SeungRan Yoo (Hyun-Gyu Lee)

Publication Activity (10 Years)

Years Active: 2017-2023
Publications (10 Years): 6

Top Topics

Patient Satisfaction

Tissue Engineering

Carbon Nanotubes

Saccharomyces Cerevisiae

Top Venues

Journal of food science

This page only lists publications with an associated author ORCID identifier.

Publications

Suyeon Jeong, Hyun-Gyu Lee, Seong Youl Lee, SeungRan Yoo
Preparation of food active packaging materials based on calcium hydroxide and modified porous medium for reducing carbon dioxide and kimchi odor. Journal of food science (2023)
Suyeon Jeong, SeungRan Yoo, Chi-Heung Cho, SeungRan Yoo
Deodorization films based on polyphenol compound-rich natural deodorants and polycaprolactone for removing volatile sulfur compounds from kimchi. Journal of food science 86 (3) (2021)
SeungRan Yoo, SeungRan Yoo
Changes in the physical properties of frozen cooked rice depending on thermal insulation levels of packaging during freeze-thaw. Journal of food science 85 (12) (2020)
Chi-Heung Cho, SeungRan Yoo, Suyeon Jeong, SeungRan Yoo
Influence of Packaging Oxygen Transmission Rate on Physical Characteristics of Frozen Cooked Rice Under Various Freezing Conditions. Journal of food science 84 (12) (2019)
Jung-Soo Lee, Suyeon Jeong, Hyun-Gyu Lee, Chi Heung Cho, SeungRan Yoo
Development of a Sulfite-Based Oxygen Scavenger and its Application in Kimchi Packaging to Prevent Oxygen-mediated Deterioration of Kimchi Quality. Journal of food science 83 (12) (2018)
Hyun-Gyu Lee, SeungRan Yoo
Use of Laser-Etched Pouches to Control the Volume Expansion of Kimchi Packages During Distribution: Impact of Packaging and Storage on Quality Characteristics. Journal of food science 82 (8) (2017)