| Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber YS Choi, JH Choi, DJ Han, HY Kim, MA Lee, HW Kim, JY Jeong, CJ Kim Meat science 82 (2), 266-271, 2009 | 538 | 2009 |
| Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters YS Choi, JH Choi, DJ Han, HY Kim, MA Lee, JY Jeong, HJ Chung, CJ Kim Meat science 84 (3), 557-563, 2010 | 313 | 2010 |
| Effects of thawing temperature on the physicochemical properties of pre-rigor frozen chicken breast and leg muscles LH Yu, ES Lee, JY Jeong, HD Paik, JH Choi, CJ Kim Meat science 71 (2), 375-382, 2005 | 172 | 2005 |
| Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system YS Choi, JH Choi, DJ Han, HY Kim, MA Lee, HW Kim, JY Jeong, CJ Kim Meat Science 88 (1), 59-66, 2011 | 169 | 2011 |
| Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage MA Lee, DJ Han, JY Jeong, JH Choi, YS Choi, HY Kim, HD Paik, CJ Kim Meat Science 80 (3), 708-714, 2008 | 109 | 2008 |
| Effects of dietary fiber from rice bran on the quality characteristics of emulsion-type sausages YS Choi, JY Jeong, JH Choi, DJ Han, HY Kim, MA Lee, HW Kim, HD Paik, ... Food Science of Animal Resources 28 (1), 14-20, 2008 | 105 | 2008 |
| Effects of pork/beef levels and various casings on quality properties of semi-dried jerky JH Choi, JY Jeong, DJ Han, YS Choi, HY Kim, MA Lee, ES Lee, HD Paik, ... Meat Science 80 (2), 278-286, 2008 | 99 | 2008 |
| Effects of wheat fiber on the quality of meat batter YS Choi, MA Lee, JY Jeong, JH Choi, DJ Han, HY Kim, ES Lee, CJ Kim Food Science of Animal Resources 27 (1), 22-28, 2007 | 92 | 2007 |
| Effect of bamboo salt on the physicochemical properties of meat emulsion systems HY Kim, ES Lee, JY Jeong, JH Choi, YS Choi, DJ Han, MA Lee, SY Kim, ... Meat Science 86 (4), 960-965, 2010 | 80 | 2010 |
| Quality characteristics of meat batters containing dietary fiber extracted from rice bran YS Choi, JY Jeong, JH Choi, DJ Han, HY Kim, MA Lee, SY Shim, HD Paik, ... Food Science of Animal Resources 27 (2), 228-234, 2007 | 72 | 2007 |
| Color stability of ground beef packaged in a low carbon monoxide atmosphere or vacuum JY Jeong, JR Claus Meat Science 87 (1), 1-6, 2011 | 60 | 2011 |
| Effects of rice bran fiber on quality of low-fat tteokgalbi YS Choi, JH Choi, DJ Han, HY Kim, MA Lee, ES Lee, JY Jeong, HD Paik, ... Food Science and Biotechnology 17 (5), 959-964, 2008 | 57 | 2008 |
| Effect of adding levels of rice bran fiber on the quality characteristics of ground pork meat product YS Choi, JH Choi, DJ Han, HY Kim, MA Lee, HW Kim, JY Jeong, HD Paik, ... Food Science of Animal Resources 28 (3), 319-326, 2008 | 52 | 2008 |
| Effects of drying conditions on quality properties of pork jerky DJ Han, JY Jeong, JH Choi, YS Choi, HY Kim, M Lee, ES Lee, HD Paik, ... Food Science of Animal Resources 27 (1), 29-34, 2007 | 52 | 2007 |
| Variability in temperature distribution and cooking properties of ground pork patties containing different fat level and with/without salt cooked by microwave energy JY Jeong, ES Lee, JH Choi, JY Lee, JM Kim, SG Min, YC Chae, CJ Kim Meat science 75 (3), 415-422, 2007 | 49 | 2007 |
| Effect of dietary red meat on colorectal cancer risk—a review SJ Hur, Y Yoon, C Jo, JY Jeong, KT Lee Comprehensive reviews in food science and food safety 18 (6), 1812-1824, 2019 | 46 | 2019 |
| Color stability and reversion in carbon monoxide packaged ground beef JY Jeong, JR Claus Meat science 85 (3), 525-530, 2010 | 44 | 2010 |
| Moisture content, processing yield, and surface color of broiler carcasses chilled by water, air, or evaporative air JY Jeong, KK Janardhanan, AM Booren, DM Karcher, I Kang Poultry science 90 (3), 687-693, 2011 | 43 | 2011 |
| Microbiological quality of water immersion-chilled and air-chilled broilers L Zhang, JY Jeong, KK Janardhanan, ET Ryser, I Kang Journal of food protection 74 (9), 1531-1535, 2011 | 42 | 2011 |
| Egg shell and oyster shell powder as alternatives for synthetic phosphate: Effects on the quality of cooked ground pork products MG Cho, SM Bae, JY Jeong Korean Journal for Food Science of Animal Resources 37 (4), 571, 2017 | 39 | 2017 |
