Seon-Tea Joo - Concepedia

Author

Seon-Tea Joo

Also Known As

Joo, Seon-Tea, S. T. Joo, S.T Joo, S.T. JOO, S.T. Joo, SEON TEA JOO, SEON‐TEA JOO, Saekyung Joo, Seon Tea Joo, Seon-Tea Joo

206

Publications

7.9K

Citations

H-Index

Concepts

All Affiliations

Gyeongsang National University Seoul National University Gyeongnam National University of Science and Technology Chung-Ang University Sultan Zainal Abidin University

About

Seon-Tea Joo is an author at Gyeongsang National University specializing in health sciences, animal physiology, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	26	40	2.3K
2	Medicine	13	13	1.1K
3	Engineering	10	10	249
4	Education	7	7	270
5	Natural Sciences	2	2	60

Seon-Tea Joo

112

Publications

5.8K

Citations

H-Index

Page 1

	Year	Citations
The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle Seon-Tea Joo, R. G. Kauffman, B.C Kim, Meat Science Animal PhysiologyProtein ChemistryMuscle FunctionMuscle InjuryBiochemistry	1999	487
The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers Young-Hwa Hwang, Gap‐Don Kim, Jin‐Yeon Jeong, Meat Science Animal PhysiologyAnimal PerformanceKinesiologyAnimal SciencePhysiology	2010	264
Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin1 Seon-Tea Joo, J. I. Lee, Yeong Lae Ha, Journal of Animal Science Lipid AnalysisNutritionFood AnalysisLinoleic AcidFood Chemistry	2002	203
Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents Han‐Sul Yang, Sung‐Gil Choi, Jin‐Tae Jeon, Meat Science Food AnalysisSensory PropertiesTexture-modifying AgentsMeat QualityFood Quality	2006	178
Consumer Acceptability of Intramuscular Fat Damian Frank, Seon-Tea Joo, Robyn D. Warner Korean Journal for Food Science of Animal Resources	2016	175
A Novel Approach for Tuning the Physicochemical, Textural, and Sensory Characteristics of Plant-Based Meat Analogs with Different Levels of Methylcellulose Concentration Allah Bakhsh, Se-Jin Lee, Eun-Yeong Lee, Foods	2021	152
Formation of cholesterol oxidation products (COPs) in animal products Sun Jin Hur, G.B. Park, Seon-Tea Joo Food Control Food ChemistryCholesterol Oxidation ProductsLipid AnalysisOxysterolBiochemistry	2006	143
The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs Gap‐Don Kim, Jin‐Yeon Jeong, Eun‐Young Jung, Meat Science Animal PhysiologyNutritionFiber Size DistributionType IibAnimal Science	2013	132
A Comparison of Meat Characteristics between Duck and Chicken Breast Md. Shawkat Ali, Geun-Ho Kang, Han‐Sul Yang, Asian-Australasian Journal of Animal Sciences	2007	124
Fatty Acid Profiles, Meat Quality, and Sensory Palatability of Grain-fed and Grass-fed Beef from Hanwoo, American, and Australian Crossbred Cattle Young-Hwa Hwang, Seon-Tea Joo Korean Journal for Food Science of Animal Resources	2017	122

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