| Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins HW Kim, JH Kim, JK Seo, D Setyabrata, YHB Kim Meat science 139, 162-170, 2018 | 129 | 2018 |
| Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage MA Zahid, JY Choi, JK Seo, R Parvin, J Ko, HS Yang Meat science 161, 107972, 2020 | 81 | 2020 |
| Protein markers for discrimination of meat species in raw beef, pork and poultry and their mixtures GD Kim, JK Seo, HW Yum, JY Jeong, HS Yang Food chemistry 217, 163-170, 2017 | 66 | 2017 |
| The effects of natural antioxidants on protein oxidation, lipid oxidation, color, and sensory attributes of beef patties during cold storage at 4℃ MA Zahid, JK Seo, JY Park, JY Jeong, SK Jin, TS Park, HS Yang Korean journal for food science of animal resources 38 (5), 1029, 2018 | 39 | 2018 |
| Influence of reheating methods and frozen storage on physicochemical characteristics and warmed-over flavor of nutmeg extract-enriched precooked beef meatballs R Parvin, MA Zahid, JK Seo, J Park, J Ko, HS Yang Antioxidants 9 (8), 670, 2020 | 37 | 2020 |
| Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart MS Rahman, JK Seo, MA Zahid, JY Park, SG Choi, HS Yang Meat science 151, 89-97, 2019 | 29 | 2019 |
| Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage DG Yim, JK Seo, HW Yum, MA Zahid, JY Park, R Parvin, J Go, SK Jin, ... LWT 112, 108235, 2019 | 27 | 2019 |
| Properties of frankfurter-type sausages with pork back-fat replaced with bovine heart surimi-like materials JK Seo, HW Yum, GD Kim, JY Jeong, HS Yang Korean journal for food science of animal resources 36 (4), 523, 2016 | 25 | 2016 |
| The quality improvement of emulsion-type pork sausages formulated by substituting pork back fat with rice bran oil HW Yum, JK Seo, JY Jeong, GD Kim, MS Rahman, HS Yang Korean journal for food science of animal resources 38 (1), 123, 2018 | 24 | 2018 |
| Comparison of butylated hydroxytoluene, ascorbic acid, and clove extract as antioxidants in fresh beef patties at refrigerated storage MA Zahid, JK Seo, R Parvin, J Ko, HS Yang Food science of animal resources 39 (5), 768, 2019 | 22 | 2019 |
| Utilization of astaxanthin as a synthetic antioxidant replacement for emulsified sausages JK Seo, R Parvin, J Park, HS Yang Antioxidants 10 (3), 407, 2021 | 20 | 2021 |
| Physicochemical characteristics and microbial safety of defatted bovine heart and its lipid extracted with supercritical-CO2 and solvent extraction MS Rahman, JK Seo, SG Choi, K Gul, HS Yang LWT 97, 355-361, 2018 | 17 | 2018 |
| Breast meat quality and protein functionality of broilers with different probiotic levels and cyclic heat challenge exposure HW Kim, T Cramer, OOE Ogbeifun, JK Seo, F Yan, HW Cheng, YHB Kim Meat and Muscle Biology 1 (1), 2017 | 17 | 2017 |
| Inhibitory and antioxidative capacity of nutmeg extracts on reduction of lipid oxidation and heterocyclic amines in pan-roasted beef patties R Parvin, J Seo, JU Eom, Z Ahamed, HS Yang Meat Science 197, 109064, 2023 | 16 | 2023 |
| Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties JR Tuell, JK Seo, YHB Kim Meat Science 170, 108248, 2020 | 16 | 2020 |
| Assessment of the stability of fresh beef patties with the addition of clove extract during frozen storage MA Zahid, J Seo, R Parvin, J Ko, JY Park, HS Yang Food Science of Animal Resources 40 (4), 601, 2020 | 16 | 2020 |
| Arginine supplementation may improve color and redox stability of beef loins through delayed onset of mitochondrial-mediated apoptotic processes JR Tuell, HW Kim, J Zhang, J Guedes, JK Seo, JP Schoonmaker, ... Food Chemistry 343, 128552, 2021 | 14 | 2021 |
| Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storage JK Seo, R Parvin, DG Yim, MA Zahid, HS Yang Journal of food science and technology 56, 4946-4955, 2019 | 14 | 2019 |
| Supplementation of pork patties with bovine plasma protein hydrolysates augments antioxidant properties and improves quality HW Seo, JK Seo, HS Yang Korean journal for food science of animal resources 36 (2), 198, 2016 | 14 | 2016 |
| Optimization of volatile compound extraction on cooked meat using HS-SPME-GC-MS, and evaluation of diagnosis to meat species using volatile compound by multivariate data analysis Z Ahamed, J Seo, JU Eom, HS Yang LWT 188, 115374, 2023 | 13 | 2023 |
