Comparison of Superchilling and Supercooling on Extending the Fresh Quality of Beef Loin by Honggyun Kim, Geun-Pyo Hong

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Anti-Oxidative and Anti-Aging Activities of Porcine By-Product Collagen Hydrolysates Produced by Commercial Proteases: Effect of Hydrolysis and Ultrafiltration by Geun-Pyo Hong, Sang-Gi Min, Yeon-Ji Jo

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β-Cyclodextrin-Mediated Beany Flavor Masking and Textural Modification of an Isolated Soy Protein-Based Yuba Film by Eun-Jung Lee, Honggyun Kim, Jong Yeop Lee, Karna Ramachandraiah, Geun-Pyo Hong

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Conditions of the Stepwise Cooling Algorithm for Stable Supercooling Preservation and Freshness of Pork Loin by Dong Hyeon Park, Eun Jeong Kim, Honggyun Kim, Geun-Pyo Hong, Mi-Jung Choi

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Strategies for Sustainable Substitution of Livestock Meat by Guihun Jiang, Kashif Ameer, Honggyun Kim, Eun-Jung Lee, Karna Ramachandraiah, Geun-Pyo Hong

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Studies on the Anti-Oxidative Function of trans-Cinnamaldehyde-Included β-Cyclodextrin Complex by Munkhtugs Davaatseren, Yeon-Ji Jo, Geun-Pyo Hong, Haeng Jeon Hur, Sujin Park, Mi-Jung Choi

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