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| Year | Authors | Title | Journal | |
|---|---|---|---|---|
| Kim et al | Laminin as a key extracelluar matrix for proliferation, differentiation, maturation of porcine muscle stem cell cultivation | Food Science of Animal Resources | ||
| Hur et al | Beef peptides mitigate skeletal muscle atrophy in C2C12 myotubes through protein degradation, protein synthesis, and oxidative stress pathway | Food and Function | ||
| Kim et al | . Study on the digestion-induced changes in the characteristics and bioactivity of Korean native and overseas cattle-derived peptides | Food Science of Animal Resources | ||
| Jung et al | Exploring effects of organic selenium supplementation on pork loin: Se content, meat quality, antioxidant capacity, and metabolomic profiling during storage | Journal of Animal Science and Technology https://doi.org/10.5187/jast.2023.e62 |
24-10 | 2024 | Choi et al | The impact of overnight lairage on meat quality and storage stability of pork loin | Journal of Animal Science and Technology 66(2), 412-424 https://doi.org/10.5187/jast.2023.e138 |
24-9 | 2024 | Lee et al | The combined effect of vacuum-skin packaging and oxygen absorbers on the color stability of wet-aged Chikso beef | Food Packaging and Shelf Life 43, 101275 https://doi.org/10.1016/j.fpsl.2024.101275 |
24-8 | 2024 | Jung et al | Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumstick made from long-term thawed Korean native chicken | Poultry Science 103, 103583 https://doi.org/10.1016/j.psj.2024.103583 |
24-7 | 2024 | Kim et al | Genome-wide studies of anserine and carnosine contents in the breast meat of Korean native chickens | Poultry Science 103, 103590 https://doi.org/10.1016/j.psj.2024.103590 |
24-6 | 2024 | Jung et al | Metabolomic changes in culture media with varying passage numbers of pig muscle stem cell culture for cultured meat production | Food Research International 182, 114138 https://doi.org/10.1016/j.foodres.2024.114138 |
24-5 | 2024 | Hur et al | Impact of livestock industry on climate change: Case study in South Korea – A review | Animal Bioscience 37(3), 405-418 https://doi.org/10.5713/ab.23.0256 |
24-4 | 2024 | Ranasinghe et al | An overview of carcass and meat quality traits of indigenous chicken from South and East Asia | Wolrd’s Poultry Science Journal https://doi.org/10.1080/00439339.2024.2315428 |
24-3 | 2024 | Shin et al | Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens | Poultry Science 103:103462. https://doi.org/10.1016/j.psj.2024.103462 |
24-2 | 2024 | Ismail et al | Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques | Innovative Food Science and Emerging Technologies, 91, 103544 https://doi.org/10.1016/j.ifset.2023.103544 |
24-1 | 2024 | Fernando et al | An overview of the potential application of chitosan in meat and meat products | Carbohydrate Polymers, 324, 121477 https://doi.org/10.1016/j.carbpol.2023.121477 |
| 23-24 | 2023 | Lee et al | Metabolomic approach to understand the effect of lairage on the quality of pork | Meat and Muscle Biology 7(1):16898 https://doi.org/10.22175/mmb.16898 |
| 23-23 | 2023 | Kim et al | Comparison of meat quality from Hanwoo cattle having yellow and white carcass fat | Meat and Muscle Biology 7(1):16878 https://doi.org/10.22175/mmb.16878 |
| 23-22 | 2023 | Kim et al | Genome-wide association study on the content of nucleotide-related compounds in Korean native chicken breast meat | Animals 13(18):2966 https://doi.org/10.3390/ani13182966 |
| 23-21 | 2023 | Lee et al | Effect of plasma-activated organic acids on different chicken cuts inoculated with Salmonella Typhimurium and Campylobacter jejuni and their antioxidant activity | Poultry Science 102:103126 https://doi.org/10.1016/j.psj.2023.103126 |
| 23-20 | 2023 | Jayasena and Kang et al | Innovative application of cold plasma technology in meat and its products | Food Science of Animal Resources, 43(6):1087-1110 https://doi.org/10.5851/kosfa.2023.e31 |
| 23-19 | 2023 | Kim et al | Mathematical modeling for freshness/spoilage of chicken breast using chemometric analysis | Current Research in Food Science 7, 100590 https://doi.org/10.1016/j.crfs.2023.100590 |
| 23-18 | 2023 | Ismail et al | Quality evaluation of mackerel fillets stored under different conditions by hyperspectral imaging analysis | Food Science of Animal Resources 43(5):840-858 https://doi.org/10.5851/kosfa.2023.e39 |
| 23-17 | 2023 | Lee et al | Current technologies, regulation and future perspective of animal product analogs | Animal Bioscience 36(10):1465-1487 https://doi.org/10.5713/ab.23.0029 |
| 23-16 | 2023 | Lee and Yim et al | Plama-activated organic acids against Salmonella Typhimurium and Escherichia coli O157:H7 inoculated on pork loin and its quality characteristics | Innovative Food Science and Emnerging Technologies 88, 103455 https://doi.org/10.1016/j.ifset.2023.103455 |
| 23-15 | 2023 | Lee, Kim, and Jung et al | Unlocking the potential of stem cells: Their crucial role in the production of cultivated meat | Current Research in Food Science 7, 100551 https://doi.org/10.1016/j.crfs.2023.100551 |
| 23-14 | 2023 | Kim and Lee et al | Evaluation of fermented soybean meal and edible insect hydrolysates as potential serum replacement in pig muscle stem cell culture | Food Bioscience 54, 102923 https://doi.org/10.1016/j.fbio.2023.102923 |
| 23-13 | 2023 | Lee et al | Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chickso and Hanwoo beef during wet aging | Animal Bioscience 36(7):1101-1109 https://doi.org/10.5713/ab.23.0001 |
| 23-12 | 2023 | Kim et al | Structural and physicochemical changes in soybean protein via remote plasma treatment | Molecules 23:3882 https://doi.org/10.3390/molecules28093882 |
| 23-11 | 2023 | Lee et al | Bactericidal effect of combination of atmospheric pressure plasma and nisin on meat products inoculated with Escherichia coli O157:H7 | Food Science of Animal Resourcdes https://doi.org/10.5851/kosfa.2022.e73 |
| 23-10 | 2023 | Lee et al | The elastase and melanogenesis inhibitory and anti-inflammatory activities of phosvitin phosphopeptides produced using HTMP pre-treatment and enzyme hydrolysis combination | Poultry Science 102:102680 https://doi.org/10.1016/j.psj.2023.102680 |
| 23-9 | 2023 | Park et al | VIS/NIR hyperspectral imaging with artificial neural networks to evaluate the content of thiobarbituric acid reactive substances in beef muscle | Journal of Food Engineering 350:111500 https://doi.org/10.1016/j.jfoodeng.2023.111500 |
| 23-8 | 2023 | Kim et al | Mechanism of improving quality of dry-aged pork loins in scoria-containing onggi, Korean earthenware as a storage container | Animal Bioscience 36(5):797-809 https://doi.org/10.5713/ab.22.0438 |
| 23-7 | 2023 | Park et al | Effects of genomic estimated breeding value and dietary energy to protein ratio on grwoth performnace, carcass traits, and lipogenic gene expression in Hanwoo steer | Animal 17:100728 https://doi.org/10.1016/animal2023.100728 |
| 23-6 | 2023 | Kumar et al | On-farm and processing factors affecting rabbit carcass and meat quality attributes | Food Science of Animal Resources 43(2):197-219 https://doi.org/10.5851/kosfa.2023.e5 |
| 23-5 | 2023 | Lee and Kwon et al | Effect of supercooling on storage ability of different beef cuts in comparison to traditional storage methods | Meat Science 199:109137 https://doi.org/10.1016/j.meatsci.2023.109137 |
| 23-4 | 2023 | Ismail et al | Hyperspectral imaging coupled with multivatiate analyses for efficient prediction of chemical, biological and physical properties of seafood products | Food Engineering Reviews http://doi.org/10.10074/s12393-022-093.27-x |
| 23-3 | 2023 | Fassah et al | Effect of dietary glycerol supplementation on meat quality, palatability, and lipid metabolism gene expression in the logissimus thoracis of Hanwoo steers | Meat Science 198:109093 https://doi.org/10.1026/j.meatsci.2022.109093 |
| 23-2 | 2023 | Ryu et al | Effect of p38 inhibitor on the proliferation of chicken muscle stem cells and differentiation into muscle and fat | Animal Bioscience 36:295-306 https://doi.org/10.5713/ab.22.0171/td> |
| 23-1 | 2023 | Yim et al | Effect of different X-ray irradiation doses on quality traits and metabolites of marinated ground beef during storage | Radiation Physics and Chemistry 202:110563 https://doi.org/10.1016/j.radphyschem.2022.110563 |
| 22-15 | 2022 | Kang et al | The inactivation efficacy of plasma-activated acetic acid against Salmonella Typhimurium cells and biofilm | Journal of Applied Microbiology 133:3007-3019 https://doi.org/10.1111/jam.15757 |
| 22-14 | 2022 | Kim et al | Metabolomic approaches for the detection of Listeria monocytogenes and Staphylococcus aureus in culture media | LWT Food Science and Technology 171(15):114117 https://doi.org/10.1016/j.lwt.2022.114117 |
| 22-13 | 2022 | Barido et al | Physicochemical characteristics and flavor-related compounds of fresh and frozen-thawed thigh meats from chickens | Foods 11(19),3006 https://doi.org/10.3390/foods11193006 |
| 22-12 | 2022 | Kim et al | Using 2D qNMR analysis to distinguish between frozen and frozen/thawed chicken meat and evaluate freshness | npj Science of Food 6(44):1-8 https://doi.org/10.1038/s41538-022-00159-x |
| 22-11 | 2022 | Jung et al | Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement | Meat Science 194:108993 https://doi.org/10.1016/j.meatsci.2022.108993 |
| 22-10 | 2022 | Lee et al | Effect of Penicillium candidum and Penicillium nalgiovense and their combination on the physicochemical and sensory quality of dry-aged beef | Food Microbiology 107:104083 https://doi.org/10.1016/j.fm.2022.104083 |
| 22-9 | 2022 | Jung et al | Comparison of chicken breast quality characteristics and metabolites by different rearing environments and refrigerated storage | Poultry Science 101:101953 https://doi.org/10.1016/j.psj.2022.101953 |
| 22-8 | 2022 | Kang et al | Effect of plasma-activated acetic acid on inactivation of Salmonella Typhymurium and quality traits on chicken meats | Poultry Science 101:101793 https://doi.org/10.1016/j.psj.2022.101793 |
| 22-7 | 2022 | Lee et al | Effect of animal-friendly raising environment on quality, storage stability, and metabolomic profiles of chicken thigh meat | Food Research International 155:111046 https://doi.org/10.1016/j.foodres.2022.111046 |
| 22-6 | 2022 | Kwon et al | Effect of temperature abuse on quality and metabolites of frozen/thawed beef loins | Food Science of Animal Resources 42(2):341-349 https://doi.org/10.5851/kosfa.2022.e9 |
