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Asian-Australasian Journal of Animal Sciences|January 6, 2015
Nanotechnology in meat processing and packaging: potential applications - a reviewKarna Ramachandraiah, Sung Gu Han, Koo Bok ChinFood Science of Animal Resources|January 28, 2021
Antioxidant, Antimicrobial, and Curing Potentials of Micronized Celery Powders added to Pork SausagesKarna Ramachandraiah, Koo Bok ChinJournal of the Science of Food and Agriculture|March 25, 2017
Impact of drying and micronization on the physicochemical properties and antioxidant activities of celery stalkKarna Ramachandraiah, Koo Bok ChinJournal of Food Science|September 9, 2017
Biosynthesis of Silver Nanoparticles from Persimmon Byproducts and Incorporation in Biodegradable Sodium Alginate Thin FilmKarna Ramachandraiah, Nguyen Trong Bao Gnoc, Koo Bok ChinPharmacology & Therapeutics|August 29, 2022
The role of mixed lineage kinase 3 (MLK3) in cancersKarna Ramachandraiah, Ramesh Thylur PuttalingaiahFood Science and Biotechnology|February 16, 2026
Evaluation of antioxidant activity of decolorized rosemary power and its application to pork patties at different pH during refrigerated storageYujin Nam, Koo Bok ChinAnimal Bioscience|June 27, 2025
Evaluation of the effects of sea tangle water extract and various packaging methods on the product quality of pre-and post-rigor cured pork loin during storageHaeun Kim, Koo Bok ChinAnimal Bioscience|September 16, 2021
Physicochemical properties of reduced-salt cured pork loin as affected by different freezing temperature and storage periodsHaeun Kim, Koo Bok ChinAnimal Bioscience|April 4, 2024
Effects of gold and green kiwifruit juices on the physicochemical properties and tenderness of pork loin and antioxidant activity during incubation (24 h) in a pork model systemHaeun Kim, Koo Bok ChinFood Science of Animal Resources|December 11, 2020
Evaluation of Antioxidant Activity of Cudrania tricuspidata (CT) Leaves, Fruit Powder and CT Fruit in Pork Patties during StorageHaeun Kim, Koo Bok ChinPageof 21