Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Yu-Na Oh

Showing results (1-10 of 18) with videos related to

Pageof 2
Sort By:
Food Science of Animal Resources|July 6, 2026
Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom MyceliumYu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources|July 14, 2025
Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom MyceliumYu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources|June 30, 2026
Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat ProteinsYu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources|January 22, 2025
Exploring Sustainable Future Protein SourcesYu-Na Oh, Hack-Youn Kim
Foods (Basel, Switzerland)|December 11, 2025
Evaluation of Quality and Storage Characteristics of Freeze-Dried Powdered Mycelium Sausages According to Packaging MethodsYu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources|March 13, 2026
Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat ProteinsYu-Na Oh, Hack-Youn Kim
Influenza and Other Respiratory Viruses|March 12, 2020
Clinical implications of aminotransferase elevation in hospitalised infants aged 8-90 days with respiratory virus detectionSang Gyeom Kim, Yu Na Oh, Joon Kee Lee
Food Chemistry|May 12, 2026
Mycelium-based scaffolds for cultured meat production: Characteristics and application trendsYu-Na Oh, Dong-Bae Lee, Hack-Youn Kim
Food Science of Animal Resources|September 9, 2024
Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type SausagesYu-Na Oh, Hyung-Youn Choi, Yong-Bin Kim, et al.
Forensic Science International. Genetics|June 10, 2015
Epigenetic age signatures in the forensically relevant body fluid of semen: a preliminary studyHwan Young Lee, Sang-Eun Jung, Yu Na Oh, et al.
Pageof 2

Showing results (1-10 of 18) with videos related to

Sort By:
Pageof 2
Food Science of Animal Resources|July 6, 2026
Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom MyceliumYu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources|July 14, 2025
Quality Characteristics of Low-Fat Sausage Using Cultured Mushroom MyceliumYu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources|June 30, 2026
Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat ProteinsYu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources|January 22, 2025
Exploring Sustainable Future Protein SourcesYu-Na Oh, Hack-Youn Kim
Foods (Basel, Switzerland)|December 11, 2025
Evaluation of Quality and Storage Characteristics of Freeze-Dried Powdered Mycelium Sausages According to Packaging MethodsYu-Na Oh, Hack-Youn Kim
Food Science of Animal Resources|March 13, 2026
Characterization of Plant-Based Sausage Quality Using Shiitake Mushroom Mycelia and Soybean and Wheat ProteinsYu-Na Oh, Hack-Youn Kim
Influenza and Other Respiratory Viruses|March 12, 2020
Clinical implications of aminotransferase elevation in hospitalised infants aged 8-90 days with respiratory virus detectionSang Gyeom Kim, Yu Na Oh, Joon Kee Lee
Food Chemistry|May 12, 2026
Mycelium-based scaffolds for cultured meat production: Characteristics and application trendsYu-Na Oh, Dong-Bae Lee, Hack-Youn Kim
Food Science of Animal Resources|September 9, 2024
Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type SausagesYu-Na Oh, Hyung-Youn Choi, Yong-Bin Kim, et al.
Forensic Science International. Genetics|June 10, 2015
Epigenetic age signatures in the forensically relevant body fluid of semen: a preliminary studyHwan Young Lee, Sang-Eun Jung, Yu Na Oh, et al.
Pageof 2