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SCIESCOPUS
A novel method for analyzing residual nitrite level in sausage model via size-exclusion chromatography and optimization of nitrite addition levelsopen access

Eom, Jeong-Uk; Jeong, Kang-Jin; Seo, Jin-Kyu; Choi, Jin Young; Yang, Han-Sul

ArticleIssue Date2025CitationLWT - Food Science and Technology, v.233PublisherElsevier
SCOPUSESCI
Application of volatilomics for meat quality, authenticity, and adulteration detectionopen access

Seo, Jin-Kyu; Eom, Jeong-Uk; Yang, Han-Sul

ArticleIssue Date2025CitationApplied Food Research, v.5, no.2PublisherElsevier
SCIESCOPUS
Changes in Quality Traits and Oxidation Stability of Syzygium aromaticum Extract-Added Cooked Ground Beef during Frozen Storageopen access

Zahid, Mohammad Ashrafuzzaman; Eom, Jeong-Uk; Parvin, Rashida; Seo, Jin-Kyu; Yang, Han-Sul

ArticleIssue Date2022CitationAntioxidants, v.11, no.3PublisherMDPI AG
SCIESCOPUSKCI
Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loinopen access

Seo, Jin-Kyu; Ko, Jonghyun; Park, Junyoung; Eom, Jeong-Uk; Yang, Han-Sul

ArticleIssue Date2021CitationFOOD SCIENCE OF ANIMAL RESOURCES, v.41, no.3, pp 402 - 415PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUS
Impact of dietary polyphenols from shredded, steam-exploded pine on growth performance, organ indices, meat quality, and cecal microbiota of broiler chickensopen access

Ncho, Chris Major; Gupta, Vaishali; Goel, Akshat; Eom, Jeong-Uk; Jeong, Chae-Mi; Jung, Ji-Young; Ha, Si-Young; Yang, Han-Sul; Yang, Jae-Kyung; Choi, Yang-Ho

ArticleIssue Date2025CitationPoultry Science, v.104, no.5PublisherPoultry Science Association Inc.
SCIESCOPUSKCI
Individual and interactive effects of heating temperature, sodium nitrite concentration, and simulated gastric conditions on nitrosamine formation in pork sausagesopen access

Eom, Jeong-Uk; Seo, Jin-Kyu; Jeong, Kang-Jin; Yang, Han-Sul

ArticleIssue Date2026CitationFood Science of Animal Resources, v.46, no.1
SCIESCOPUS
Optimization of volatile compound extraction on cooked meat using HS-SPME-GC-MS, and evaluation of diagnosis to meat species using volatile compound by multivariate data analysisopen access

Ahamed, Zubayed; Seo, Jin-kyu; Eom, Jeong-Uk; Yang, Han-Sul

ArticleIssue Date2023CitationLWT - Food Science and Technology, v.188PublisherAcademic Press
SCIESCOPUS
Reduction of<i> N</i>-nitrosamine in cured ham using atmospheric cold plasma-treated cauliflower powder

Jo, Kyung; Lee, Seonmin; Jeong, Seul-Ki-Chan; Jeon, Hayeon; Eom, Jeong-Uk; Yang, Han-Sul; Jung, Samooel

ArticleIssue Date2025CitationMeat Science, v.219PublisherElsevier BV
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