Thermal and functional characteristics of defatted bovine heart using supercritical CO2 and organic solvent
Rahman, M Shafiur, Gul, Khalid, Yang, Han‐Sul, Chun, Jiyeon, Kerr, William L, Choi, Sung‐Gil
Published in Journal of the science of food and agriculture (30.01.2019)
Published in Journal of the science of food and agriculture (30.01.2019)
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Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages
Seo, Jin‐Kyu, Kim, Hyun‐Wook, Lee, Yong‐Jae, Yang, Han‐Sul, Kim, Brad Yuan H.
Published in International journal of food science & technology (01.04.2024)
Published in International journal of food science & technology (01.04.2024)
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The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs
Kim, Gap-Don, Jeong, Jin-Yeon, Jung, Eun-Young, Yang, Han-Sul, Lim, Hyun-Tae, Joo, Seon-Tea
Published in Meat science (01.06.2013)
Published in Meat science (01.06.2013)
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Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation
Seo, Jin-Kyu, Lee, Youn Su, Eom, Jeong-Uk, Yang, Han-Sul
Published in Food science of animal resources (01.01.2024)
Published in Food science of animal resources (01.01.2024)
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Journal Article
Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage
Yim, Dong-Gyun, Seo, Jin-Kyu, Yum, Hyeon-Woong, Zahid, Md Ashrafuzzaman, Park, Jun-Young, Parvin, Rashida, Go, Jonghyun, Jin, Sang-Keun, Koo, Ok-Kyung, Yang, Han-Sul
Published in Food science & technology (01.09.2019)
Published in Food science & technology (01.09.2019)
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Journal Article
Optimization of hydrolysis conditions for bovine plasma protein using response surface methodology
Seo, Hyun-Woo, Jung, Eun-Young, Go, Gwang-woong, Kim, Gap-Don, Joo, Seon-Tea, Yang, Han-Sul
Published in Food chemistry (15.10.2015)
Published in Food chemistry (15.10.2015)
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Journal Article
Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs
Parvin, Rashida, Zahid, Md. Ashrafuzzaman, Seo, Jin-Kyu, Park, Junyoung, Ko, Jonghyun, Yang, Han-Sul
Published in Antioxidants (01.08.2020)
Published in Antioxidants (01.08.2020)
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Journal Article
The characteristics of myosin heavy chain-based fiber types in porcine longissimus dorsi muscle
Kim, Gap-Don, Ryu, Youn-Chul, Jo, Cheorun, Lee, Jung-Gyu, Yang, Han-Sul, Jeong, Jin-Yeon, Joo, Seon-Tea
Published in Meat science (01.02.2014)
Published in Meat science (01.02.2014)
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Journal Article
Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage
Jin, Sang-Keun, Choi, Jung Seok, Yang, Han-Sul, Park, Tae-Seon, Yim, Dong-Gyun
Published in Meat science (01.12.2018)
Published in Meat science (01.12.2018)
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Journal Article
Effects of radix puerariae extracts on physicochemical and sensory quality of precooked pork sausage during cold storage
Jung, Eun-Young, Yun, I.-Ran, Go, Gwang-woong, Kim, Gap-Don, Seo, Hyun-Woo, Joo, Seon-Tea, Yang, Han-Sul
Published in Food science & technology (01.05.2012)
Published in Food science & technology (01.05.2012)
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Journal Article
Optimization of volatile compound extraction on cooked meat using HS-SPME-GC-MS, and evaluation of diagnosis to meat species using volatile compound by multivariate data analysis
Ahamed, Zubayed, Seo, Jin-kyu, Eom, Jeong-Uk, Yang, Han-Sul
Published in Food science & technology (01.10.2023)
Published in Food science & technology (01.10.2023)
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