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Chang-Hwan Jeong

ORCID: 0000-0003-2803-2461
Observed ORCID: 0000-0003-2803-2461
OpenAlex ID: A5086170130
Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods
2022 · Chang-Hwan Jeong, Sol-Hee Lee, et al. · Food Science of Animal Resources · 17
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Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods
2023 · Chang-Hwan Jeong, Sol-Hee Lee, et al. · Food Science of Animal Resources · 12
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Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods
2022 · Chang-Hwan Jeong, Sol-Hee Lee, et al. · Foods · 12
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Influence of the Quality Characteristics and Antioxidant Activity According to the Storage Period of Emulsion-Type Pork Sausage Containing Kabocha Powder
2021 · Chang-Hwan Jeong, Sol-Hee Lee, et al. · Journal of the Korean Society of Food Science and Nutrition · 7
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Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder
2022 · Chang-Hwan Jeong, Sol-Hee Lee, et al. · Polymers · 4
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Optimization of dry-aging conditions for chicken meat using the electric field supercooling system
2023 · Chang-Hwan Jeong, Sol-Hee Lee, et al. · Journal of Animal Science and Technology · 3
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Influence of the Quality Characteristics and Shelf Life of Fried Chicken with Various Levels of Shrimp Powder
2021 · Chang-Hwan Jeong, Hack-Youn Kim, et al. · Resources Science Research · 3
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Analysis of Quality Properties, Microbial Stability, and Biodegradability of Biodegradable Containers Made of Pork Skin Gelatin
2021 · Sol-Hee Lee, Chang-Hwan Jeong, et al. · Food Engineering Progress · 2
Quality characteristics of pork press ham with various levels of dry aged beef crust
2022 · Sun-Gyeom Kim, Kyu-Min Kang, et al. · Korean Journal of Food Science and Technology
Quality Characteristics of Pork Restructured Jerky with Various Levels of Sunflower Seed
2020 · Chang-Hwan Jeong, Hack-Youn Kim, et al. · Resources Science Research
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Works count: 10
Citation count: 60
H-index: 4
I10-index: 3
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