| Effect of fermentation on the antioxidant activity in plant-based foods SJ Hur, SY Lee, YC Kim, I Choi, GB Kim Food chemistry 160, 346-356, 2014 | 941 | 2014 |
| Antihypertensive peptides from animal products, marine organisms, and plants SY Lee, SJ Hur Food chemistry 228, 506-517, 2017 | 358 | 2017 |
| Current topics in active and intelligent food packaging for preservation of fresh foods SY Lee, SJ Lee, DS Choi, SJ Hur Journal of the Science of Food and Agriculture 95 (14), 2799-2810, 2015 | 235 | 2015 |
| Reducing veterinary drug residues in animal products: A review MS Rana, SY Lee, HJ Kang, SJ Hur Food science of animal resources 39 (5), 687, 2019 | 143 | 2019 |
| Review of the current research on fetal bovine serum and the development of cultured meat SY Lee, SH Yun, JW Jeong, JH Kim, HW Kim, JS Choi, GD Kim, ST Joo, ... Food science of animal resources 42 (5), 775, 2022 | 90 | 2022 |
| Anti‐Inflammatory Effects of Inonotus obliquus in Colitis Induced by Dextran Sodium Sulfate SY Choi, SJ Hur, CS An, YH Jeon, YJ Jeoung, JP Bak, BO Lim BioMed Research International 2010 (1), 943516, 2010 | 80 | 2010 |
| Development of novel in vitro human digestion systems for screening the bioavailability and digestibility of foods SJ Lee, SY Lee, MS Chung, SJ Hur Journal of Functional Foods 22, 113-121, 2016 | 77 | 2016 |
| Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products SY Lee, DG Yim, OY Kim, HJ Kang, HS Kim, A Jang, TS Park, SK Jin, ... Trends in Food Science & Technology 99, 568-579, 2020 | 56 | 2020 |
| Effect of biopolymer encapsulation on the digestibility of lipid and cholesterol oxidation products in beef during in vitro human digestion SJ Hur, SY Lee, SJ Lee Food chemistry 166, 254-260, 2015 | 53 | 2015 |
| Review of technology and materials for the development of cultured meat DY Lee, SY Lee, JW Jung, JH Kim, DH Oh, HW Kim, JH Kang, JS Choi, ... Critical Reviews in Food Science and Nutrition 63 (27), 8591-8615, 2023 | 45 | 2023 |
| Purification of novel angiotensin converting enzyme inhibitory peptides from beef myofibrillar proteins and analysis of their effect in spontaneously hypertensive rat model SY Lee, SJ Hur Biomedicine & Pharmacotherapy 116, 109046, 2019 | 40 | 2019 |
| Mechanisms of neuroprotective effects of peptides derived from natural materials and their production and assessment SY Lee, SJ Hur Comprehensive reviews in food science and food safety 18 (4), 923-935, 2019 | 30 | 2019 |
| Effect of thyme and rosemary on the quality characteristics, shelf-life, and residual nitrite content of sausages during cold storage SK Jin, JS Choi, SJ Lee, SY Lee, SJ Hur Korean journal for food science of animal resources 36 (5), 656, 2016 | 30 | 2016 |
| Studies on meat alternatives with a focus on structuring technologies SY Lee, DY Lee, JW Jeong, JH Kim, SH Yun, ST Joo, I Choi, JS Choi, ... Food and Bioprocess Technology 16 (7), 1389-1412, 2023 | 29 | 2023 |
| Changes in the content and bioavailability of onion quercetin and grape resveratrol during in vitro human digestion SY Lee, SJ Lee, DG Yim, SJ Hur Foods 9 (6), 694, 2020 | 29 | 2020 |
| Main mechanisms for carcinogenic heterocyclic amine reduction in cooked meat by natural materials HJ Kang, SY Lee, JH Kang, JH Kim, HW Kim, DH Oh, JW Jeong, SJ Hur Meat Science 183, 108663, 2022 | 28 | 2022 |
| Principal protocols for the processing of cultured meat SY Lee, HJ Kang, JH Kang, S Ramani, S Park, SJ Hur Journal of animal science and technology 63 (4), 673, 2021 | 28 | 2021 |
| Neuroprotective effects of different molecular weight peptide fractions obtained from beef by hydrolysis with commercial enzymes in SH-SY5Y cells SY Lee, SJ Hur Food Research International 121, 176-184, 2019 | 26 | 2019 |
| Development of sausages containing mechanically deboned chicken meat hydrolysates SK Jin, JS Choi, YJ Choi, SJ Lee, SY Lee, SJ Hur Journal of food science 80 (7), S1563-S1567, 2015 | 26 | 2015 |
| Relationship between gut microbiota and colorectal cancer: Probiotics as a potential strategy for prevention SY Lee, JH Kang, JH Kim, JW Jeong, HW Kim, DH Oh, SH Yoon, SJ Hur Food Research International 156, 111327, 2022 | 25 | 2022 |
