H-Index & Metrics Best Publications

H-Index & Metrics

Discipline name H-index Citations Publications World Ranking National Ranking
Biology and Biochemistry D-index 66 Citations 12,903 398 World Ranking 3903 National Ranking 16

Overview

What is he best known for?

The fields of study he is best known for:

  • Food science
  • Enzyme
  • Biochemistry

Cheorun Jo mostly deals with Food science, Lipid oxidation, TBARS, Listeria monocytogenes and Food preservation. Particularly relevant to Vacuum packing is his body of work in Food science. He interconnects Raw meat, Pork sausage, Loin, Sensory analysis and Hexanal in the investigation of issues within Lipid oxidation.

His work carried out in the field of Listeria monocytogenes brings together such families of science as Agar plate, Sterilization, Aerobic bacteria and Atmospheric-pressure plasma. His studies in Food preservation integrate themes in fields like Tocopherol and Shelf life. His work on Xanthine oxidase as part of general Biochemistry research is often related to Angiotensin-converting enzyme, thus linking different fields of science.

His most cited work include:

  • Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties. (207 citations)
  • Essential oils as potential antimicrobial agents in meat and meat products: A review (177 citations)
  • Analysis of volatile components and the sensory characteristics of irradiated raw pork (174 citations)

What are the main themes of his work throughout his whole career to date?

Cheorun Jo spends much of his time researching Food science, Lipid oxidation, Korean Native, Gamma irradiation and Aerobic bacteria. The concepts of his Food science study are interwoven with issues in Listeria monocytogenes and Salmonella. His Salmonella study integrates concerns from other disciplines, such as Inoculation and Escherichia coli.

His Lipid oxidation research includes themes of Vacuum packing, Hexanal, Chromatography and Shelf life. His Korean Native research is multidisciplinary, incorporating perspectives in Breed and Genetics. His Aerobic bacteria study frequently draws connections between related disciplines such as Coliform bacteria.

He most often published in these fields:

  • Food science (65.34%)
  • Lipid oxidation (16.53%)
  • Korean Native (10.16%)

What were the highlights of his more recent work (between 2017-2021)?

  • Food science (65.34%)
  • Flavor (8.57%)
  • Lipid oxidation (16.53%)

In recent papers he was focusing on the following fields of study:

His scientific interests lie mostly in Food science, Flavor, Lipid oxidation, Animal science and Nitrite. In his study, which falls under the umbrella issue of Food science, Bacterial growth is strongly linked to Aerobic bacteria. Within one scientific family, he focuses on topics pertaining to Reducing sugar under Flavor, and may sometimes address concerns connected to Fatty acid.

His study deals with a combination of Lipid oxidation and Protein oxidation. His Animal science research incorporates elements of Rumen and Fermentation. His work carried out in the field of Tenderness brings together such families of science as Hanwoo and Water holding capacity.

Between 2017 and 2021, his most popular works were:

  • Cold Plasma for Effective Fungal and Mycotoxin Control in Foods: Mechanisms, Inactivation Effects, and Applications. (67 citations)
  • An innovative curing process with plasma‐treated water for production of loin ham and for its quality and safety (34 citations)
  • Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages (24 citations)

In his most recent research, the most cited papers focused on:

  • Enzyme
  • Food science
  • Biochemistry

Cheorun Jo mostly deals with Food science, Nitrite, Taste, Lipid oxidation and Flavor. Cheorun Jo is involved in the study of Food science that focuses on Mushroom in particular. His studies deal with areas such as Sodium nitrite, Loin, Myoglobin and Pulp and paper industry as well as Nitrite.

His Taste study which covers Moisture that intersects with Longissimus Lumborum, Evaporation and Free amino. Cheorun Jo performs multidisciplinary study on Lipid oxidation and Protein oxidation in his works. His research integrates issues of Debaryomyces hansenii, Yeast, Reducing sugar, Fatty acid and Tenderness in his study of Flavor.

This overview was generated by a machine learning system which analysed the scientist’s body of work. If you have any feedback, you can contact us here.

Best Publications

Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties.

D.U. Ahn;D.G. Olson;C. Jo;X. Chen.
Meat Science (1998)

320 Citations

Essential oils as potential antimicrobial agents in meat and meat products: A review

Dinesh D. Jayasena;Dinesh D. Jayasena;Cheorun Jo.
Trends in Food Science and Technology (2013)

307 Citations

Analysis of volatile components and the sensory characteristics of irradiated raw pork

Dong U. Ahn;Cheorun Jo;D. G. Olson.
Meat Science (2000)

265 Citations

Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions

D.U. Ahn;C. Jo;M. Du;D.G. Olson.
Meat Science (2000)

233 Citations

Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage

Ahn Du;Sell Jl;Jo C;Chamruspollert M.
Poultry Science (1999)

208 Citations

Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties

D.U. Ahn;D.G. Olson;J.I. Lee;C. Jo.
Journal of Food Science (1998)

198 Citations

Evaluation of atmospheric pressure plasma to improve the safety of sliced cheese and ham inoculated by 3-strain cocktail Listeria monocytogenes.

Hyun Pa Song;Binna Kim;Jun Ho Choe;Samooel Jung.
Food Microbiology (2009)

197 Citations

Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions.

Binna Kim;Hyejeong Yun;Samooel Jung;Yeonkook Jung.
Food Microbiology (2011)

196 Citations

Fluorometric analysis of 2-thiobarbituric acid reactive substances in turkey

C Jo;D. U. Ahn.
Poultry Science (1998)

195 Citations

Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers.

Samooel Jung;Jun Ho Choe;Binna Kim;Hyejeong Yun.
Meat Science (2010)

189 Citations

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