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|
Year |
Authors |
Title |
Journal |
21-2 | 2022 | Lee et al. | Consideration for safety management of cultured meat in Korea | Food and Life 2022(1):e3 |
21-1 | 2021 | Lee et al. | µ¿¹°º¹Áö »çÀ°È¯°æÀÌ µÎ À°°è Ç°Á¾ÀÇ °¡½¿À° ¹× ´Ù¸®À°ÀÇ ´ë»çüÇÐÀû Ư¼º¿¡ ¹ÌÄ¡´Â È¿°ú | Çѱ¹°¡±ÝÇÐȸÁö 48(4):239-253 |
20-1 | 2020 | Lee et al. | ¾ÆÁú»ê¿°ÀÇ Àç¹ß°ß | Ãà»ê½ÄÇ°°úÇаú »ê¾÷ 9(2):53-57 |
19-2 |
2019 |
Lee et al. |
02. ¼¼°è ³ó½ÄÇ°»ê¾÷ µ¿Çâ ¼¼°è ´ëüÀ°·ù °³¹ß µ¿Çâ |
¼¼°è³ó¾÷ 2019 3¿ùÈ£ |
19-1 |
2019 |
Yoon et al. |
Future Business Direction of Korean Native Chicken: Farmer and Processor Perspectives |
Korean J. Poult. Sci. 47(1):47-53 |
18-7 |
2018 |
Nam et al. |
Quality comparision between imported hams from black and white pigs available in the market |
Korean Journal of Agricultural Science 45(4):799-809 |
18-6 |
2018 |
Lee et al. |
Management and Shelf-life of Dry-aged Beef |
Ãà»ê½ÄÇ°°úÇаú »ê¾÷ 7(2):2-9 |
18-5 |
2018 |
Lee et al. |
Comparative analysis of meat quality traits of new strains of native chickens for samgyetang |
Korean J. Poult. Sci. 45(3):175-182 |
18-4 |
2018 |
Kim et al. |
Productivity and Meat Quality of the New Crossbred Korean Native Chickens Compared with Commercial Breeds |
Korean J. Poult. Sci. 45(2):125-135 |
18-3 |
2018 |
Choe et al. |
Storage stability of dry-aged beef: the effects of the packaging method and storage temperature |
Korean Journal of Agricultural Science 45(2):1-8 |
18-2 |
2018 |
Jung et al. |
The application of meat alternative and ingredients for meat and processed meat industry. |
Ãà»ê½ÄÇ°°úÇаú »ê¾÷ 7(1):2-11 |
18-1 |
2018 |
Kim et al. |
Quality properties of samkwang and palbangmi treated with atmospheric-pressure plasma by storage |
Korean J. Food Sci. Technol. 50(2):165-171 |
17-4 |
2017 |
Lee et al. |
Value-addition of low-marbled beef dry aging |
Ãà»ê½ÄÇ°°úÇаú »ê¾÷ 6(1):72-79 |
17-3 |
2017 |
Yong et al. |
Application of atmospheric pressure plasma on improvement of meat safety and processing procedure |
Ãà»ê½ÄÇ°°úÇаú »ê¾÷ 6(1):55-62 |
17-2 |
2017 |
Woo et al. |
Changes in microbial and chemical properties of rough rice treated with cold plasma by storage temperatures and periods |
Korean J. Food Preserv. 24(7):908-914 |
17-1 |
2017 |
Kim et al. |
Effect of Surface Dielectric Barrier Discharge on the Physiological Activities of Quercetin |
Korean J. Food Nutr. 30(2):290-296 |
16-5 |
2016 |
Kim et al. |
Effect of atmospheric pressure plasma on the quality of commercially available sunsik. |
J. Food Hyg. Saf. 31(5):375-379 |
16-4 |
2016 |
Lee et al. |
E Quality attributes of fat-free sausage made of chicken breast and liquid egg white. |
Korean J. Food Nutr. 29(4):449-455 |
16-3 |
2016 |
Lakshani et al. |
Comparison of quality traits of breast meat from commercial broilers and spent hens in Sri Lanka. |
