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Author: Jinwoo Cho

4 Articles are founded.

Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage
Jinwoo Cho, Farouq Heidar Barido, Hye-Jin Kim, Hee-Jin Kim, Dongwook Kim, Dong-Jin Shin, Aera Jang
Food Sci Anim Resour 2023;43(1):25-45.
https://doi.org/10.5851/kosfa.2022.e53
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Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty
Jinwoo Cho, Farouq Heidar Barido, Hye-Jin Kim, Ji-Seon Kwon, Hee-Jin Kim, Dongwook Kim, Sun-Jin Hur, Aera Jang
Food Sci Anim Resour 2023;43(1):139-156.
https://doi.org/10.5851/kosfa.2022.e67
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Effect of Marination with Black Currant Juice on the Formation of Biogenic Amines in Pork Belly during Refrigerated Storage
Jinwoo Cho, Hye-Jin Kim, Ji-Seon Kwon, Hee-Jin Kim, Aera Jang
Food Sci Anim Resour 2021;41(5):763-778.
https://doi.org/10.5851/kosfa.2021.e34
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Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly
Hye-Jin Kim, Jinwoo Cho, Dongwook Kim, Tae Sun Park, Sang Keun Jin, Sun Jin Hur, Sung Ki Lee, Aera Jang
Food Sci Anim Resour 2021;41(3):481-496.
https://doi.org/10.5851/kosfa.2021.e12
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