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Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage

Animal Bioscience, 2023, 36(11), , pp.1738-1746

2023

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Ginseng Sprouts Attenuate Mortality and Systemic Inflammation by Modulating TLR4/NF-κB Signaling in an LPS-Induced Mouse Model of Sepsis

International journal of molecular sciences, 2023-01, Vol.24 (2), p.1583

2023

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Korean Red Ginseng Ameliorates Fatigue via Modulation of 5-HT and Corticosterone in a Sleep-Deprived Mouse Model

Nutrients, 2021-09, Vol.13 (9), p.3121

2021

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Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low‐fat model sausages

Journal of the science of food and agriculture, 2024-08, Vol.104 (10), p.6322-6329

2024

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A convenient fluorometric test method for skin sensitization using glutathione in chemico

Journal of Toxicology and Environmental Health, Part A, 2021-10, Vol.84 (19), p.783-799

2021

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Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham

Animal Bioscience, 2023, 36(9), , pp.1445-1452

2023

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Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle

Animal Bioscience, 2022, 35(8), , pp.1270-1278

2022

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A convenient spectrophotometric test for screening skin-sensitizing chemicals using reactivity with glutathione in chemico

한국독성학회지, 2024, 40(2), , pp.203-213

2024

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Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage

한국축산학회지, 2021, 63(2), , pp.394-404

2021

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Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage

Food science of animal resources, 2021-05, Vol.41 (3), p.428-439

2021

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Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage

Journal of animal science and technology, 2021-03, Vol.63 (2), p.394-404

2021

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스트레처블 배선용 저저항 알루미늄-몰리브데늄 합금에 대한 연구

Biuletyn Uniejowski, 2023, Vol.56 (2), p.160-168

2023

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Role of Intestinal Microbiota in Metabolism of Gastrodin In Vitro and In Vivo

Metabolites, 2019-04, Vol.9 (4), p.69

2019

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Efficiency of Photovoltaic Cell with Random Textured Anti Glare (RTAG) Glass

Applied Science and Convergence Technology, 2016-11, Vol.25 (6), p.133-137

2016

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Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages

Food science of animal resources, 2024, Vol.44 (3), p.586-606

2024

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Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham

Animal bioscience, 2023, Vol.36 (9), p.1445-1452

2023

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Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage

Animal bioscience, 2023, Vol.36 (11), p.1738-1746

2023

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Diagnostic value of PIVKA-Ⅱ and alpha-fetoprotein in hepatitis B virus-associated hepatocellular carcinoma

World journal of gastroenterology : WJG, 2015-04, Vol.21 (13), p.3928-3935

2015

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Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages

한국축산식품학회지, 2024, 44(3), , pp.586-606

2024

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Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle

Animal bioscience, 2022, Vol.35 (8), p.1270-1278

2022

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Evaluation of Protein Digestibility and Antioxidant Activity in an In Vitro Digestion Model of Proteins Extracted from Protaetia brevitasis Larvae and Tenebrio molitor Larvae

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2023-11, Vol.52 (11), p.1125-1132

2023

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Quality Characteristics of Reduced-Salt Pork Sausages Using Fresh and Frozen Pre-Rigor Muscle

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2019-12, Vol.48 (12), p.1383-1390

2019

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Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork Myofibrillar Protein Gel System

Food science of animal resources, 2023-11, Vol.43 (6), p.1031-1043

2023

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Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork Myofibrillar Protein Gel System

Food science of animal resources, 2023-11, Vol.43 (6), p.1031-1043

2023

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Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage

한국축산식품학회지, 2021, 41(3), , pp.428-439

2021

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Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage

Ginseng Sprouts Attenuate Mortality and Systemic Inflammation by Modulating TLR4/NF-κB Signaling in an LPS-Induced Mouse Model of Sepsis

Korean Red Ginseng Ameliorates Fatigue via Modulation of 5-HT and Corticosterone in a Sleep-Deprived Mouse Model

Effects of faba bean protein isolate on rheological properties of pork myofibrillar protein gels and quality characteristics of pork low‐fat model sausages

A convenient fluorometric test method for skin sensitization using glutathione in chemico

Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham

Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle

A convenient spectrophotometric test for screening skin-sensitizing chemicals using reactivity with glutathione in chemico

Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage

Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage

Characteristics of low-nitrite pork emulsified-sausages with paprika oleoresin solution during refrigerated storage

스트레처블 배선용 저저항 알루미늄-몰리브데늄 합금에 대한 연구

Role of Intestinal Microbiota in Metabolism of Gastrodin In Vitro and In Vivo

Efficiency of Photovoltaic Cell with Random Textured Anti Glare (RTAG) Glass

Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages

Evaluation of salt level and rigor status on the physicochemical and textural properties of low-fat pork sausages added with sea tangle extract using rapidly chilled pre-rigor pork ham

Effect of sea tangle extract on the quality characteristics of reduced-salt, low-fat sausages using pre-rigor muscle during refrigerated storage

Diagnostic value of PIVKA-Ⅱ and alpha-fetoprotein in hepatitis B virus-associated hepatocellular carcinoma

Effect of Faba Bean Isolate and Microbial Transglutaminase on Rheological Properties of Pork Myofibrillar Protein Gel and Physicochemical and Textural Properties of Reduced-Salt, Low-Fat Pork Model Sausages

Effects of different frozen temperatures of pork sausage batter on quality characteristics of reduced-salt sausages using pre-rigor muscle

Evaluation of Protein Digestibility and Antioxidant Activity in an In Vitro Digestion Model of Proteins Extracted from Protaetia brevitasis Larvae and Tenebrio molitor Larvae

Quality Characteristics of Reduced-Salt Pork Sausages Using Fresh and Frozen Pre-Rigor Muscle

Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork Myofibrillar Protein Gel System

Evaluation of Gelation Properties of Salt-Soluble Proteins Extracted from Protaetia brevitarsis Larvae and Tenebrio molitor Larvae and Application to Pork Myofibrillar Protein Gel System

Evaluation of Quality Characteristics of Low-Nitrite Pork Sausages with Paprika Oleoresin Solution during Refrigerated Storage

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