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Author: Geun-Pyo Hong

11 Articles are founded.

Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical Properties
Jiseon Lee, Sumi Lee, Ui Sub Jung, SangYoon Lee, Geun-Pyo Hong, Mi-Jung Choi
Food Sci Anim Resour 2025;45(2):535-552.
https://doi.org/10.5851/kosfa.2024.e56
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Effects of High-pressure, Sous-vide Cooking and Commercial Freezing on the Physicochemical Properties of Moisture-enhanced Restructured Pork
Yiseong Yoon, Mi-Yeon Lee, SangYoon Lee, Geun-Pyo Hong
Food Sci Anim Resour 2025 [published online ahead of print: Jan 17, 2025]
https://doi.org/10.5851/kosfa.2024.e136
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Effects of Sea Lettuce (Ulva Prolifera) Extracted via Subcritical Water on the Physicochemical Properties of Pork Patties
Jong Won Lee, SangYoon Lee, Mi-Yeon Lee, Geun-Pyo Hong
Food Sci Anim Resour 2024 [published online ahead of print: Nov 21, 2024]
https://doi.org/10.5851/kosfa.2024.e113
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Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork
Young-Chan Yun, Honggyun Kim, Karna Ramachandraiah, Geun-Pyo Hong
Food Sci Anim Resour 2021;41(6):1012-1021.
https://doi.org/10.5851/kosfa.2021.e52
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Advanced Tenderization of Brine Injected Pork Loin as Affected by Ionic Strength and High Pressure
Honggyun Kim, Karna Ramachandraiah, Young Chan Yun, In Suk Kwon, Ha Neul Park, Hack-Youn Kim, Eun-Jung Lee, Geun-Pyo Hong
Food Sci Anim Resour 2020;40(6):1055-1065.
https://doi.org/10.5851/kosfa.2020.e77
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Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins
Youngjae Cho, Eun-Jung Lee, Jiseon Lee, SangYoon Lee, Young-Chan Yun, Geun-Pyo Hong
Food Sci Anim Resour 2019;39(6):1008-1014.
https://doi.org/10.5851/kosfa.2019.e89
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Effects of Temperature and Time on the Cookery Properties of Sous-vide Processed Pork Loin
Su-In Hwang, Eun-Jung Lee, Geun-Pyo Hong
Food Sci Anim Resour 2019;39(1):65-72.
https://doi.org/10.5851/kosfa.2019.e4
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Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat
Mi-Jung Choi, Tolibovich Abduzukhurov, Dong Hyeon Park, Eun Jeong Kim, Geun-Pyo Hong
Korean J Food Sci Anim Resour 2018;38(5):959-969.
https://doi.org/10.5851/kosfa.2018.e28
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The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods
Honggyun Kim, Dong Hyeon Park, Geun-Pyo Hong, Sang-Yoon Lee, Mi-Jung Choi, Youngjae Cho
Korean J Food Sci Anim Resour 2018;38(1):180-188.
https://doi.org/10.5851/kosfa.2018.38.1.180
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Effects of Artificial Supercooling Followed by Slow Freezing on the Microstructure and Qualities of Pork Loin
Yiseul Kim, Geun-Pyo Hong
Korean J Food Sci Anim Resour 2016;36(5):650-655.
https://doi.org/10.5851/kosfa.2016.36.5.650
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Effects of Soy Protein Hydrolysates Prepared by Varying Subcritical Media on the Physicochemical Properties of Pork Patties
Yun-Kyung Lee, Bo-Bae Ko, Munkhtugs Davaatseren, Geun-Pyo Hong
Korean J Food Sci Anim Resour 2016;36(1):8-13.
https://doi.org/10.5851/kosfa.2016.36.1.8
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