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

Yun-Sang Choi

Showing results (1-10 of 217) with videos related to

Pageof 22
Sort By:
Food Science and Biotechnology|January 12, 2026
Processing level of meat modulates functional brain network connectivity during visual evaluationManyoel Lim, Yun-Sang Choi
Food Science of Animal Resources|January 22, 2025
Effective Strategies for Understanding Meat Flavor: A ReviewMin Kyung Park, Yun-Sang Choi
Food Chemistry|May 31, 2024
Tracking bioactive peptides and their origin proteins during the in vitro digestion of meat and meat productsSeonmin Lee, Kyung Jo, Yun-Sang Choi, et al.
Food Chemistry: X|July 18, 2024
Comparison of volatile compound profiles derived from various livestock protein alternatives including edible-insect, and plant-based proteinsMin Kyung Park, Dong-Min Shin, Yun-Sang Choi
Food Science of Animal Resources|March 13, 2026
Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented FoodSu-Kyung Ku, Jake Kim, Yea-Ji Kim, et al.
Food Science of Animal Resources|June 30, 2026
Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented FoodSu-Kyung Ku, Jake Kim, Yea-Ji Kim, et al.
Food Science & Nutrition|November 16, 2023
Headspace stir-bar sorptive extraction combined with gas chromatography-mass spectrometry for trace analysis of volatile organic compounds in <i>Schisandra chinensis</i> Baillon (omija)Jae Hoon Lee, Yun-Yeol Lee, Yun-Sang Choi, et al.
Food Chemistry|September 20, 2020
Comparison of the in vitro protein digestibility of Protaetia brevitarsis larvae and beef loin before and after defattingSeonmin Lee, Kyung Jo, Hae In Yong, et al.
Heliyon|May 8, 2023
Changes in beef protein digestibility in an <i>in vitro</i> infant digestion model with prefreezing temperatures and aging periodsSeonmin Lee, Kyung Jo, Hyun Gyung Jeong, et al.
Korean Journal for Food Science of Animal Resources|July 20, 2016
Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail DisplayHyun-Wook Kim, Derico Setyabrata, Yun-Sang Choi, et al.
Pageof 22

Showing results (1-10 of 217) with videos related to

Sort By:
Pageof 22
Food Science and Biotechnology|January 12, 2026
Processing level of meat modulates functional brain network connectivity during visual evaluationManyoel Lim, Yun-Sang Choi
Food Science of Animal Resources|January 22, 2025
Effective Strategies for Understanding Meat Flavor: A ReviewMin Kyung Park, Yun-Sang Choi
Food Chemistry|May 31, 2024
Tracking bioactive peptides and their origin proteins during the in vitro digestion of meat and meat productsSeonmin Lee, Kyung Jo, Yun-Sang Choi, et al.
Food Chemistry: X|July 18, 2024
Comparison of volatile compound profiles derived from various livestock protein alternatives including edible-insect, and plant-based proteinsMin Kyung Park, Dong-Min Shin, Yun-Sang Choi
Food Science of Animal Resources|March 13, 2026
Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented FoodSu-Kyung Ku, Jake Kim, Yea-Ji Kim, et al.
Food Science of Animal Resources|June 30, 2026
Digestibility and Physicochemical Characteristics of Blood Sausages Made with Korean Traditional Fermented FoodSu-Kyung Ku, Jake Kim, Yea-Ji Kim, et al.
Food Science & Nutrition|November 16, 2023
Headspace stir-bar sorptive extraction combined with gas chromatography-mass spectrometry for trace analysis of volatile organic compounds in <i>Schisandra chinensis</i> Baillon (omija)Jae Hoon Lee, Yun-Yeol Lee, Yun-Sang Choi, et al.
Food Chemistry|September 20, 2020
Comparison of the in vitro protein digestibility of Protaetia brevitarsis larvae and beef loin before and after defattingSeonmin Lee, Kyung Jo, Hae In Yong, et al.
Heliyon|May 8, 2023
Changes in beef protein digestibility in an <i>in vitro</i> infant digestion model with prefreezing temperatures and aging periodsSeonmin Lee, Kyung Jo, Hyun Gyung Jeong, et al.
Korean Journal for Food Science of Animal Resources|July 20, 2016
Rapid Discoloration of Aged Beef Muscles after Short-Term/Extreme Temperature Abuse during Retail DisplayHyun-Wook Kim, Derico Setyabrata, Yun-Sang Choi, et al.
Pageof 22