Kwon JH - Search Results

1

Influence of E-beam irradiation on microbiological and physicochemical properties and fatty acid profile of frozen duck meat.

Arshad MS, Kwon JH, Ahmad RS, Ameer K, Ahmad S, Jo Y. Arshad MS, et al. Among authors: kwon jh. Food Sci Nutr. 2020 Jan 13;8(2):1020-1029. doi: 10.1002/fsn3.1386. eCollection 2020 Feb. Food Sci Nutr. 2020. PMID: 32148810 Free PMC article.

2

E-Beam Irradiation for Improving the Microbiological Quality of Smoked Duck Meat with Minimum Effects on Physicochemical Properties During Storage.

An KA, Arshad MS, Jo Y, Chung N, Kwon JH. An KA, et al. Among authors: kwon jh. J Food Sci. 2017 Apr;82(4):865-872. doi: 10.1111/1750-3841.13671. Epub 2017 Mar 7. J Food Sci. 2017. PMID: 28267865

3

Assessment of Microbial and Radioactive Contaminations in Korean Cold Duck Meats and Electron-Beam Application for Quality Improvement.

An KA, Jo Y, Arshad MS, Kim GR, Jo C, Kwon JH. An KA, et al. Among authors: kwon jh. Korean J Food Sci Anim Resour. 2017;37(2):297-304. doi: 10.5851/kosfa.2017.37.2.297. Epub 2017 Apr 30. Korean J Food Sci Anim Resour. 2017. PMID: 28515653 Free PMC article.

4

Effects of approved dose of e-beam irradiation on microbiological and physicochemical qualities of dried laver products and detection of their irradiation status.

Lee EJ, Ameer K, Kim GR, Chung MS, Kwon JH. Lee EJ, et al. Among authors: kwon jh. Food Sci Biotechnol. 2017 Sep 22;27(1):233-240. doi: 10.1007/s10068-017-0194-z. eCollection 2018 Feb. Food Sci Biotechnol. 2017. PMID: 30263745 Free PMC article.

5

Optimization of microwave-assisted extraction of total extract, stevioside and rebaudioside-A from Stevia rebaudiana (Bertoni) leaves, using response surface methodology (RSM) and artificial neural network (ANN) modelling.

Ameer K, Bae SW, Jo Y, Lee HG, Ameer A, Kwon JH. Ameer K, et al. Among authors: kwon jh. Food Chem. 2017 Aug 15;229:198-207. doi: 10.1016/j.foodchem.2017.01.121. Epub 2017 Jan 27. Food Chem. 2017. PMID: 28372164

6

Physicochemical Qualities and Flavor Patterns of Traditional Chinese Vinegars Manufactured by Different Fermentation Methods and Aging Periods.

Gao Y, Jo Y, Chung N, Gu SY, Jeong YJ, Kwon JH. Gao Y, et al. Among authors: kwon jh. Prev Nutr Food Sci. 2017 Mar;22(1):30-36. doi: 10.3746/pnf.2017.22.1.30. Epub 2017 Mar 31. Prev Nutr Food Sci. 2017. PMID: 28401085 Free PMC article.

7

Assessment of microbial contaminations in commercial frozen duck meats and the application of electron beam irradiation to improve their hygienic quality.

An KA, Jo Y, Akram K, Suh SC, Kwon JH. An KA, et al. Among authors: kwon jh. J Sci Food Agric. 2018 Nov;98(14):5444-5449. doi: 10.1002/jsfa.9088. Epub 2018 Jun 12. J Sci Food Agric. 2018. PMID: 29675926

8

Optimization of green extraction methods for cinnamic acid and cinnamaldehyde from Cinnamon (Cinnamomum cassia) by response surface methodology.

Lee HG, Jo Y, Ameer K, Kwon JH. Lee HG, et al. Among authors: kwon jh. Food Sci Biotechnol. 2018 Jul 27;27(6):1607-1617. doi: 10.1007/s10068-018-0441-y. eCollection 2018 Dec. Food Sci Biotechnol. 2018. PMID: 30483424 Free PMC article.

9

E-sensing, calibrated PSL, and improved ESR techniques discriminate irradiated fresh grapefruits and lemons.

Jo Y, Ameer K, Chung N, Kang YH, Ahn DU, Kwon JH. Jo Y, et al. Among authors: kwon jh. J Food Sci Technol. 2020 Jan;57(1):364-374. doi: 10.1007/s13197-019-04068-y. Epub 2019 Sep 5. J Food Sci Technol. 2020. PMID: 31975739 Free PMC article.

10

Microbial assessment of medicinal herbs (Cnidii Rhizoma and Alismatis Rhizoma), effects of electron beam irradiation and detection characteristics.

Baek ME, Ameer K, Jo Y, Chung N, Choi M, Kim JO, Won J, Lee SH, Kwon JH. Baek ME, et al. Among authors: kwon jh. Food Sci Biotechnol. 2019 Nov 1;29(5):705-715. doi: 10.1007/s10068-019-00701-w. eCollection 2020 May. Food Sci Biotechnol. 2019. PMID: 32419969 Free PMC article.

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