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Journal of the Science of Food and Agriculture|August 27, 2014
Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing and meat cutDinesh D Jayasena, Samooel Jung, Sun Hyo Kim, et al.Poultry Science|May 10, 2014
Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cookingDinesh D Jayasena, Samooel Jung, Young Sik Bae, et al.Meat Science|January 12, 2025
Cooking loss estimation of semispinalis capitis muscle of pork butt using a deep neural network on hyperspectral dataKyung Jo, Seonmin Lee, Seul-Ki-Chan Jeong, et al.Food Science of Animal Resources|November 18, 2024
Relationship of Hot Carcass Weight and Back Fat Thickness with the Fatness of Whole Pork Belly and Belly SlicesKyung Jo, Seonmin Lee, Seul-Ki-Chan Jeong, et al.Journal of Food Science|December 5, 2023
Effects of konjac glucomannan as a freeze-denaturation inhibitor or binder on the physiochemical properties of heat-induced gel of freeze-dried duck bloodYea-Ji Kim, Jake Kim, Tae-Kyung Kim, et al.Foods (Basel, Switzerland)|October 15, 2020
Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion SystemsTae-Kyung Kim, Min Hyeock Lee, Hae In Yong, et al.Food Science of Animal Resources|March 13, 2026
Influence of Naturally Converted Nitrite and Ultrasound Marination on the Curing Efficiency and Residual Nitrite of Pork LoinYea-Ji Kim, Tae-Kyung Kim, Ji Yoon Cha, et al.Food Science of Animal Resources|June 30, 2026
Influence of Naturally Converted Nitrite and Ultrasound Marination on the Curing Efficiency and Residual Nitrite of Pork LoinYea-Ji Kim, Tae-Kyung Kim, Ji Yoon Cha, et al.Korean Journal for Food Science of Animal Resources|January 14, 2016
Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat CuringSamooel Jung, Hyun Joo Kim, Sanghoo Park, et al.Meat Science|September 4, 2022
Prediction of cooking loss of pork belly using quality properties of pork loinKyung Jo, Seonmin Lee, Hyung Gyung Jeong, et al.Pageof 12