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Author: Jiseon Lee

4 Articles are founded.

Enhancing Prosciutto through Cold Plasma: From Pathogen Inactivation to Quality Retention
Jiseon Lee, Sumi Lee, Ui Sub Jung, Mi-Jung Choi
Food Sci Anim Resour 2025;45(5):1341-1355.
https://doi.org/10.5851/kosfa.2024.e98
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Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical Properties
Jiseon Lee, Sumi Lee, Ui Sub Jung, SangYoon Lee, Geun-Pyo Hong, Mi-Jung Choi
Food Sci Anim Resour 2025;45(2):535-552.
https://doi.org/10.5851/kosfa.2024.e56
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Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion
Jiseon Lee, Honggyun Kim, Mi-Jung Choi, Youngjae Cho
Food Sci Anim Resour 2020;40(2):262-273.
https://doi.org/10.5851/kosfa.2020.e11
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Pressure Induced Structural Changes of Proteins Affecting the Ice Nucleation Temperature of Pork Loins
Youngjae Cho, Eun-Jung Lee, Jiseon Lee, SangYoon Lee, Young-Chan Yun, Geun-Pyo Hong
Food Sci Anim Resour 2019;39(6):1008-1014.
https://doi.org/10.5851/kosfa.2019.e89
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