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Foods (Basel, Switzerland)|November 21, 2020
Inactivation of <i>Salmonella</i> Typhimurium by Non-Thermal Plasma Bubbles: Exploring the Key Reactive Species and the Influence of Organic MatterKi Ho Baek, Ye Seul Heo, Joo Young Park, et al.
Asian-Australasian Journal of Animal Sciences|January 31, 2018
Identification of quantitative trait loci for the fatty acid composition in Korean native chickenShil Jin, Hee Bok Park, Dongwon Seo, et al.
Journal of Animal Science and Technology|August 27, 2021
Technical requirements for cultured meat production: a reviewSivasubramanian Ramani, Deunsol Ko, Bosung Kim, et al.
Asian-Australasian Journal of Animal Sciences|July 23, 2014
Differential Proteome Analysis of Breast and Thigh Muscles between Korean Native Chickens and Commercial BroilersXian De Liu, Dinesh D Jayasena, Yeonkuk Jung, et al.
Korean Journal for Food Science of Animal Resources|January 14, 2016
Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning ConditionsYoung Sik Bae, Jae Cheong Lee, Samooel Jung, et al.
Asian-Australasian Journal of Animal Sciences|July 23, 2014
Comparison of quality traits of meat from korean native chickens and broilers used in two different traditional korean cuisinesDinesh D Jayasena, Samooel Jung, Hyun Joo Kim, et al.
Asian-Australasian Journal of Animal Sciences|July 30, 2018
Comparison of reducing sugar content, sensory traits, and fatty acids and volatile compound profiles of the longissimus thoracis among Korean cattle, Holsteins, and Angus steersMin Yu Piao, Hyun Jung Lee, Hae In Yong, et al.
Food Science of Animal Resources|June 30, 2026
Chemometric Insights into the Flavor Development and Quality Changes in Jeju Crossbred Cattle Loin during Wet-AgingHye-Jin Kim, Dongheon Lee, Seungcheol Lee, et al.
Food Chemistry|April 16, 2018
Gamma irradiation-assisted degradation of rosmarinic acid and evaluation of structures and anti-adipogenic propertiesGyeong Han Jeong, Jae-Hyeon Cho, Cheorun Jo, et al.
International Journal of Food Sciences and Nutrition|December 14, 2011
Radical scavenging-linked antioxidant activities of commonly used herbs and spices in KoreaIl-Suk Kim, Mira Yang, Tae-Hwa Goo, et al.
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