| In vitro human digestion models for food applications SJ Hur, BO Lim, EA Decker, DJ McClements Food chemistry 125 (1), 1-12, 2011 | 1143 | 2011 |
| Effect of fermentation on the antioxidant activity in plant-based foods SJ Hur, SY Lee, YC Kim, I Choi, GB Kim Food chemistry 160, 346-356, 2014 | 1021 | 2014 |
| Antihypertensive peptides from animal products, marine organisms, and plants SY Lee, SJ Hur Food chemistry 228, 506-517, 2017 | 388 | 2017 |
| Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion SJ Hur, EA Decker, DJ McClements Food chemistry 114 (1), 253-262, 2009 | 357 | 2009 |
| The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers YH Hwang, GD Kim, JY Jeong, SJ Hur, ST Joo Meat Science 86 (2), 456-461, 2010 | 299 | 2010 |
| Current topics in active and intelligent food packaging for preservation of fresh foods SY Lee, SJ Lee, DS Choi, SJ Hur Journal of the Science of Food and Agriculture 95 (14), 2799-2810, 2015 | 252 | 2015 |
| Formation of cholesterol oxidation products (COPs) in animal products SJ Hur, GB Park, ST Joo Food Control 18 (8), 939-947, 2007 | 181 | 2007 |
| Review of natural products actions on cytokines in inflammatory bowel disease SJ Hur, SH Kang, HS Jung, SC Kim, HS Jeon, IH Kim, JD Lee Nutrition research 32 (11), 801-816, 2012 | 167 | 2012 |
| Reducing veterinary drug residues in animal products: A review MS Rana, SY Lee, HJ Kang, SJ Hur Food science of animal resources 39 (5), 687, 2019 | 161 | 2019 |
| Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage SJ Hur, BW Ye, JL Lee, YL Ha, GB Park, ST Joo Meat Science 66 (4), 771-775, 2004 | 152 | 2004 |
| Effect of muscle type and washing times on physico-chemical characteristics and qualities of surimi SK Jin, IS Kim, SJ Kim, KJ Jeong, YJ Choi, SJ Hur Journal of food engineering 81 (3), 618-623, 2007 | 133 | 2007 |
| The relationship between meat color (CIE L* and a*), myoglobin content, and their influence on muscle fiber characteristics and pork quality GD Kim, JY Jeong, SJ Hur, HS Yang, JT Jeon, ST Joo Food Science of Animal Resources 30 (4), 626-633, 2010 | 131 | 2010 |
| Review of the current research on fetal bovine serum and the development of cultured meat SY Lee, SH Yun, JW Jeong, JH Kim, HW Kim, JS Choi, GD Kim, ST Joo, ... Food science of animal resources 42 (5), 775, 2022 | 130 | 2022 |
| Discoloration characteristics of 3 major muscles from cattle during cold storage JY Jeong, SJ Hur, HS Yang, SH Moon, YH Hwang, GB Park, ST Joo Journal of food science 74 (1), C1-C5, 2009 | 124 | 2009 |
| Effects of Various Fiber Additions on Lipid Digestion during In Vitro Digestion of Beef Patties SJ Hur, BO Lim, GB Park, ST Joo Journal of food science 74 (9), C653-C657, 2009 | 106 | 2009 |
| Biological activities of conjugated linoleic acid (CLA) and effects of CLA on animal products SJ Hur, GB Park, ST Joo Livestock Science 110 (3), 221-229, 2007 | 106 | 2007 |
| Effect of dietary conjugated linoleic acid, irradiation, and packaging conditions on the quality characteristics of raw broiler breast fillets M Du, KC Nam, SJ Hur, H Ismail, DU Ahn Meat Science 60 (1), 9-15, 2002 | 84 | 2002 |
| Development of novel in vitro human digestion systems for screening the bioavailability and digestibility of foods SJ Lee, SY Lee, MS Chung, SJ Hur Journal of Functional Foods 22, 113-121, 2016 | 83 | 2016 |
| Effect of modified atmosphere packaging and vacuum packaging on quality characteristics of low grade beef during cold storage SJ Hur, SK Jin, JH Park, SW Jung, HJ Lyu Asian-Australasian Journal of Animal Sciences 26 (12), 1781, 2013 | 83 | 2013 |
| Overview of conjugated linoleic acid formation and accumulation in animal products SJ Hur, HS Kim, YY Bahk, Y Park Livestock Science 195, 105-111, 2017 | 82 | 2017 |
Seung Yun LeeGyeongsang National UniversityПодтвержден адрес электронной почты в домене gnu.ac.kr
