Jooyeoun Jung

Oregon State University

H指数:24

被引数:1,966

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Edible Films and Coatings from Apple Pulp or Wine Grape Pomace-Derived Lignoholocellulose as Carriers for Antimicrobial Bioparticles: In Vitro Antimicrobial Activity and Effects on the Quality of Refrigerated Beef

以苹果果泥或葡萄酒葡萄皮渣衍生木质素全纤维素为载体的可食用膜和涂层用于抗菌生物颗粒：体外抗菌活性及其对冷藏牛肉品质的影响

Food and Bioprocess Technology

IF5.8

2026-08-200

PRE

Acid Modified and Cellulose Nanofiber and Oleic Acid Reinforced High Performance Starch Films for Cheese Packaging

Future Foods

IF8.2

2026-02-030

OAAI

Quality Preservation and Consumer Acceptance of Thermally Processed Blueberries Using Novel Copigmentation and Layer-by-Layer Emulsion Coating

热处理蓝莓采用新型共色素和层层乳化包衣的保品质与消费者接受度

Journal of Food Quality

IF2.9

2025-11-050

OAAI

Preharvest Cellulose–Chitosan Spray for Mitigating Smoke Impact in Wine Grapes: Enhanced Blocking m-Cresol, Validation in Model Table Grapes, and Vineyard Field Evaluation

收获前纤维素–壳聚糖喷施对烟熏影响葡萄酒葡萄的缓解：增强对m-甲酚的阻断、模型鲜食葡萄的验证及葡萄园田间评估

Journal of Food Science

IF3.4

2025-09-140

PRE

Cellulose-based pickering emulsion films incorporating oregano essential Oil: Valorization of spent coffee grounds for active food packaging

基于纤维素Pickering乳液膜并添加牛至精油：利用咖啡渣制备活性食品包装

LWT

IF0

2025-07-040

Evaluation of Aspergillus oryzae as a Surrogate of Aspergillus flavus and Radiofrequency Dielectric Heating to Control Aspergillus Mold in Inshell Hazelnuts

以米曲霉(Aspergillus oryzae)作为黄曲霉(Aspergillus flavus)替代品，以及利用射频介电加热控制带壳榛子中曲霉(Aspergillus)霉菌的评价

JOURNAL OF FOOD SCIENCE

IF3.4

2025-04-220

PRE

Development and validation of hydrophobic molded pulp nursery pots made of hemp hurd

SUSTAINABLE MATERIALS AND TECHNOLOGIES

IF9.2

2024-12-010

PRE

Effect of pretreatment and peracetic acid pulping on cellulosic materials converted from spent coffee grounds

JOURNAL OF FOOD SCIENCE

IF3.4

2024-11-040

PRE

Investigation of antioxidant edible coating and modified atmosphere packaging for enhancing storability of hazelnut kernels

JOURNAL OF AGRICULTURE AND FOOD RESEARCH

IF6.2

2024-09-012

OAAI

Investigation of a lignocellulose fiber hornification treatment for improving the functionality of apple pomace-based pulp for molded pulp packaging

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-04-013

PRE

Development and characterization of cranberry pomace extract incorporated and vitamin E fortified edible films as an edible separation sheet for fruit leather

JOURNAL OF FOOD SCIENCE

IF3.4

2024-03-270

PRE

Consumer perception and acceptance of edible packaging for various food products

JOURNAL OF FOOD SCIENCE

IF3.4

2024-03-032

PRE

Development and characterization of cellulose nanofiber reinforced hydroxypropyl methylcellulose films functionalized with propolis-loaded zein nanoparticles and its application for cheddar cheese storage

INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES

IF8.5

2024-03-011

PRE

Evaluation of Functional Spray Coatings for Mitigating the Uptake of Volatile Phenols by Pinot Noir Wine Grapes via Blocking, Absorption, and/or Adsorption

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2023-12-060

PRE

Development and characterization of cinnamon essential oil incorporated active, printable and heat sealable cellulose nanofiber reinforced hydroxypropyl methylcellulose films

FOOD PACKAGING AND SHELF LIFE

IF10.6

2023-11-018

PRE

Editorial: Sustainable solutions in food technology, volume II

FRONTIERS IN NUTRITION

IF5.1

2023-02-060

OAAI

Impact of functional spray coatings on smoke volatile phenol compounds and Pinot noir grape growth

JOURNAL OF FOOD SCIENCE

IF3.4

2022-12-194

Feasibility of Simultaneous Drying and Blanching Inshell Hazelnuts (Corylus avellana L.) Using Hot Air-Assisted Radio Frequency (HARF) Heating

壳榛子 (Corylus avellana L.) 同时干燥和热烫的可行性使用热空气辅助射频 (HARF) 加热

FOOD AND BIOPROCESS TECHNOLOGY

IF5.8

2022-11-1812

PRE

Isolation, characterization, and applications of holocellulose nanofibers from apple and rhubarb pomace using eco-friendly approach

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2022-11-0112

OAAI

Enhancing anthocyanin-phenolic copigmentation through epicarp layer treatment and edible coatings to retain anthocyanins in thermally processed whole blueberries

JOURNAL OF FOOD SCIENCE

IF3.4

2022-08-174

Jooyeoun Jung

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