| 22-5 | 2022 | Kim et al | Determining the optimal cooking time for cooking loss, shear force, and off-flavor reduction of pork large intestines | Food Science of Animal Resources 42(2):332-340 https://doi.org/10.5851/kosfa.2022.e6 |
| 22-4 | 2022 | Lee et al | Properties of broiler breast meat with pale color and a new approach for evaluating meat freshness in poultry processing plants | Poultry Science 101:101627 https://doi.org/10.1016/j.psj.2021.101627 |
| 22-3 | 2022 | Rupasinghe et al | Oxidative stability of vacuum-packed chicken wings marinated with fruit juices during frozen storage | Food Science of Animal Resources 42(1):61-72 https://doi.org/10.5851/kosfa.2021.e62 |
| 22-2 | 2022 | Shin et al | Effect of cutting time and cooking temperature on physicochemical properties of chicken breast meat emulsion sausage with olive oil | Poultry Science 101(1):101554 https://doi.org/10.1016/j.psj.2021.101554 |
| 22-1 | 2022 | Illippangama et al | Inulin as a functional ingredient and their applications in meat products | Carbohdyrate Polymers 275: 118706 https://doi.org/10.1016/j.carbpol.2021.118706 |
| 21-18 | 2021 | Baek et al | Influence of atmospheric-pressure cold plasma-induced oxidation on the structure and functional properties of egg white protein | Innovative Food Science and Emerging Technologies 74:102869 https://doi.org/10.1016/j.ifset.2021.102869 |
| 21-17 | 2021 | Lee et al | Effect on health from consumption of meat and meat products | Journal of Animal Science and Technology 2021; 63(5):955-976 https://doi.org/10.5187/jast.2021.e101 |
| 21-16 | 2021 | Ramani et al | Technical requirements for cultured meat production: a review | Journal of Animal Science and Technology https://doi.org/10.5187/jast.2021.e45 |
| 21-15 | 2021 | Lee et al | Effects of cooking conditions on the physicochemical and sensory characteristics of dry- and wet-aged beef | Animal Bioscience 34(10):1705-1716 https://doi.org/10.5713/ab.20.0852 |
| 21-14 | 2021 | Lee et al | Analysis on difference of consumer’s evaluation on visual features of pork cuts | Journal of Animal Science and Technology 63(3):614-625 https://doi.org/10.5187/jast.2021.e58 |
| 21-13 | 2021 | Piao et al | Effects of dietary glycerol inclusion on growth performance, carcass and meat quality characteristics, glycogen content, and meat volatile compounds in Korean cattle steers | Animal Bioscience 34(4):603-612 https://doi.org/10.5713/ajas.20.0186 |
| 21-12 | 2021 | Jeong et al | Molecular hybridization based on (-)-epigallocatechin gallate as a new class of anti-glycation agents | Bioscience Biotechnology and Biochemistry 85(5):1069-1076 https://doi.org/10.1093/bbb/zbab020 |
| 21-11 | 2021 | Baek et al | Blue light promotes bactericidal action of plasma-activated water against Staphylococcus aureus on stainless steel surfaces | Innovative Food Science and Emerging Technologies 69(102663):1-8 https://doi.org/10.1016/j.ifset.2021.102663 |
| 21-10 | 2021 | Kim et al | Nuclear magnetic resonance (NMR)-based quantification on flavor-active and bioactive compounds and application for distinguishment of chicken breeds | Food Science of Animal Resources 41(2):312-323 https://doi.org/10.5851/kosfa.2020.e102 |
| 21-9 | 2021 | Heo et al | Effect of inkjet-printed flexible dielectric barrier discharge plasma on reduction of pathogen and quality changes on sliced cheese | LWT-Food Science and Technology 143, 111128 https://doi.org/10.1016/j.lwt.2021.111128 |
| 21-8 | 2021 | Kim et al | Potential of 2D qNMR spectroscopy for distinguishing chicken breeds based on the metabolic differences | Food Chemistry 342(128316):1-9 https://doi.org/10.1016/j.foodchem.2020.128316 |
| 21-7 | 2021 | Choi et al | Muscle stem cell isolation and in vitro culture for meat production: A methodological review | Comprehensive Reviews in Food Science and Food Safety 20:429-457 https://doi.org/10.1111/1541-4337.12661 |
| 21-6 | 2021 | Lee et al | Effect of different aging methods on the formation of aroma volatiles in beef strip loins | Foods 10(146):1-16 https://doi.org/10.3390/foods10010146 |
| 21-5 | 2021 | Ali et al | Comparative meat qualities of Boston butt muscles (M. subscapularis) from different pig breeds available in Korean market | Food Science of Animal Resources 41(1):71-84 https://doi.org/10.5851/kosfa.2020.e79 |
| 21-4 | 2021 | Kim et al | Enrichment of nitrite in onion powder using atmospheric pressure plasma and egg whites for meat curing | LWT Food Science and Technology 135(110050):1-7 https://doi.org/10.1016/j.lwt.2020.110050 |
| 21-3 | 2021 | Yoo et al | Synergistic bactericidal effect of clove oil and encapsulated atmospheric pressure plasma against Escherichia coli O157:H7 and Staphylococcus aureus and its mechanism of action | Food Microbiology 93(103611):1-8 https://doi.org/10.1016/j.fm.2020.103611 |
| 21-2 | 2021 | Jo et al | No mutagenicity and oral toxicity of winter mushroom powder treated with atmospheric non-thermal plasma | Food Chemistry 338(127826):1-5 https://doi.org/10.1016/j.foodchem.2020.127826 |
| 21-1 | 2021 | Baek et al | Relationships among carcass traits, auction price, and image analysis traits of marbling characteristics in Korean cattle beef | Meat Science 171:108268 https://doi.org/10.1016/j.meatsci.2020.108268 |
| 20-17 | 2020 | Jeong et al | Novel hybrid molecules based on (-)-epigallocatechin gallate as potent anti-adipogenic agents | Biological and Pharmaceutical Bulletin 68:1155-1162 https://doi.org/10.1248/cpb.c20-00229 |
| 20-16 | 2020 | Cahyadi et al | Association of the thyroid hormone responsive spot 14 alpha gene with growth-related traits in Korean native chicken | Asian Australasian Journal of Animal Science 33(11):1755-1762 https://doi.org/10.5713/ajas.19.0541 |
| 20-15 | 2020 | Baek et al | Inactivation of Salmonella Typhimurium by non‐thermal plasma bubbles: Exploring the key reactive species and the influence of organic matter | Foods 9(1689):1-13 https://doi.org/10.3390/foods9111689 |
| 20-14 | 2020 | Yim et al | Effect of sodium-alternative curing salts on physicochemical properties during salami manufacture | Food Science of Animal Resources 40(6):946-956 https://doi.org/10.5851/kosfa.2020.e65 |
| 20-13 | 2020 | Choi et al | Purification of pig muscle stem cells using magnetic-activated cell sorting(MACS) based on the expression of cluster of differentiation 29(CD29) | Food Science of Animal Resources 40(5):852-859 https://doi.org/10.5851/kosfa.2020.e51 |
| 20-12 | 2020 | Lee et al | Status of meat alternatives and their potential role in the future meat market — A review | Asian Australasian Journal of Animal Science 33(10):1533-1543 https://doi.org/10.5713/ajas.20.0419 |
| 20-11 | 2020 | Kim et al | Characteristic metabolic changes of the crust from dry-aged beef using 2D NMR spectroscopy | Molecules 25(13):3087 https://doi.org/10.3390/molecules25133087 |
| 20-10 | 2020 | Lee et al | Increased protein digestibility of beef with aging in an infant in vitro digestion model | Meat Science 166:108151 https://doi.org/10.1016/j.meatsci.2020.108210 |
| 20-9 | 2020 | Choi et al | Optimization of culture conditions for maintaining pig muscle stem cells in vitro | Food Science of Animal Resources 40(4):659-667 https://doi.org/10.5851/kosfa.2020.e39 |
| 20-8 | 2020 | Choi et al | Potential antioxidant and angiotensin I-converting enzyme inhibitory activity in crust of dry-aged beef | Scientific Reports 10:7883 https://doi.org/10.1038/s41598-020-64861-0 |
| 20-7 | 2020 | Jeong et al | Efficient dimerization of (-)epigallocatechin gallate using nonthermal plasma as potent melanogenesis inhibitors | Journal of Physics D: Applied Physics 53(274005):1-8 https://doi.org/10.1088/1361-6463/ab8417 |
| 20-6 | 2020 | Shin et al | Fat replacement in chicken sausages manufactured with broiler and old laying hens by different vegetable oils | Poultry Science 99:2811-2818 https://doi.org/10.1016/j.psj.2020.01.008 |
| 20-5 | 2020 | Jo et al | Utility of winter mushroom treated by atmospheric non-thermal plasma as an alternative for synthetic nitrite and phosphate in ground ham | Meat Science 166(108151):1-7 https://doi.org/10.1016/j.meatsci.2020.108151 |
| 20-4 | 2020 | Kim et al | Plasma-polymerized phlorotannins and their enhanced biological activities | Journal of Agricultural and Food Chemistry 68(8):2357-2365 https://doi.org/10.1021/acs.jafc.9b07077 |
| 20-3 | 2020 | Baek et al | Antimicrobial effects and its mechanism of plasma activated droplet produced from arc discharge plasma on planktonic Listeria monocytogenes and Escherichia coli O157:H7 | Journal of Physics D: Applied Physics 53(124002):1-9 https://doi.org/10.1088/1361-6463/ab634d |
| 20-2 | 2020 | Yoo et al | Effects of searing cooking on sensory and physichochemical properties of beef steak | Food Science of Animal Resources 40(1):44-54 https://doi.org/10.5851/kosfa.2019.e80 |
| 20-1 | 2020 | Jo et al | Curing of ground ham by remote infusion of atmospheric non-thermal plasma | Food Chemistry 309:1-8 https://doi.org.116/j.food chem.2019.125643 |
| 19-24 | 2019 | Hur et al | Controversy on the correlation of red and processed meat consumption with colorectal cancer risk: An Asian perspective | Critical Reviews in Food Science and Nutrition https://doi.org/10.1080/10408398.2018.1495615 |
| 19-23 | 2019 | Oh et al | Identification of microorganisms associated with the quality improvement of dry-aged beef through microbiome analysis and DNA sequencing, and evalualtion of their effects on beef quality | Journal of Food Science 84(10): 2944-2954 https://doi.org/10.1111/1750-3841.14813 |
| 19-22 | 2019 | Hur et al | Effect of dietary red meat on colorectal cancer risk-A review | Comprehensive Reviews in Food Science and Food Safety 18(6):1812-1824 https://doi.org/10.1111/1541-4337.12501 |
| 19-21 | 2019 | Ali et al | Comparison of functional compounds and micronutrients of chicken breast meat by breeds | Food Science of Animal Resources 39(4):632-642 https://doi.org/10.5851/kosfa.2019.e54 |
| 19-20 | 2019 | Oh et al | Electrical resistance and mold distribution on beef surface as indicators of dry aging | Journal of Food Process Engineering 42:e13122 https://doi.org/10.1111/jfpe.13122 |
| 19-19 | 2019 | Gavahian et al | Prospective applications of cold plasma for processing poultry products: Benefits, effects on quality attributes, and limitations | Comprehensive Reviews in Food Science and Food Safety 18:1292-1309 https://doi.org/10.1111/15414337.12460 |
