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Jeong Hyeon An
Jeong Hyeon An
Chemistry
Food science
Mackerel
Hydrolysate
Enzymatic hydrolysis
7
Papers
63
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Improvement in Physicochemical, Microbial, and Sensory Properties of Common Squid (Todarodes pacificus Steenstrup) by Superheated Steam Roasting in Combination with Smoking Treatment
2019
Journal of Food Quality
Lisa Andriani Sutikno
Khawaja Muhammad Imran Bashir
Hari Kim
Yeseul Park
Na Eun Won
Jeong Hyeon An
Jong-Hoe Jeon
Sung-Joon Yoon
Sun-Mee Park
Jae Hak Sohn
Jin-Soo Kim
Jae-Suk Choi
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Citations (8)
In vivo antioxidant activity of mackerel (Scomber japonicus) muscle protein hydrolysate
2018
PeerJ
Khawaja Muhammad Imran Bashir
Md. Mohibbullah
Jeong Hyeon An
Ji Yeon Choi
Yong-Ki Hong
Jae Hak Sohn
Jin-Soo Kim
Jae-Suk Choi
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Citations (4)
Effect of superheated steam roasting with hot smoking treatment on improving physicochemical properties of the adductor muscle of pen shell (Atrina pectinate)
2018
Food Science and Nutrition
Md. Mohibbullah
Na Eun Won
Jong-Hoe Jeon
Jeong Hyeon An
Yeseul Park
Hari Kim
Khawaja Muhammad Imran Bashir
Sun-Mee Park
Young-Soo Kim
Sung-Joon Yoon
Jae Hak Sohn
Andre Kim
Jae-Suk Choi
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Citations (12)
Comparison of STM Barrier Heights on HOPG in Air and Water
2000
Bulletin of The Korean Chemical Society
Jeong Hyeon An
Myeong Ho Pyo
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Citations (8)
1