Kimchi extracts as inhibitors of colour deterioration and lipid oxidation in raw ground pork meat during refrigerated storage
Lee, Mi‐Ai, Kim, Tae‐Kyung, Hwang, Ko‐Eun, Choi, Yun‐Jeong, Park, Sung‐Hee, Kim, Cheon‐Jei, Choi, Yun‐Sang
Published in Journal of the science of food and agriculture (01.04.2019)
Published in Journal of the science of food and agriculture (01.04.2019)
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Journal Article
Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination
Shin, Dong-Jin, Choe, Juhui, Hwang, Ko-Eun, Kim, Cheon-Jei, Jo, Cheorun
Published in International journal of food properties (01.01.2019)
Published in International journal of food properties (01.01.2019)
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Journal Article
Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages
Ham, Youn‐Kyung, Hwang, Ko‐Eun, Kim, Hyun‐Wook, Song, Dong‐Heon, Kim, Yong‐Jae, Choi, Yun‐Sang, Kim, Cheon‐Jei
Published in International journal of food science & technology (01.01.2016)
Published in International journal of food science & technology (01.01.2016)
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Journal Article
Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage
Kim, Hyun-Wook, Choi, Yun-Sang, Choi, Ji-Hun, Kim, Hack-Youn, Hwang, Ko-Eun, Song, Dong-Heon, Lee, Soo-Yoen, Lee, Mi-Ai, Kim, Cheon-Jei
Published in Meat science (01.11.2013)
Published in Meat science (01.11.2013)
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Journal Article
Tenderization effect of soy sauce on beef M. biceps femoris
Kim, Hyun-Wook, Choi, Yun-Sang, Choi, Ji-Hun, Kim, Hack-Youn, Lee, Mi-Ai, Hwang, Ko-Eun, Song, Dong-Heon, Lim, Yun-Bin, Kim, Cheon-Jei
Published in Food chemistry (15.08.2013)
Published in Food chemistry (15.08.2013)
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Journal Article
The antioxidative properties of mustard leaf ( Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation
Lee, Mi-Ai, Choi, Ji-Hun, Choi, Yun-Sang, Han, Doo-Jeong, Kim, Hack-Youn, Shim, So-Yeon, Chung, Hae-Kyung, Kim, Cheon-Jei
Published in Meat science (01.03.2010)
Published in Meat science (01.03.2010)
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Journal Article
Effect of Mugwort and Rosemary Either Singly, or Combination with Ascorbic Acid on Shelf Stability of Pork Patties
Hwang, Ko‐Eun, Kim, Hyun‐Wook, Song, Dong‐Heon, Kim, Yong‐Jae, Ham, Youn‐Kyung, Choi, Yun‐Sang, Lee, Mi‐Ai, Kim, Cheon‐Jei
Published in Journal of food processing and preservation (01.08.2017)
Published in Journal of food processing and preservation (01.08.2017)
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Journal Article
Combined Effects of Sea Mustard and Transglutaminase on the Quality Characteristics of Reduced‐Salt Frankfurters
Choi, Yun‐Sang, Jeong, Tae‐Jun, Kim, Hyun‐Wook, Hwang, Ko‐Eun, Sung, Jung‐Min, Seo, Dong‐Ho, Kim, Young‐Boong, Kim, Cheon‐Jei
Published in Journal of food processing and preservation (01.06.2017)
Published in Journal of food processing and preservation (01.06.2017)
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Journal Article
Effects of pork/beef levels and various casings on quality properties of semi-dried jerky
Choi, Ji-Hun, Jeong, Jong-Youn, Han, Doo-Jeong, Choi, Yun-Sang, Kim, Hack-Youn, Lee, Mi-Ai, Lee, Eui-Soo, Paik, Hyun-Dong, Kim, Cheon-Jei
Published in Meat science (01.10.2008)
Published in Meat science (01.10.2008)
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Journal Article
Quality of frankfurter-type sausages with added pig skin and wheat fiber mixture as fat replacers
Choe, Ju-Hui, Kim, Hack-Youn, Lee, Jong-Moon, Kim, Yong-Jae, Kim, Cheon-Jei
Published in Meat science (01.04.2013)
Published in Meat science (01.04.2013)
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Journal Article
Effect of soy sauce on lipid oxidation of irradiated pork patties
