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Food Chemistry|August 23, 2025
Using natural nitrites from Angelica keiskei and high hydrostatic pressure treatment for producing high-quality cured pork loin with significant nitrous pigment formationYea-Ji Kim, Jeong-Heon Kim, Ji Yoon Cha, et al.
Food Science of Animal Resources|July 16, 2019
Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water ExtractionDong-Min Shin, Do Hyun Kim, Jong Hyeok Yune, et al.
Foods (Basel, Switzerland)|January 8, 2023
Apoptosis-Inducing Effects of Short-Chain Fatty Acids-Rich Fermented Pistachio Milk in Human Colon Carcinoma CellsSu-Jin Lim, Hyuk-Cheol Kwon, Dong-Min Shin, et al.
Korean Journal for Food Science of Animal Resources|July 28, 2017
Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and TransglutaminaseYoo-Sun Park, Yun-Sang Choi, Ko-Eun Hwang, et al.
Food Science of Animal Resources|September 12, 2019
Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible InsectsTae-Kyung Kim, Hae In Yong, Chang Hee Jeong, et al.
Food Science of Animal Resources|September 9, 2024
Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell AdhesionDo Hyun Kim, Seo Gu Han, Su Jin Lim, et al.
Peerj|January 10, 2018
Formononetin inhibits lipopolysaccharide-induced release of high mobility group box 1 by upregulating SIRT1 in a PPARδ-dependent mannerJung Seok Hwang, Eun Sil Kang, Sung Gu Han, et al.
Toxins|December 22, 2019
Zearalenone Induces Endoplasmic Reticulum Stress and Modulates the Expression of Phase I/II Enzymes in Human Liver CellsJee Eun Yoon, Kwang Yong Lee, Jin Sil Seok, et al.
The Journal of Nutritional Biochemistry|January 1, 2014
Green tea diet decreases PCB 126-induced oxidative stress in mice by up-regulating antioxidant enzymesBradley J Newsome, Michael C Petriello, Sung Gu Han, et al.
Food Chemistry: X|September 18, 2024
Enhancing emulsion, texture, rheological and sensory properties of plant-based meat analogs with green tea extractsJong Hyeon Han, Dong Hyun Keum, Vahinika Kothuri, et al.
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