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Ji-Hun Choi

Showing results (11-20 of 50) with videos related to

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Meat Science|August 13, 2019
Relationship between the antioxidant capacity of soy sauces and its impact on lipid oxidation of beef pattiesYoun-Kyung Ham, Ko-Eun Hwang, Dong-Heon Song, et al.
ACS Applied Materials & Interfaces|March 3, 2017
Defects and Charge-Trapping Mechanisms of Double-Active-Layer In-Zn-O and Al-Sn-Zn-In-O Thin-Film TransistorsYoungin Goh, Taeho Kim, Jong-Heon Yang, et al.
Journal of Food Science and Technology|November 22, 2019
Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperatureSi-Young Kim, Dong-Heon Song, Youn-Kyung Ham, 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.
American Journal of Clinical Oncology|April 16, 2014
Efficacy of Low-dose and High-dose Radioactive Iodine Ablation With rhTSH in Korean Patients With Differentiated Thyroid Carcinoma: The First Report in Nonwestern CountriesJi Young Joung, Ji Hun Choi, Yoon Young Cho, et al.
Clinical Endoscopy|November 10, 2018
Is it Possible to Successfully Treat Locally Advanced Colon Cancer Using Pre-Operative Chemoradiotherapy?Ji Hun Choi, Jae Hyun Kim, Won Moon, et al.
Poultry Science|March 6, 2016
Effect of chicken skin on the quality characteristics of semi-dried restructured jerkyYun-Sang Choi, Doo-Jeong Han, Ji-Hun Choi, et al.
Journal of Gastrointestinal Oncology|January 18, 2020
The clinical significance of simple endoscopic scoring of patients with rectal cancer after concurrent chemoradiotherapyJi Hun Choi, Jae Hyun Kim, Do Hyeong Lee, et al.
Meat Science|January 7, 2011
Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model systemYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.
Pageof 5

Showing results (11-20 of 50) with videos related to

Sort By:
Pageof 5
Meat Science|August 13, 2019
Relationship between the antioxidant capacity of soy sauces and its impact on lipid oxidation of beef pattiesYoun-Kyung Ham, Ko-Eun Hwang, Dong-Heon Song, et al.
ACS Applied Materials & Interfaces|March 3, 2017
Defects and Charge-Trapping Mechanisms of Double-Active-Layer In-Zn-O and Al-Sn-Zn-In-O Thin-Film TransistorsYoungin Goh, Taeho Kim, Jong-Heon Yang, et al.
Journal of Food Science and Technology|November 22, 2019
Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperatureSi-Young Kim, Dong-Heon Song, Youn-Kyung Ham, 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.
American Journal of Clinical Oncology|April 16, 2014
Efficacy of Low-dose and High-dose Radioactive Iodine Ablation With rhTSH in Korean Patients With Differentiated Thyroid Carcinoma: The First Report in Nonwestern CountriesJi Young Joung, Ji Hun Choi, Yoon Young Cho, et al.
Clinical Endoscopy|November 10, 2018
Is it Possible to Successfully Treat Locally Advanced Colon Cancer Using Pre-Operative Chemoradiotherapy?Ji Hun Choi, Jae Hyun Kim, Won Moon, et al.
Poultry Science|March 6, 2016
Effect of chicken skin on the quality characteristics of semi-dried restructured jerkyYun-Sang Choi, Doo-Jeong Han, Ji-Hun Choi, et al.
Journal of Gastrointestinal Oncology|January 18, 2020
The clinical significance of simple endoscopic scoring of patients with rectal cancer after concurrent chemoradiotherapyJi Hun Choi, Jae Hyun Kim, Do Hyeong Lee, et al.
Meat Science|January 7, 2011
Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model systemYun-Sang Choi, Ji-Hun Choi, Doo-Jeong Han, et al.
Pageof 5