日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Subcritical water hydrolysis for food applications: Temperature-dependent conversion and bioactivities of meat proteins

亚临界水水解在食品领域的应用：肉类蛋白的温度依赖性转化率和生物活性

期刊:npj Science of Food
影响因子:7.8
doi:10.1038/s41538-026-00770-2
Lee, Jong Won; Lee, SangYoon; Hong, Geun-Pyo
发表日期：2026
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Effects of sous vide combined with high pressure on the water-binding properties and texture of moisture-enhanced restructured pork loin

低温慢煮结合高压对水分增强重组猪里脊肉的保水性和质地的影响

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.1007/s44463-025-00035-8
Lee, Juhyun; Lee, Da-Young; Mariano, Ermie Jr; Park, Ji Won; Namkung, Seok; Choi, So Young; Lee, Woo Jin; Shin, Ye Won; Bok, Chae Hyeon; Venter, Colin; Lee, Younsu; Hur, Sun Jin; Dashmaa, Dashdorj; Xi, Liu; Van Ba, Hoa; Dawoon, Jeong; Hwang, Inho; Yoon, Yiseong; Lee, Mi-Yeon; Lee, Jahmin; Hong, Geun-Pyo
发表日期：2026
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Effect of low-temperature sous vide under high-pressure on the moisture retention, tenderness, and color of pork loins

低温高压慢煮对猪里脊肉水分保持率、嫩度和色泽的影响

期刊:npj Science of Food
影响因子:7.8
doi:10.1038/s41538-025-00560-2
Yoon, Yiseong; Lee, SangYoon; Jeong, Sungmin; Lee, Suyong; Hong, Geun-Pyo
发表日期：2025
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Limosilactobacillus reuteri fermented brown rice alleviates anxiety improves cognition and modulates gut microbiota in stressed mice

柠檬酸乳杆菌发酵糙米可缓解焦虑、改善认知并调节压力小鼠的肠道菌群

期刊:npj Science of Food
影响因子:6.3
doi:10.1038/s41538-025-00369-z
Akanksha Tyagi, Yu-Yeong Choi, Lingyue Shan, Annadurai Vinothkanna, Eun-Seok Lee, Ramachandran Chelliah, Kaliyan Barathikannan, Sivakumar Thasma Raman, Se Jin Park, Ai-Qun Jia, Geun Pyo Choi, Deog Hwan Oh
免疫
发表日期：2025
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Effect of Ultraviolet-C (UV-C) Irradiation on Foodborne Pathogen Inactivation in Prosciutto and Changes on Its Physicochemical Properties

紫外线C（UV-C）照射对意大利熏火腿中食源性病原体灭活的影响及其理化性质的变化

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2024.e56
Lee, Jiseon; Lee, Sumi; Jung, Ui Sub; Lee, SangYoon; Hong, Geun-Pyo; Choi, Mi-Jung
微生物学
发表日期：2025
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Effects of High-Pressure, Sous-Vide Cooking and Commercial Freezing on the Physicochemical Properties of Moisture-Enhanced Restructured Pork

高压、低温慢煮和商业冷冻对水分增强重组猪肉理化性质的影响

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2024.e136
Yoon, Yiseong; Lee, Mi-Yeon; Lee, SangYoon; Hong, Geun-Pyo
发表日期：2025
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Effects of Sea Lettuce (Ulva prolifera) Extracted via Subcritical Water on the Physicochemical Properties of Pork Patties

亚临界水提取的海莴苣（Ulva prolifera）对猪肉饼理化性质的影响

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2024.e113
Lee, Jong Won; Lee, SangYoon; Lee, Mi-Yeon; Hong, Geun-Pyo
发表日期：2025
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Conversion of rice husks into antioxidative and prebiotic biomaterials using subcritical water pretreatment and cellulase incubation under high-pressure

利用亚临界水预处理和高压下纤维素酶孵育将稻壳转化为抗氧化和益生元生物材料

期刊:Food Science and Biotechnology
影响因子:3.1
doi:10.1007/s10068-024-01758-y
Son, Chang-Geun; Lee, Jong Won; Lee, Mi-Yeon; Hong, Geun-Pyo
发表日期：2025
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In Vitro Bioactivities of Commonly Consumed Cereal, Vegetable, and Legume Seeds as Related to Their Bioactive Components: An Untargeted Metabolomics Approach Using UHPLC-QTOF-MS2

常见谷物、蔬菜和豆类种子的体外生物活性及其生物活性成分：使用 UHPLC-QTOF-MS2 的非靶向代谢组学方法

期刊:Antioxidants
影响因子:
doi:10.3390/antiox12081501
Simon Okomo Aloo, Fred Kwame Ofosu, Mary Njeri Muchiri, Selvakumar Vijayalakshmi, Choi-Geun Pyo, Deog-Hwan Oh
代谢
发表日期：2023
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Evaluation of the Relationship between Freezing Rate and Quality Characteristics to Establish a New Standard for the Rapid Freezing of Pork

评价冷冻速率与品质特性之间的关系，以建立猪肉快速冷冻的新标准

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2021.e52
Yun, Young-Chan; Kim, Honggyun; Ramachandraiah, Karna; Hong, Geun-Pyo
发表日期：2021
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