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Myong-Soo Chung, Ph.D. - Publications

Affiliations: 
2000 University of Minnesota, Twin Cities, Minneapolis, MN 
Area:
Food Science and Technology Agriculture, Agricultural Engineering
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48 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2022 Kim HS, Ko MJ, Park CH, Chung MS. Application of Pulsed Electric Field as a Pre-Treatment for Subcritical Water Extraction of Quercetin from Onion Skin. Foods (Basel, Switzerland). 11. PMID 35454657 DOI: 10.3390/foods11081069  0.316
2022 Kim YJ, Choi HJ, Chung MS, Ko MJ. Selective extraction of oxygenated terpene in caraway (Carum carvi L.) using subcritical water extraction (SWE) technique. Food Chemistry. 381: 132192. PMID 35121309 DOI: 10.1016/j.foodchem.2022.132192  0.319
2021 Hwang HJ, Kim YG, Chung MS. Improving the Extraction of Catechins of Green Tea () by Subcritical Water Extraction (SWE) Combined with Pulsed Electric Field (PEF) or Intense Pulsed Light (IPL) Pretreatment. Foods (Basel, Switzerland). 10. PMID 34945642 DOI: 10.3390/foods10123092  0.332
2021 Kang HJ, Ko MJ, Chung MS. Anthocyanin Structure and pH Dependent Extraction Characteristics from Blueberries () and Chokeberries () in Subcritical Water State. Foods (Basel, Switzerland). 10. PMID 33802508 DOI: 10.3390/foods10030527  0.312
2021 Hwang HJ, Kim HJ, Ko MJ, Chung MS. Recovery of hesperidin and narirutin from waste peel using subcritical water extraction aided by pulsed electric field treatment. Food Science and Biotechnology. 30: 217-226. PMID 33732512 DOI: 10.1007/s10068-020-00862-z  0.324
2020 Ko MJ, Nam HH, Chung MS. Subcritical water extraction of bioactive compounds from Orostachys japonicus A. Berger (Crassulaceae). Scientific Reports. 10: 10890. PMID 32616865 DOI: 10.1038/S41598-020-67508-2  0.412
2020 Ko MJ, Kwon MR, Chung MS. Pilot-scale subcritical-water extraction of nodakenin and decursin from Nakai. Food Science and Biotechnology. 29: 631-639. PMID 32419961 DOI: 10.1007/S10068-019-00698-2  0.415
2020 Cho WI, Chung MS. Improving the quality of vegetable foodstuffs by microwave inactivation. Food Science and Biotechnology. 29: 85-91. PMID 31976130 DOI: 10.1007/S10068-019-00652-2  0.317
2019 Yoo HU, Ko MJ, Chung MS. Hydrolysis of beta-glucan in oat flour during subcritical-water extraction. Food Chemistry. 308: 125670. PMID 31655478 DOI: 10.1016/J.Foodchem.2019.125670  0.388
2019 Jo HL, Hwang HJ, Chung MS. Inactivation of Bacillus subtilis spores at various germination and outgrowth stages using intense pulsed light. Food Microbiology. 82: 409-415. PMID 31027800 DOI: 10.1016/J.Fm.2019.03.013  0.352
2019 Ko MJ, Nam HH, Chung MS. Conversion of 6-gingerol to 6-shogaol in ginger (Zingiber officinale) pulp and peel during subcritical water extraction. Food Chemistry. 270: 149-155. PMID 30174028 DOI: 10.1016/J.Foodchem.2018.07.078  0.433
2019 Kim S, Ko M, Chung M. Extraction of the flavonol quercetin from onion waste by combined treatment with intense pulsed light and subcritical water extraction Journal of Cleaner Production. 231: 1192-1199. DOI: 10.1016/J.Jclepro.2019.05.280  0.416
2018 Lee J, Ko M, Chung M. Subcritical water extraction of bioactive components from red ginseng (Panax ginseng C.A. Meyer) Journal of Supercritical Fluids. 133: 177-183. DOI: 10.1016/J.Supflu.2017.09.029  0.43
2017 Cho WI, Chung MS. Antimicrobial effect of a combination of herb extract and organic acid against spores. Food Science and Biotechnology. 26: 1423-1428. PMID 30263678 DOI: 10.1007/S10068-017-0164-5  0.355
2017 Yi JY, Kim HJ, Chung MS. Manufacture of low-benzo(a)pyrene sesame seed (Sesamum indicum L.) oil using a self-designed apparatus. Plos One. 12: e0173585. PMID 28278179 DOI: 10.1371/Journal.Pone.0173585  0.319
