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1

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder.

Yeon SJ, Kim JH, Hong GE, Park W, Kim SK, Seo HG, Lee CH. Yeon SJ, et al. Among authors: Hong GE. Korean J Food Sci Anim Resour. 2017;37(1):38-43. doi: 10.5851/kosfa.2017.37.1.38. Epub 2017 Feb 28. Korean J Food Sci Anim Resour. 2017. PMID: 28316469 Free PMC article.

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2

Effects of Whey Powder Supplementation on Dry-Aged Meat Quality.

Kim JH, Yeon SJ, Hong GE, Park W, Lee CH. Kim JH, et al. Among authors: Hong GE. Korean J Food Sci Anim Resour. 2016;36(3):397-404. doi: 10.5851/kosfa.2016.36.3.397. Epub 2016 Jun 30. Korean J Food Sci Anim Resour. 2016. PMID: 27433111 Free PMC article.

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3

Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat.

Park W, Kim JH, Ju MG, Yeon SJ, Hong GE, Lee CH. Park W, et al. Among authors: Hong GE. J Food Sci Technol. 2016 Jan;53(1):658-66. doi: 10.1007/s13197-015-1973-2. Epub 2015 Aug 26. J Food Sci Technol. 2016. PMID: 26787985 Free PMC article.

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4

Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage.

Hong GE, Kim JH, Ahn SJ, Lee CH. Hong GE, et al. Korean J Food Sci Anim Resour. 2015;35(6):757-64. doi: 10.5851/kosfa.2015.35.6.757. Epub 2015 Dec 31. Korean J Food Sci Anim Resour. 2015. PMID: 26877635 Free PMC article.

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5

Antioxidant Activity of Allium hookeri Root Extract and Its Effect on Lipid Stability of Sulfur-fed Pork Patties.

Cho HS, Park W, Hong GE, Kim JH, Ju MG, Lee CH. Cho HS, et al. Among authors: Hong GE. Korean J Food Sci Anim Resour. 2015;35(1):41-9. doi: 10.5851/kosfa.2015.35.1.41. Epub 2015 Feb 28. Korean J Food Sci Anim Resour. 2015. PMID: 26761799 Free PMC article.

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6

Effects of Yogurt Containing Fermented Pepper Juice on the Body Fat and Cholesterol Level in High Fat and High Cholesterol Diet Fed Rat.

Yeon SJ, Hong GE, Kim CK, Park WJ, Kim SK, Lee CH. Yeon SJ, et al. Among authors: Hong GE. Korean J Food Sci Anim Resour. 2015;35(4):479-85. doi: 10.5851/kosfa.2015.35.4.479. Epub 2015 Aug 31. Korean J Food Sci Anim Resour. 2015. PMID: 26761869 Free PMC article.

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7

Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage.

Kim JH, Hong GE, Lim KW, Park W, Lee CH. Kim JH, et al. Among authors: Hong GE. Korean J Food Sci Anim Resour. 2015;35(5):585-96. doi: 10.5851/kosfa.2015.35.5.585. Epub 2015 Oct 31. Korean J Food Sci Anim Resour. 2015. PMID: 26761885 Free PMC article.

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8

Evaluation of Lignan Compound Content and Bioactivity of Raw Omija and Sugared Omija in Serum of Sprague Dawley Rat.

Hwa SH, Yeon SJ, Hong GE, Cho WY, Lee HJ, Kim JH, Lee CH. Hwa SH, et al. Among authors: Hong GE. Foods. 2019 Sep 1;8(9):373. doi: 10.3390/foods8090373. Foods. 2019. PMID: 31480566 Free PMC article.

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9

Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage.

Park W, Kim JH, Ju MG, Hong GE, Yeon SJ, Seo HG, Lee CH. Park W, et al. Among authors: Hong GE. J Food Sci Technol. 2017 Feb;54(2):326-332. doi: 10.1007/s13197-016-2465-8. Epub 2016 Dec 30. J Food Sci Technol. 2017. PMID: 28242931 Free PMC article.

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10

Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage.

Cho WY, Yeon SJ, Hong GE, Kim JH, Tsend-Ayush C, Lee CH. Cho WY, et al. Among authors: Hong GE. Korean J Food Sci Anim Resour. 2017;37(6):865-872. doi: 10.5851/kosfa.2017.37.6.865. Epub 2017 Dec 31. Korean J Food Sci Anim Resour. 2017. PMID: 29725208 Free PMC article.

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