| 19-18 | 2019 | Yim et al | Combined effect of aging and irradiation on physicochemical quality of pork shoulder | Food Science of Animal Resources 39(3):510-519 |
| 19-17 | 2019 | Choe et al | Identification of angiotensin I-converting enzyme inhibitory peptides from enzymatic hydrolysates of pork loin | International Journal of Food Properties 22(1):1112-1121 DOI:10.1080/10942912.2019.1629690 |
| 19-16 | 2019 | Kim et al | Storage stability of vacuum-packaged dry-aged beef during refrigeration at 4°C | Food Science of Animal Resources 39(2):266-275 https://doi.org/10.5851/kosfa.2019.e21 |
| 19-15 | 2019 | Feng et al | Impact of electron-beam irradiation on the quality characteristics of raw ground beef | Innovative Food Science and Emerging Technologies 54:87-92 https://doi.org/10.1016/j.ifset.2019.03.010 |
| 19-14 | 2019 | Yong et al | Color development, physiochemical properties, and microbiological safety of pork jerky processed with atmospheric pressure plasma | Innovative Food Science and Emerging Technologies 53:78-84 https://doi.org/10.1016/j.ifset.2017.09.005 |
| 19-13 | 2019 | Lee et al | Changes in microbial composition on the crust by different air flow velocities and their effect on sensory properties of dry-aged beef | Meat Science 153:152-158 https://doi.org/10.1016/j.meatsci.2019.03.019 |
| 19-12 | 2019 | Lee et al | Physicochemical properties of brown rice according to characteristics of cultivars treated with atmospheric pressure plasma | Journal of Cereal Science 87:138-142 https://doi.org/10.1016/j.jcs.2019.03.013 |
| 19-11 | 2019 | Shin et al | Antioxidant effects of lotus(Nelumbo nucifera) root and leaf extracts and their application on pork patties as inhibitors of lipid oxidation, alone and in combination | International Journal of Food Properties 22(1): 383-394 https://doi.org/10.1080/10942912.2019.1588295 |
| 19-10 | 2019 | Koh et al | Determination of point of sale and consumption for Hanwoo beef based on quality grade and aging time | Food Science of Animal Resources 39(1):139-150 https://doi.org/10.5851/kosfa.2019.e11 |
| 19-9 | 2019 | Kim et al | Effects of aging and aging method on physicochemical and sensory traits of different beef cuts | Food Science of Animal Resources 39(1):54-64 http://doi.org/10.5851/kosfa.2019.e3 |
| 19-8 | 2019 | Kim et al | Optimization of 1D 1H quantitative NMR(Nuclear Magnetic Resonance) conditions for polar metabolites in meat | Food Science of Animal Resources 39(1):1-12 https://doi.org/10.5851/kosfa.2018.e46 |
| 19-7 | 2019 | Choe et al | Isolation and identification of angiotensin I-converting enzyme inhibitory peptides derived from thermolysin-injected beef M. longissimus | Asian Australasian Journal of Animal Science 32(3):430-436 https://doi.org/10.5713/ajas.18.0455 |
| 19-6 | 2019 | An et al | Mechanism of inactivation of Escherichia coli O157:H7 biofilm by different plasma treated solutions and post treatment storage | Applied Physics Letters114: 073703 https://doi.org/10.1063/1.5082657 |
| 19-5 | 2019 | Lee et al | Combined effect of high pressure and vinegar addition on the control of Clostridium perfringens and quality in nitrite-free emulsion-type sausage | Innovative Food Science and Emerging Technologies 52:429-437 https://doi.org/10.1016/j.ifset.2019.02.006 |
| 19-4 | 2019 | Lee et al | Role of moisture evaporation in the taste attributes of dry- and wet-aged beef determined by chemical and electronic tongue analyses | Meat Science 151:82-88 https://doi.org/10.1016/j.meatsci.2019.02.001 |
| 19-3 | 2019 | Piao et al | Comparison of reducing sugar content, sensory traits, and fatty acids and volatile compound profiles of the longissimus thoracis among Korean cattle, Holsteins, and Angus steers | Asian Australasian Journal of Animal Science 32(1):126-136 DOI: 10.5713/ajas.18.0065 |
| 19-2 | 2019 | Misra et al | Cold plasma for effective fungal and mycotoxin control in foods: Mechanism, inactivation effects and application | Comprehensive Reviews in Food Science and Food Safety 18:106-120 https://doi.org/10.1111/1541-4337.12398 |
| 19-1 | 2019 | Lee et al | Quality evaluation of rice treated by high hydrostatic pressure and atmospheric pressure plasma | Journal of Food Quality 2019:4253701 https://doi.org/10.1155/2019/4253701 |
| 18-19 | 2018 | Oh et al | The effects of dry or wet aging on the quality of the longissimus muscle from 4-year-old Hanwoo cows and 28-month-old Hanwoo steers | Animal Production Science 58:2344-2351 https://doi.org/10.1071/AN17104 |
| 18-18 | 2018 | Choi et al | A green chemical oligomerization of phloroglucinol induced by plasma as novel a-glucosidase inhibitors | Bioscience, Biotechnology, and Biochemistry 82(12):2059-2063 DOI:10.1080/09168451.2018.1516544 |
| 18-17 | 2018 | Park et al | Utilization of the crust from dry-aged beef to enhance flavor of beef patties | Korean Journal for Food Science of Animal Resources 38(5):1019-1028 |
| 18-16 | 2018 | Lee et al | Combination of sea tangle powder and high-pressure treatment as an alternative to phosphate in emulsion type sausage | Journal of Food Processing and Preservation 42:e13712 DOI: 10.1111/jfpp.13712 |
| 18-15 | 2018 | Park et al | Interplay among ozone and nitrogen oxides in air plasmas: Rapid transition of plasma chemistry | Chemical Engineering Journal 352:1014-1021 https://doi.org/10.1016/j.cej.2018.07.039 |
| 18-14 | 2018 | Yong et al | Mechanism underlying green discolouration of myoglobin induced by atmospheric pressure plasma | Scientific Reports 8:9790 DOI:10.1038/s41598-018-28096-4 |
| 18-13 | 2018 | Choe et al | Influence of cooking, storage period, and re-heating on production of cholesterol oxides in chicken meat | Korean Journal for Food Science of Animal Resources 38(3):433-441 DOI: 10.5851/kosfa.2018.38.3.433 |
| 18-12 | 2018 | Jin et al | Identification of quantitative trait loci for the fatty acid composition in Korean native chicken | Asian-Australasian Journal of Animal Resources 31(8):1134-1140 DOI: 10.5713/ajas.17.0781 |
| 18-11 | 2018 | Lee et al | Assessment of microbial safety and quality changes of brown and white cooked rice treated with atmospheric pressure plasma | Food Science and Biotechnology 27(3):661-667 DOI: 10.1007/s10068-017-0297-6 |
| 18-10 | 2018 | Choe et al | Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages | Meat Science 143:114-118 https://doi.org/10.1016/j.meatsci.2018.04.038 |
| 18-9 | 2018 | Seol et al | Bioactivites of peptide fractions derived from proteolytic enzyme-injected Hanwoo longissimus muscle in a model system | International Journal of Food Properties 21(1):220-227 https://doi.org/10.1080/10942912.2018.1440241 |
| 18-8 | 2018 | Lee et al | Determination of salable shelf-life for wrap-packaged dry-aged beef during cold storage | Korean Journal for Food Science of Animal Resources 38(2):251-258 |
| 18-7 | 2018 | Misra et al | Atmospheric pressure cold plasma improves viscofying and emulsion stabilizing properties of xanthan gum | Food Hydrocolloids 82:29-33 DOI: 10.1016/j.foodhyd.2018.03.031 |
| 18-6 | 2018 | Jeong et al | Gamma irradiation-assisted degradation of rosmarinic acid and evaluation of structures and anti-adipogenic properties | Food Chemistry 258:181-188 DOI: 10.1016/j.foodchem.2018.03.086 |
| 18-5 | 2018 | Yim et al | Use of alternative curing salts for processing salamis | Asian Australasian Journal of Animal Science 31(1):123-128 https://doi.org/10.5713/ajas.17.0432 |
| 18-4 | 2018 | Kim et al | Application of high temperature (14 °C) aging of beef M. semimembranosus with low-dose electron beam and X-ray irradiation | Meat Science 136:85-92 https://doi.org/10.1016/j.meatsci.2017.10.016 |
| 18-3 | 2018 | Feng et al | Effect of irradiation on the parameters that influence quality characteristics of raw beef round eye | Innovative Food Science and Emerging Technologies 45:115-121 https://doi.org/10.1016/j.ifset.2017.09.006 |
| 18-2 | 2018 | Yong et al | An innovative curing process with plasma-treated water for production of loin ham and for its quality and safety | Plasma Processing and Polymers 15(2): e1700050 DOI: 10.1002/ppap.201700050 |
| 18-1 | 2018 | Lee et al | The use of atmospheric pressure plasma as a curing process for ground ham | Food Chemistry 240:430-446 https://doi.org/10.1016/j.foodchem.2017.07.148 |
| 17-18 | 2017 | Park et al | Plasma-functionalized solution: A potent antimicrobial agent for biomedical applications from antibacterial therapeutics to biomaterial surface engineering | ACS Applied Materials & Interfaces 2017, 9, 43470-43477 http://dx.doi.org/10.1021/acsami.7b14276 |
| 17-17 | 2017 | Lee et al | Improved oxidative stability of enhanced pork loins using red perilla extract | Korean Journal for Food Science of Animal Resources 37(6):898-905 |
| 17-16 | 2017 | Lee et al | Analysis of low-marbled Hanwoo cow meat aged with different dry-aging methods | Asian Australasian Journal of Animal Science 30(12):1733-1738 http://dx.doi.org/10.5713/ajas.17.0318 |
| 17-15 | 2017 | Yoon et al | Microbial, physicochemical, and sensory characteristics of quality grade 2 beef enhanced by injection of pineapple concentrate and honey | Korean Journal for Food Science of Animal Resources 37(4):494-501 |
| 17-14 | 2017 | Lee et al | Use of atmospheric pressure cold plasma for meat industry | Korean Journal for Food Science of Animal Resources 37(4):477-485 |
| 17-13 | 2017 | Kim et al | Plasma-induced degradation of quercetin associated with the enhancement of biological activities | Journal of Agricultural and Food Chemistry 65:6929-6935 DOI: 10.1021/acs.jafc.7b00987 |
| 17-12 | 2017 | Zhang et al | Technological demands of meat processing-an Asian perspective | Meat Science 132:35-44 DOI: 10.1016/j.meatsci.2017.05.008 |
| 17-11 | 2017 | Lee et al | Analysis of Consumers’ Preferences and Price Sensitivity to Native Chickens | Korean Journal for Food Science of Animal Resources 37(3):469-476 |
| 17-9 | 2017 | Jung et al | Increase in nitrite content and functionality of ethanolic extracts of Perilla frutescens following treatment with atmospheric pressure plasma | Food Chemistry 237:191-197 |
| 17-8 | 2017 | Misra et al | Application of cold plasma technology for microbiological safety in meat industry | Trends in Food Science and Technology 64:74-86 |
| 17-7 | 2017 | An et al | Assessment of microbial and radioactive contamination in Korean cold duck meats and electron beam application for quality improvement | Korean Journal for Food Science of Animal Resources 37(2):297-304 |
