Quantitative Analysis of Major Constituents in Green Tea with Different Plucking Periods and Their Antioxidant Activity

Por Lee, Lan-Sook, Kim, Sang-Hee, Kim, Young-Boong, Kim, Young-Chan
Publicado no Molecules (2014)

Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage

Por Choi, Yun-Sang, Ku, Su-Kyung, Jeong, Ji-Yun, Jeon, Ki-Hong, Kim, Young-Boong
Publicado no Korean J Food Sci Anim Resour (2015)

Changes in major polyphenolic compounds of tea (Camellia sinensis) leaves during the production of black tea

Por Lee, Lan-Sook, Kim, Young-Chan, Park, Jong-Dae, Kim, Young-Boong, Kim, Sang-Hee
Publicado no Food Sci Biotechnol (2016)

Anti-oxidation and Anti-wrinkling Effects of Jeju Horse Leg Bone Hydrolysates

Por Kim, Dongwook, Kim, Hee-Jin, Chae, Hyun-Seok, Park, Nam-Gun, Kim, Young-Boong, Jang, Aera
Publicado no Korean J Food Sci Anim Resour (2014)

Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products

Por Choi, Yun-Sang, Ku, Su-Kyung, Park, Jong-Dae, Kim, Hee-Ju, Jang, Aera, Kim, Young-Boong
Publicado no Korean J Food Sci Anim Resour (2015)

Effects of Ground, Concentrated, and Powdered Beef on the Quality of Noodle Products

Por Jeon, Ki Hong, Hwang, Yoon Seon, Kim, Young Boong, Kim, Eun Mi, Park, Jong Dae, Choi, Jin Young
Publicado no Korean J Food Sci Anim Resour (2014)

Quality Evaluation of Pork with Various Freezing and Thawing Methods

Por Ku, Su Kyung, Jeong, Ji Yun, Park, Jong Dae, Jeon, Ki Hong, Kim, Eun Mi, Kim, Young Boong
Publicado no Korean J Food Sci Anim Resour (2014)

Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

Por Kim, Tae-Kyung, Hwang, Ko-Eun, Kim, Young-Boong, Jeon, Ki-Hong, Leem, Kyoung-Hoan, Choi, Yun-Sang
Publicado no Korean J Food Sci Anim Resour (2018)

The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi

Por Kim, Ji-Han, Lee, Ha-Jung, Shin, Dong-Min, Kim, Tae-Kyung, Kim, Young-Boong, Choi, Yun-Sang
Publicado no Korean J Food Sci Anim Resour (2018)

Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth

Por Kim, Tae-Kyung, Kim, Young-Boong, Jeon, Ki-Hong, Jang, Hae-Won, Lee, Hyun-Sung, Choi, Yun-Sang
Publicado no Food Sci Anim Resour (2019)

Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage

Por Sung, Jung-Min, Kim, Young-Boong, Kum, Jun-Seok, Choi, Yun-Sang, Seo, Dong-Ho, Choi, Hyun-Wook, Park, Jong-Dae
Publicado no Korean J Food Sci Anim Resour (2015)

Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage

Por Lee, Cheol-Won, Kim, Tae-Kyung, Hwang, Ko-Eun, Kim, Hyun-Wook, Kim, Young-Boong, Kim, Cheon-Jei, Cho, Yun-Sang
Publicado no Korean J Food Sci Anim Resour (2017)

Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions

Por Choi, Yun-Sang, Kim, Tae-Kyung, Jeon, Ki-Hong, Park, Jong-Dae, Kim, Hyun-Wook, Hwang, Ko-Eun, Kim, Young-Boong
Publicado no Korean J Food Sci Anim Resour (2017)

The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham

Por Shim, Jae-Yun, Kim, Tae-Kyung, Kim, Young-Boong, Jeon, Ki-Hong, Ahn, Kwang-Il, Paik, Hyun-Dong, Choi, Yun-Sang
Publicado no Korean J Food Sci Anim Resour (2018)

Effect of natural pre-converted nitrite sources on color development in raw and cooked pork sausage

Por Hwang, Ko-Eun, Kim, Tae-Kyung, Kim, Hyun-Wook, Seo, Dong-Ho, Kim, Young-Boong, Jeon, Ki-Hong, Choi, Yun-Sang
Publicado no Asian-Australas J Anim Sci (2018)

Effect of fermented red beet extracts on the shelf stability of low-salt frankfurters

Por Hwang, Ko-Eun, Kim, Tae-Kyung, Kim, Hynu-Wook, Oh, Nam-Su, Kim, Young-Boong, Jeon, Ki-Hong, Choi, Yun-Sang
Publicado no Food Sci Biotechnol (2017)

Distribution of Microorganisms in Cheongyang Red Pepper Sausage and Effect of Central Temperature on Quality Characteristics of Sausage

Por Choi, Yun-Sang, Ku, Su-Kyung, Kim, Tae-Kyung, Park, Jong-Dae, Kim, Young-Chan, Kim, Hee-Ju, Kim, Young-Boong
Publicado no Korean J Food Sci Anim Resour (2018)

Effects of gamma-ray, electron-beam, and X-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein

Por Kim, Hyun-Wook, Kim, Yuan H. Brad, Hwang, Ko-Eun, Kim, Tae-Kyung, Jeon, Ki-Hong, Kim, Young-Boong, Choi, Yun-Sang
Publicado no Food Sci Biotechnol (2017)

Emulsion Mapping in Pork Meat Emulsion Systems with Various Lipid Types and Brown Rice Fiber

Por Choi, Yun-Sang, Kim, Young-Boong, Kim, Hyun-Wook, Hwang, Ko-Eun, Song, Dong-Heon, Jeong, Tae-Jun, Park, Jinhee, Kim, Cheon-Jei
Publicado no Korean J Food Sci Anim Resour (2015)

Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate

Por Kim, Cheon-Jei, Hwang, Ko-Eun, Song, Dong-Heon, Jeong, Tae-Jun, Kim, Hyun-Wook, Kim, Young-Boong, Jeon, Ki-Hong, Choi, Yun-Sang
Publicado no Korean J Food Sci Anim Resour (2015)