Detalhe da pesquisa
1.
The Anti-Inflammatory Effects of Broccoli (Brassica oleracea L. var. italica) Sprout Extract in RAW 264.7 Macrophages and a Lipopolysaccharide-Induced Liver Injury Model.
Curr Issues Mol Biol
; 45(11): 9117-9131, 2023 Nov 14.
Artigo
em Inglês
| MEDLINE | ID: mdl-37998749
2.
Meat quality attributes and oxidation stability of loin chops from finishing gilts and cull sows.
J Food Sci Technol
; 57(8): 3142-3150, 2020 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-32624615
3.
Effects of natural nitrite source from Swiss chard on quality characteristics of cured pork loin.
Asian-Australas J Anim Sci
; 32(12): 1933-1941, 2019 12 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-31208187
4.
Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature.
J Food Sci Technol
; 56(12): 5282-5288, 2019 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-31749475
5.
Germinated barley as a functional ingredient in chicken sausages: effect on physicochemical and technological properties at different levels.
J Food Sci Technol
; 53(1): 872-9, 2016 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-26788010
6.
Physicochemical Properties of Mixed Gelatin Gels with Soy and Whey Proteins.
Gels
; 10(2)2024 Feb 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-38391454
7.
Physicochemical Properties of Chicken Breast and Thigh as Affected by Sous-Vide Cooking Conditions.
Foods
; 12(13)2023 Jul 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-37444329
8.
Optimization of Gelatin Extracting Condition from Korean Native Black Goat Skin and Quality Comparison with Commercial Gelatin.
Food Sci Anim Resour
; 43(1): 61-72, 2023 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-36789191
9.
Effects of Toxic Heavy Metal Salts on Oxidative Quality Deterioration in Ground Pork Model during Aerobic Display Storage.
Antioxidants (Basel)
; 11(7)2022 Jun 30.
Artigo
em Inglês
| MEDLINE | ID: mdl-35883802
10.
Nutritional Composition of White-Spotted Flower Chafer (Protaetia brevitarsis) Larvae Produced from Commercial Insect Farms in Korea.
Food Sci Anim Resour
; 41(3): 416-427, 2021 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-34017951
11.
Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield.
Poult Sci
; 99(1): 590-596, 2020 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-32416845
12.
Evaluation of NaCl and KCl Salting Effects on Technological Properties of Pre- and Post-Rigor Chicken Breasts at Various Ionic Strengths.
Foods
; 9(6)2020 Jun 02.
Artigo
em Inglês
| MEDLINE | ID: mdl-32498341
13.
Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage.
Food Sci Anim Resour
; 40(6): 1033-1043, 2020 Nov.
Artigo
em Inglês
| MEDLINE | ID: mdl-33305286
14.
Interaction of Porcine Myofibrillar Proteins and Various Gelatins: Impacts on Gel Properties.
Food Sci Anim Resour
; 39(2): 229-239, 2019 Apr.
Artigo
em Inglês
| MEDLINE | ID: mdl-31149665
15.
Relationship between the antioxidant capacity of soy sauces and its impact on lipid oxidation of beef patties.
Meat Sci
; 158: 107907, 2019 Dec.
Artigo
em Inglês
| MEDLINE | ID: mdl-31402198
16.
Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage model.
Meat Sci
; 151: 36-42, 2019 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-30685509
17.
Lotus (Nelumbo nucifera) Rhizome as an Antioxidant Dietary Fiber in Cooked Sausage: Effects on Physicochemical and Sensory Characteristics.
Korean J Food Sci Anim Resour
; 37(2): 219-227, 2017.
Artigo
em Inglês
| MEDLINE | ID: mdl-28515646
18.
Impacts of Irradiation Sources on Quality Attributes of Low-salt Sausage during Refrigerated Storage.
Korean J Food Sci Anim Resour
; 37(5): 698-707, 2017.
Artigo
em Inglês
| MEDLINE | ID: mdl-29147093
19.
Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters.
Korean J Food Sci Anim Resour
; 36(3): 309-18, 2016.
Artigo
em Inglês
| MEDLINE | ID: mdl-27433101
20.
Effect of apple pomace fiber and pork fat levels on quality characteristics of uncured, reduced-fat chicken sausages.
Poult Sci
; 95(6): 1465-71, 2016 Jun 01.
Artigo
em Inglês
| MEDLINE | ID: mdl-27030694