Detalhe da pesquisa
1.
A Comparative Study on the Carcass and Meat Chemical Composition, and Lipid-Metabolism-Related Gene Expression in Korean Hanwoo and Brindle Chikso Cattle.
Curr Issues Mol Biol
; 45(4): 3279-3290, 2023 Apr 07.
Artigo
em Inglês
| MEDLINE | ID: mdl-37185738
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.
Effect of chicken skin on the quality characteristics of semi-dried restructured jerky.
Poult Sci
; 95(5): 1198-204, 2016 May.
Artigo
em Inglês
| MEDLINE | ID: mdl-26944980
6.
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
7.
Physicochemical Properties of Mixed Gelatin Gels with Soy and Whey Proteins.
Gels
; 10(2)2024 Feb 03.
Artigo
em Inglês
| MEDLINE | ID: mdl-38391454
8.
Effect of coating with combined chitosan and gallic acid on shelf-life stability of Jeju black cattle beef.
Anim Biosci
; 37(1): 123-130, 2024 Jan.
Artigo
em Inglês
| MEDLINE | ID: mdl-37905318
9.
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
10.
Carcass trait, meat yield and quality characteristics of recently-synthesized Woori Heukdon and commercial LYD pigs under identical rearing condition.
Anim Biosci
; 36(6): 943-952, 2023 Jun.
Artigo
em Inglês
| MEDLINE | ID: mdl-36634660
11.
A Comparative Study on the Meat Quality, Taste and Aroma Related Compounds between Korean Hanwoo and Chikso Cattle.
Foods
; 12(4)2023 Feb 13.
Artigo
em Inglês
| MEDLINE | ID: mdl-36832880
12.
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
13.
Effects of the slaughter weight of non-lean finishing pigs on their carcass characteristics and meat quality.
J Anim Sci Technol
; 64(2): 353-364, 2022 Mar.
Artigo
em Inglês
| MEDLINE | ID: mdl-35530398
14.
Coating with chitosan containing lauric acid (C12:0) significantly extends the shelf-life of aerobically - Packaged beef steaks during refrigerated storage.
Meat Sci
; 184: 108696, 2022 Feb.
Artigo
em Inglês
| MEDLINE | ID: mdl-34741876
15.
Half-castration is a newly effective method for increasing yield and tenderness of male cattle meat.
Anim Biosci
; 35(8): 1258-1269, 2022 Aug.
Artigo
em Inglês
| MEDLINE | ID: mdl-35073658
16.
Application of a Newly Developed Chitosan/Oleic Acid Edible Coating for Extending Shelf-Life of Fresh Pork.
Foods
; 11(13)2022 Jul 04.
Artigo
em Inglês
| MEDLINE | ID: mdl-35804793
17.
Effects of High Concentration Nitrogen Gas Stunning of Pigs on the Quality Traits of Meat and Small Intestine.
Animals (Basel)
; 12(17)2022 Aug 31.
Artigo
em Inglês
| MEDLINE | ID: mdl-36077969
18.
Effect of Different Gas-Stunning Conditions on Heme Pigment Solutions and on the Color of Blood, Meat, and Small Intestine of Rabbits.
Animals (Basel)
; 12(22)2022 Nov 15.
Artigo
em Inglês
| MEDLINE | ID: mdl-36428383
19.
Quality Characteristics of Senior-Friendly Gelatin Gels Formulated with Hot Water Extract from Red Maple Leaf as a Novel Anthocyanin Source.
Foods
; 10(12)2021 Dec 10.
Artigo
em Inglês
| MEDLINE | ID: mdl-34945625
20.
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