Ko-Eun Hwang

Best Publications

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

  Unknown

  127
  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

• Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase

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  99
  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

• Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage.

  Unknown

  72
  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 irradiation source and dose level on quality characteristics of processed meat products

  Unknown

  65
  Citations

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

  Unknown

  60
  Citations

• Quality characteristics of pork loin cured with green nitrite source and some organic acids

  Tae-Kyung Kim;Ko-Eun Hwang;Mi-Ai Lee;Hyun-Dong Paik

  59
  Citations

• Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage.

  Unknown

  54
  Citations

• Effects of Edible Seaweed on Physicochemical and Sensory Characteristics of Reduced-salt Frankfurters.

  Unknown

  46
  Citations

• Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin

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  46
  Citations

• Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage.

  Unknown

  46
  Citations

• Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions.

  Unknown

  44
  Citations

• Tenderization effect of soy sauce on beef M. biceps femoris.

  Unknown

  43
  Citations

• Effect of hydrocolloids on the quality of restructured hams with duck skin.

  Tae-Kyung Kim;Jae-Yun Shim;Ko-Eun Hwang;Young-Boong Kim

  43
  Citations

• Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters.

  Unknown

  42
  Citations

• Effects of Various Extraction Methods on Quality Characteristics of Duck Feet Gelatin

  Unknown

  41
  Citations

• Lotus ( Nelumbo nucifera ) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics

  Unknown

  41
  Citations

• Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages

  Unknown

  40
  Citations