Korean J. Poult. Sci. 43(2):55-61 |
16-2 |
2016 |
Karunanayaka et al. |
Prevalence of pale, soft, exudative (PSE) condition in chicken meat used for commercial meat processing and its effect on roasted chicken breast. J. Anim. Sci. Technol. |
J. Anim. Sci. Technol. 58:27 |
16-1 |
2016 |
Kim et al. |
The effect of aging on the quality of Semimembranosus muscle from Hanwoo. |
CNU J. Agric. Sci. 43(1):61-71 |
15-11 |
2015 |
Lee et al. |
The Effect of Aging on Flavor Precursors and Volatile Compounds of Top Round from Hanwoo. |
Korean J. Food Nutr. 28(6):1019-1025 |
15-10 |
2015 |
Kim et al. |
Housewives’ Awareness of the Quality Attributes for Korean Native Chickens. |
Korean J. Poult. Sci. 42(4):275-283 |
15-9 |
2015 |
Kim et al. |
Effects of electron beam irradiation and high-pressure treatment with citrus peel extract on the microbiological, Chemical and sensory qualities of marinated chicken breast meat. |
Korean J. Poult. Sci. 42(3):215-221 |
15-8 |
2015 |
Lee et al. |
Quality improvement of strip loin from Hanwoo with low quality grade by dry aging. |
Korean J. Food Nutr. 28(3):415-421 |
15-7 |
2015 |
Lee et al. |
Quality property of the smoked breast meat produced with fresh and frozen-thawed duck meat. |
CNU J. Agric. Sci. 42(2):131-139 |
15-6 |
2015 |
Jung et al |
Influence of bone fracture incidence on the quality of pork semimembranous muscle. |
CNU J. Agric. Sci. 42(2):125-129 |
15-5 |
2015 |
Jung et al |
Comparison of pH, water holding capacity and color among meats from Korean native chickens. |
Korean J. Poult. Sci. 42(1):101-108 |
15-4 |
2015 |
Seo et al. |
Construction of genetic linkage map using Microsatelite and SNP markers in Korean native chicken. |
Korean J. Poult. Sci. 42(1):77-86 |
15-3 |
2015 |
Lee et al. |
Comparison of crude fat content and intramuscular fat score at different position of loin from Hanwoo. |
CNU J. Agric. Sci. 42(1):47-51 |
15-2 |
2015 |
Lee et al. |
Assessment of Breed- and Sex-based Variation in Flavor-related Compounds of Duck Meat in Korea. |
Korean J. Poult. Sci. 42(1)53-62 |
15-1 |
2015 |
Choi et al. |
Discrimination of the commercial Korean native chicken population using microsatellite markers. |
J. Anim. Sci. Technol. 57(2):1-8 |
14-5 |
2014 |
Kim et al. |
Perception of the HACCP system operators on livestock product manufacturers. |
J. Anim. Sci. Technol. 56:19. |
14-4 |
2014 |
Jin et al. |
The line differences and genetic parameters of linoleic and arachidonic acid contents in Korean native chicken muscles. |
Korean J. Poult. Sci. 41(3):151-157. |
14-3 |
2014 |
Kim et al. |
Effect of adding Lactobacillus-fermented solution on characteristics of chicken breast meat. |
Korean J. Poult. Sci. 41(2):127-133. |
14-2 |
2014 |
Alahakoon et al |
The effect of different natural antimicrobial agents on marinated chicken breast during storage at different temperatures. |
