.N.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Postmortem aging of beef with a special reference to the dry aging

Korean Journal for Food Science of Animal Resources
2016 | Journal article
EID:

2-s2.0-85008873476

Contributors: Khan, M.I.; Jung, S.; Nam, K.C.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Quality improvement of pork loin by dry aging

Korean Journal for Food Science of Animal Resources
2016 | Journal article
EID:

2-s2.0-84978727249

Contributors: Woo Lee, C.; Lee, J.R.; Kim, M.K.; Jo, C.; Lee, K.H.; You, I.; Jung, S.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Bioactive and taste-related compounds in defatted freeze-dried chicken soup made from two different chicken breeds obtained at retail

Journal of Poultry Science
2015 | Journal article
EID:

2-s2.0-84928576427

Contributors: Jayasena, D.D.; Jung, S.; Alahakoon, A.U.; Nam, K.C.; Lee, J.H.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Color developing capacity of plasma-treated water as a source of nitrite for meat curing

Korean Journal for Food Science of Animal Resources
2015 | Journal article
EID:

2-s2.0-84982095749

Contributors: Jung, S.; Kim, H.J.; Park, S.; Yong, H.I.; Choe, J.H.; Jeon, H.-J.; Choe, W.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Comparison of the amounts of endogenous bioactive compounds in raw and cooked meats from commercial broilers and indigenous chickens

Journal of Food Composition and Analysis
2015 | Journal article
EID:

2-s2.0-84925003025

Contributors: Jayasena, D.D.; Jung, S.; Bae, Y.S.; Park, H.B.; Lee, J.H.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Determination of intramuscular fat content in beef using magnetic resonance imaging

Journal of the Faculty of Agriculture, Kyushu University
2015 | Journal article
EID:

2-s2.0-84927760391

Contributors: Lee, S.; Lohumi, S.; Lim, H.-S.; Gotoh, T.; Cho, B.-K.; Jung, S.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Effects of Electron Beam Irradiation and High Pressure Treatment Combined with Citrus Peel Extract on Seasoned Chicken Breast Meat

Journal of Food Processing and Preservation
2015 | Journal article
EID:

2-s2.0-84953355449

Contributors: Alahakoon, A.U.; Jayasena, D.D.; Jung, S.; Kim, S.H.; Kim, H.J.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Influence of Perilla frutescens var. acuta water extract on the shelf life and physicochemical qualities of cooked beef patties

Korean Journal for Food Science of Animal Resources
2015 | Journal article
EID:

2-s2.0-84941618779

Contributors: Lee, C.W.; Choi, H.M.; Kim, S.Y.; Lee, J.R.; Kim, H.J.; Jo, C.; Jung, S.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Proximate composition, and L-carnitine and betaine contents in meat from Korean indigenous chicken

Asian-Australasian Journal of Animal Sciences
2015 | Journal article
EID:

2-s2.0-84946050417

Contributors: Jung, S.; Bae, Y.S.; Yong, H.I.; Lee, H.J.; Seo, D.W.; Park, H.B.; Lee, J.H.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

QTL analyses of general compound, color, and pH traits in breast and thigh muscles in Korean native chicken

Livestock Science
2015 | Journal article
EID:

2-s2.0-84948093085

Contributors: Seo, D.W.; Park, H.B.; Jung, S.; Cahyadi, M.; Choi, N.R.; Jin, S.; Heo, K.N.; Jo, C.; Lee, J.H.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process

Poultry Science
2015 | Journal article
EID:

2-s2.0-84939623696

Contributors: Jayasena, D.D.; Jung, S.; Kim, H.J.; Yong, H.I.; Nam, K.C.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

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

Meat Science
2015 | Journal article
EID:

2-s2.0-84934979887

Contributors: Jung, S.; Kim, H.J.; Park, S.; In Yong, H.; Choe, J.H.; Jeon, H.-J.; Choe, W.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Antimicrobial effect of calcium chloride alone and combined with lactic acid injected into chicken breast meat

Korean Journal for Food Science of Animal Resources
2014 | Journal article
EID:

2-s2.0-84937861652

Contributors: Alahakoon, A.U.; Jayasena, D.D.; Jung, S.; Kim, H.J.; Kim, S.H.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking

Poultry Science
2014 | Journal article
EID:

2-s2.0-84904299180

Contributors: Jayasena, D.D.; Jung, S.; Bae, Y.S.; Kim, S.H.; Lee, S.K.; Lee, J.H.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat

Asian-Australasian Journal of Animal Sciences
2014 | Journal article
EID:

2-s2.0-84893089986

Contributors: Kruk, Z.A.; Kim, H.J.; Kim, Y.J.; Rutley, D.L.; Jung, S.; Lee, S.K.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens

Poultry Science
2014 | Journal article
EID:

2-s2.0-84929041277

Contributors: Jayasena, D.D.; Kim, S.H.; Lee, H.J.; Jung, S.; Lee, J.H.; Park, H.B.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Differentiation of deboned fresh chicken thigh meat from the frozen-thawed one processed with different deboning conditions

Korean Journal for Food Science of Animal Resources
2014 | Journal article
EID:

2-s2.0-84939796418

Contributors: Bae, Y.S.; Lee, J.C.; Jung, S.; Kim, H.-J.; Jeon, S.Y.; Park, D.H.; Lee, S.-K.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Effect of sex on flavor-related and functional compounds in freeze-dried broth made from Korean Native Chicken

Korean Journal for Food Science of Animal Resources
2014 | Journal article
EID:

2-s2.0-84939789851

Contributors: Jayasena, D.D.; Jung, S.; Kim, H.J.; Alahakoon, A.U.; Nam, K.C.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Effects of high hydrostatic pressure on the quality and safety of beef after the addition of conjugated linoleic acid

Innovative Food Science and Emerging Technologies
2014 | Journal article
EID:

2-s2.0-84916211414

Contributors: Kim, H.J.; Kruk, Z.A.; Jung, Y.; Jung, S.; Lee, H.J.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing and meat cut

Journal of the Science of Food and Agriculture
2014 | Journal article
EID:

2-s2.0-84922356670

Contributors: Jayasena, D.D.; Jung, S.; Kim, S.H.; Kim, H.J.; Alahakoon, A.U.; Lee, J.H.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor

Radiation Physics and Chemistry
2014 | Journal article
EID:

2-s2.0-84893365182

Contributors: Kim, H.-J.; Jung, S.; Yong, H.I.; Bae, Y.S.; Kang, S.N.; Kim, I.S.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Quality assessment of the breast meat from Woorimatdag™ and broilers

Korean Journal for Food Science of Animal Resources
2014 | Journal article
EID:

2-s2.0-84939633430

Contributors: Jung, S.; Lee, K.H.; Nam, K.C.; Jeon, H.J.; Choe, J.H.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

The effect of dietary α-lipoic acid, betaine, l-carnitine, and swimming on the obesity of mice induced by a high-fat diet

Food and Function
2014 | Journal article
EID:

2-s2.0-84905026133

Contributors: Jang, A.; Kim, D.; Sung, K.-S.; Jung, S.; Kim, H.J.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

The influence of spices on the volatile compounds of cooked beef patty

Korean Journal for Food Science of Animal Resources
2014 | Journal article
EID:

2-s2.0-84937878457

Contributors: Jung, S.; Jo, C.; Kim, I.S.; Nam, K.C.; Ahn, D.U.; Lee, K.H.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Carnosine, anserine, creatine, and inosine 5 ′-monophosphate contents in breast and thigh meats from 5 lines of korean native chicken

Poultry Science
2013 | Journal article
EID:

2-s2.0-84887796949

Contributors: Jung, S.; Bae, Y.S.; Kim, H.J.; Jayasena, D.D.; Lee, J.H.; Park, H.B.; Heo, K.N.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Comparison of quality traits of meat from Korean native chickens and broilers used in two different traditional Korean cuisines

Asian-Australasian Journal of Animal Sciences
2013 | Journal article
EID:

2-s2.0-84880309068

Contributors: Jayasena, D.D.; Jung, S.; Kim, H.J.; Bae, Y.S.; Yong, H.I.; Lee, J.H.; Kim, J.G.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Effect of dietary supplementation of wild grape on the antioxidative potential of the breast and leg meat of broilers

Korean Journal for Food Science of Animal Resources
2013 | Journal article
EID:

2-s2.0-84884604034

Contributors: Yong, H.I.; Kim, H.J.; Jung, S.; Jayasena, D.D.; Bae, Y.S.; Lee, S.K.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure

Meat Science
2013 | Journal article
EID:

2-s2.0-84877323060

Contributors: Jung, S.; Nam, K.C.; Ahn, D.U.; Kim, H.J.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier

Meat quality traits of Longissimus dorsi muscle from carcasses of Hanwoo steers at different yield grades

Korean Journal for Food Science of Animal Resources
2013 | Journal article
EID:

2-s2.0-84884392787

Contributors: Jung, S.; Nam, K.C.; Lee, K.H.; Kim, J.J.; Jo, C.
Source: Self-asserted source
Samooel Jung via Scopus - Elsevier
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Peer review (58 reviews for 6 publications/grants)

Review activity for Applied food research. (4)
Review activity for Food chemistry (1)
Review activity for Food chemistry. (30)
Review activity for Food research international. (3)
Review activity for Meat science. (19)
Review activity for Trends in food science & technology. (1)