| 17-6 | 2017 | An et al | Quality of frozen pork from pigs fed diets containing palm kernel meal as an alternative to corn meal | Korean Journal for Food Science of Animal Resources 37(2):191-199 |
| 17-5 | 2017 | Piao et al | Comparison of fatty acid profiles and volatile compounds among quality grades and their association with carcass characteristics in longissimus dorsi and semimembranosus muscles of Korean cattle steer | Livestock Science 198:147-156 |
| 17-4 | 2017 | Jin et al | The breeding history and commercial development of the Korean native chicken: A Review | World’s Poultry Science Journal 73:163-174 |
| 17-3 | 2017 | Jung et al | Direct infusion of nitrite into meat batter by atmospheric pressure plasma treatment | Innovative Food Science and Emerging Technologies 39:113-118 |
| 17-2 | 2017 | Jo et al | Marine bioactive peptides: Types, structures, and physiological functions | Food Reviews International 33(1):44-61 |
| 17-1 | 2017 | Yong et al | Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties | Meat Science 123:151-156 |
| 16-21 | 2016 | Seo et al | Genome scan linkage analysis identifies quantitative trait loci affecting serum clinical-chemical traits in Korean native chicken | Molecular Biology Reports 43:601-605 |
| 16-20 | 2016 | Khan et al | Marination and physicochemical characteristics of vacuum-aged duck breast meat | Asian Australasian Journal of Animal Science 29(11):1639-1645 |
| 16-19 | 2016 | Jin et al | A major locus for quantitatively measured shank skin color traits in Korean native chicken | Asian Australasian Journal of Animal Science 29(11):1555-1561 |
| 16-18 | 2016 | Lee et al | Evaluation of cold plasma treatments for improved microbial and physicochemical qualities of brown rice | LWT-Food Science and Technology 73:442-447 |
| 16-17 | 2016 | Kim et al | Mutagenicity and immune toxicity of emulsion-type sausage cured with plasma-treated water | Korean Journal for Food Science of Animal Resources 36(4):494-498 |
| 16-16 | 2016 | Lee et al | Evaluation of the microbiological safety, quality changes, and genotoxicity of chicken breast treated with flexible thin-layer dielectric barrier discharge plasma | Food Science and Biotechnology 25(4):1189-1195 |
| 16-15 | 2016 | Jo et al | Degradation products of mangiferin by gamma irradiation with inhibitory effects on NO production | Bioscience Biotechnology and Biochemistry 80(10):2022-2024 |
| 16-14 | 2016 | Jung et al | Detection of malondialdehyde in processed meat products without interference from the ingredients | Food Chemistry 209:90-94 |
| 16-13 | 2016 | Lee et al | Quality improvement of pork loin by dry aging | Korean Journal for Food Science of Animal Resources 36(3):369-376 |
| 16-12 | 2016 | Kim et al | Chemical constituents from Ainsliaea acerifolia as potential anti-obesity agents | Phytochemistry Letters 16:146-151 |
| 16-11 | 2016 | Kim et al | Identification of microorganisms in duck meat Products available in Korea and the effect of high hydrostatic Pressure | Korean Journal for Food Science of Animal Resources 36(2):283-288 |
| 16-10 | 2016 | Yim et al | Application of electron-beam irradiation combined with aging for improvement of microbiological and physicochemical quality of beef loin | Korean Journal for Food Science of Animal Resources 36(2):215-222 |
| 16-9 | 2016 | Khan et al | Postmortem aging of beef with a special reference to the dry aging | Korean Journal for Food Science of Animal Resources 36(2):159-169 |
| 16-8 | 2016 | Alahakoon et al | An overview of meat industry in Sri Lanka: a comprehensive review | Korean Journal for Food Science of Animal Resources 36(2):137-144 |
| 16-7 | 2016 | Kim et al | Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder | Food Science and Biotechnology 25(2):637-642 |
| 16-6 | 2016 | Min et al | Impact of cooking, storage, and reheating conditions on the formation of cholesterol oxidation products in pork loin | Korean Journal for Food Science of Animal Resources 36(1):23-28 |
| 16-5 | 2016 | Feng et al | Mechanisms of volatile production from amino acid esters by irradiation | Food Research International 81:100-107 |
| 16-4 | 2016 | Ahn et al | Mechanisms of volatile production from Sulfur-containing amino acids by irradiation | Radiation Physics and Chemistry 119:80-84 |
| 16-3 | 2016 | Ahn et al | Mechanisms of volatile production from non-sulfur amino acids by irradiation | Radiation Physics and Chemistry 119:64-73 |
| 16-2 | 2016 | Abeyrathne et al | Enzymatic hydrolysis of ovomucin and the functional and structural characteristics of peptides in the hydrolysates | Food Chemistry 192:107-113 |
| 16-1 | 2016 | Cahyadi et al | Variance component quantitative trait locus analysis for body weight traits in purebred Korean native chicken | Asian Australasian Journal of Animal Science 29(1):43-50 |
| 15-28 | 2015 | Alahakoon et al | Effects of electron beam irradiation and high pressure treatment combined with citrus peel extract on seasoned chicken breast meat | Journal of Food Processing and Preservation 39:2332-2339 |
| 15-27 | 2015 | Seo et al | QTL analyses of general compound, color, and pH traits in breast and thigh muscles in Korean native chicken | Livestock Science 182:145-150 |
| 15-26 | 2015 | Kim et al | Effect of atmospheric pressure plasma jet on the foodborne pathogens attached to commercial food containers | Journal of Food Science and Technology 52(12):8410-8415 |
| 15-25 | 2015 | Jung et al | Proximate composition and L-carnitine and betaine contents in meat from Korean Indigenous chicken | Asian-Australasian Journal of Animal Science 28(12):1760-1766 |
| 15-24 | 2015 | Piao et al | Comparison of carcass and sensory traits and free amino acid contents among quality grades in loin and rump of Korean cattle steer | Asian-Australasian Journal of Animal Science 28(11):1629-1640 |
| 15-23 | 2015 | Jung et al | Color developing capacity of plasma-treated water as a source of nitrite for meat curing | Korean Journal for Food Science of Animal Resources 35(5):703-706 |
| 15-22 | 2015 | Abeyrathne et al | Enzymatic hydrolysis of ovomucoid and the fuctional properties of its hydrolysates | Poultry Science 94:2280-2287 |
| 15-21 | 2015 | Khan et al | Meat flavor precursors and factors influencing flavor precursors-A systematic review | Meat Science 110:278-284 |
| 15-20 | 2015 | Khan et al | Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat products | Lipids in Health and Disease 14:89 |
| 15-19 | 2015 | Yong et al | Radiation sensitivity of foodborne pathogens in meat byproducts with different packaging | Radiation Physics and Chemistry 115:153-157 |
| 15-18 | 2015 | Jayasena et al | Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process | Poultry Science 94:1964-1972 |
| 15-17 | 2015 | Min et al | Monitoring the formation of cholesterol oxidation products in model systems using response surface methodology | Lipids in Health and Disease 14:77 |
| 15-16 | 2015 | Khan et al | Oxidative stability and quality characteristics of whey protein coated rohu(Labeo rohita) fillets | Lipids in Health and Disease 14:58 |
| 15-15 | 2015 | Jung et al | The use of atmospheric plasma-treated water as a source of nitrite for emulsion-type sausage | Meat Science 108:132-137 |
| 15-14 | 2015 | Alahakoon et al | Alternatives to nitrite in processed meat: up to date | Trends in Food Science and Technology 45:37-49 |
| 15-13 | 2015 | Lee et al | Influence of Perilla frutescens var. acuta water extract on the shelf life and physicochemical qualities of cooked beef patties | Korean Journal for Food Science of Animal Resources 35(3):389-397 |
| 15-12 | 2015 | Yim et al | Combined effect of irradiation and ageing condition on physicochemical and microbial quality of Hanwoo eye of round | Korean Journal for Food Science of Animal Resources 35(3):406-412 |
| 15-11 | 2015 | Jayasena et al | Association of carcass weight with quality and functional properties of beef from Hanwoo steers | Animal Production Science 55(5):680-690 |
| 15-10 | 2015 | Kim et al | Enhancement of antioxidant effects of naringin after atmospheric pressure dielectric barrier discharge plasma treatment | Bioorganic & Medicinal Chemistry Letters 25(6):1236-1239 |
| 15-9 | 2015 | Lee et al | Comparison of bioactive compounds and quality traits of breast meat from Korean native ducks and commercial ducks | Korean Journal for Food Science of Animal Resources 35(1):114-120 |
| 15-8 | 2015 | Jayasena et al | Bioactive and Taste-related Compounds in Defatted Freeze-dried Chicken Soup Made from Two Different Chicken Breeds Obtained at Retail | The Journal of Poultry Science 52:156-165 |
| 15-7 | 2015 | Seo et al | Single nucleotide polymorphism analysis of Korean native chickens using next generation sequencing data | Molecular Biology Reports 42:471-477 |
| 15-6 | 2015 | Jayasena et al | Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing, and the meat cut | Journal of Science of Food and Agriculture 95:771-775 |
| 15-5 | 2015 | Yong et al | Pathogen inactivation and quality changes in sliced cheddar cheese treated using flexible thin-layer dielectric barrier discharge plasma | Food Research International 69:57-63 |
| 15-4 | 2015 | Jayasena et al | Comparison of the amounts of endogenous bioactive compounds in raw and cooked meats from broilers and indigenous chickens | Journal of Food Composition and Analysis 37:20-24 |
| 15-3 | 2015 | Kim et al | Microbial safety and quality attributes of milk following treatment with atmospheric pressure encapsulated dielectric barrier discharge plasma | Food Control 47:451-456 |
| 15-2 | 2015 | Jayasena et al | Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: Effects of pathogen inactivation and meat quality attributes | Food Microbiology 46:51-57 |
| 15-1 | 2015 | Yong et al | Evaluation of pathogen inactivation on sliced cheese induced by encapsulated atmospheric pressure dielectric barrier discharge plasma | Food Microbiology 46:46-50 |
| 14-24 | 2014 | Kim et al | Effect of high hydrostatic pressure on the quality and safety of beef after the addition of conjugated linoleic acid | Innovative Food Science & Emerging Technologies 26:86-92 |
| 14-23 | 2014 | Jin et al | Association of MC1R genotypes with shank color traits in Korean native chicken | Livestock Science 170:1-7 |
| 14-22 | 2014 | Jayasena et al | Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens | Poultry Science 93(12):3163-3170 |
| 14-21 | 2014 | Jung et al | Quality assessment of the breast meat from WoorimatdagTM and broilers | Korean Journal for Food Science of Animal Resources 34(5):707-714 |
