Cheon-Jei Kim

Best Publications

• Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber

  Unknown

  722
  Citations

• Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems.

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  463
  Citations

• Effects of pork/beef levels and various casings on quality properties of semi-dried jerky

  Ji-Hun Choi;Jong-Youn Jeong;Doo-Jeong Han;Yun-Sang Choi

  312
  Citations

• Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters.

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  293
  Citations

• Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers.

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  220
  Citations

• Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system.

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  173
  Citations

• Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties.

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  168
  Citations

• The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation.

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  141
  Citations

• Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees

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  127
  Citations

• Identification of lactic acid bacteria isolated from kimchi and studies on their suitability for application as starter culture in the production of fermented sausages.

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  126
  Citations

• Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees.

  Yun-Sang Choi;Kwaon-Sik Park;Hyun-Wook Kim;Ko-Eun Hwang

  120
  Citations

• Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage

  Unknown

  93
  Citations

• Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

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  86
  Citations

• Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets.

  Unknown

  69
  Citations

• Effects of Wheat Fiber on the Quality of Meat Batter

  Unknown

  66
  Citations

• Effects of irradiation source and dose level on quality characteristics of processed meat products

  Unknown

  65
  Citations

• 미강 추출 식이섬유 혼합물을 첨가한 돈육 유화물의 품질특성

  Yun-Sang Choi;Jong-Youn Jeong;Ji-Hun Choi;Doo-Jeong Han

  63
  Citations

• Effects of Replaced Plant Oils on the Quality Properties in Low-Fat Hamburger Patties

  Jong-Chul Park;Jong-Yon Jeong;Eui-Soo Lee;Ji-Hun Choi

  62
  Citations

• Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages

  Unknown

  60
  Citations

• Effects of Dietary Fiber from Rice Bran on the Quality Characteristics of Emulsion-type Sausages

  Unknown

  57
  Citations