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  • Dinesh D. Jayasena, Samooel Jung, +5 authors Cheorun Jo
  • Biology, Medicine
  • Asian-Australasian journal of animal sciences
  • 2013 (First Publication: 1 July 2013)
  • With the aim of investigating the differences in the quality traits between Korean native chicken (Hanhyup, KNC) and broilers commonly used in two different traditional Korean cuisines, the chemicalContinue Reading
  • Hyun Joo Kim, Samooel Jung, +4 authors Cheorun Jo
  • Chemistry
  • 2014 (First Publication: 1 May 2014)
  • Abstract The combined effects of electron-beam (EB) irradiation and addition of onion peel (OP) extract and barbecue flavor (BF) on inactivation of foodborne pathogens and the quality of pork jerkyContinue Reading
  • Young Sik Bae, Jae Cheong Lee, +5 authors Cheorun Jo
  • Chemistry, Medicine
  • Korean journal for food science of animal…
  • 2014 (First Publication: 28 February 2014)
  • This study was performed to evaluate the quality characteristics of three deboned categories of chicken thigh meat: one which was slaughtered and deboned in the same plant (fresh); one which wasContinue Reading
  • Hyun-Joo Kim, Mingu Kang, Hae In Yong, Young Sik Bae, Samooel Jung, Cheorun Jo
  • Biology, Medicine
  • Asian-Australasian journal of animal sciences
  • 2013 (First Publication: 1 April 2013)
  • To investigate the synergistic effect(s) of electron-beam (EB) irradiation and leek (Allium tuberosum Rottler) extract on the quality of pork jerky during ambient storage, we irradiated prepared porkContinue Reading
  • Mingu Kang, Hyun-Joo Kim, +4 authors Cheorun Jo
  • Biology, Medicine
  • Foodborne pathogens and disease
  • 2012 (First Publication: 1 December 2012)
  • This study investigated the combined effect of electron-beam irradiation and addition of leek (Allium tuberosum R.) extract on pork jerky inoculated with selected foodborne pathogens. Prepared porkContinue Reading
  • Dinesh D. Jayasena, Samooel Jung, Young Sik Bae, Hee Bok Park, Jun Heon Lee, Cheorun Jo
  • Chemistry
  • 2015 (First Publication: 1 February 2015)
  • Abstract A study was conducted to compare carnosine, anserine, betaine and carnitine contents of breast and leg (combined thigh and drumstick) meat from Korean native chickens (KNCs) and commercialContinue Reading