SeungRan Yoo

Publication Activity (10 Years)

Years Active: 2018-2024
Publications (10 Years): 8

Top Topics

Patient Satisfaction

Psychometric Properties

Top Venues

Food science and biotechnology

Journal of food science

Food science & nutrition

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

Publications

Suyeon Jeong, Hyun-Gyu Lee, SeungRan Yoo
Effect of catalyst carrier type and concentration on oxygen-scavenging property and characteristics of iron-based active films. Food science and biotechnology 33 (11) (2024)
Suyeon Jeong, Hyun-Gyu Lee, SeungRan Yoo
Effect of catalyst carrier type and concentration on oxygen-scavenging property and characteristics of iron-based active films. Food science and biotechnology 33 (11) (2024)
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)
Miran Kang, JeongSun Park, SeungRan Yoo
Effect of clove powder on quality characteristics and shelf life of kimchi paste. Food science & nutrition 7 (2) (2019)
Hyun-Gyu Lee, Suyeon Jeong, Ji Yeong Park, SeungRan Yoo
Effect of pasteurization on delayed kimchi ripening and regression analysis for shelf life estimation of kimchi. Food science & nutrition 7 (2) (2019)
Ji Yeong Park, Ji-Hee Yang, Mi-Ai Lee, SuYeon Jeong, SeungRan Yoo
Effects of different drying methods on physicochemical properties, volatile profile, and sensory characteristics of kimchi powder. Food science and biotechnology 28 (3) (2018)