Jin‐Kyu Seo - Concepedia

Author

Jin‐Kyu Seo

Gyeongsang National University

Also Known As

Bo Kyoung Cheon, J. K. Seo, J.-K. Seo, Jin-Kyu Seo, Jin-kyu Seo, Jinkyu Seo, Jin‐Kyu Seo

Publications

748

Citations

H-Index

Concepts

All Affiliations

Gyeongsang National University Gyeongnam National University of Science and Technology Purdue University West Lafayette University of Illinois Urbana-Champaign Sangji University

About

Jin‐Kyu Seo is an author at Gyeongsang National University specializing in health sciences, food safety, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	9	9	408
2	Medicine	5	5	150
3	Biochemistry	4	4	100
4	Education	2	2	39
5	Biostatistics	1	1	50

Jin‐Kyu Seo

Publications

695

Citations

H-Index

Page 1

	Year	Citations
Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins Hyun‐Wook Kim, Ji‐Han Kim, Jin‐Kyu Seo, Meat Science NutritionPork LoinsAnimal ScienceFood AnalysisOxidative Stability	2018	117
Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage Md. Ashrafuzzaman Zahid, Jin‐Young Choi, Jin‐Kyu Seo, Meat Science Sensory AttributesCooked Beef PattiesFood AnalysisClove ExtractFood Preservation	2019	90
Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs Rashida Parvin, Md. Ashrafuzzaman Zahid, Jin‐Kyu Seo, Antioxidants	2020	54
Protein markers for discrimination of meat species in raw beef, pork and poultry and their mixtures Gap‐Don Kim, Jin‐Kyu Seo, Hyeon-Woong Yum, Food Chemistry Food AuthenticationFood CompositionRaw BeefAnimal ScienceProtein Markers	2016	50
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 analysis Zubayed Ahamed, Jin‐Kyu Seo, Jeong-Uk Eom, LWT Food ForensicsFlavoromicsFood AnalysisMeat QualityFood Chemistry	2023	35
The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃ Ashrafuzzaman Zahid, Jin‐Kyu Seo, Jun‐Young Park, Korean Journal for Food Science of Animal Resources	2018	32
Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage Dong-Gyun Yim, Jin‐Kyu Seo, Hyeon-Woong Yum, LWT Food ChemistryFood Bioactive CompoundFood AnalysisFood PreservationAntimicrobial Activity	2019	31
Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages Jin‐Kyu Seo, Rashida Parvin, Jun‐Young Park, Antioxidants	2021	31
Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage Md. Ashrafuzzaman Zahid, Jin‐Kyu Seo, Rashida Parvin, Food Science of Animal Resources	2019	26
Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties Jacob R. Tuell, Jin‐Kyu Seo, Yuan H. Brad Kim Meat Science Animal PhysiologyAnimal PerformanceKinesiologyAnimal ScienceCombined Impacts	2020	26

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