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C

Cheorun Jo

seoul national university

75H指数
606论文数
2.0W被引数
收录论文 208
发表时间
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Potential of dry-aged beef crust hydrolysate as a novel salt replacer in low-sodium sausages干腌牛肉皮水解物作为低钠香肠中新型盐替代品的潜力
errFood Chemistry
IF9.8
err2026-08-01
err0
PREAI
errLee, Seokjun; Lee, Dongheon; Jo, Cheorun
err分享
err收藏
Tuning alginate hydrogel stiffness to modulate adipogenic maturation and technofunctional properties of 3D cultured porcine fat通过调节海藻酸盐水凝胶刚度来调控3D培养猪脂肪的脂肪生成成熟及食品功能特性
errFood Hydrocolloids
IF12.4
err2026-06-08
err0
PREAI
errHyun Young Jung; Minsu Kim; Soyoon Yun; Hyun Taek Han; Jinho Hyun; Cheorun Jo
err分享
err收藏
Coordinated modulation of IGF-1, MEK/ERK, and Notch signaling pathways enhances myogenic differentiation of porcine skeletal muscle stem cells协调调节IGF-1、MEK/ERK和Notch信号通路增强猪骨骼肌干细胞成肌分化
errFood Bioscience
IF5.9
err2026-06-03
err0
PREAI
errDoo Yeon Jung; Hyun Jung Lee; Sumin Choi; Young-Seung Lee; Chang-Kyu Lee; Cheorun Jo
err分享
err收藏
Banana peel extract as a natural enhancer of Maillard reaction in a meat-based model system香蕉皮提取物作为肉基模型系统中美拉德反应的天然增强剂
errLWT
IF0
err2026-03-04
err0
errOAAI
errNayoon Park; Hye-Jin Kim; Jeong Beom Ju; Cheorun Jo
err分享
err收藏
Next-generation strategies for designing cultured fat with enhanced flavor and functionality下一代设计具有增强风味和功能的培养脂肪的策略
errTrends in Food Science & Technology
IF15.4
err2025-12-30
err0
PREAI
errHyun Young Jung; Minsu Kim; Cheorun Jo
err分享
err收藏
Integrative Adipogenic Engineering of Cultured Fat for Cell Based Meat基于细胞的肉类培养脂肪的整合性脂肪生成工程
errComprehensive Reviews in Food Science and Food Safety
IF14.1
err2025-12-03
err0
errOAAI
errYoung-Seung Lee; Hyun Jung Lee; Cheorun Jo
err分享
err收藏
anana peel extract enhances the taste and quality of beef patties by modulating the maillard reaction香蕉皮提取物通过调控美拉德反应来增强牛肉饼的口感和品质。
errFood Research International
IF8
err2025-11-19
err0
PREAI
errNayoon Park; Hye-Jin Kim; Jeong Beom Ju; Cheorun Jo
err分享
err收藏
Strategies to improve in vitro muscle differentiation for meat-like properties of cultured meat提高体外肌肉分化以改善培养肉肉样特性的策略
errTrends in Food Science & Technology
IF15.4
err2025-09-27
err0
PREAI
errDoo Yeon Jung; Hyun Jung Lee; Sumin Choi; Cheorun Jo
err分享
err收藏
Predicting sensory characteristics of pork using physicochemical and VIS/NIR hyperspectral imaging data with machine learning利用机器学习，结合物理化学数据和可见光/近红外高光谱成像数据预测猪肉的感官特性
errFood Control
IF6.3
err2025-08-05
err0
PREAI
errMinwoo Choi; Jiwon Ryu; Jeong Beom Ju; Seokjun Lee; Ghiseok Kim; Hye-Jin Kim; Cheorun Jo
err分享
err收藏
Potential of X-ray irradiation for pathogen inactivation in semi-moist pet food and changes in nutritional and physicochemical qualitiesX射线辐照在半湿宠物食品中灭活病原体的潜力及其对营养和理化品质的影响
errANIMAL FEED SCIENCE AND TECHNOLOGY
IF2.7
err2025-07-01
err0
PREAI
errSethukali, AK; Lee, HJ; Park, D; Kim, HJ; Ismail, A; Kim, JK; Jo, C
err分享
err收藏
Ionizing Radiation for Quality Control and Mitigating Microbial Contamination and Mycotoxins in Pet Foods电离辐射在宠物食品质量控制及减轻微生物污染和霉菌毒素方面的应用