Korean J. Food Nutr. 27(2):164-174. |
14-1 |
2014 |
Cha et al |
Comparison of meat quality and sensory characteristics of different native chickens in Korean market. |
Korean J. Poult. Sci. 41(1):53-59. |
13-10 |
2013 |
Cahyadi et al |
Association of SNPs in ODC and PRDM16 with body weight traits in Korean native chicken. |
Korean J. Poult Sci. 40(2):157-162. |
13-9 |
2013 |
Cahyadi et al |
FABP3 and FABP4 genes are the potential candidates for body weights in Korean native chicken. |
Korean J. Poult. Sci. 40(2):91-96. |
13-8 |
2013 |
Kim et al |
Effect of inactivating Salmonella Typhimurium in raw chicken breast and pork loin by atmospheric pressure plasma jet. |
J. Anim. Sci. Technol. 55(6):545-549. |
13-7 |
2013 |
Na et al |
The effect of washing of carcasses with sodium hypochlorite solution and vacuum packaging on the microbiological and physicochemical quality of the breast meat from old hen during storage at 4¡É. |
Korean J. Poult. Sci. 40(4):327-336. |
13-6 |
2013 |
Maharani et al |
Assoication of FASN and SCD genes with fatty acid composition in broilers. |
CNU J. Agric. Sci. 40(3):215-220. |
13-5 |
2013 |
Park et al |
Power of variance component linkage analysis to identify quantitative trait locus in chickens. |
J. Anim. Sci. Technol. 55(2):103-107. |
13-4 |
2013 |
Lee et al |
Comparison of principle components and internal quality of eggs by age of laying hens and weight standard. |
Korean J. Poult. Sci. 40(1):49-55. |
13-3 |
2013 |
Jo et al |
Effect of intramuscular fat content on the meat quality and antioxidative dipeptides of Hanwoo beef. |
Korean J. Food Nutr. 26(1):117-124. |
13-2 |
2013 |
Kim et al |
Effect of UV-C and electron beam irradiation on the quality of rice wine (Makgeolli). |
Korean J. Food Preserv. 20(1):45-51. |
13-1 |
2013 |
Noh et al |
Investigation of reliability of automatic cracked and bloody egg detector. |
Korean J. Food Preserv. 20(1):69-75. |
12-14 |
2012 |
Park et al |
Estimation of genetic parameters for serum clinical-chemical traits in Korean native chickens. |
Korean J. Poult. Sci. 39(4):279-282. |
12-13 |
2012 |
Sultana et al |
Mitochondrial D-loop variations for iscrimination of commercial Korean native chicken populations. |
Korean J. Poult. Sci. 39(4):311-315. |
12-12 |
2012 |
Choi et al |
ISAG recommended microsatellite marker analysis among five Korean native chicken lines. |
J. Anim. Sci. Technol. 54(6):401-409. |
12-11 |
2012 |
Yong et al |
Effect of dietary supplementation of wild grape (Vitis coignetiae) on egg quality. |
CNU J. Agric. Sci. 39(3):371-376. |
12-10 |
2012 |
Kim et al |
Combined effect of electron beam irradiation and addition of onion peel extracts and flavoring on microbial and sensorial quality of pork jerky. |
CNU J. Agric. Sci. 39(3):341-347. |
12-9 |
2012 |
Lee et al |
