Ho Hyun Chun

Sequential application of plasma-activated water and mild heating improves microbiological quality of ready-to-use shredded salted kimchi cabbage (Brassica pekinensis L.)

Eun Ji Choi, Hae Woong Park, Sung Bong Kim et al. · Food Control · 2018 · 125 citations

Agriculture, Food Science, Microbiology +17

Effect of tempering methods on quality changes of pork loin frozen by cryogenic immersion

Eun Ji Choi, Hae Woong Park, Young Bae Chung et al. · Meat Science · 2016 · 123 citations

Agriculture, Animal Sciences, Food Science +16

Changes of amino acid composition and protein technical functionality of edible insects by extracting steps

Tae‐Kyung Kim, Hae In Yong, Ho Hyun Chun et al. · Journal of Asia-Pacific Entomology · 2020 · 115 citations

Agriculture, Biochemistry, Entomology +16

The combined effects of ultraviolet-C irradiation and modified atmosphere packaging for inactivating Salmonella enterica serovar Typhimurium and extending the shelf life of cherry tomatoes during cold storage

Dong Soo Choi, Seok Ho Park, Seung Ryul Choi et al. · Food Packaging and Shelf Life · 2014 · 87 citations

Agriculture, Food Science, Microbiology +17

High hydrostatic pressure processing for the preparation of buckwheat and tapioca starch films

Sujin Kim, So‐Young Yang, Ho Hyun Chun et al. · Food Hydrocolloids · 2018 · 77 citations

Natural Sciences, Materials Engineering, Materials Science +10