Dose rates of electron beam and gamma ray irradiation affect microbial decontamination and quality changes in dried red pepper (Capsicum annuum L.) powder
Kyung, Hyun‐Kyu, Ramakrishnan, Sudha Rani, Kwon, Joong‐Ho
Published in Journal of the science of food and agriculture (30.01.2019)
Published in Journal of the science of food and agriculture (30.01.2019)
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Ruminant meat flavor influenced by different factors with special reference to fatty acids
Arshad, Muhammad Sajid, Sohaib, Muhammad, Ahmad, Rabia Shabir, Nadeem, Muhamad Tahir, Imran, Ali, Arshad, Muhammad Umair, Kwon, Joong-Ho, Amjad, Zaid
Published in Lipids in health and disease (24.09.2018)
Published in Lipids in health and disease (24.09.2018)
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Influence of E‐beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat
Arshad, Muhammad Sajid, Kwon, Joong‐Ho, Ahmad, Rabia Shabir, Ameer, Kashif, Ahmad, Sheraz, Jo, Yunhee
Published in Food science & nutrition (01.02.2020)
Published in Food science & nutrition (01.02.2020)
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E‐Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage
An, Kyung‐A, Arshad, Muhammad Sajid, Jo, Yunhee, Chung, Namhyeok, Kwon, Joong‐Ho
Published in Journal of food science (01.04.2017)
Published in Journal of food science (01.04.2017)
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Storage stability of soluble pigments, chlorophylls, and carotenoids in electron‐beam‐irradiated edible lavers (Porphyra umbilicalis) with impact on microbial safety and sensory characteristics
Lee, Eun‐Jin, Ramakrishnan, Sudha Rani, Kim, Gui‐Ran, Kwon, Joong‐Ho
Published in Journal of the science of food and agriculture (01.06.2019)
Published in Journal of the science of food and agriculture (01.06.2019)
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Assessment of microbial contaminations in commercial frozen duck meats and the application of electron beam irradiation to improve their hygienic quality
An, Kyung‐A, Jo, Yunhee, Akram, Kashif, Suh, Sang‐Cheol, Kwon, Joong‐Ho
Published in Journal of the science of food and agriculture (01.11.2018)
Published in Journal of the science of food and agriculture (01.11.2018)
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Experimental validation and evaluation of electronic sensing techniques for rapid discrimination of electron-beam, γ-ray, and X-ray irradiated dried green onions (Allium fistulosum)
Chung, Namhyeok, Ramakrishnan, Sudha Rani, Kwon, Joong-Ho
Published in Journal of food science and technology (01.12.2019)
Published in Journal of food science and technology (01.12.2019)
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Preservative effect of Chinese cabbage (Brassica rapa subsp. pekinensis) extract on their molecular docking, antioxidant and antimicrobial properties
Rubab, Momna, Chellia, Ramachandran, Saravanakumar, Kandasamy, Mandava, Suresh, Khan, Imran, Tango, Charles Nkufi, Hussain, Mohammad Shakhawat, Daliri, Eric Banan-Mwine, Kim, Se-Hun, Ramakrishnan, Sudha Rani, Wang, Myeong-Hyeon, Lee, Jongkook, Kwon, Joong-Ho, Chandrashekar, Sangeeta, Oh, Deog-Hwan
Published in PloS one (03.10.2018)
Published in PloS one (03.10.2018)
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Effects of heat‐assisted irradiation treatment on microbial and physicochemical qualities of dried laver (Porphyra spp.) and optimization by response surface methodology
Lee, Eun‐Jin, Ameer, Kashif, Jo, Yunhee, Kim, Gui‐Ran, Kyung, Hyun‐Kyu, Kwon, Joong‐Ho
Published in Aquaculture research (01.02.2019)
Published in Aquaculture research (01.02.2019)
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Evaluation of capsaicinoid profile and antioxidant properties in dried Korean red pepper (Capsicum annuum L.) as affected by variable dose rates of electron beam and gamma ray irradiation
Kyung, Hyun-Kyu, Ramakrishnan, Sudha Rani, Kwon, Joong-Ho
Published in Journal of food science and technology (01.10.2018)
Published in Journal of food science and technology (01.10.2018)
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Rice vinegars of different origins: discriminative characteristics based on solid‐phase microextraction and gas chromatography with mass spectrometry, an electronic nose, electronic tongue and sensory evaluation
Chung, Namhyeok, Jo, Yunhee, Joe, Min‐Ho, Jeong, Min‐Hee, Jeong, Yong‐Jin, Kwon, Joong‐Ho
Published in Journal of the Institute of Brewing (2017)
Published in Journal of the Institute of Brewing (2017)
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The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper ( Capsicum annum L.)
Rico, Catherine W., Kim, Gui-Ran, Ahn, Jae-Jun, Kim, Hyun-Ku, Furuta, Masakazu, Kwon, Joong-Ho
Published in Food chemistry (01.04.2010)
Published in Food chemistry (01.04.2010)
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