Comparison of cut meat yield from two different breeds of broilers reared in Korea. |
Korean J. Poult. Sci. 39(3):163-166. |
12-8 |
2012 |
Kim et al |
Improvement of the efficiency of Esherchia coli inactivation by the combination of irradiation and addition of leek extract in ground pork. |
Bulletin of the Animal Biotechnology 4:1-6. |
12-7 |
2012 |
Jayasena et al |
Evaluation of egg quality traits in the wholesale market in Sri Lanka during the storage period. |
J. Anim. Sci. Technol. 54(3):209-217. |
12-6 |
2012 |
Lee, et al |
Evaluation of dielectric barrier discharge plasma system for inactivating pathogens on cheese slices. |
J. Anim. Sci. Technol. 54(3):191-198. |
12-5 |
2012 |
Lee et al |
A study on components related to flavor and taste in commercial broiler and Korean native chicken meat. |
Korean J. Food Preserv. 19(3):385-392. |
12-4 |
2012 |
Kim et al |
Radiation-induced degradation and immune toxicity reduction of endosulfan. |
Korean J. Food Preserv. 19(3):451-454. |
12-3 |
2012 |
Kim et al |
Optimization of process condition of boiled Korean native chicken by response surface methodology. |
CNU J. Agric. Sci. 39(2):195-202. |
12-2 |
2012 |
Kang et al |
Effect of dietary supplementation of quercetin on antioxidative activity and meat quality of beef cattle. |
CNU J. Agric. Sci. 39(1):61-68. |
12-1 |
2012 |
Kim et al |
Effect of age of laying hens and grade of shell abnormality on internal egg quality. |
J. Anim. Sci. Technol. 54(1):43-50. |
11-7 |
2011 |
Kang et al |
Effect of dietary KocetinTM on meat quality of Hanwoo loin. |
J. Anim. Sci. Technol. 53(6):541-548. |
11-6 |
2011 |
Lee et al |
Physicochemical characteristics of the meat from Korean native chicken and broiler reared and slaughtered as the same conditions. |
Korean J. Poult. Sci. 38(3):225-230. |
11-5 |
2011 |
Maharani et al |
Investigation of SNPs in FABP3 and FABP4 genes and their possible relationships with fatty acid composition in broiler. |
Korean J. Poult. Sci. 38(3):231-238. |
11-4 |
2011 |
Kim et al |
¹Ì»ý¹°À» ÀÌ¿ëÇÑ ÈĹßÈ¿Â÷ÀÇ ¹ßÈ¿±â°£º° Ç×»êÈ ¼ººÐ ¹× È°¼ºÀÇ º¯È. |
Çѱ¹½ÄÇ°¿µ¾ç°úÇÐȸÁö. 40(8):1073-1078. |
11-3 |
2011 |
Park et al |
Retention of biological activities of the cosmetics manufactured with green tea polyphenol and possible application of irradiation technology. |
J. Appl. Biol. Chem. 54(1):33-40. |
11-2 |
2011 |
Park et al |
±³¹è Á¶ÇÕ ÅäÁ¾´ßÀÇ Áö¹æ»ê, ¾Æ¹Ì³ë»ê ¹× ÇÙ»ê °ü·Ã ¹°Áú ÇÔ·®. |
Çѱ¹°¡±ÝÇÐȸÁö 38(2):137-144. |
11-1 |
2011 |
Lee et al |
Quality prediction of eggs treated in combination of gamma irradiation and chitosan coating using response surface methodology. |
Korean J. Anim. Sci. Technol. 53(3):253-259. |
10-3 |
2010 |
Cho et al |
Effects of dietary quercetin on the feed utilization, blood parameters, and meat quality in Korean native goats. |
Korean J. Anim. Sci. Technol. 52(4):297-304. |
