Rezultati - Seol, Kuk-Hwan

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  1. 1
    Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce

    Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce od Park, Sin-Young, Seol, Kuk-Hwan, Kim, Hack-Youn

    Izdano 2020
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  2. 2
    Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork Patties

    Quality Properties of Dry-Aged Beef (Hanwoo Cattle) Crust on Pork Patties od Lee, Jeong-Ah, Kim, Hack-Youn, Seol, Kuk-Hwan

    Izdano 2022
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  3. 3
    Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage

    Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage od Kim, Hyoun Wook, Jeong, Jin Young, Seol, Kuk-Hwan, Seong, Pil-Nam, Ham, Jun-Sang

    Izdano 2016
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  4. 4
    Isolation and identification of angiotensin I-converting enzyme inhibitory peptides derived from thermolysin-injected beef M. longissimus

    Isolation and identification of angiotensin I-converting enzyme inhibitory peptides derived from thermolysin-injected beef M. longissimus od Choe, Juhui, Seol, Kuk-Hwan, Kim, Hyun-Jin, Hwang, Jin-Taek, Lee, Mooha, Jo, Cheorun

    Izdano 2019
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  5. 5
    (1)H HRMAS-NMR based metabolic fingerprints for discrimination of cheeses based on sensory qualities

    (1)H HRMAS-NMR based metabolic fingerprints for discrimination of cheeses based on sensory qualities od Kandasamy, Sujatha, Yoo, Jayeon, Yun, Jeonghee, Kang, Han Byul, Seol, Kuk-Hwan, Ham, Jun-Sang

    Izdano 2020
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  6. 6
    Quantitative Analysis of Biogenic Amines in Different Cheese Varieties Obtained from the Korean Domestic and Retail Markets

    Quantitative Analysis of Biogenic Amines in Different Cheese Varieties Obtained from the Korean Domestic and Retail Markets od Kandasamy, Sujatha, Yoo, Jayeon, Yun, Jeonghee, Kang, Han Byul, Seol, Kuk-Hwan, Ham, Jun-Sang

    Izdano 2021
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  7. 7
    Rapid Discrimination and Authentication of Korean Farmstead Mozzarella Cheese through MALDI-TOF and Multivariate Statistical Analysis

    Rapid Discrimination and Authentication of Korean Farmstead Mozzarella Cheese through MALDI-TOF and Multivariate Statistical Analysis od Kandasamy, Sujatha, Yoo, Jayeon, Yun, Jeonghee, Kang, Han-Byul, Seol, Kuk-Hwan, Ham, Jun-Sang

    Izdano 2021
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  8. 8
    A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display

    A study on shelf life of prepackaged retail-ready Korean native black pork belly and shoulder butt slices during refrigerated display od Hoa, Van-Ba, Seol, Kuk-Hwan, Kang, Sun-Moon, Kim, Yun-Seok, Cho, Soo-Hyun

    Izdano 2021
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  9. 9
    Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology

    Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology od Min, Joong-Seok, Lee, Sang-Ok, Khan, Muhammad Issa, Yim, Dong Gyun, Seol, Kuk-Hwan, Lee, Mooha, Jo, Cheorun

    Izdano 2015
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  10. 10
    Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products

    Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products od Khan, Muhammad I., Min, Joong-Seok, Lee, Sang-Ok, Yim, Dong Gyun, Seol, Kuk-Hwan, Lee, Mooha, Jo, Cheorun

    Izdano 2015
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  11. 11
    Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin

    Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork Loin od Min, Joong-Seok, Khan, Muhammad I., Lee, Sang-Ok, Yim, Dong Gyun, Seol, Kuk Hwan, Lee, Mooha, Jo, Cheorun

    Izdano 2016
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  12. 12
    Characterisation of fungal contamination sources for use in quality management of cheese production farms in Korea

