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Hyun Wook Kim

Showing results (71-80 of 211) with videos related to

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Annals of Dermatology|December 12, 2023
Effects of Poly-L-Lactic Acid on Adipogenesis and Collagen Gene Expression in Cultured Adipocytes Irradiated with Ultraviolet B RaysHyun-Wook Kim, Yun-A Jung, Ji-Min Yun, et al.
Foods (Basel, Switzerland)|October 16, 2024
Quality Variation of Pork Bellies by Cutting Manner and Quality GradePil-Nam Seong, Jeong-Ah Lee, Dong-Heon Song, et al.
Osong Public Health and Research Perspectives|October 26, 2013
Evaluation of the Effectiveness of Pandemic Influenza A(H1N1) 2009 Vaccine Based on an Outbreak Investigation During the 2010-2011 Season in Korean Military CampsKyo-Hyun Kim, Yoon Gu Choi, Hyun-Bae Yoon, et al.
Korean Journal for Food Science of Animal Resources|March 21, 2017
Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast SausageCheol-Won Lee, Tae-Kyung Kim, Ko-Eun Hwang, et al.
Animal Bioscience|October 31, 2023
Effect of coating with combined chitosan and gallic acid on shelf-life stability of Jeju black cattle beefVan-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, et al.
Meat Science|January 28, 2019
Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage modelJi-Hun Choi, Dong-Heon Song, Jeong-Su Hong, et al.
Meat Science|June 26, 2013
Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggetsKo-Eun Hwang, Yun-Sang Choi, Sun-Mi Choi, et al.
Journal of Neurochemistry|August 16, 2014
Hydrogen sulfide is essential for Schwann cell responses to peripheral nerve injuryByung Sun Park, Hyun-Wook Kim, Im Joo Rhyu, et al.
Journal of Animal Science and Technology|August 18, 2020
Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jellyTae-Kyung Kim, Hae In Yong, Hae Won Jang, et al.
Meat Science|November 6, 2021
Coating with chitosan containing lauric acid (C12:0) significantly extends the shelf-life of aerobically - Packaged beef steaks during refrigerated storageVan-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, et al.
Pageof 22

Showing results (71-80 of 211) with videos related to

Sort By:
Pageof 22
Annals of Dermatology|December 12, 2023
Effects of Poly-L-Lactic Acid on Adipogenesis and Collagen Gene Expression in Cultured Adipocytes Irradiated with Ultraviolet B RaysHyun-Wook Kim, Yun-A Jung, Ji-Min Yun, et al.
Foods (Basel, Switzerland)|October 16, 2024
Quality Variation of Pork Bellies by Cutting Manner and Quality GradePil-Nam Seong, Jeong-Ah Lee, Dong-Heon Song, et al.
Osong Public Health and Research Perspectives|October 26, 2013
Evaluation of the Effectiveness of Pandemic Influenza A(H1N1) 2009 Vaccine Based on an Outbreak Investigation During the 2010-2011 Season in Korean Military CampsKyo-Hyun Kim, Yoon Gu Choi, Hyun-Bae Yoon, et al.
Korean Journal for Food Science of Animal Resources|March 21, 2017
Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast SausageCheol-Won Lee, Tae-Kyung Kim, Ko-Eun Hwang, et al.
Animal Bioscience|October 31, 2023
Effect of coating with combined chitosan and gallic acid on shelf-life stability of Jeju black cattle beefVan-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, et al.
Meat Science|January 28, 2019
Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage modelJi-Hun Choi, Dong-Heon Song, Jeong-Su Hong, et al.
Meat Science|June 26, 2013
Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggetsKo-Eun Hwang, Yun-Sang Choi, Sun-Mi Choi, et al.
Journal of Neurochemistry|August 16, 2014
Hydrogen sulfide is essential for Schwann cell responses to peripheral nerve injuryByung Sun Park, Hyun-Wook Kim, Im Joo Rhyu, et al.
Journal of Animal Science and Technology|August 18, 2020
Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jellyTae-Kyung Kim, Hae In Yong, Hae Won Jang, et al.
Meat Science|November 6, 2021
Coating with chitosan containing lauric acid (C12:0) significantly extends the shelf-life of aerobically - Packaged beef steaks during refrigerated storageVan-Ba Hoa, Dong-Heon Song, Kuk-Hwan Seol, et al.
Pageof 22