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Korean Journal for Food Science of Animal Resources
|
January 14, 2016
Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage
Ji-Han Kim, Go-Eun Hong, Ki-Won Lim, et al.
Korean Journal for Food Science of Animal Resources
|
January 14, 2016
Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper
Mi-Sang Yu, Jeong-Mee Kim, Chi-Ho Lee, et al.
Journal of the Science of Food and Agriculture
|
March 27, 2018
Effect of dietary processed sulfur supplementation on water-soluble flavor precursors, free amino acids, and taste characteristics of pork during refrigerated storage
Ji-Han Kim, Min-Gu Ju, Hyun-Jin Lee, et al.
Journal of Microbiology and Biotechnology
|
August 13, 2014
Quorum quenching bacteria isolated from the sludge of a wastewater treatment plant and their application for controlling biofilm formation
A-Leum Kim, Son-Young Park, Chi-Ho Lee, et al.
Biofactors (Oxford, England)
|
June 6, 2014
In vivo protective effects of dietary curcumin and capsaicin against alcohol-induced oxidative stress
Chang-Won Pyun, Ji-Han Kim, Kyu-Ho Han, et al.
Annals of Plastic Surgery
|
June 18, 2002
Anthropometric study of alar cartilage in Asians
Eun-Sang Dhong, Seung-Kyu Han, Chi-Ho Lee, et al.
Plastic and Reconstructive Surgery
|
September 6, 2005
The fate of microanastomosed digital arteries after successful replantation
Chi-Ho Lee, Seung-Kyu Han, Eun-Sang Dhong, et al.
Bioscience, Biotechnology, and Biochemistry
|
November 9, 2013
Effects of fermented pepper powder on body fat accumulation in mice fed a high-fat diet
Su-Jung Yeon, Soo-Ki Kim, Jong Moon Kim, et al.
Bioscience, Biotechnology, and Biochemistry
|
November 8, 2012
Japanese butterbur (Petasites japonicus) leaves increase hepatic oxidative stress in male rats
Kyu-Ho Han, Mitsuo Sekikawa, Ken-Ichiro Shimada, et al.
Food Science and Biotechnology
|
September 29, 2018
Production of sesaminol and antioxidative activity of fermented sesame with <i>Lactobacillus plantarum</i> P8, <i>Lactobacillus acidophilus</i> ATCC 4356, <i>Streptococcus thermophilus</i> S10
Jin-Ju Bae, Su-Jung Yeon, Woo-Joon Park, et al.
Page
of 27
Search research articles
Search
Showing results (41-50 of 261) with videos related to
Sort By:
Page
of 27
Korean Journal for Food Science of Animal Resources
|
January 14, 2016
Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage
Ji-Han Kim, Go-Eun Hong, Ki-Won Lim, et al.
Korean Journal for Food Science of Animal Resources
|
January 14, 2016
Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper
Mi-Sang Yu, Jeong-Mee Kim, Chi-Ho Lee, et al.
Journal of the Science of Food and Agriculture
|
March 27, 2018
Effect of dietary processed sulfur supplementation on water-soluble flavor precursors, free amino acids, and taste characteristics of pork during refrigerated storage
Ji-Han Kim, Min-Gu Ju, Hyun-Jin Lee, et al.
Journal of Microbiology and Biotechnology
|
August 13, 2014
Quorum quenching bacteria isolated from the sludge of a wastewater treatment plant and their application for controlling biofilm formation
A-Leum Kim, Son-Young Park, Chi-Ho Lee, et al.
Biofactors (Oxford, England)
|
June 6, 2014
In vivo protective effects of dietary curcumin and capsaicin against alcohol-induced oxidative stress
Chang-Won Pyun, Ji-Han Kim, Kyu-Ho Han, et al.
Annals of Plastic Surgery
|
June 18, 2002
Anthropometric study of alar cartilage in Asians
Eun-Sang Dhong, Seung-Kyu Han, Chi-Ho Lee, et al.
Plastic and Reconstructive Surgery
|
September 6, 2005
The fate of microanastomosed digital arteries after successful replantation
Chi-Ho Lee, Seung-Kyu Han, Eun-Sang Dhong, et al.
Bioscience, Biotechnology, and Biochemistry
|
November 9, 2013
Effects of fermented pepper powder on body fat accumulation in mice fed a high-fat diet
Su-Jung Yeon, Soo-Ki Kim, Jong Moon Kim, et al.
Bioscience, Biotechnology, and Biochemistry
|
November 8, 2012
Japanese butterbur (Petasites japonicus) leaves increase hepatic oxidative stress in male rats
Kyu-Ho Han, Mitsuo Sekikawa, Ken-Ichiro Shimada, et al.
Food Science and Biotechnology
|
September 29, 2018
Production of sesaminol and antioxidative activity of fermented sesame with <i>Lactobacillus plantarum</i> P8, <i>Lactobacillus acidophilus</i> ATCC 4356, <i>Streptococcus thermophilus</i> S10
Jin-Ju Bae, Su-Jung Yeon, Woo-Joon Park, et al.
Page
of 27