| 14-20 | 2014 | Abeyrathne et al | Enzymatic hydrolysis of ovalbumin and the functional properties of the hydrolysates | Poultry Science 93(10):2678-2686 |
| 14-19 | 2014 | Hyueong et al | A whole genome association study on palatability of Hanwoo meat | Asian-Australasian Journal of Animal Science 27(9):1219-1227 |
| 14-18 | 2014 | Yong et al | Evaluation of both sides of raw chicken breasts with an atmospheric pressure plasma jet for the inactivation of Escherichia coli | Foodborne Pathogens and Diseases 11(8):652-657 |
| 14-17 | 2014 | Jayasena et al | Effect of sex on taste-related and functional compounds in freeze-dried soup made from Korean native chicken | Korean Journal for Food Science of Animal Resources 34(4):448-456 |
| 14-16 | 2014 | Kim et al | Effect of medicinal plant extracts on the physicochemical properties and sensory characteristics of gelatin jelly | Journal of Food Processing and Preservation 38(4):1527-1533 |
| 14-15 | 2014 | Jang et al | Effect of dietary a-lipoic acid, betaine, L-carnitine, and swimming on the obesity of mice induced by high-fat diet | Food & Function 5(8):1966-1974 |
| 14-14 | 2014 | Lim et al | Comparison of physicochemical and functional traits of Hanwoo steer beef by the quality grade | Korean Journal for Food Science of Animal Resources 34(3):287-296 |
| 14-13 | 2014 | Jayasena et al | Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during domestic cooking | Poultry Science 93(7):1842-1849 |
| 14-12 | 2014 | Cahyadi et al | Quantitative trait loci and candidate genes for the economic traits in meat-type chicken | World’s Poultry Science Journal 70(2):329-342 |
| 14-11 | 2014 | Kim et al | Effect of atmospheric pressure dielectric barrier discharge plasma on the biological activity of naringin | Food Chemistry 160:241-245 |
| 14-10 | 2014 | Lim et al | Quality comparison of pork loin and belly from three-way crossbred pigs during postmortem storage | Korean Journal for Food Science of Animal Resources 34(2):185-191 |
| 14-9 | 2014 | Alahakoon et al | Antimicrobial effect of calcium chloride alone and combined with lactic acid injected into chicken breast meat | Korean Journal for Food Science of Animal Resources 34(2):221-229 |
| 14-8 | 2014 | Jung et al | The influence of spices on the volatile compounds of cooked beef patty | Korean Journal for Food Science of Animal Resources 34(2):166-172 |
| 14-7 | 2014 | Lim et al | Comparison of meat quality of loins and butts in different two-way crossbred pigs | Livestock Science 161:210-217 |
| 14-6 | 2014 | Bae et al | Differentiation of deboned chicken thigh meat from the frozen-thawed meat | Korean Journal for Food Science of Animal Resources 34(1):73-79 |
| 14-5 | 2014 | Kim et al | Improvement of microbiological safety and sensorial quality of pork jerky by electron beam irradiation and by addition of onion peel extract and barbecue flavor | Radiation Physics and Chemistry 98:22-28 |
| 14-4 | 2014 | Kruk et al | Combined effects of high pressure processing and addition of soy sauce and olive oil on quality characteristics of chicken breast meat | Asian-Australasian Journal of Animal Science 27(2):256-265 |
| 14-3 | 2014 | Seleshe et al | Meat consumption culture in Ethiopia | Korean Journal for Food Science of Animal Resources 34(1):7-13 |
| 14-2 | 2014 | Jayasena et al | Potential application of essential oils as natural antioxidants in meat and meat products: A review | Food Reviews International 30:71-90 |
| 14-1 | 2014 | Kim et al | The characteristics of myosine heavy chain-based fiber types in porcine loigissimus dorsi muscle | Meat Science 96:712-718 |
| 13-17 | 2013 | Jayasena et al | Essential oils as potential antimicrobial agents in meat and meat products: A review | Trends in Food Science and Technology 34(2):96-108 |
| 13-16 | 2013 | Jung et al | Carnosine, anserine, creatinie, and inosine-5’-monophosphate content in breast and thigh meats from 5 lines of Korean native chicken | Poultry Science 92(12):3275-3282 |
| 13-15 | 2013 | Hoque et al | Reconstruction of phylogenetic relationships of Korean chickens using mitochondrial D-loop sequences | Journal of Faculty of Agriculture Kyushu University. 58(2):287-293 |
| 13-14 | 2013 | Jung et al | Separation of phosvitin from egg yolk without using organic solvents | Asian-Australasian Journal of Animal Science 26(11):1622-1629 |
| 13-13 | 2013 | Jayasena et al | Factors affecting cooked chicken meat flavor: a review | World’s Poultry Science Journal 69(3):515-526 |
| 13-12 | 2013 | Kim et al | Effects of dielectric barrier discharge plasma on pathogen inactivation and the physicochemical and sensory characteristics of pork loin | Current Applied Physics 13(7):1420-1425 |
| 13-11 | 2013 | Jung et al | Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure | Meat Science 95(1):8-13 |
| 13-10 | 2013 | Jung et al | Meat quality traits of Longissimus dorsi muscle from carcasses of Hanwoo steers at different yield grades | Korean Journal for Food Science of Animal Resources 33(3):305-316 |
| 13-9 | 2013 | Jayasena et al | Comparison of quality traits of meat from Korean native chickens and broilers used in two different traditional Korean cuisines | Asian-Australasian Journal of Animal Science 26(7):1038-1046 |
| 13-8 | 2013 | Hoque et al | Investigation of MC1R SNPs and their relationships with plumage colors in Korean native chicken | Asian-Australasian Journal of Animal Science 26(5):625-629 |
| 13-7 | 2013 | Jayasena et al | Flavor chemistry of chicken meat: A review | Asian-Australasian Journal of Animal Science 26(5):732-742 |
| 13-6 | 2013 | Kim et al | Synergistic effects of electron-beam irradiation and leek extract on the quality of pork jerky during ambient storage | Asian-Australasian Journal of Animal Science 26(4):596-602 |
| 13-5 | 2013 | Seo et al | Discrimination of Korean native chicken lines using fifteen selected microsatellite markers | Asian-Australasian Journal of Animal Science 26(3):316-322 |
| 13-4 | 2013 | Yong et al | Effect of dietary supplementation of wild grape on antioxidative potential of breast and leg meat of broilers | Korean Journal for Food Science of Animal Resources 33(1):83-88 |
| 13-3 | 2013 | Sung et al | Possibility of instrumental differentiation of duck breast meat with different processing and storage conditions | Korean Journal for Food Science of Animal Resources 33(1):96-102 |
| 13-2 | 2013 | Hoque et al | Phylogenetic analysis of a privately-owned Korean native chicken population using mtDNA D-loop variation | Asian-Australasian Journal of Animal Science 26(2):157-162 |
| 13-1 | 2013 | Park et al | Radiolytic transformation of rotenone with potential anti-adipogenic activity | Bioorganic & Medicinal Chemistry Letters 23(4):1099-1103 |
| 12-27 | 2012 | Maharani et al | The association of five candidate genes with fatty acid composition in Korean cattle | Molecular Biology Reports 39(5):6113-6121 |
| 12-26 | 2012 | Kim et al | Effects of addition of tomato powder on colour, antioxidant, and antimicrobial traits of pork jerky during storage | Korean Journal for Food Science of Animal Resources 32(6):718-724 |
| 12-25 | 2012 | Nam et al | Comparison of free amino acids and dipeptide contents, Warner-Bratzler shear force and sensory property of beef jerky manufactured with different drying methods | Korean Journal for Food Science of Animal Resources 32(6):803-809 |
| 12-24 | 2012 | Kang et al | Effects of combined treatments of electron-beam irradiation and addition of leek (Allium tuberosum) extract on reduction of pathogens in pork jerky | Foodborne Pathogens and Diseases 9(12):1083-1087 |
| 12-23 | 2012 | Lee et al | Effect of dietary supplementation of the combination of gallic and linoleic acid in thigh meat of broilers | Asian-Australasian Journal of Animal Science 25(11):1641-1648 |
| 12-22 | 2012 | Lee et al | Effect of atmospheric pressure plasma jet on inactivation of Listeria monocytogenes inoculated on cooked egg white and yolk | Korean Journal for Food Science of Animal Resources 32(5):561-570 |
| 12-21 | 2012 | Jo et al | Keys to production and processing of Hanwoo beef: A perspective of tradition and science | Animal Frontiers 2(4):32-38 |
| 12-20 | 2012 | Min et al | Irradiation of shell egg on the physicochemical and functional properties of liquid egg white | Poultry Science 91:2649-2657 |
| 12-19 | 2012 | Jung et al | The functional property of egg yolk phosvitin as a melanogenesis inhibitor | Food Chemistry 135(3):993-998 |
| 12-18 | 2012 | Kim et al | Radical scavenging-linked antioxidatnt activities of commonly used herbs and spices in Korea | International Journal of Food Science and Nutrition 63(5):603-609 |
| 12-17 | 2012 | Jin et al | Phylogenetic relationship among dabbling duck species in Korea using COI gene variation in mtDNA | The Journal of Poultry Science 49:163-170 |
| 12-16 | 2012 | Kim et al | Synergistic effect of ionizing radiation on chemical disinfectant treatment for reduction of natural microflora on seafood | Radiation Physics and Chemistry 81(8):1095-1097 |
| 12-15 | 2012 | Yun et al | Predicting optimal conditions to minimize quality deterioration while maximizing safety and functional properties of irradiated egg | Radiation Physics and Chemistry 81(8):1163-1162 |
| 12-14 | 2012 | Yun et al | Effect of high-dose irradiation on quality characteristics of ready-to-eat chicken breast | Radiation Physics and Chemistry 81(8):1107-1110 |
| 12-13 | 2012 | Lee et al | Volatile compounds and odor preference of ground beef added with garlic and red wine, and irradiated with charcoal pack | Radiation Physics and Chemistry 81(8):1103-1106 |
| 12-12 | 2012 | Jo et al | Effect of gamma irradiation on the microbiological, chemical, and sensory properties of fresh ashitaba and kale juice | Radiation Physics and Chemistry 81(8):1076-1078 |
| 12-11 | 2012 | Jo et al | Comparison of the efficacy on gamma and UV irradiation in sanitation of fresh carrot juice | Radiation Physics and Chemistry 81(8):1079-1081 |
| 12-10 | 2012 | Kim et al | Shelf-life extension of preservative-free hydrated feed using gamma sterilization and its effect on growth performance of eel | Radiation Physics and Chemistry 81(8):1092-1094 |
| 12-9 | 2012 | Liu et al | Differential proteome analysis of breast and thigh muscles between Korean native chickens and commercial broilers | Asian-Australasian Journal of Animal Science 25(6):895-902 |
