Publications by authors named "Juhui Choe"

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The expression and localization of V-ATPase and cytokeratin 5 during postnatal development of the pig epididymis.
Yun-Jae Park, Ji-Hyuk Kim, Hack-Youn Kim, Hee-Bok Park, Juhui Choe

Asian-Australas J Anim Sci· July 2020

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Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils.
Dong-Jin Shin, Hyun Jung Lee, Dongheon Lee, Cheorun Jo, Juhui Choe

Poult Sci· May 2020

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Potential Antioxidant and Angiotensin I-converting Enzyme Inhibitory Activity in Crust of Dry-aged Beef.
Juhui Choe, Bumjin Park, Hyun Jung Lee, Cheorun Jo

Sci Rep· May 2020

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Physicochemical characteristics of breast and thigh meats from old broiler breeder hen and old laying hen and their effects on quality properties of pressed ham.
Juhui Choe, Hack-Youn Kim

Poult Sci· April 2020

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Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System.
Sol Hee Lee, Juhui Choe, Jong-Chan Kim, Hack Youn Kim

Food Sci Anim Resour· April 2020

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Application of an Electric Field Refrigeration System on Pork Loin during Dry Aging.
Sin-Young Park, Hack-Youn Kim, Juhui Choe

Food Sci Anim Resour· August 2019

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Quality characteristics of reduced fat emulsion-type chicken sausages using chicken skin and wheat fiber mixture as fat replacer.
Juhui Choe, Hack-Youn Kim

Poult Sci· June 2019

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Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses.
Hyun Jung Lee, Juhui Choe, Minsu Kim, Hyun Cheol Kim, Ji Won Yoon

Meat Sci· May 2019

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Influences of Red Pepper Seed Powder on the Physicochemical Properties of a Meat Emulsion Model System.
Jeong-A Lee, Gye-Woong Kim, Hack-Youn Kim, Juhui Choe

Food Sci Anim Resour· April 2019

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Comparison of Three Commercial Collagen Mixtures: Quality Characteristics of Marinated Pork Loin Ham.
Juhui Choe, Hack-Youn Kim

Food Sci Anim Resour· April 2019

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Isolation and identification of angiotensin I-converting enzyme inhibitory peptides derived from thermolysin-injected beef M. longissimus.
Juhui Choe, Kuk-Hwan Seol, Hyun-Jin Kim, Jin-Taek Hwang, Mooha Lee

Asian-Australas J Anim Sci· March 2019

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Optimization of 1D H Quantitative NMR (Nuclear Magnetic Resonance) Conditions for Polar Metabolites in Meat.
Hyun Cheol Kim, Yoon-Joo Ko, Minsu Kim, Juhui Choe, Hae In Yong

Food Sci Anim Resour· February 2019

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Effects of Aging and Aging Method on Physicochemical and Sensory Traits of Different Beef Cuts.
Minsu Kim, Juhui Choe, Hyun Jung Lee, Yeongkwon Yoon, Sungho Yoon

Food Sci Anim Resour· February 2019

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Determination of Point of Sale and Consumption for Hanwoo Beef Based on Quality Grade and Aging Time.
Kyung Chul Koh, Ku-Yong Chung, Hyun-Seok Kim, Se-Joo Kang, Chang-Bon Choi, Juhui Choe

Food Sci Anim Resour· February 2019

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Effects of green tea leaf, lotus leaf, and kimchi powders on quality characteristics of chicken liver sausages.
Juhui Choe, Gye-Woong Kim, Hack-Youn Kim

J Anim Sci Technol· January 2019

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Effect of Buckwheat () Powder on the Physicochemical and Sensory Properties of Emulsion-type Sausage.
Sol-Hee Lee, Gye-Woong Kim, Juhui Choe, Hack-Youn Kim

Korean J Food Sci Anim Resour· October 2018

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Utilization of the Crust from Dry-aged Beef to Enhance Flavor of Beef Patties.
Bumjin Park, Hae In Yong, Juhui Choe, Cheorun Jo

Korean J Food Sci Anim Resour· October 2018

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Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken Meat.
Juhui Choe, Joong-Seok Min, Sang-Ok Lee, Muhammad Issa Khan, Dong Gyun Yim

Korean J Food Sci Anim Resour· July 2018

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Determination of Salable Shelf-life for Wrap-packaged Dry-aged Beef during Cold Storage.
Hyun Jung Lee, Juhui Choe, Ji Won Yoon, Seonjin Kim, Hyemin Oh

Korean J Food Sci Anim Resour· April 2018

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Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods.
Hyun Jung Lee, Juhui Choe, Kwan Tae Kim, Jungmin Oh, Da Gyeom Lee

Asian-Australas J Anim Sci· December 2017

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Metabolomics Profiling to Determine the Effect of Postmortem Aging on Color and Lipid Oxidative Stabilities of Different Bovine Muscles.
Danyi Ma, Yuan H Brad Kim, Bruce Cooper, Ji-Hwan Oh, Hyonho Chun, Ju-Hui Choe

J Agric Food Chem· August 2017

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Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey.
Ji Won Yoon, Da Gyeom Lee, Hyun Jung Lee, Juhui Choe, Samooel Jung

Korean J Food Sci Anim Resour· August 2017

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Impacts of post-mortem ageing prior to freezing on technological and oxidative properties of coarse ground lamb sausage in a model system.
Juhui Choe, Hyun-Wook Kim, Mustafa M Farouk, Yuan H Brad Kim

Asian-Australas J Anim Sci· July 2017

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Evaluations of physicochemical and anti-oxidant properties of powdered leaves from lotus, shepherd's purse and goldenrod in restructured duck/pork patties.
Juhui Choe, Yuan H Brad Kim, Hack-Youn Kim, Cheon-Jei Kim

J Food Sci Technol· July 2017

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Effect of Persimmon Peel ( Thumb.) Extracts on Lipid and Protein Oxidation of Raw Ground Pork During Refrigerated Storage.
Ju-Hui Choe, Hack-Youn Kim, Cheon-Jei Kim

Korean J Food Sci Anim Resour· April 2017

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