Jong Youn Jeong - Concepedia

Author

Jong Youn Jeong

Kyungsung University ORCID

Also Known As

J. Jeong, J. Y. Jeong, J.Y. Jeong, Jong Y. Jeong, Jong Youn Jeong

Publications

Citations

H-Index

Concepts

All Affiliations

Kyungsung University Konkuk University University of Wisconsin–Madison Michigan State University World Institute of Kimchi

About

Jong Youn Jeong is an author at Kyungsung University specializing in health sciences, food safety, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	15	16	607
2	Engineering	6	6	215
3	Public Health	2	2	52
4	Medicine	1	1	39
5	Applied Physiology	1	1	115

Jong Youn Jeong

Publications

882

Citations

H-Index

Page 1

	Year	Citations
Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles Long-Hao Yu, E.S. Lee, Jong Youn Jeong, Meat Science Animal PhysiologyMechanobiologyMuscle FunctionBody CompositionKinesiology	2005	115
Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage M.A. Lee, Dongwoon Han, Jong Youn Jeong, Meat Science NutritionBreakfast SausageQuality CharacteristicsFood AnalysisKimchi Powder Level	2008	90
Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum Jong Youn Jeong, J. Claus Meat Science Meat PackagingColor StabilityFood QualityLow Carbon MonoxideGround Beef	2010	54
Variability in temperature distribution and cooking properties of ground pork patties containing different fat level and with/without salt cooked by microwave energy Jong Youn Jeong, E.S. Lee, J.H. Choi, Meat Science NutritionAnimal NutritionMicrowave EnergyDifferent Fat LevelFood Engineering	2006	46
Effect of Dietary Red Meat on Colorectal Cancer Risk—A Review Sun Jin Hur, Yohan Yoon, Cheorun Jo, Comprehensive Reviews in Food Science and Food Safety	2019	41
Microbiological Quality of Water Immersion-Chilled and Air-Chilled Broilers Lei Zhang, Jong Youn Jeong, K.K. Janardhanan, Journal of Food Protection Air-chilled BroilersMicrobial HazardMicrobial ContaminationMedicineFood Microbiology	2011	39
Color stability and reversion in carbon monoxide packaged ground beef Jong Youn Jeong, J. Claus Meat Science Meat PackagingEnvironmental EngineeringMeat QualityFood QualityMeat Science	2010	37
Egg Shell and Oyster Shell Powder as Alternatives for Synthetic Phosphate: Effects on the Quality of Cooked Ground Pork Products Min Guk Cho, Su Min Bae, Jong Youn Jeong Korean Journal for Food Science of Animal Resources	2017	37
Effects of Rice Bran Fiber on Quality of Low-fat Tteokgalbi Yun‐Sang Choi, J.H. Choi, Dahee Han, Food Science and Biotechnology Food ChemistryRice Bran FiberDietary FibreFood QualityGrain Quality	2008	36
Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air Jong Youn Jeong, K.K. Janardhanan, A.M. Booren, Poultry Science Animal PhysiologyBroiler CarcassesSurface ColorWater ChillingHealth Sciences	2011	35

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