ScholarWorks@Gyeongsang National University: Lee, Jung Suck

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Lee, Jung Suck (이정석)

해양과학대학 (해양식품공학과)

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Tel 0557729145
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Olive flounder:5||fucoidan:4||RSM:3||Salmon:2||DBD plasma:2||oyster:2||peptide:2||Surimi:2||antioxidant:2||quality:2||Broughton’s ribbed ark:2||Extrusion cooking:2||Chemical analysis:2||Electronic nose and tongue:2||sulfated polysaccharide:2||Roe protein isolates:2||Padina boryana:2||Paralichthys olivaceus:2||Zebrafish:2||zebrafish:2||Heavy metal:2||Isoelectric solubilization/precipitation:2||Ecklonia cava:1||Enzyme hydrolysates:1||Escherichia coli:1||Fish odor:1||Fish snack:1||Flavoring:1||Food characteristics:1||Food functionality:1||Food poisoning:1||Freeze molding:1||Freshness:1||Freshness indicator:1||Functionality:1||HMR:1||Heated shrimp in a retort:1||Jerky:1||Katsuobushi:1||Korean traditional wine:1||Listeria monocytogenes:1||Litopenaeus vannamei:1||Lowing bitterness:1||Maldives:1||Manila clam:1||Microbiological analysis:1||Microbiological hazard analysis:1||Microbiological hazards:1||Microbiological safety:1||Microstructure:1||Mustard leaf:1||Mytilus edulis:1||Nonthermal process:1||Oliver flounder:1||Oxidative stress:1||Pacific white shrimp:1||Pathogenic bacteria:1||Peptide:1||Quality:1||RTqPCR:1||Radioactivity:1||Red sea bream:1||Response surface methodology:1||Roe:1||Room temperature distribution:1||Roomtemperature distribution:1||Ruditapes philippinarum:1||Safety assessment:1||Salmon jerky:1||Sea mustard (Undaria pinnatifida):1||Seafood quality:1||Seasoned seafood product:1||Seasoning base:1||Semidried:1||Shelfstability stability:1||Shortneck clam:1||Shrimp:1||Sliced raw fish:1||Sri Lankan algae:1||Steamdried concentrate:1||Styela clava:1||Styrofoam box:1||Surimi snack:1||Tasty soy sauce:1||Texture:1||Texture softening in shrimp:1||UVB irradiation:1||Undaria pinnatifida sporophylls:1||Vacuumpacked frozen fish fillets:1||Vibrio parahaemolyticus:1||Wooden chopping board:1||angiotensin Iconverting enzyme:1||antiinflammation:1||antimelanogenesis effect:1||antiphotoaging effect:1||anticancer:1||antihypertensive:1||antioxidant peptide:1||antioxidants:1||antivirus efficacy:1||bioactivities:1||biofilm:1||blood pressure:1||blue mussel:1||cancer therapeutics:1||cytotoxicity:1||enzymeassisted extraction:1||eribulin:1||extraction:1||foodcontact surfaces:1||hair dye:1||halichondrin:1||heat treatment:1||hepatitis A virus:1||human norovirus GII.4:1||immunomodulation:1||invitro and invivo models:1||inactivation:1||marine bioresource:1||melanogenesis:1||microtubule disruption:1||molecular docking:1||Alaska pollock:1||nonthermalplasma:1||nutritional supplementation:1||oxidative stress:1||pHshift treatment:1||potential:1||propidium monoazide:1||protein:1||quinoa:1||sargassum:1||seaweed:1||skin health:1||structure:1||sulfated polysaccharides:1||surimi:1||suspension:1||muscle atrophy:1||Alcalase:1||Alginic acid:1||Aminopeptidase active fraction:1||Anchovy hydrolysate:1||AngiotensinIconverting enzyme:1||Antihypertensive:1||Blanching:1||Boiled frozen ark shell:1||Celluclast:1||Chemical contamination:1||Chemical hazards:1||Cold pack:1||Cold packs:1||Common squid:1||Commonly consumed fish:1||Cultured frozen abalone:1||Dvalue:1||Dewatering:1||Dried laver:1||Dried sea mustard:1||E7389:1||

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