O Hyeonbin

The quality characteristics, antioxidant activity, and sensory evaluation of reduced-fat yogurt and nonfat yogurt supplemented with basil seed gum as a fat substitute

Si Yeon Kim, O Hyeonbin, Phyrim Lee et al. · Journal of Dairy Science · 2019 · 103 citations · Full text

Effects of sous-vide method at different temperatures, times and vacuum degrees on the quality, structural, and microbiological properties of pork ham

Ki-Young Jeong, O Hyeonbin, So Yeon Shin et al. · Meat Science · 2018 · 80 citations

Meat Packaging, Pork Ham, Sous-vide Method +9

Effects of Different Marination Conditions on Quality, Microbiological Properties, and Sensory Characteristics of Pork Ham Cooked by the Sous-vide Method.

Ki-Young Jeong, O Hyeonbin, So Yeon Shin et al. · PubMed · 2018 · 22 citations · Full text

Study on the Quality Characteristics and Retarding Retrogradation of Pound Cakes containing Teff (Eragrostis tef) Flour

Ki Youeng Joung, Ka‐Young Song, O Hyeonbin et al. · Journal of the East Asian Society of Dietary Life · 2017 · 13 citations

Food Chemistry, Quality Characteristics, Teff Flour +10

Quality Characteristics and Antioxidant Activities of Sulgidduck with Asparagus (Asparagus officinalis L.) Powder

Yangyang Zhang, Jong-Hee Kim, Ka‐Young Song et al. · Journal of the East Asian Society of Dietary Life · 2016 · 12 citations

Food Chemistry, Quality Characteristics, Food Bioactive Compound +6