Jong Youn Jeong

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 27

Top Topics

Alcohol Consumption

Risk Assessment

Listeria Monocytogenes

Top Venues

Food science of animal resources

Journal of animal science and technology

Korean journal for food science of animal resources

Foods (Basel, Switzerland)

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

Publications

Su Min Bae, Jong Youn Jeong
The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder. Food science of animal resources 44 (4) (2024)
Seung Hwa Gwak, Su Min Bae, Jong Youn Jeong
Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders. Food science of animal resources 44 (5) (2024)
Su Min Bae, Jong Youn Jeong
The Potential Substitution of Oyster Shell Powder for Phosphate in Pork Patties Cured with Chinese Cabbage and Radish Powder. Food science of animal resources 44 (4) (2024)
Su Min Bae, Da Hun Jeong, Seung Hwa Gwak, Seonyeong Kang, Jong Youn Jeong
Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages. Food science of animal resources 43 (3) (2023)
James R Claus, Jong Youn Jeong
Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts. Food science of animal resources 43 (2) (2023)
Md Mahabbat Ali, Shine Htet Aung, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Ji-Young Park, Jong-Hyun Jung, Aera Jang, Jong Youn Jeong, Ki Chang Nam
Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives. Food science of animal resources 43 (2) (2023)
Su Min Bae, Da Hun Jeong, Seung Hwa Gwak, Seonyeong Kang, Jong Youn Jeong
Effects of Dongchimi Powder as a Natural Nitrite Source on Quality Properties of Emulsion-Type Sausages. Food science of animal resources 43 (3) (2023)
Md Mahabbat Ali, Shine Htet Aung, Edirisinghe Dewage Nalaka Sandun Abeyrathne, Ji-Young Park, Jong-Hyun Jung, Aera Jang, Jong Youn Jeong, Ki Chang Nam
Quality Enhancement of Frozen Chicken Meat Marinated with Phosphate Alternatives. Food science of animal resources 43 (2) (2023)
Jiye Yoon, Su Min Bae, Jong Youn Jeong
Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products. Food science of animal resources 43 (2) (2023)
James R Claus, Jong Youn Jeong
Limiting Pink Discoloration in Cooked Ground Turkey in the Absence or Presence of Sodium Tripolyphosphate Produced from Presalted and Stored Raw Ground Breasts. Food science of animal resources 43 (2) (2023)
Jiye Yoon, Su Min Bae, Jong Youn Jeong
Effects of Nitrite and Phosphate Replacements for Clean-Label Ground Pork Products. Food science of animal resources 43 (2) (2023)
Koeun Hwang, James R Claus, Jong Youn Jeong, Young-Hwa Hwang, Seon Tea Joo
Vascular rinsing and chilling carcasses improves meat quality and food safety: a review. Journal of animal science and technology 64 (3) (2022)
Koeun Hwang, James R Claus, Jong Youn Jeong, Young-Hwa Hwang, Seon Tea Joo
Physical and Biochemical Mechanisms Associated with Beef Carcass Vascular Rinsing Effects on Meat Quality: A Review. Food science of animal resources 42 (3) (2022)
Jiye Yoon, Su Min Bae, Seung Hwa Gwak, Jong Youn Jeong
Use of Green Tea Extract and Rosemary Extract in Naturally Cured Pork Sausages with White Kimchi Powder. Food science of animal resources 41 (5) (2021)
Su Min Bae, Seung Hwa Gwak, Jiye Yoon, Jong Youn Jeong
Effects of Lemon Extract Powder and Vinegar Powder on the Quality Properties of Naturally Cured Sausages with White Kimchi Powder. Food science of animal resources 41 (6) (2021)
Da Young Lee, Seung Yun Lee, Cheorun Jo, Yohan Yoon, Jong Youn Jeong, Sun-Jin Hur
Effect on health from consumption of meat and meat products. Journal of animal science and technology 63 (5) (2021)
Jae Hyeong Choi, Su Min Bae, Jong Youn Jeong
Effects of the Addition Levels of White Kimchi Powder and Acerola Juice Powder on the Qualities of Indirectly Cured Meat Products. Food science of animal resources 40 (4) (2020)
Jong Youn Jeong, Su Min Bae, Jiye Yoon, Da Hun Jeong, Seung Hwa Gwak
Investigating the Effects of Chinese Cabbage Powder as an Alternative Nitrate Source on Cured Color Development of Ground Pork Sausages. Food science of animal resources 40 (6) (2020)
Su Min Bae, Min Guk Cho, Jong Youn Jeong
Presalting Condition Effects on the Development of Pink Color in Cooked Ground Chicken Breasts. Food science of animal resources 40 (2) (2020)
Su Min Bae, Jae Hyeong Choi, Jong Youn Jeong
Effects of radish powder concentration and incubation time on the physicochemical characteristics of alternatively cured pork products. Journal of animal science and technology 62 (6) (2020)
Jong Youn Jeong, Su Min Bae, Jiye Yoon, Da Hun Jeong, Seung Hwa Gwak
Effect of Using Vegetable Powders as Nitrite/Nitrate Sources on the Physicochemical Characteristics of Cooked Pork Products. Food science of animal resources 40 (5) (2020)
Hyejin Sohn, You Hyun Chang, Jong Hyeok Yune, Chang Hee Jeong, Dong-Min Shin, Hyuk Cheol Kwon, Do Hyun Kim, Sung Wook Hong, Hyelyeon Hwang, Jong Youn Jeong, Sung-Gu Han
Probiotic Properties of Lactiplantibacillus plantarum LB5 Isolated from Kimchi Based on Nitrate Reducing Capability. Foods (Basel, Switzerland) 9 (12) (2020)
Su Min Bae, Min Guk Cho, Jong Youn Jeong
The Effects of Addition Timing of NaCl and Sodium Tripolyphosphate and Cooking Rate on Pink Color in Cooked Ground Chicken Breasts. Food science of animal resources 40 (2) (2020)
Hyelyeon Hwang, Ho Jae Lee, Mi-Ai Lee, Hyejin Sohn, You Hyun Chang, Sung-Gu Han, Jong Youn Jeong, Sung Ho Lee, Sung-Wook Hong
Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-converted Nitrite. Food science of animal resources 40 (4) (2020)
Seung Yun Lee, Yohan Yoon, Cheorun Jo, Jong Youn Jeong, Keun Taik Lee
Effect of Dietary Red Meat on Colorectal Cancer Risk-A Review. Comprehensive reviews in food science and food safety 18 (6) (2019)
Min Guk Cho, Jong Youn Jeong
Effects of Calcium Powder Mixtures and Binding Ingredients as Substitutes for Synthetic Phosphate on the Quality Properties of Ground Pork Products. Korean journal for food science of animal resources 38 (6) (2018)
Jong Youn Jeong
Determining the Optimal Level of Natural Calcium Powders and Whey Protein Concentrate Blends as Phosphate Replacers in Cooked Ground Pork Products. Korean journal for food science of animal resources 38 (6) (2018)