| Effects of using soybean protein emulsion as a meat substitute for chicken breast on physicochemical properties of Vienna sausage KM Kang, SH Lee, HY Kim Food Science of Animal Resources 42 (1), 73, 2022 | 26 | 2022 |
| Quality properties of whole milk powder on chicken breast emulsion-type sausage KM Kang, SH Lee, HY Kim Journal of Animal Science and Technology 63 (2), 405, 2021 | 18 | 2021 |
| Three-dimensional scaffolds, materials, and fabrication for cultured meat applications: A scoping review and future direction SH Lee, J Choi Food Hydrocolloids, 109881, 2024 | 15 | 2024 |
| Microbiological composition and sensory characterization analysis of fermented sausage using strains isolated from Korean fermented foods CH Jeong, SH Lee, HY Kim Food Science of Animal Resources 42 (6), 928, 2022 | 12 | 2022 |
| Effect of buckwheat (Fagopyrum esculentum) powder on the physicochemical and sensory properties of emulsion-type sausage SH Lee, GW Kim, J Choe, HY Kim Korean journal for food science of animal resources 38 (5), 927, 2018 | 12 | 2018 |
| Changes in physico-chemical and storage properties of dry-aged beef loin using electric field refrigeration system KM Kang, SH Lee, HY Kim Foods 11 (11), 1539, 2022 | 11 | 2022 |
| Effect of red pepper seed powder on the quality characteristics of chicken thigh frankfurters SH Lee, HY Kim Korean Journal of Food Science and Technology 48 (4), 372-377, 2016 | 11 | 2016 |
| Influence of the quality characteristics and antioxidant activity according to the storage period of emulsion-type pork sausage containing kabocha powder CH Jeong, SH Lee, HY Kim Korean Society of Food Science and Nutrition 50 (3), 272-278, 2021 | 10 | 2021 |
| The effect of hot-air dried Lentinula edodes on the quality and oranoleptic properties of rolled-dumplings HY Go, SH Lee, HY Kim Food Science of Animal Resources 42 (4), 593, 2022 | 9 | 2022 |
| Comparison of quality and sensory characteristics of spent hen and broiler in South Korea SH Lee, HY Kim Animals 11 (9), 2565, 2021 | 9 | 2021 |
| Quality characteristics of HMR-type pork restructured jerky with various levels of mustard powder JH Hong, SY Park, SH Lee, HY Kim Korean Society of Food Science and Nutrition 49 (6), 625-630, 2020 | 8 | 2020 |
| Identification of optimal fermentation temperature for dry-fermented sausage using strains isolated from Korean fermented foods CH Jeong, SH Lee, Y Yoon, HY Choi, HY Kim Foods 12 (1), 137, 2022 | 6 | 2022 |
| Effect of sodium nitrite, sodium chloride and concentrated seawater on physicochemical properties of meat emulsion system SH Lee, HY Kim Food Science of Animal Resources 40 (6), 980, 2020 | 6 | 2020 |
| Quality and sensory properties of HMR-type pork Tteokgalbi containing roasted garlic powder CH Jeong, SH Lee, HY Kim Korean Journal of Food Science and Technology 53 (5), 601-606, 2021 | 5 | 2021 |
| Effects of Eutrema japonicum powder addition on storage of pork sausage KM Lee, SH Lee, HY Kim Korean Society of Food Science and Nutrition 49 (10), 1130-1136, 2020 | 5 | 2020 |
| Effect of seawater on the technological properties of chicken emulsion sausage in a model system SH Lee, J Choe, JC Kim, HY Kim Food Science of Animal Resources 40 (3), 377, 2020 | 5 | 2020 |
| Utilization of by-products from livestock: study on the mechanical and thermal properties of biodegradable containers made with pork skin gelatin polymer SH Lee, HY Kim Foods 11 (16), 2513, 2022 | 4 | 2022 |
| Effects of chicken, pork, beef, and beef crust on the Home Meal Replacement (HMR) Stock KM Kang, SH Lee, HY Kim Korean Society of Food Science and Nutrition 49 (7), 729-734, 2020 | 4 | 2020 |
| Physicochemical properties analysis of bamboo salt on chicken emulsion sausage SH Lee, GW Kim, HY Kim Journal of Animal Science and Technology 62 (1), 103, 2020 | 4 | 2020 |
| The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat SH Lee, J Choi Food Science of Animal Resources 44 (2), 269, 2024 | 3 | 2024 |
