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Yu-Na Oh

ORCID: 0009-0003-2751-7421
Observed ORCID: 0009-0003-2751-7421
OpenAlex ID: A5033984448
Exploring Sustainable Future Protein Sources
2024 · Yu-Na Oh, Hack-Youn Kim · Food Science of Animal Resources · 23
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Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages
2024 · Yu-Na Oh, Hyung-Youn Choi, et al. · Food Science of Animal Resources · 7
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Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom Mycelium
2025 · Yu-Na Oh, Hack-Youn Kim · Food Science of Animal Resources · 5
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Mycelium-based scaffolds for cultured meat production: Characteristics and application trends
2026 · Yu-Na Oh, Dong-Bae Lee, et al. · Food Chemistry · 1
Characterization of plant-based sausage quality using shiitake mushroom mycelium and soybean and wheat proteins
2025 · Yu-Na Oh, Hack-Youn Kim · Food Science of Animal Resources · 1
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Effect of extract temperature and duration on antioxidant activity and sensory characteristics of Ulmus pumila bark extract
2016 · Myoung Lae Cho, Yu-Na Oh, et al. · Korean Journal of Food Preservation · 1
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Quality Characteristics of Plant-Based Patties Formulated with Lentinula edodes Mycelium Produced by Submerged Fermentation and Different Fat Levels
2026 · Yu-Na Oh, Hack-Youn Kim · Fermentation
Evaluation of Quality and Storage Characteristics of Freeze-Dried Powdered Mycelium Sausages According to Packaging Methods
2025 · Yu-Na Oh, Hack-Youn Kim · Foods
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Works count: 8
Citation count: 38
H-index: 3
I10-index: 1
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