| 12-8 | 2012 | Jung et al | Elucidation of antioxidative activity of phosvitin extracted from egg yolk using ground meat | Korean Journal for Food Science of Animal Resources 32(2):162-167 |
| 12-7 | 2012 | Jung et al | Effect of addition of phosvitin and high pressure processing on microbiological quality and lipid and protein oxidation of minced chicken leg meat | Korean Journal for Food Science of Animal Resources 32(2):212-219 |
| 12-6 | 2012 | Kim et al | Effects of low-level gamma irradiation on the characteristics of fermented pork sausage during storage | Radiation Physics and Chemistry 81(4):466-472 |
| 12-5 | 2012 | Salim et al | Effect of sex and dietary organic zinc on growth performance, carcass traits, tissue mineral content, and blood paracmeters of broiler chickens | Biological Trace Element Research 147(1-3):120-129 |
| 12-4 | 2012 | Salim et al | Effect of zinc proteinate supplementation on growth performance, and skin and meat quality of male and female broiler chicks | British Poultry Science 53(1): 116-124 |
| 12-3 | 2012 | Maharani et al | Evaluation of three candidate genes affecting fatty acid composition in pigs | Korean Journal for Food Science of Animal Resources 32(1):6-12 |
| 12-2 | 2012 | Jung et al | Effect of high pressure after the addition of vegetable oil on the safety and quality of beef loin | Korean Journal for Food Science of Animal Resources 32(1):68-76 |
| 12-1 | 2012 | Jung et al | Inactivation of Escherichia coli and Listeria monocytogenes in ground pork by combination of natural food ingredients and high pressure processing | Korean Journal for Food Science of Animal Resources 32(1):1-5 |
| 11-16 | 2011 | Salim et al | Supplementation of graded level of organic zinc in the diets of female broilers: effects on performance and carcass quality | British Poultry Science 52(5):606-612 |
| 11-15 | 2011 | Jung et al | Comparison of quality traits of thigh meat from Korean native chickens and broilers | Korean Journal for Food Science of Animal Resources 31(5):684-692 |
| 11-14 | 2011 | Lee et al | Inactivation of Listeria monocytogenes on agar and processed meat surfaces by atmospheric pressure plasma jets | Food Microbiology 28(8):1468-1471 |
| 11-13 | 2011 | Kim et al | Effect of gamma-irradiation on trans fatty acid, free amino acid and sensory evaluation of dry fermented sausage | Korean Journal for Food Science of Animal Resources 31(4):580-587 |
| 11-12 | 2011 | Jung et al | Effect of dietary supplementation of gallic acid and linoleic acid mixture and their synthetic salt on egg quality | Food Chemistry 129(3): 822-829 |
| 11-11 | 2011 | Kim et al | Effect of combined treatment of chlorine/ionizing radiation and addition of vitamin B1 on oyster and short-necked clam | Foodborne Pathogens and Diseases 8(7):825-830 |
| 11-10 | 2011 | Maharani et al | Quantitative trait loci and candidate genes affecting fatty acid composition in cattle and pig | Korean Journal for Food Science of Animal Resources 31(3):325-338 |
| 11-9 | 2011 | Salim et al | Influence of various levels of organic zinc on the live performance, meat quality and sensory properties female broilers | Korean Journal for Food Science of Animal Resources 31(2):207-214 |
| 11-8 | 2011 | Yun et al | Effect of several food ingredients on radiation inactivation of Escherichia coli and Listeria monocytogenes inoculated into ground pork | Radiation Physics and Chemistry 80(9):994-997 |
| 11-7 | 2011 | Ko et al | A simple and efficient method for separating phosvitin from egg yolk using ethanol and salts | Poultry Science 90(5):1096-1104 |
| 11-6 | 2011 | Nam et al | Electrostatic spraying of antioxidants on the oxidative quality of ground beef | Journal of Animal Science 89(3):826-832 |
| 11-5 | 2011 | Kim et al | Enhancement of pancreatic lipase inhibitory activity of curcumin by radiolytic transformation | Bioorganic & Medicinal Chemistry Letters 21(5):1512-1514 |
| 11-4 | 2011 | Jung et al | Instrumental methods for differentiation of frozen-thawed from fresh broiler breast fillets | Korean Journal for Food Science of Animal Resources 31(1):27-31 |
| 11-3 | 2011 | Jo et al | Effects of chitosan coating and storage with dry ice on the freshness and quality of eggs | Poultry Science 90(2):467-472 |
| 11-2 | 2011 | Kim et al | Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions | Food Microbiology 28(1):9-13 |
| 11-1 | 2011 | Kruk et al | The effect of high pressure on microbial population, meat quality and sensory characteristics of chicken breast fillet | Food Control 22(1):6-12 |
| 10-13 | 2010 | Yun et al | Effect of natural ingredients and red wine for manufacturing traditional meat products on radiation sensitivity of pathogens inoculated into ground beef | Korean Journal for Food Science of Animal Resources 30(5):819-825 |
| 10-12 | 2010 | Kim et al | Detection of the level of indigenous Salmonella in a radiation-sterilized pure culture and meat model system | Journal of Muscle Foods 21(3):658-668 |
| 10-11 | 2010 | Jung et al | The effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers | Meat Science 86(2):520-526 |
| 10-10 | 2010 | Nam et al | Meat products and consumption culture in the East | Meat Science 86(1):93-100 |
| 10-9 | 2010 | Kim et al | Effects of electron beam irradiation on pathogen inactivation, quality, and functional properties of shell egg during ambient storage | Korean Journal for Food Science of Animal Resources 30(4):603-608 |
| 10-8 | 2010 | Kim et al | Quality evaluation of sliced and pizza cheeses treated by gamma and electron beam irradiation | Asian-Australasian Journal of Animal Science 23(8):1112-1117 |
| 10-7 | 2010 | Yun et al | Inactivation of Listeria monocytogenes inoculated on disposable plastic tray, aluminum foil, and paper cup by atmospheric pressure plasma | Food Control 21(8):1182-1186 |
| 10-6 | 2010 | Jeon et al | Comparison of the chemical composition, textural characteristics, and sensory properties of north and south Korean native chickens and commercial broilers | Korean Journal for Food Science of Animal Resources 30(2):171-178 |
| 10-5 | 2010 | Kim et al | Effects of gamma and electron beam irradiation on the survival of pathogens inoculated into sliced and pizza cheeses | Radiation Physics and Chemistry 79:731-734 |
| 10-4 | 2010 | Choe et al | Differences in the quality characteristics between commercial Korean native chickens and broilers | Korean Journal for Food Science of Animal Resources 30(1):13-19 |
| 10-3 | 2010 | Lee et al | Effects of γ-irradiation on the biological activity of burdoc (Arctium lappa L.) Extracts | Food Science and Biotechnology 19(1):165-173 |
| 10-2 | 2010 | Song et al | Radiation sensitivity of 3-strain cocktail pathogens inoculated into seasoned and fermented squid and enhancement of microbial safety by irradiation | Journal of Food Safety 30(1):224-236 |
| 10-1 | 2010 | Salim et al | Effect of sources and levels of zinc on the tissue mineral concentration and carcass quality of broilers | Avian Biology Research 3(1):23-29 |
| 09-21 | 2009 | Liu et al | Effect of irradiation on foaming properties of egg white proteins | Poultry Science 88:2435-2441 |
| 09-20 | 2009 | Kang et al | Effect of citrus pectin oligosaccharide prepared by irradiation on high cholesterol diet B6.KOR-ApoE mice | Food Science and Biotechnology 18(4):884-888 |
| 09-19 | 2009 | Seol et al | Antimicrobial effect of k-carageenan based edible film containing ovotransferrin in fresh chicken breast stored at 5℃ | Meat Science 83(3):479-483 |
| 09-18 | 2009 | Kim et al | Comparison of meat quality characteristics and fatty acid composition between organically- and conventionally-reared chicken breast | Korean Journal for Food Science of Animal Resources 29(4):409-414 |
| 09-17 | 2009 | Choe et al | Relationship between the economical defects of broiler meat carcass and quality grade A by a meat grader | Korean Journal for Food Science of Animal Resources 29(4):494-499 |
| 09-16 | 2009 | Lee et al | Reduction of interlukin-8 by peptides from digestive enzyme hydrolysis of hen egg lysozyme | Food Science and Biotechnology 18(3):706-711 |
| 09-15 | 2009 | Lee et al | Manufacture of ice cream with improved microbiological safety by using gamma irradiation | Radiation Physics and Chemistry 78(7-8);593-595 |
| 09-14 | 2009 | Kim et al | Application of electron beam irradiation on the production of salted and seasoned short-necked clam, Tapes Pilppinarum, for safe distribution | Radiation Physics and Chemistry 78(7-8):585-587 |
| 09-13 | 2009 | Liu et al | Effect of combination of chitosan coating and irradiation on physicochemical and functional properties of chicken egg during room temperature storage | Radiation Physics and Chemistry 78(7-8):589-591 |
| 09-12 | 2009 | Song et al | Effect of gamma and electron beam irradiation on the survival of pathogens inoculated into salted, seasoned, and fermented oyster | LWT-Food Science and Technology 42:1320-1324 |
| 09-11 | 2009 | Moon et al | Feasability study of the sterilization on pork and human skin surface by atmospheric pressure plasmas | Thin Solid Films 517(14):4272-4275 |
| 09-10 | 2009 | Song et al | Evaluation of atmospheric pressure plasma to improve the safety of sliced cheese and ham inoculated by 3-strain cocktail Listeria monocytogenes | Food Microbiology 26(4):432-436 |
| 09-9 | 2009 | Song et al | Inactivation of 3-strain cocktail pathogens inoculated into Bajirak Jeotkal, salted, seasoned, and fermented short-necked clam (Tapes Pilppinarum) by gamma and electron beam irradiation | Food Control 20(6):580-584 |
| 09-8 | 2009 | Liu et al | Effect of dietary inclusion of medicinal herb extract mix in poultry ration on the physico-chemical quality and oxidative stability of eggs | Asian-Australasian Journal of Animal Science 22(3):421-427 |
| 09-7 | 2009 | Song et al | Improvement of foaming ability of egg white product by irradiation and its application | Radiation Physics and Chemistry 78:217-221 |
| 09-6 | 2009 | Waje et al | Microbial quality assessment and pathogen inactivation by electron beam and gamma irradiation of commercial seed sprouts | Food Control 20:200-204 |
| 09-5 | 2009 | Ham et al | Quality of irradiated plain yogurt during storage at different temperatures | Asian-Australasian Journal of Animal Science 22(2):289-295 |
| 09-4 | 2009 | Ham et al | Irradiation effect on α- and β-caseins of milk and Queso Blanco cheese determined by capillary electrophoresis | Radiation Physics and Chemistry 78:158-163 |
