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Meat products and consumption culture in the East

Meat science, 2010-09, Vol.86 (1), p.95-102

2010

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Detection of malondialdehyde in processed meat products without interference from the ingredients

Food chemistry, 2016-10, Vol.209, p.90-94

2016

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Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens

Poultry science, 2024-03, Vol.103 (3), p.103462-103462, Article 103462

2024

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Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage

Poultry science, 2020-03, Vol.99 (3), p.1788-1796

2020

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Genome-wide association studies of anserine and carnosine contents in the breast meat of Korean native chickens

Poultry science, 2024-05, Vol.103 (5), p.103590-103590, Article 103590

2024

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Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken

Poultry science, 2024-05, Vol.103 (5), p.103583-103583, Article 103583

2024

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Genome-Wide Association Study on the Content of Nucleotide-Related Compounds in Korean Native Chicken Breast Meat

Animals (Basel), 2023-09, Vol.13 (18), p.2966

2023

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Preliminary feasibility assessment of CDM-based active surveillance using current status of medical device data in medical records and OMOP-CDM

Scientific reports, 2021-12, Vol.11 (1), p.24070-24070, Article 24070

2021

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Physicochemical attributes, oxidative stability, and microbial profile of boneless sirloin and bone-in T-bone steaks from Hanwoo steer with reference to dry-aging

Journal of animal science and technology, 2021-09, Vol.63 (5), p.1169-1181

2021

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Egg yolk lipids: separation, characterization, and utilization

Food Science and Biotechnology, 2022, 31(10), , pp.1243-1256

2022

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The impact of overnight lairage on meat quality and storage stability of pork loin

한국축산학회지, 2024, 66(2), , pp.412-424

2024

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Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens

Foods, 2022-09, Vol.11 (19), p.3006

2022

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An improved extraction and purification method for obtaining high-quality chitin and chitosan from blue swimmer (Portunus pelagicus) crab shell waste

Food Science and Biotechnology, 2021, 30(13), , pp.1645-1655

2021

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Effects of gender and slaughter age on physicochemical and quality traits of Korean Hanwoo striploin

한국축산학회지, 2024, 66(3), , pp.614-629

2024

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Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time

한국축산학회지, 2021, 63(1), , pp.149-159

2021

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Use of alternative curing salts for processing salamis

Animal Bioscience, 2018, 31(1), , pp.123-128

2018

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Sea tangle ( Laminaria japonica ) supplementation on meat quality of Korean native black goat

한국축산학회지, 2019, 61(6), , pp.352-358

2019

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Impact of electron-beam irradiation on the quality characteristics of raw ground beef

Innovative food science & emerging technologies, 2019-06, Vol.54, p.87-92

2019

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Effect of Cooking on Radiation-Induced Chemical Markers in Beef and Pork during Storage

Journal of food science, 2012-02, Vol.77 (2), p.C211-C215

2012

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Flavour chemistry of chicken meat: a review

Animal Bioscience, 2013, 26(5), , pp.732-742

2013

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Parathyroid-on-a-chip simulating parathyroid hormone secretion in response to calcium concentration

Lab on a chip, 2024-06, Vol.24 (13), p.3243-3251

2024

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Effect of irradiation on the parameters that influence quality characteristics of raw beef round eye

Innovative food science & emerging technologies, 2018-02, Vol.45, p.115-121

2018

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Effective stacking and transplantation of stem cell sheets using exogenous ROS-producing film for accelerated wound healing

Acta biomaterialia, 2019-09, Vol.95, p.418-426

2019

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Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs

한국축산학회지, 2019, 61(1), , pp.35-40

2019

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Genome-wide Association Study to Identify Quantitative Trait Loci for Meat and Carcass Quality Traits in Berkshire

Animal Bioscience, 2015, 28(11), , pp.1537-1544

2015

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Meat products and consumption culture in the East

Detection of malondialdehyde in processed meat products without interference from the ingredients

Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens

Comparison of the quality characteristics of chicken breast meat from conventional and animal welfare farms under refrigerated storage

Genome-wide association studies of anserine and carnosine contents in the breast meat of Korean native chickens

Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken

Genome-Wide Association Study on the Content of Nucleotide-Related Compounds in Korean Native Chicken Breast Meat

Preliminary feasibility assessment of CDM-based active surveillance using current status of medical device data in medical records and OMOP-CDM

Physicochemical attributes, oxidative stability, and microbial profile of boneless sirloin and bone-in T-bone steaks from Hanwoo steer with reference to dry-aging

Egg yolk lipids: separation, characterization, and utilization

The impact of overnight lairage on meat quality and storage stability of pork loin

Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens

An improved extraction and purification method for obtaining high-quality chitin and chitosan from blue swimmer (Portunus pelagicus) crab shell waste

Effects of gender and slaughter age on physicochemical and quality traits of Korean Hanwoo striploin

Physicochemical and microbial characteristics of longissimus lumborum and biceps femoris muscles in Korean native black goat with wet-aging time

Use of alternative curing salts for processing salamis

Sea tangle ( Laminaria japonica ) supplementation on meat quality of Korean native black goat

Impact of electron-beam irradiation on the quality characteristics of raw ground beef

Effect of Cooking on Radiation-Induced Chemical Markers in Beef and Pork during Storage

Flavour chemistry of chicken meat: a review

Parathyroid-on-a-chip simulating parathyroid hormone secretion in response to calcium concentration

Effect of irradiation on the parameters that influence quality characteristics of raw beef round eye

Effective stacking and transplantation of stem cell sheets using exogenous ROS-producing film for accelerated wound healing

Comparison of physicochemical traits of dry-cured ham from purebred Berkshire and crossbred Landrace × Yorkshire × Duroc (LYD) pigs

Genome-wide Association Study to Identify Quantitative Trait Loci for Meat and Carcass Quality Traits in Berkshire

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