Juhui Choe

Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers

Juhui Choe, Hack-Youn Kim, Jong-Moon Lee et al. · Meat Science · 2012 · 193 citations

Added Pig Skin, Meat Quality, Food Quality +3

Metabolomics Profiling to Determine the Effect of Postmortem Aging on Color and Lipid Oxidative Stabilities of Different Bovine Muscles

Danyi Ma, Yuan H. Brad Kim, Bruce R. Cooper et al. · Journal of Agricultural and Food Chemistry · 2017 · 101 citations

Lipid Peroxidation, Metabolomic Profiling, Meat Quality +18

Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses

Hyun Jung Lee, Juhui Choe, Minsu Kim et al. · Meat Science · 2019 · 88 citations

Food Chemistry, Meat Packaging, Moisture Evaporation +8

Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage

Juhui Choe, Aera Jang, Eui-Soo Lee et al. · Meat Science · 2010 · 71 citations

Food Chemistry, Ground Pork, Hordeum Vulgare +6

Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts

Minsu Kim, Juhui Choe, Hyun Jung Lee et al. · Food Science of Animal Resources · 2019 · 66 citations · Full text