Kim, Hyun-Wook, Hwang, Ko-Eun, Choi, Yun-Sang, Choi, Ji-Hun, Lee, Mi-Ai, Song, Dong-Heon, Kim, Hack-Youn, Lee, Ju-Woon, Kim, Cheon-Jei
Published in Radiation physics and chemistry (Oxford, England : 1993) (01.09.2013)
Published in Radiation physics and chemistry (Oxford, England : 1993) (01.09.2013)
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Journal Article
Predicting the Growth Kinetics of Total Microflora in Kimchi Powder-Treated Pork Snack Sticks
Kim, Hyoun Wook, Heo, Chan, Han, Doo-Jeong, Kim, Cheon-Jei, Kim, Kee-Tae, Park, Beom-Young, Ahn, Dong Uk, Paik, Hyun-Dong
Published in Journal of food safety (01.05.2015)
Published in Journal of food safety (01.05.2015)
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Journal Article
Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber
Choi, Yun-Sang, Choi, Ji-Hun, Han, Doo-Jeong, Kim, Hack-Youn, Lee, Mi-Ai, Kim, Hyun-Wook, Jeong, Jong-Youn, Kim, Cheon-Jei
Published in Meat science (01.06.2009)
Published in Meat science (01.06.2009)
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Journal Article
Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters
Choi, Yun-Sang, Choi, Ji-Hun, Han, Doo-Jeong, Kim, Hack-Youn, Lee, Mi-Ai, Jeong, Jong-Youn, Chung, Hai-Jung, Kim, Cheon-Jei
Published in Meat science (01.03.2010)
Published in Meat science (01.03.2010)
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Journal Article
Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties
Choi, Yun-Sang, Choi, Ji-Hun, Han, Doo-Jeong, Kim, Hack-Youn, Kim, Hyun-Wook, Lee, Mi-Ai, Chung, Hai-Jung, Kim, Cheon-Jei
Published in Meat science (01.05.2012)
Published in Meat science (01.05.2012)
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Journal Article
Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees
Choi, Yun-Sang, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Choi, Ji-Hun, Lee, Mi-Ai, Chung, Hai-Jung, Kim, Cheon-Jei
Published in Meat science (01.02.2014)
Published in Meat science (01.02.2014)
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Journal Article
Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages
Choi, Yun-Sang, Kim, Young-Boong, Hwang, Ko-Eun, Song, Dong-Heon, Ham, Youn-Kyung, Kim, Hyun-Wook, Sung, Jung-Min, Kim, Cheon-Jei
Published in Poultry science (01.06.2016)
Published in Poultry science (01.06.2016)
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Journal Article
Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems
Choi, Yun-Sang, Choi, Ji-Hun, Han, Doo-Jeong, Kim, Hack-Youn, Lee, Mi-Ai, Kim, Hyun-Wook, Lee, Ju-Woon, Chung, Hai-Jung, Kim, Cheon-Jei
Published in Meat science (2010)
Published in Meat science (2010)
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Journal Article
Effect of Ganghwayakssuk (Artemisia princeps Pamp.) on Oxidative Stability of Deep Fried Chicken Nuggets
Hwang, K.E., Konkuk University, Seoul, Republic of Korea, Choi, Y.S., Korean Intellectual Property Office, Daejeon, Republic of Korea, Choi, J.H., Konkuk University, Seoul, Republic of Korea, Kim, H.Y., Konkuk University, Seoul, Republic of Korea, Kim, H.W., Konkuk University, Seoul, Republic of Korea, Lee, M.A., Korea Food Research Institute, Seongnam, Republic of Korea, Chung, H.K., Hoseo University, Cheonan, Republic of Korea, Kim, C.J., Konkuk University, Seoul, Republic of Korea
Published in Food science and biotechnology (01.11.2011)
Published in Food science and biotechnology (01.11.2011)
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Journal Article
Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system
Choi, Yun-Sang, Choi, Ji-Hun, Han, Doo-Jeong, Kim, Hack-Youn, Lee, Mi-Ai, Kim, Hyun-Wook, Jeong, Jong-Youn, Kim, Cheon-Jei
Published in Meat science (01.05.2011)
Published in Meat science (01.05.2011)
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Journal Article