| 09-3 | 2009 | Shon et al | Reduction of irradiation off-odor and lipid oxidation in ground beef by α-tocopherol addition and the use of a charcoal pack | Radiation Physics and Chemistry 78:141-146 |
| 09-2 | 2009 | Jang et al | Biological functions of a synthetic compound, octadeca-9,12-dienyl-3,4,5- hydroxybenzoate, from gallic acid-linoleic acid ester | Food Chemistry 112(2):369-373 |
| 09-1 | 2009 | Kim et al | Fatty acid composition and meat quality traits of organically reared Korean native black pigs | Livestock Science 120:96-102 |
| 08-20 | 2008 | Kim et al | Effect of gamma irradiation on the overall quality of a commercial plain-type yogurt products | Korean Journal for Food Science of Animal Resources 28(5):574-579 |
| 08-19 | 2008 | Kim et al | Quality characteristics of pork patties containing silkworm powder and vegetable worm (Paecilomyces Japonica) during cold storage | Korean Journal for Food Science of Animal Resources 28(5):521-528 |
| 08-18 | 2008 | Shin et al | Reduction of antigenicity of powdered milk by gamma irradiation | Korean Journal for Food Science of Animal Resources 28(3):306-311 |
| 08-17 | 2008 | Lee et al | Effect of irradiation on total phenol and catechins content and radical scavenging activity of green tea leaf and stem extract | Journal of Food Biochemistry 32(6):782-794 |
| 08-16 | 2008 | Jang et al | Physicochemical and sensory characteristics of pickled hen egg and its calcium content and antioxidative activity | Food Science and Biotechnology 17(5):996-1002 |
| 08-15 | 2008 | Jang et al | Antioxidative potential of raw breast meat from brioler chicks fed a dietary medicinal herb extract mix | Poultry Science 87:2382-2389 |
| 08-14 | 2008 | Jang et al | Quality evaluation of low-fat pork loaf containing silkworm powder and vegetable worm (Paecilomyces japonica) during cold storage | Food Science and Biotechnology 17(4):799-804 |
| 08-13 | 2008 | Salim et al | Zinc in broiler feeding and nutrition | Avian Biology Research 1(1):5-18 |
| 08-12 | 2008 | Choe et al | Antioxidant and antimicrobial effects of medicinal herb extract mix in pork patties during cold storage | Korean Journal for Food Science of Animal Resources 28(2):122-129 |
| 08-11 | 2008 | Jang et al | Comparison of hypolipidemic activity of synthetic gallic acid–linoleic acid ester with mixture of gallic acid and linoleic acid, gallic acid, and linoleic acid on high fat diet induced obesity in C57BL/6 Cr Slc mice | Chemico-Biological Interactions 174(2):109-117 |
| 08-10 | 2008 | Lim et al | Comparison of analytical methods for the detection of central nervous system tissue (CNST) in ground beef | Journal of Food Protection 71(7):1505-1509 |
| 08-9 | 2008 | Yun et al | Effect of organic acids, amino acids and ethanol on the radio-degradation of patulin in aqueous model system | Radiation Physics and Chemistry 77(6):830-834 |
| 08-8 | 2008 | Lim et al | Application of electron-beam irradiation combined with antioxidants for fermented sausage and its quality characteristic | Radiation Physics and Chemistry 77(6):818-824 |
| 08-7 | 2008 | Kim et al | Elimination of volatile compounds and off-odor production in irradiated ground pork using charcoal packaging | Journal of Muscle Foods 19:194-208 |
| 08-6 | 2008 | Choi et al | Nutritive and economic values of corn distiller's dried grains with solubles in broiler diets | Asian-Australasian Journal of Animal Science 21(3):414-419 |
| 08-5 | 2008 | Jo et al | Effect of irradiation on the antioxidative and antigenotoxic activities of green tea leaf and stem extract | International Journal of Food Science and Technology 43(3):400-405 |
| 08-4 | 2008 | Kim et al | Effect of gamma irradiation on the physicochemical properties of starch based film | Food Hydrocolloids 22(2):248-254 |
| 08-3 | 2008 | Jang et al | Antimicrobial and human cancer cell cytotoxic effect of synthetic angiotensin converting enzyme (ACE) inhibitory peptide | Food Chemistry 107(1):327-336 |
| 08-2 | 2008 | Waje et al | Effect of irradiation on the color, microbiological quality, and sensory attributes of frozen ground beef, pork, and chicken after 6 months at -6C | Food Science and Biotechnology 17(1):212-215 |
| 08-1 | 2008 | Ham et al | Chemical and microbiological quality, capillary electrophoresis pattern, and rennet coagulation of UHT-treated and irradiated milk | Food Science and Biotechnology 17(1):58-65 |
| 07-13 | 2007 | Jang et al | Optimum condition for the separation of lecithin from egg yolk by response surface methodology | Korean Journal for Food Science of Animal Resources 27(4):482-488 |
| 07-12 | 2007 | Lee et al | Verification of biological activity of irradiated Sopoongsan, an oriental medicinal prescription, for industrial application of functional cosmetic material | Radiation Physics and Chemistry 76(11-12):1591-1595 |
| 07-11 | 2007 | Min et al | Control of microorganism and reduction of biogenic amines in chicken breast and leg by irradiation and organic acid | Poultry Science 86(9):2034-2041 |
| 07-10 | 2007 | Jang et al | Storage stability of synthetic angiotensin converting enzyme (ACE) inhibitory peptides identified from beef sarcoplasmic protein extracts under different pH, temperature, and gastric digestion | Food Science and Biotechnology 16(4):572-572 |
| 07-9 | 2007 | Min et al | Relationship between the contents of biogenic amines and volatile basic nitrogen in fresh beef, pork, and chicken meat | Asian-Australasian Journal of Animal Science 20(8):1278-1284 |
| 07-8 | 2007 | Min et al | Irradiation and organic acid treatment for microbial control and the production of biogenic amines in beef and pork | Food Chemistry 104(2):791-799 |
| 07-7 | 2007 | Kim et al | Comparison of gamma irradiation and sodium hypochlorite treatments to inactivate Staphylococcus aureus and Pseudomonas aeruginosa biofilms on stainless steel surface | Food Science and Biotechnology 16(2):315-319 |
| 07-6 | 2007 | Byun et al | Effect of irradiation and sodium hypochlorite on the microorganisms attached to a commercial food container | Food Microbiology 24(5):544-548 |
| 07-5 | 2007 | Jo et al | Radiation sensitivity of selected pathogens in ice cream | Food Control 18(7):859-865 |
| 07-4 | 2007 | Kang et al | Effect of a pectin-based edible coating containing green tea powder on the quality of irradiated pork patty | Food Control 18(5):430-435 |
| 07-3 | 2007 | Byun et al | Effect of irradiation on the microbial content of ready-to-use cooked carrot | Food Science and Biotechnology 16(1):138-141 |
| 07-2 | 2007 | Chung et al | Use of gamma irradiation for inactivation of pathogens inoculated into Kimbab, steamed rice rolled by dried laver | Food Control 18(2):108-112 |
| 07-1 | 2007 | Song et al | Effect of gamma irradiation on the microbiological, nutritional, and sensory properties of fresh vegetable juice | Food Control 18(1):5-10 |
| 06-8 | 2006 | Yoon et al | Isolation and characterization of Penicillium crustosum, a patulin producing fungas, from apples | Food Science and Biotechnology 15(6):896-901 |
| 06-7 | 2006 | Song et al | Effect of gamma irradiation on the microbial quality and antioxidant activity of fresh vegetable juice | Food Microbiology 23(4):372-378 |
| 06-6 | 2006 | Lee et al | Effects of gamma irradiation on the biological activity of green tea byproduct extracts and a comparison with green tea leaf extracts | Journal of Food Science 71(4):C269-C274 |
| 06-5 | 2006 | Jo et al | Synthesis of a novel compound from gallic acid and linoleic acid and its biological functions | Food Science and Biotechnology 15(2):317-320 |
| 06-4 | 2006 | Kim et al | Color improvement by irradiation of Curcuma aromatica extract for industrial application | Radiation Physics and Chemistry 75(3):448-451 |
| 06-3 | 2006 | Lee et al | Effect of γ-irradiation on pathogens inoculated into ready-to-use vegetables | Food Microbiology 23(7):649-656 |
| 06-2 | 2006 | Kang et al | Antioxidant and cancer cell proliferation inhibition effect of citrus pectin-oligosaccharide prepared by irradiation | Journal of Medicinal Foods 9(3):313-320 |
| 06-1 | 2006 | Kang et al | The studies on development of functional powder from citrus peel | Bioresource Technology 97(4):614-620 |
| 05-8 | 2005 | An et al | Inhibition of the enzyme activities and the anti-wrinkle effect of the polyphenol isolated from persimmon leaf (Diospyros kakiFolium) on the human skin | Dermatologic Surgery 31(7):848-854 |
| 05-7 | 2005 | An et al | Beneficial physiological activities of irradiated green tea polyphenol on human skin | American Journal of Chinese Medicine 33(4):535-546 |
| 05-6 | 2005 | Kang et al | A combination of gamma irradiation and CaCl2 immersion for a pectin-based biodegradable film | Carbohydrate Polymer 60(4):547-551 |
| 05-5 | 2005 | Jo et al | Radio-sensitivity of pathogens in inoculated into prepared foods of animal origin | Food Microbiology 22(4):329-336 |
| 05-4 | 2005 | Jo et al | Inactivation of pathogens inoculated into prepared seafood products for manufacturing Kimbab, a steamed rice rolled by dried seaweed, by gamma irradiation | Journal of Food Protection 68(2):396-402 |
| 05-3 | 2005 | Kim et al | Relationship of the Specific Microbial Growth and the TBARS Value in Radiation-Sterilized Raw Ground Pork | Feedinfo News Service Scientific Reviews. June 2005. Available from URL: http://www.feedinfo.com |
| 05-2 | 2005 | Jo et al | Pectin and gelatin based film: Effect of gamma irradiation on mechanical properties and biodegradation | Radiation Physics and Chemistry 72(6):745-750 |
| 05-1 | 2005 | Lee et al | Microbiological and mutagenical safety of gamma irradiated ready-to-eat foods of animal origin contaminated with pathogens | Korean Journal for Food Science of Animal Resources 25(1):13-19 |
| 04-16 | 2004 | Jo et al | Physical properties of irradiated pectin based film and its biodegradation by Paenibacillus polymyxa and Psudomonas aeruginosa | Food Science and Biotechnology 13(6):712-718 |
| 04-15 | 2004 | Ahn et al | Application of gamma irradiation for the reduction of residual nitrite and nitrosamine in meat products | Korean Journal for Food Science of Animal Resources 24(4):367-372 |
| 04-14 | 2004 | Jo et al | Antibacterial and antifungal activity of citrus (Citrus unshiu) essential oil extracted from peel byproducts | Food Science and Biotechnology 13(3):384-386 |
| 04-13 | 2004 | Byun et al | Changes of the immune reactivities of antibodies produced against gamma irradiated antigen | Radiation Physics and Chemistry 71(1-2):125-127 |