2017 Cho W, Kim E, Hwang H, Cha Y, Cheon HS, Choi J, Chung M. Continuous ohmic heating system for the pasteurization of fermented red pepper paste Innovative Food Science & Emerging Technologies. 42: 190-196. DOI: 10.1016/J.Ifset.2017.07.020  0.312
2017 Ko M, Lee J, Nam H, Chung M. Subcritical water extraction of phytochemicals from Phlomis umbrosa Turcz Innovative Food Science and Emerging Technologies. 42: 1-7. DOI: 10.1016/J.Ifset.2017.05.009  0.437
2017 Hwang H, Cheigh C, Chung M. Construction of a pilot-scale continuous-flow intense pulsed light system and its efficacy in sterilizing sesame seeds Innovative Food Science and Emerging Technologies. 39: 1-6. DOI: 10.1016/J.Ifset.2016.10.017  0.302
2016 Choi J, Chung M, Cho W. A study on increasing the water holding capacity of retorted beef for texture softening by pre-treatment Korean Journal of Food Science and Technology. 48: 565-568. DOI: 10.9721/Kjfst.2016.48.6.565  0.331
2016 Yi JY, Lee NH, Chung MS. Inactivation of bacteria and murine norovirus in untreated groundwater using a pilot-scale continuous-flow intense pulsed light (IPL) system Lwt - Food Science and Technology. 66: 108-113. DOI: 10.1016/J.Lwt.2015.10.027  0.32
2016 Ko MJ, Kwon HL, Chung MS. Pilot-scale subcritical water extraction of flavonoids from satsuma mandarin (Citrus unshiu Markovich) peel Innovative Food Science and Emerging Technologies. 38: 175-181. DOI: 10.1016/J.Ifset.2016.10.008  0.41
2015 Lee H, Kim JE, Chung MS, Min SC. Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs. Food Microbiology. 51: 74-80. PMID 26187830 DOI: 10.1016/J.Fm.2015.05.004  0.332
2015 Kwon HL, Chung MS. Pilot-scale subcritical solvent extraction of curcuminoids from Curcuma long L. Food Chemistry. 185: 58-64. PMID 25952841 DOI: 10.1016/J.Foodchem.2015.03.114  0.417
2015 Cheigh CI, Yoo SY, Ko MJ, Chang PS, Chung MS. Extraction characteristics of subcritical water depending on the number of hydroxyl group in flavonols. Food Chemistry. 168: 21-6. PMID 25172678 DOI: 10.1016/J.Foodchem.2014.07.047  0.432
2015 Lee JM, Ko MJ, Chung MS. Physicochemical properties and composition of ginsenosides in red ginseng extract as revealed by subcritical water extraction Korean Journal of Food Science and Technology. 47: 757-764. DOI: 10.9721/Kjfst.2015.47.6.757  0.43
2015 Hwang H, Cheigh C, Chung M. Relationship between optical properties of beverages and microbial inactivation by intense pulsed light Innovative Food Science and Emerging Technologies. 31: 91-96. DOI: 10.1016/J.Ifset.2015.06.009  0.336
2015 Cheon HS, Choi SH, Jhin C, Cho WI, Choi JB, Shin HH, Lee S, Cho H, Hwang HJ, Hwang KT, Chung MS. Optimization of sterilization conditions for production of retorted meatballs Food Science and Biotechnology. 24: 471-480. DOI: 10.1007/S10068-015-0062-7  0.316
2014 Ko MJ, Cheigh CI, Chung MS. Optimization of subcritical water extraction of flavanols from green tea leaves. Journal of Agricultural and Food Chemistry. 62: 6828-33. PMID 24918863 DOI: 10.1021/Jf5012006  0.44
2014 Ko MJ, Cheigh CI, Chung MS. Relationship analysis between flavonoids structure and subcritical water extraction (SWE). Food Chemistry. 143: 147-55. PMID 24054224 DOI: 10.1016/J.Foodchem.2013.07.104  0.395
2014 Ko MJ, Kwon HL, Chung MS. Optimum conditions for extracting flavanones from grapefruit peels and encapsulation of extracts Korean Journal of Food Science and Technology. 46: 465-469. DOI: 10.9721/Kjfst.2014.46.4.465  0.42
2014 Min KY, Lee KA, Kim HJ, Kim KT, Chung MS, Chang PS, Park H, Paik HD. Antioxidative and anti-inflammatory activities of Citrus unshiu peel extracts using a combined process of subcritical water extraction and acid hydrolysis Food Science and Biotechnology. 23: 1441-1446. DOI: 10.1007/S10068-014-0197-Y  0.381
2014 Lee KA, Kim KT, Kim HJ, Chung MS, Chang PS, Park H, Pai HD. Antioxidant activities of onion (Allium cepa L.) peel extracts produced by ethanol, hot water, and subcritical water extraction Food Science and Biotechnology. 23: 615-621. DOI: 10.1007/S10068-014-0084-6  0.408
