J.H. Choi

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 et al. · Meat Science · 2005 · 115 citations

Animal Physiology, Mechanobiology, Muscle Function +13

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 et al. · Meat Science · 2006 · 46 citations

Nutrition, Animal Nutrition, Microwave Energy +9

Effects of Rice Bran Fiber on Quality of Low-fat Tteokgalbi

Yun‐Sang Choi, J.H. Choi, Dahee Han et al. · Food Science and Biotechnology · 2008 · 36 citations

Food Chemistry, Rice Bran Fiber, Dietary Fibre +6

Microwave Cooking Properties of Ground Pork Patties as Affected by Various Fat Levels

Jong Youn Jeong, E.S. Lee, Hyun‐Dong Paik et al. · Journal of Food Science · 2004 · 25 citations

Nutrition, Food Analysis, Meat Quality +19

Potential of a lactic acid bacterial starter culture with gamma-aminobutyric acid (GABA) activity for production of fermented sausage

Hyun-Hee Yu, J.H. Choi, Ki Moon Kang et al. · Food Science and Biotechnology · 2017 · 20 citations · Full text

Probiotic, Food Fermentation, Gamma-aminobutyric Acid +8