| 04-12 | 2004 | Jo et al | Studies on development of low-salted, fermented, and seasoned Changran Jeotkal using the intestine of Therage chalcogramma | Radiation Physics and Chemistry 71(1-2):121-124 |
| 04-11 | 2004 | Jo et al | Antioxidative potential of lyophilized citrus peel extract in different meat model systems during storage at 20C | Journal of Muscle Foods 15(2):95-108 |
| 04-10 | 2004 | Ahn et al | Combined effect of gamma irradiation and modified atmosphere packaging on the physicochemical characteristics of sausage | Radiation Physics and Chemistry 71(1-2):51-54 |
| 04-9 | 2004 | Byun et al | Application of radiation technology to develop green tea leaf as a natural resource for the cosmetic industry | Radiation Physics and Chemistry 71(1-2):485-487 |
| 04-8 | 2004 | An et al | Biological and anti-microbial activity of irradiated green tea polyphenol | Food Chemistry 88(4):549-555 |
| 04-7 | 2004 | Ahn et al | Comparison of irradiated phytic acid and other antioxidants for antioxidant activity | Food Chemistry 88(2):173-178 |
| 04-6 | 2004 | Jo et al | Inactivation of food-borne pathogens in marinated beef rib by ionizing radiation | Food Microbiology 21(5):543-548 |
| 04-5 | 2004 | Byun et al | Effect of gamma irradiation on color characteristics and biological activities of extracts of Lonicera japonicawith methanol and acetone | LWT Food Science and Technology 37(1):29-33 |
| 04-4 | 2004 | Jo et al | Quality attributes of low salt Changran Jeotkal(aged and seasoned intestine of Alaska Pollock, Therage chalcogramma) developed using gamma irradiation | Food Control 15(6):435-440 |
| 04-3 | 2004 | Kim et al | Radiolysis of biogenic amines in model system by gamma irradiation | Food Control 15(5):405-408 |
| 04-2 | 2004 | Ahn et al | Identification of radiolytic products from volatile N-nitrosamines by Gas Chromatography and Mass Spectrometry | Radiation Physics and Chemistry 69(1):99-102 |
| 04-1 | 2004 | Ahn et al | Effects of gamma irradiation on residual nitrite, residual ascorbate, color and N-nitrosamines of cooked sausage during storage | Food Control 15(3):197-203 |
| 03-12 | 2003 | Chawla et al | Effect of gamma-irradiation on survival of pathogens in Kwamegi a Korean traditional semidried seafood | Journal of Food Protection 66(11):2093-2096 |
| 03-11 | 2003 | Song et al | Effect of modified atmosphere packaging and irradiation in combination on content of nitrosamines in cooked pork sausage | Journal of Food Protection 66(6):1090-1094 |
| 03-10 | 2003 | Jo et al | Irradiation effect of bulgogi sauce for manufacturing Korean traditional meat products, bulgogi | Radiation Physics and Chemistry 68(5):851-856 |
| 03-9 | 2003 | Jo et al | Irradiation effects on embryo toxicity and oxidative properties of gossypol dissolved in methanol | Food and Chemical Toxicology 41(10):1329-1336 |
| 03-8 | 2003 | Jo et al | Irradiation effect on color and functional properties of persimmon (Diospyros kaki L. folium) leaf extract and licorice (Glycyrrhiza Uralensis Fischer) root extract during storage | Radiation Physics and Chemistry 67(2):143-148 |
| 03-7 | 2003 | Ahn et al | Irradiation on modified atmosphere packaging effect on residual nitrite, ascorbic acid, NO-Mb and color in sausage | Journal of Agricultural and Food Chemistry 51:1249-1253 |
| 03-6 | 2003 | Ahn et al | Radiolytic characteristics of nitrite by gamma ray | Food Chemistry 82(3):465-468 |
| 03-5 | 2003 | Ahn et al | N-nitrosamine reduction in salted and fermented anchovy sauce by irradiation | Food Control 14(8):553-557 |
| 03-4 | 2003 | Jo et al | Irradiation application of color removal and purification of green tea leaf extract | Radiation Physics and Chemistry 66(2):179-184 |
| 03-3 | 2003 | Kim et al | Irradiation effects on biogenic amines in Korean fermented soybean paste during fermentation | Journal of Food Science 68(1):80-84 |
| 03-2 | 2003 | Jo et al | Functional properties of raw and cooked pork patty added with irradiated freeze-dried green tea leave extract powder during storage | Meat Science 64:13-17 |
| 03-1 | 2003 | Jo et al | Packaging and irradiation effect on lipid oxidation, color, residual nitrite content, and nitrosamine formation in irradiated cooked pork sausage | Food Control 14(1):7-12 |
| 02-13 | 2002 | An et al | Development of functional beverage using deer antler extract and its physiological activity | Food Science and Biotechnology 11(6):634-639 |
| 02-12 | 2002 | Ahn et al | Monitoring of nitrosamine in cooked pork sausage | Journal of Food Protection 65(9):1493-1497 |
| 02-11 | 2002 | Lee et al | Allergenicity of hen‘s egg ovomucoid gamma irradiated and heated under different pH condition | Journal of Food Protection 65(7):1196-1199 |
| 02-10 | 2002 | Byun et al | Application of gamma irradiation for inhibition of food allergy | Radiation Physics and Chemistry 63(3-6):369-370 |
| 02-9 | 2002 | Jo et al | Quality properties of sausage made with gamma irradiated natural casing from intestine of pork or lamb | Radiation Physics and Chemistry 63(3-6):365-367 |
| 02-8 | 2002 | Kim et al | Enhancement of preservation characteristics of Meju, an intermediate material for Korean legume-based fermented soy sauce, Kanjang, by irradiation | Radiation Physics and Chemistry 64(4):317-321 |
| 02-7 | 2002 | Lee et al | Gamma irradiation on the Shelf Stability and Hygienic Quality of Semi-Dried Pacific Saury (Cololabis seire) Flesh | Radiation Physics and Chemistry 64(4), 309-315 |
| 02-6 | 2002 | Byun et al | Chlorophyll breakdown by gamma irradiation in model system containing linoleic acid | Journal of American Oil Chemists’ Society 79(2):145-150 |
| 02-5 | 2002 | Ahn et al | Reduction of carcinogenic N-nitrosamines and residual nitrite in a model system sausage by irradiation | Journal of Food Science 67(4):1370-1373 |
| 02-4 | 2002 | Lee et al | Production of low salted and fermented shrimp by irradiation process | Journal of Food Science 67(5):1772-1777 |
| 02-3 | 2002 | Byun et al | Effect of gamma irradiation on physiological activity of Koean soybean fermented foods, Chungkookjang and Doenjang | Radiation Physics and Chemistry 64(3):245-248 |
| 02-2 | 2002 | Jo et al | Quality properties of pork sausage prepared with water soluble chitosan oligomer | Meat Science 59(4). 369-375 |
| 02-1 | 2002 | Jo et al | Irradiation-induced oxidative changes and production of volatile compounds in sausages prepared with vitamin E-enriched commercial soybean oil | Food Chemistry 76(3):299-305 |
| 01-6 | 2001 | Byun et al | Quality properties of sausage made with gamma irradiated natural pork and lamb casing | Meat Science 59(3). 223-228 |
| 01-5 | 2001 | Jo et al | Lipid oxidation and volatile production in irradiated raw pork batters prepared with commercial soybean oil containing vitamin E | Radiation Physics and Chemistry 61:41-47 |
| 01-4 | 2001 | Nam et al | Cholesterol oxidation products in irradiated raw meat with different packaging and storage time | Meat Science 58:431-435 |
| 01-3 | 2001 | Nam et al | Lipid oxidation, color, volatiles, and sensory characteristics of aerobically-packaged and irradiated pork with different ultimate pH | Journal of Food Science 66(8):1225-1229 |
| 01-2 | 2001 | Ahn et al | Volatile production of irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork with different packaging and storage | Meat Science 57:419-426 |
| 01-1 | 2001 | Ahn et al | Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage | Meat Science 57:413-418 |
| 00-5 | 2000 | Ahn et al | Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions | Meat Science 56:203-209 |
| 00-4 | 2000 | Jo et al | Production of volatile compounds from irradiated oil emulsion containing amino acids or proteins | Journal of Food Science 65:612-616 |
| 00-3 | 2000 | Jo et al | Volatiles and oxidative changes in irradiated pork sausage with different fatty acid composition and tocopherol content | Journal of Food Science 65:270-275 |
| 00-2 | 2000 | Jo et al | Color changes in irradiated pork sausage with different fat sources and packaging during storage | Meat Science 55:107-113 |
| 00-1 | 2000 | Ahn et al | Analysis of volatile components and the sensory characteristic of irradiated raw pork | Meat Science 54:209-215 |
| 99-10 | 1999 | Jo et al | Lipid and cholesterol oxidation, color, and volatiles changes in irradiated raw pork batter with different fat content | Journal of Food Quality 22:641-651 |
| 99-9 | 1999 | Ahn et al | Headspace oxygen in sample vial affects volatiles production and lipid oxidation of raw and cooked meat during the automated purge-and-trap dynamic headspace/GC analyses | Journal of Agricultural and Food Chemistry 47:2776-2781 |
| 99-8 | 1999 | Jo et al | Fat reduces volatiles production in oil emulsion system analyzed by purge-and-trap dynamic headspace/gas chromatography | Journal of Food Science 64:641-643 |
| 99-7 | 1999 | Ahn et al | Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage | Poultry Science 78:922-928 |
| 99-6 | 1999 | Ahn et al | Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purge | Journal of Food Science 64:230-233 |
| 99-5 | 1999 | Ahn et al | Volatiles production and lipid oxidation of irradiated cooked sausage with different packaging during storage | Journal of Food Science 64:226-229 |
| 99-4 | 1999 | Jo et al | Lipid oxidation, color, and volatiles changes in irradiated pork sausages with different fat content and packaging during storage | Meat Science 51:355-361 |
| 99-3 | 1999 | Chen et al | Lipid oxidation, volatiles, and color changes of irradiated pork patties as affected by antioxidants | Journal of Food Science 64:16-19 |
| 99-2 | 1999 | Jo et al | Fluorometric analysis of 2-thiobarbituric acid reactive substances in turkey | Poultry Science 77:475-480 |
| 99-1 | 1999 | Ahn et al | Analysisof cholesterol oxidation products in egg yolk and turkey meat | Poultry Science 78:1060-1064 |
| 98-4 | 1998 | Ahn et al | Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat | Journal of Food Science 62:954-958 |
| 98-3 | 1998 | Ahn et al | Packaging and irradiation effects on lipid oxidation and volatiles in pork patties | Journal of Food Science 63:15-19 |
| 98-2 | 1998 | Ahn et al | Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties | Meat Science 42:179-193 |
| 98-1 | 1998 | Ahn et al | Effect of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging | Poultry Science 77:912-920 |
| 97-1 | 1997 | Ahn et al | Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat | Journal of Food Science 62:954-958 |