Publications by authors named "Geun-Pyo Hong"

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Effect of low-temperature sous vide under high-pressure on the moisture retention, tenderness, and color of pork loins.
Yiseong Yoon, SangYoon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong

NPJ Sci Food· August 2025

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Conversion of rice husks into antioxidative and prebiotic biomaterials using subcritical water pretreatment and cellulase incubation under high-pressure.
Chang-Geun Son, Jong Won Lee, Mi-Yeon Lee, Geun-Pyo Hong

Food Sci Biotechnol· April 2025

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Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical Properties.
Jiseon Lee, Sumi Lee, Ui Sub Jung, SangYoon Lee, Geun-Pyo Hong

Food Sci Anim Resour· March 2025

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Compositional changes and physiological activities of fresh ginseng extracts prepared at various temperatures in subcritical water.
Jong Won Lee, Mi-Yeon Lee, SangYoon Lee, Geun-Pyo Hong

J Ginseng Res· January 2025

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Characterization of temperature-dependent subcritical water hydrolysis pattern of strong and floury rice cultivars and potential utilizations of their hydrolysates.
Jong Won Lee, Eun Jung Choi, Wang Bo Ryu, Geun-Pyo Hong

Food Chem· July 2024

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Effect of high pressure pretreatment on the inhibition of ice nucleation and biochemical changes in pork loins during supercooling preservation.
Honggyun Kim, Jiseon Lee, Sungmin Jeong, Suyong Lee, Geun-Pyo Hong

Meat Sci· February 2024

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Conditions of the Stepwise Cooling Algorithm for Stable Supercooling Preservation and Freshness of Pork Loin.
Dong Hyeon Park, Eun Jeong Kim, Honggyun Kim, Geun-Pyo Hong, Mi-Jung Choi

Foods· December 2022

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Micro- and nanoplastic contamination in livestock production: Entry pathways, potential effects and analytical challenges.
Karna Ramachandraiah, Kashif Ameer, Guihun Jiang, Geun-Pyo Hong

Sci Total Environ· October 2022

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Health risk associated with pesticide residues in vegetables from Incheon region of Korea.
Byung Kyu Park, Seung Hye Jung, Sung Hee Kwon, Sun Hoi Kim, Eun Young Yeo, Geun Pyo Hong

Environ Sci Pollut Res Int· September 2022

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Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef Loin.
Honggyun Kim, Geun-Pyo Hong

Foods· September 2022

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Characterized Polysaccharides from Green Tea Inhibited Starch Hydrolysis and Glucose Intestinal Uptake by Inducing Microstructural Changes of Wheat Starch.
Jeong-Ho Oh, Jin-Oh Chung, Chan-Yang Lee, Youngchan Yun, Mi-Young Park, Yong-Deog Hong, Geun-Pyo Hong

J Agric Food Chem· December 2021

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Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork.
Young-Chan Yun, Honggyun Kim, Karna Ramachandraiah, Geun-Pyo Hong

Food Sci Anim Resour· November 2021

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Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure.
Honggyun Kim, Karna Ramachandraiah, Young Chan Yun, In Suk Kwon, Ha Neul Park, Geun-Pyo Hong

Food Sci Anim Resour· November 2020

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Strategies for Sustainable Substitution of Livestock Meat.
Guihun Jiang, Kashif Ameer, Honggyun Kim, Eun-Jung Lee, Karna Ramachandraiah, Geun-Pyo Hong

Foods· September 2020

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Effects of microbial transglutaminase and alginate on the water-binding, textural and oil absorption properties of soy patties.
Eun-Jung Lee, Geun-Pyo Hong

Food Sci Biotechnol· June 2020

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β-Cyclodextrin-Mediated Beany Flavor Masking and Textural Modification of an Isolated Soy Protein-Based Yuba Film.
Eun-Jung Lee, Honggyun Kim, Jong Yeop Lee, Karna Ramachandraiah, Geun-Pyo Hong

Foods· June 2020

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Effects of high pressure in combination with the type of aging on the eating quality and biochemical changes in pork loin.
Su-In Hwang, Geun-Pyo Hong

Meat Sci· April 2020

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A fibronectin-coated gold nanostructure composite for electrochemical detection of effects of curcumin-carrying nanoliposomes on human stomach cancer cells.
Novi Angeline, Intan Rosalina Suhito, Cheol-Hwi Kim, Geun-Pyo Hong, Chun Gwon Park

Analyst· January 2020

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Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins.
Youngjae Cho, Eun-Jung Lee, Jiseon Lee, SangYoon Lee, Young-Chan Yun, Geun-Pyo Hong

Food Sci Anim Resour· December 2019

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Characterization of bovine serum albumin hydrolysates prepared by subcritical water processing.
Bo-Bae Koh, Eun-Jung Lee, Karna Ramachandraiah, Geun-Pyo Hong

Food Chem· April 2019

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Anti-Oxidative and Anti-Aging Activities of Porcine By-Product Collagen Hydrolysates Produced by Commercial Proteases: Effect of Hydrolysis and Ultrafiltration.
Geun-Pyo Hong, Sang-Gi Min, Yeon-Ji Jo

Molecules· March 2019

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Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin.
Su-In Hwang, Eun-Jung Lee, Geun-Pyo Hong

Food Sci Anim Resour· February 2019

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Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat.
Mi-Jung Choi, Tolibovich Abduzukhurov, Dong Hyeon Park, Eun Jeong Kim, Geun-Pyo Hong

Korean J Food Sci Anim Resour· October 2018

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Physicochemical and in vitro digestion characteristics of size-different red ginseng powders.
Yeong Eun Kim, Jina Ryu, Jun Tae Kim, Seokjin Suh, Geun-Pyo Hong

Food Sci Biotechnol· April 2018

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The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods.
Honggyun Kim, Dong Hyeon Park, Geun-Pyo Hong, Sang-Yoon Lee, Mi-Jung Choi

Korean J Food Sci Anim Resour· February 2018

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