2013 Choi SH, Cheigh CI, Chung MS. Optimization of processing conditions for the sterilization of retorted short-rib patties using the response surface methodology. Meat Science. 94: 95-104. PMID 23403301 DOI: 10.1016/J.Meatsci.2012.12.016  0.323
2013 Cheigh C, Hwang H, Chung M. Intense pulsed light (IPL) and UV-C treatments for inactivating Listeria monocytogenes on solid medium and seafoods Food Research International. 54: 745-752. DOI: 10.1016/J.Foodres.2013.08.025  0.302
2012 Cheigh C, Mun J, Chung M. Nonthermal Sterilization and Shelf-life Extension of Seafood Products by Intense Pulsed Light Treatment The Korean Journal of Food and Nutrition. 25: 69-76. DOI: 10.9799/Ksfan.2012.25.1.069  0.324
2012 Cheigh C, Lee J, Chung M. Effects of Soft Steam Treatments on Quality Characteristics of Potatoes The Korean Journal of Food and Nutrition. 25: 50-56. DOI: 10.9799/Ksfan.2012.25.1.050  0.345
2012 Cho W, Cheigh C, Chung M, Park K, Chang P, Chung M. The Combined Effect of UV Irradiation and Ethanol Extract from Torilis japonica Fruit on Inactivation of Bacillus subtilis Spores Journal of Food Safety. 32: 474-480. DOI: 10.1111/Jfs.12010  0.406
2012 Cheigh CI, Chung EY, Chung MS. Enhanced extraction of flavanones hesperidin and narirutin from Citrus unshiu peel using subcritical water Journal of Food Engineering. 110: 472-477. DOI: 10.1016/J.Jfoodeng.2011.12.019  0.436
2011 Cheigh C, Lee J, Chung M. Quality Characteristics of Vegetables by Different Steam Treatments The Korean Journal of Food and Nutrition. 24: 464-470. DOI: 10.9799/Ksfan.2011.24.3.464  0.326
2011 Cheigh C, Yoo S, Chung M. Efficient Flavonoid Extraction from Apple Peel by Subcritical Water and Estimation of Antioxidant Activity The Korean Journal of Food and Nutrition. 24: 458-463. DOI: 10.9799/Ksfan.2011.24.3.458  0.41
2011 Ko MJ, Cheigh CI, Cho SW, Chung MS. Subcritical water extraction of flavonol quercetin from onion skin Journal of Food Engineering. 102: 327-333. DOI: 10.1016/J.Jfoodeng.2010.09.008  0.42
2011 Jin EY, Lim S, Kim So, Park Y, Jang JK, Chung M, Park H, Shim K, Choi YJ. Optimization of Various Extraction Methods for Quercetin from Onion Skin Using Response Surface Methodology Food Science and Biotechnology. 20: 1727-1733. DOI: 10.1007/S10068-011-0238-8  0.364
2011 Kim WJ, Lee KA, Kim K, Chung M, Cho SW, Paik H. Antimicrobial Effects of Onion (Allium cepa L.) Peel Extracts Produced via Subcritical Water Extraction against Bacillus cereus Strains as Compared with Ethanolic and Hot Water Extraction Food Science and Biotechnology. 20: 1101-1106. DOI: 10.1007/S10068-011-0149-8  0.426
2011 Lee KA, Kim KT, Nah SY, Chung MS, Cho SW, Paik HD. Antimicrobial and antioxidative effects of onion peel extracted by the subcritical water Food Science and Biotechnology. 20: 543-548. DOI: 10.1007/S10068-011-0076-8  0.405
2010 Choi M, Cheigh C, Jeong E, Shin J, Chung M. Nonthermal sterilization of Listeria monocytogenes in infant foods by intense pulsed-light treatment Journal of Food Engineering. 97: 504-509. DOI: 10.1016/J.Jfoodeng.2009.11.008  0.32
2009 Kim Y, Choi Y, Kim S, Park J, Chung M, Song KB, Hwang I, Kwon K, Park J. Disinfection of iceberg lettuce by titanium dioxide-UV photocatalytic reaction. Journal of Food Protection. 72: 1916-22. PMID 19777894 DOI: 10.4315/0362-028X-72.9.1916  0.334
2008 Chung M-, Ruan R, Chen P, Lee Y-, Ahn T-, Baik C-. Formulation of Caking-Resistant Powdered Soups Based on NMR Analysis Journal of Food Science. 66: 1147-1151. DOI: 10.1111/J.1365-2621.2001.Tb16096.X  0.352
2006 Lin X, Ruan R, Chen P, Chung M, Ye X, Yang T, Doona C, Wagner T. NMR State Diagram Concept Journal of Food Science. 71. DOI: 10.1111/J.1750-3841.2006.00193.X  0.544
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