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Author: Soohyun Cho

10 Articles are founded.

Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades
Van-Ba Hoa, Kukhwan Seol, Hyunwoo Seo, Sunmoon Kang, Yunseok Kim, Pilnam Seong, Sungsil Moon, Jinhyoung Kim, Soohyun Cho
Food Sci Anim Resour 2021;41(2):224-236.
https://doi.org/10.5851/kosfa.2020.e91
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Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes
Jin Young Jeong, Minseok Kim, Sang-Yun Ji, Youl-Chang Baek, Seul Lee, Young Kyun Oh, Kondreddy Eswar Reddy, Hyun-Woo Seo, Soohyun Cho, Hyun-Jeong Lee
Food Sci Anim Resour 2020;40(6):924-937.
https://doi.org/10.5851/kosfa.2020.e59
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Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles
Soohyun Cho, Kukhwan Seol, Sunmoon Kang, Yunseok Kim, Hyunwoo Seo, Wangyeol Lee, Jinhyoung Kim, Hoa Van Ba
Food Sci Anim Resour 2020;40(6):908-923.
https://doi.org/10.5851/kosfa.2020.e58
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Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1+ Grade Hanwoo Beef Loins
Soohyun Cho, Wangyeol Lee, Kuk-Hwan Seol, Yunseok Kim, Sun Moon Kang, Hyunwoo Seo, Younbok Jung, Jinhyoung Kim, Hoa Van Ba
Food Sci Anim Resour 2020;40(4):497-511.
https://doi.org/10.5851/kosfa.2020.e17
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Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles
Yoonkyung Ha, Inho Hwang, Hoa Van Ba, Sangdon Ryu, Younghoon Kim, Sun Moon Kang, Jinhyoung Kim, Yunseok Kim, Soohyun Cho
Food Sci Anim Resour 2019;39(4):655-667.
https://doi.org/10.5851/kosfa.2019.e58
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Changes in Total Plate Counts and Quality of Pig Small Intestine by Different Washing and Packaging Methods
Geunho Kang, Pil-Nam Seong, Hoa Van Ba, Sungsil Moon, Soohyun Cho, Beom-Young Park, Sun-Moon Kang, Hyoung-Joo Ham, Dayae Kim, Kyoungmi Park
Korean J Food Sci Anim Resour 2018;38(6):1253-1260.
https://doi.org/10.5851/kosfa.2018.e61
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Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions
Soohyun Cho, Sun-Moon Kang, Yun-Seok Kim, Young-Chun Kim, Hoa Van Ba, Hyun-Woo Seo, Eun-Mi Lee, Pil-Nam Seong, Jin-Hyoung Kim
Korean J Food Sci Anim Resour 2018;38(6):1131-1143.
https://doi.org/10.5851/kosfa.2018.e52
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Effect of Aging and Freezing Conditions on Meat Quality and Storage Stability of 1++ Grade Hanwoo Steer Beef: Implications for Shelf Life
Soohyun Cho, Sun Moon Kang, Pilnam Seong, Geunho Kang, Youngchoon Kim, Jinhyung Kim, Sunsik Chang, Beomyoung Park
Korean J Food Sci Anim Resour 2017;37(3):440-448.
https://doi.org/10.5851/kosfa.2017.37.3.440
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Effect of Ultra-sonication Treatment on the Quality Characteristics of Baked Eggs
Geunho Kang, Pil-Nam Seong, Soohyun Cho, Hyoung-Joo Ham, Sun-Moon Kang, Dayae Kim, Beom-Young Park, Hoa Van Ba
Korean J Food Sci Anim Resour 2016;36(4):458-462.
https://doi.org/10.5851/kosfa.2016.36.4.458
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Effect of Aging Time on Physicochemical Meat Quality and Sensory Property of Hanwoo Bull Beef
Soohyun Cho, Sun Moon Kang, Pilnam Seong, Geunho Kang, Yunseok Kim, Jinhyung Kim, Seounghwan Lee, Sidong Kim
Korean J Food Sci Anim Resour 2016;36(1):68-76.
https://doi.org/10.5851/kosfa.2016.36.1.68
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Food Science of Animal Resources
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FSAR Special Section Invitation


We are pleased to invite you to submit special section paper for Food Science and Animal Resources (FSAR). Both full-length research articles and review articles are welcome for the following issues.

 - Benefits: All the accepted papers for the special topics are eligible for the 50% article processing charge (APC) discount.
 - Deadline for manuscript submissions: 31 May 2023

The topics of interest for the special issue include:
 ■ Innovative strategies to improve the quality of animal-based products
  (Editor: Dr. Young Min Choi)
  - Application of proteomics and lipidomics in quality of meat and milk products
  - Functional ingredients and additives for structure formation
  - Meal kits and home meal replacement (HMR), Etc.

 ■ Innovative safety and freshness control of animal-based products
 (Editor: Dr. Changsun Choi)
  - High pressure processing
  - Plasma technology
  - Advanced active packaging and sensor technology (quality indicator, time-and temperature indicator, etc)
  - Edible coating, etc.


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