    Characterisation of fungal contamination sources for use in quality management of cheese production farms in Korea od Kandasamy, Sujatha, Park, Won Seo, Yoo, Jayeon, Yun, Jeonghee, Kang, Han Byul, Seol, Kuk-Hwan, Oh, Mi-Hwa, Ham, Jun Sang

    Izdano 2020
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  13. 13
    Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1(+) Grade Hanwoo Beef Loins

    Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1(+) Grade Hanwoo Beef Loins od Cho, Soohyun, Lee, Wangyeol, Seol, Kuk-Hwan, Kim, Yunseok, Kang, Sun Moon, Seo, Hyunwoo, Jung, Younbok, Kim, Jinhyoung, Ba, Hoa Van

    Izdano 2020
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  14. 14
    Half-castration is a newly effective method for increasing yield and tenderness of male cattle meat

    Half-castration is a newly effective method for increasing yield and tenderness of male cattle meat od Hoa, Van-Ba, Song, Dong-Heon, Seol, Kuk-Hwan, Kang, Sun-Moon, Kim, Hyun-Wook, Jang, Sun-Sik, Cho, Soo-Hyun

    Izdano 2022
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  15. 15
    Application of a Newly Developed Chitosan/Oleic Acid Edible Coating for Extending Shelf-Life of Fresh Pork

    Application of a Newly Developed Chitosan/Oleic Acid Edible Coating for Extending Shelf-Life of Fresh Pork od Hoa, Van-Ba, Song, Dong-Heon, Seol, Kuk-Hwan, Kang, Sun-Moon, Kim, Hyun-Wook, Kim, Jin-Hyoung, Moon, Sung-Sil, Cho, Soo-Hyun

    Izdano 2022
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  16. 16
    Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork

    Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork od Hoa, Van Ba, Cho, Soo-Hyun, Seong, Pil-Nam, Kang, Sun-Moon, Kim, Yun-Seok, Moon, Sung-Sil, Choi, Yong-Min, Kim, Jin-Hyoung, Seol, Kuk-Hwan

    Izdano 2020
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  17. 17
    The significant influences of pH, temperature and fatty acids on meat myoglobin oxidation: a model study

    The significant influences of pH, temperature and fatty acids on meat myoglobin oxidation: a model study od Hoa, Van-Ba, Cho, Soo-Hyun, Seong, Pil-Nam, Kang, Sun-Moon, Kim, Yun-Seok, Moon, Sung-Sil, Choi, Yong-Min, Kim, Jin-Hyoung, Seol, Kuk-Hwan

    Izdano 2020
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  18. 18
    Meat quality characteristics of pork bellies in relation to fat level

    Meat quality characteristics of pork bellies in relation to fat level od Hoa, Van-Ba, Seol, Kuk-Hwan, Seo, Hyun-Woo, Seong, Pil-Nam, Kang, Sun-Moon, Kim, Yun-Seok, Moon, Sung-Sil, Kim, Jin-Hyoung, Cho, Soo-Hyun

    Izdano 2021
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  19. 19
    Genome Sequence of Lactobacillus salivarius NIAS840, Isolated from Chicken Intestine

    Genome Sequence of Lactobacillus salivarius NIAS840, Isolated from Chicken Intestine od Ham, Jun-Sang, Kim, Hyoun-Wook, Seol, Kuk-Hwan, Jang, Aera, Jeong, Seok-Geun, Oh, Mi-Hwa, Kim, Dong-Hun, Kang, Dae-Kyung, Kim, Geun-Bae, Cha, Chang-Jun

    Izdano 2011
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  20. 20
    Relationship between body size traits and carcass traits with primal cuts yields in Hanwoo steers

    Relationship between body size traits and carcass traits with primal cuts yields in Hanwoo steers od Seo, Hyun-Woo, Van Ba, Hoa, Seong, Pil-Nam, Kim, Yun-Seok, Kang, Sun-Moon, Seol, Kuk-Hwan, Kim, Jin-Hyoung, Moon, Sung-Sil, Choi, Yong-Min, Cho, Soohyun

    Izdano 2021
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