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Korean Journal for Food Science of Animal Resources
|
January 14, 2016
Meat Consumption Culture in Ethiopia
Semeneh Seleshe, Cheorun Jo, Mooha Lee
Food Science of Animal Resources
|
January 22, 2025
Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor
Dongheon Lee, Seokjun Lee, Cheorun Jo
Food Science and Biotechnology
|
February 13, 2025
Fundamental study on structural formation, amino acids and nucleotide-related compounds of cultivated meat from 3D-cultured pig muscle stem cells
Minsu Kim, Hyun Young Jung, Cheorun Jo
Comprehensive Reviews in Food Science and Food Safety
|
December 18, 2020
Prospective Applications of Cold Plasma for Processing Poultry Products: Benefits, Effects on Quality Attributes, and Limitations
Mohsen Gavahian, Yan-Hwa Chu, Cheorun Jo
Food Chemistry
|
May 14, 2016
Detection of malondialdehyde in processed meat products without interference from the ingredients
Samooel Jung, Ki Chang Nam, Cheorun Jo
Meat Science
|
June 1, 2010
Meat products and consumption culture in the East
Ki-Chang Nam, Cheorun Jo, Mooha Lee
Food Chemistry
|
September 27, 2024
Novel umami-enhancing peptides of beef M. Semimembranosus hydrolysates and interactions with the T1R1/T1R3 taste receptor
Dongheon Lee, Hye-Jin Kim, Cheorun Jo
Journal of Food Protection
|
August 7, 2008
Comparison of analytical methods for the detection of central nervous system tissue in ground beef
Dong Gyun Lim, Cheorun Jo, Mooha Lee
Journal of Animal Science and Technology
|
July 27, 2016
Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast
Deshani S Karunanayaka, Dinesh D Jayasena, Cheorun Jo
Meat Science
|
August 31, 2015
Meat flavor precursors and factors influencing flavor precursors--A systematic review
Muhammad Issa Khan, Cheorun Jo, Muhammad Rizwan Tariq
Page
of 23
Search research articles
Search
Showing results (1-10 of 225) with videos related to
Sort By:
Page
of 23
Korean Journal for Food Science of Animal Resources
|
January 14, 2016
Meat Consumption Culture in Ethiopia
Semeneh Seleshe, Cheorun Jo, Mooha Lee
Food Science of Animal Resources
|
January 22, 2025
Application of Animal Resources into the Maillard Reaction Model System to Improve Meat Flavor
Dongheon Lee, Seokjun Lee, Cheorun Jo
Food Science and Biotechnology
|
February 13, 2025
Fundamental study on structural formation, amino acids and nucleotide-related compounds of cultivated meat from 3D-cultured pig muscle stem cells
Minsu Kim, Hyun Young Jung, Cheorun Jo
Comprehensive Reviews in Food Science and Food Safety
|
December 18, 2020
Prospective Applications of Cold Plasma for Processing Poultry Products: Benefits, Effects on Quality Attributes, and Limitations
Mohsen Gavahian, Yan-Hwa Chu, Cheorun Jo
Food Chemistry
|
May 14, 2016
Detection of malondialdehyde in processed meat products without interference from the ingredients
Samooel Jung, Ki Chang Nam, Cheorun Jo
Meat Science
|
June 1, 2010
Meat products and consumption culture in the East
Ki-Chang Nam, Cheorun Jo, Mooha Lee
Food Chemistry
|
September 27, 2024
Novel umami-enhancing peptides of beef M. Semimembranosus hydrolysates and interactions with the T1R1/T1R3 taste receptor
Dongheon Lee, Hye-Jin Kim, Cheorun Jo
Journal of Food Protection
|
August 7, 2008
Comparison of analytical methods for the detection of central nervous system tissue in ground beef
Dong Gyun Lim, Cheorun Jo, Mooha Lee
Journal of Animal Science and Technology
|
July 27, 2016
Prevalence of pale, soft, and exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast
Deshani S Karunanayaka, Dinesh D Jayasena, Cheorun Jo
Meat Science
|
August 31, 2015
Meat flavor precursors and factors influencing flavor precursors--A systematic review
Muhammad Issa Khan, Cheorun Jo, Muhammad Rizwan Tariq
Page
of 23