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Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

한국축산식품학회지, 2019, 39(4), , pp.521-540

2019

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Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations

Journal of food science, 2017-12, Vol.82 (12), p.2787-2793

2017

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Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

Meat science, 2018-05, Vol.139, p.162-170

2018

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Proteolytic Activity of Silkworm Thorn ( Cudrania tricuspidata ) Fruit for Enzymatic Hydrolysis of Food Proteins

Molecules (Basel, Switzerland), 2024-02, Vol.29 (3), p.693

2024

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Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis

Molecules (Basel, Switzerland), 2023-07, Vol.28 (14), p.5509

2023

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Randomized comparison of in vivo performance of TearLab® and I‐PEN® osmometry in normal dogs

Veterinary ophthalmology, 2023-09, Vol.26 (5), p.440-445

2023

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Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages

International journal of food science & technology, 2024-04, Vol.59 (4), p.2505-2515

2024

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Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield

Poultry science, 2020-01, Vol.99 (1), p.590-596

2020

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Irradiation with 590‐nm yellow light‐emitting diode light attenuates oxidative stress and modulates UVB‐induced change of dermal fibroblasts

Experimental dermatology, 2022-06, Vol.31 (6), p.931-935

2022

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Different types of multiple‐synapse boutons in the cerebellar cortex between physically enriched and ataxic mutant mice

Microscopy research and technique, 2019-01, Vol.82 (1), p.25-32

2019

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Apigetrin Promotes TNFα-Induced Apoptosis, Necroptosis, G2/M Phase Cell Cycle Arrest, and ROS Generation through Inhibition of NF-κB Pathway in Hep3B Liver Cancer Cells

Cells (Basel, Switzerland), 2022-09, Vol.11 (17), p.2734

2022

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Hydrogen sulfide is essential for Schwann cell responses to peripheral nerve injury

Journal of neurochemistry, 2015-01, Vol.132 (2), p.230-242

2015

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Medial Amygdala Kiss1 Neurons Mediate Female Pheromone Stimulation of Luteinizing Hormone in Male Mice

Neuroendocrinology, 2019-04, Vol.108 (3), p.172-189

2019

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Quality characteristics of duck jerky: combined effects of collagen and konjac

Poultry science, 2020-01, Vol.99 (1), p.629-636

2020

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Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics-A Review

Foods, 2021-04, Vol.10 (5), p.957

2021

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Effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage

Journal of the science of food and agriculture, 2017-12, Vol.97 (15), p.5343-5351

2017

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Inhibition of Cell Proliferation and Cell Death by Apigetrin through Death Receptor-Mediated Pathway in Hepatocellular Cancer Cells

Biomolecules (Basel, Switzerland), 2023-07, Vol.13 (7), p.1131

2023

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Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef

Animal Bioscience, 2020, 33(3), , pp.501-505

2020

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Physicochemical Properties of Mixed Gelatin Gels with Soy and Whey Proteins

Gels, 2024-02, Vol.10 (2), p.124

2024

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Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature

Journal of food science and technology, 2019-12, Vol.56 (12), p.5282-5288

2019

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Effects of Toxic Heavy Metal Salts on Oxidative Quality Deterioration in Ground Pork Model during Aerobic Display Storage

Antioxidants, 2022-06, Vol.11 (7), p.1310

2022

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Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions

Foods, 2023-07, Vol.12 (13), p.2592

2023

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Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources

Food Science and Biotechnology, 2024, 33(4), , pp.855-876

2024

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Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage model

Meat science, 2019-05, Vol.151, p.36-42

2019

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Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages

International journal of food science & technology, 2016-01, Vol.51 (1), p.96-104

2016

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Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various Formulations

Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

Proteolytic Activity of Silkworm Thorn ( Cudrania tricuspidata ) Fruit for Enzymatic Hydrolysis of Food Proteins

Evaluation of the Chemosensoric Properties of Commercially Available Dog Foods Using Electronic Sensors and GC-MS/O Analysis

Randomized comparison of in vivo performance of TearLab® and I‐PEN® osmometry in normal dogs

Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausages

Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield

Irradiation with 590‐nm yellow light‐emitting diode light attenuates oxidative stress and modulates UVB‐induced change of dermal fibroblasts

Different types of multiple‐synapse boutons in the cerebellar cortex between physically enriched and ataxic mutant mice

Apigetrin Promotes TNFα-Induced Apoptosis, Necroptosis, G2/M Phase Cell Cycle Arrest, and ROS Generation through Inhibition of NF-κB Pathway in Hep3B Liver Cancer Cells

Hydrogen sulfide is essential for Schwann cell responses to peripheral nerve injury

Medial Amygdala Kiss1 Neurons Mediate Female Pheromone Stimulation of Luteinizing Hormone in Male Mice

Quality characteristics of duck jerky: combined effects of collagen and konjac

Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics-A Review

Effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage

Inhibition of Cell Proliferation and Cell Death by Apigetrin through Death Receptor-Mediated Pathway in Hepatocellular Cancer Cells

Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef

Physicochemical Properties of Mixed Gelatin Gels with Soy and Whey Proteins

Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature

Effects of Toxic Heavy Metal Salts on Oxidative Quality Deterioration in Ground Pork Model during Aerobic Display Storage

Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions

Chemometric approach for an application of Atlantic salmons (Oncorhynchus keta) by-product for potential food sources

Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage model

Effects of fat replacement with a mixture of collagen and dietary fibre on small calibre fermented sausages

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