errFOOD REVIEWS INTERNATIONAL
IF6
err2025-03-10
err0
PREAI
errAnand Kumar Sethukali; Hyun Jung Lee; Cheorun Jo
err分享
err收藏
Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor
errFOOD SCIENCE OF ANIMAL RESOURCES
IF3.7
err2025-01-01
err0
errOAAI
errLee, Dongheon; Lee, Seokjun; Jo, Cheorun
err分享
err收藏
Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage
errPOULTRY SCIENCE
IF4.2
err2025-01-01
err0
errOAAI
errJung, Yousung; Oh, Soomin; Lee, Sangrok; Lee, Hee-Jeong; Choo, Hyo-Jun; Jo, Cheorun; Nam, Ki-Chang; Lee, Jun-Heon; Jang, Aera
err分享
err收藏
Novel umami-enhancing peptides of beef M. Semimembranosus hydrolysates and interactions with the T1R1/T1R3 taste receptor牛肉的新型鲜味增强肽。半膜菌水解物及其与T1R1/T1R3味觉受体的相互作用
errFOOD CHEMISTRY
IF9.8
err2025-01-01
err0
PREAI
errLee, Dongheon; Kim, Hye-Jin; Jo, Cheorun
err分享
err收藏
Evaluation of biomarkers that influence the freshness of beef during storage using VIS/NIR hyperspectral imaging
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2025-01-01
err0
errOAAI
errIsmail, Azfar; Park, Seongmin; Kim, Hye-Jin; Choi, Minwoo; Kim, Hyun-Jun; Hong, Heesang; Kim, Ghiseok; Jo, Cheorun
err分享
err收藏
Changes in the flavor formation and sensory attributes of Maillard reaction products by different oxidation degrees of beef tallow via cold plasma
errFOOD RESEARCH INTERNATIONAL
IF8
err2024-11-01
err0
PREAI
errLee, Dongheon; Kim, Hye-Jin; Kim, Sung-Su; Park, Nayoon; Jo, Cheorun
err分享
err收藏
Optimizing tenderness of M. Semitendinosus steak for elderly people with the combination of ficin and sous-vide cooking
errMEAT SCIENCE
IF6.1
err2024-10-01
err0
PREAI
errKim, Hye-Jin; Lee, Seungchul; Choi, Minwoo; Hong, Heesang; Jo, Cheorun
err分享
err收藏
Nondestructive freshness evaluation of mackerel fish using Vis/NIR hyperspectral imaging and multivariate analysis
errJOURNAL OF FOOD ENGINEERING
IF5.8
err2024-09-01
err6
PREAI
errRyu, Jiwon; Hong, Suk-Ju; Park, Seongmin; Kim, Eungchan; Lee, Chang-Hyup; Kim, Sungjay; Ismail, Azfar; Lee, ChangSug; Kim, DongHee; Jo, Cheorun; Kim, Ghiseok
err分享
err收藏
Colorimetric sensor to monitor the temperature with in situ synthesized silver nanoparticles embedded in carboxymethyl cellulose metallogel
errJOURNAL OF MATERIALS SCIENCE
IF3.9
err2024-06-17
err1
errOAAI
errSong, Yujin; Ryu, Suhyun; Baek, Ki Ho; Bae, Chaewon; Jo, Cheorun; Lee, Kangwon
err分享
err收藏
The combined effect of vacuum-skin packaging and oxygen absorbers on the color stability and physicochemical properties of wet-aged Chikso beef
errFOOD PACKAGING AND SHELF LIFE
IF10.6
err2024-06-01
err2
PREAI
errLee, Dongheon; Kim, Hye-Jin; Lee, Seungchul; Choi, Minwoo; Kumar, Sethukali Anand; Jo, Cheorun
err分享
err收藏

研究方向

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合作学者
合作期刊
D
Dongho Kim
H 指数: 112 · 论文数: 1.9K
K
Kyung‐Sun Kang
H 指数: 69 · 论文数: 464
D
Dong Uk Ahn
H 指数: 67 · 论文数: 460
H
Hyun Jin Park
H 指数: 66 · 论文数: 339
J
Jae Hyun Kim
H 指数: 59 · 论文数: 909
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