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Hyun Wook Kim

Showing results (21-30 of 211) with videos related to

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Asian-Australasian Journal of Animal Sciences|September 4, 2019
Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin hamTae-Jun Jeong, Tae-Kyung Kim, Hyun-Wook Kim, et al.
Scientific Reports|February 29, 2024
Strategy to improve synaptic behavior of ion-actuated synaptic transistors-the use of ion blocking layer to improve state retentionSeonuk Jeon, Nir Tessler, Nayeon Kim, et al.
Microscopy and Microanalysis : the Official Journal of Microscopy Society of America, Microbeam Analysis Society, Microscopical Society of Canada|August 8, 2013
Rapid method for electron tomographic reconstruction and three-dimensional modeling of the murine synapse using an automated fiducial marker-free systemHyun-wook Kim, Seung Hak Oh, Namkug Kim, et al.
Meat Science|March 7, 2016
Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef pattiesHyun-Wook Kim, Danika K Miller, Yong Jae Lee, et al.
The Journal of Biological Chemistry|April 13, 2006
Phospholipase D1 regulates cell migration in a lipase activity-independent mannerJung Hwan Kim, Hyun-wook Kim, Hyeona Jeon, et al.
Journal of Animal Science and Technology|August 27, 2021
Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a reviewTae-Kyung Kim, Hae In Yong, Samooel Jung, et al.
Journal of Food Science|November 3, 2017
Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various FormulationsHyun-Wook Kim, Derico Setyabrata, YongJae Lee, et al.
Foods (Basel, Switzerland)|April 30, 2021
Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics-A ReviewTae-Kyung Kim, Hae-In Yong, Samooel Jung, et al.
Journal of Food Science|November 20, 2023
Optimal conditions for beef tenderization through radiofrequency heating with cold airJinse Kim, Dong Soo Choi, Yong Hoon Kim, et al.
Meat Science|February 11, 2018
Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loinsHyun-Wook Kim, Ji-Han Kim, Jin-Kyu Seo, et al.
Pageof 22

Showing results (21-30 of 211) with videos related to

Sort By:
Pageof 22
Asian-Australasian Journal of Animal Sciences|September 4, 2019
Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin hamTae-Jun Jeong, Tae-Kyung Kim, Hyun-Wook Kim, et al.
Scientific Reports|February 29, 2024
Strategy to improve synaptic behavior of ion-actuated synaptic transistors-the use of ion blocking layer to improve state retentionSeonuk Jeon, Nir Tessler, Nayeon Kim, et al.
Microscopy and Microanalysis : the Official Journal of Microscopy Society of America, Microbeam Analysis Society, Microscopical Society of Canada|August 8, 2013
Rapid method for electron tomographic reconstruction and three-dimensional modeling of the murine synapse using an automated fiducial marker-free systemHyun-wook Kim, Seung Hak Oh, Namkug Kim, et al.
Meat Science|March 7, 2016
Effects of soy hull pectin and insoluble fiber on physicochemical and oxidative characteristics of fresh and frozen/thawed beef pattiesHyun-Wook Kim, Danika K Miller, Yong Jae Lee, et al.
The Journal of Biological Chemistry|April 13, 2006
Phospholipase D1 regulates cell migration in a lipase activity-independent mannerJung Hwan Kim, Hyun-wook Kim, Hyeona Jeon, et al.
Journal of Animal Science and Technology|August 27, 2021
Effect of reducing sodium chloride based on the sensory properties of meat products and the improvement strategies employed: a reviewTae-Kyung Kim, Hae In Yong, Samooel Jung, et al.
Journal of Food Science|November 3, 2017
Effect of House Cricket (Acheta domesticus) Flour Addition on Physicochemical and Textural Properties of Meat Emulsion Under Various FormulationsHyun-Wook Kim, Derico Setyabrata, YongJae Lee, et al.
Foods (Basel, Switzerland)|April 30, 2021
Technologies for the Production of Meat Products with a Low Sodium Chloride Content and Improved Quality Characteristics-A ReviewTae-Kyung Kim, Hae-In Yong, Samooel Jung, et al.
Journal of Food Science|November 20, 2023
Optimal conditions for beef tenderization through radiofrequency heating with cold airJinse Kim, Dong Soo Choi, Yong Hoon Kim, et al.
Meat Science|February 11, 2018
Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loinsHyun-Wook Kim, Ji-Han Kim, Jin-Kyu Seo, et al.
Pageof 22