10-2 |
2010 |
Jung, et al |
Effect of high hydrostatic pressure after the addition of tallow on the quality of low-grade beef. |
Bulletin of the Animal Biotechnology, 3:25-30 |
10-1 |
2010 |
Kim et al |
Effect of combination of chitosan coating and gamma irradiation on the foodborne pathogen reduction and nutritional properties of chicken egg. |
Korean J. Poult. Sci. 37(1):35-41. |
09-11 |
2009 |
Á¶º´°ü et al |
µ·À°ÀÇ ½Å¼±µµ Æò°¡¸¦ À§ÇÑ ÀüÀÚÄÚ ½Ã½ºÅÛ °³¹ß. |
¹ÙÀÌ¿À½Ã½ºÅÛ°øÇÐ. 34(6):446-452. |
09-10 |
2009 |
Rico et al |
Microbiological and physicochemical quality of irradiated ground beef as affected by added garlic or onion. |
Korean J. Food Sci. Ani. Resour, 29(6):680-684. |
09-9 |
2009 |
Rico et al |
Microbiological and physicochemical quality of irradiated ground beef as affected by added garlic or onion. |
Korean J. Food Sci. Ani. Resour, 29(6):680-684. |
09-8 |
2009 |
Liu et al |
Effect of irradiation on the mixture of egg white proteins responsible for foaming property. |
Korean J. Anim. Sci. Technol. 51(6):521-526. |
09-7 |
2009 |
Kim et al |
Comparison of PCR kit and selective media as a detection methods of pathogenic bacteria in egg. |
Korean J. Food Preserv. 16(6):965-970. |
09-6 |
2009 |
Song et al |
°¨¸¶¼± Á¶»ç °è¶õÀÇ À¯Àüµ¶¼ºÇÐÀû ¾ÈÀü¼º Æò°¡. |
Çѱ¹½ÄÇ°ÀúÀåÀ¯ÅëÇÐȸÁö. 16(5):782-788. |
09-5 |
2009 |
Jung et al |
Effect of the use of antibiotics on meat quality grade of broiler carcass. |
Korean J. Poult. Sci. 35(3):223-229. |
09-4 |
2009 |
Kwon et al |
Gamma irradiation for sanitation of vegetable fresh juice containing non-thermal process materials. |
J. Korean Soc. Food Sci. Nutr. 38(7):964-969. |
09-3 |
2009 |
Kim et al |
ºñÆľ¾·ÎºÎÅÍ Tyrosinase ÀúÇØ È°¼º¹°Áú ºÐ¸®. |
Çѱ¹½ÄÇ°ÀúÀåÀ¯ÅëÇÐȸÁö. 16(3):435-441. |
09-2 |
2009 |
Jung et al |
ÀüÀÚ¼± Á¶»ç ¸í¶õÁ£°¥ÀÇ ¹Ì»ý¹°ÇÐÀû, ÀÌÈÇÐÀû ¹× °ü´ÉÀû Ç°ÁúƯ¼º. |
Çѱ¹½ÄÇ°ÀúÀåÀ¯ÅëÇÐȸÁö. 16(2):198-203. |
09-1 |
2009 |
Jo et al |
¾à¿ë½Ä¹° ÃßÃâ¹° ±Þ¿©°¡ ´ß ´Ù¸®À°ÀÇ Ç×»êÈ ±â´É¿¡ ¹ÌÄ¡´Â ¿µÇâ. |
Çѱ¹½ÄÇ°¿µ¾ç°úÇÐȸÁö. 38(3):302-308. |
08-10 |
2008 |
Kim et al |
°è¶õ ¿À¿° ¼¼±ÕÀÇ ºÐ¸® ¹× ºÐ¸®±ÕÁÖÀÇ °¨¸¶¼± °¨¼ö¼º Æò°¡. |
Çѱ¹½ÄÇ°ÀúÀåÀ¯ÅëÇÐȸ, 15(5):774-781. |
08-9 |
2008 |
Kim et al |
Microbiological quality of Myungran Jeotkal and its ingredients and improvement of shelf-stability by gamma irradiation. |
Korean J. Food Preserv. 15(4):606-611. |
08-8 |
2008 |
Ryu et al |
º¹±Íµ¹¿¬º¯À̽ÃÇèÀ» ÀÌ¿ëÇÑ ÀÌ¿ÂÈ¿¡³ÊÁö ó¸® ¿ìÀ¯ ¹× ¾ÆÀ̽ºÅ©¸²ÀÇ À¯Àüµ¶¼ºÇÐÀû Æò°¡. |
J. Biomedical Res. 9(1):11-16. |
08-7 |
2008 |
Moon et al |
´ç¹Ð ÷°¡°¡ ¼Òû·æÅÁ¹Ú »çÀϸ®ÁöÀÇ Ç°Áú¿¡ ¹ÌÄ¡´Â ¿µÇâ. |
Çѱ¹µ¿¹°ÀÚ¿ø°úÇÐȸÁö. 50(3):381-390. |
08-6 |
2008 |
Liu et al |
¹æ»ç¼± Á¶»ç¿¡ ÀÇÇÑ ¾î¼ºÃÊÀÇ Èֹ߼º À¯±â¼ººÐ º¯È. |
Çѱ¹½ÄÇ°ÀúÀåÀ¯ÅëÇÐȸÁö. 15(3):411-420. |
08-5 |
2008 |
Jung et al |
Gallic acid¿Í linoleic acid·ÎºÎÅÍ ÇÕ¼ºÇÑ octadeca-9,12-dienyl-3,4,5-trihydroxybenzoateÀÇ À¯Àüµ¶¼ºÇÐÀû ¾ÈÀü¼º ¹× ÈÀåÇ° Á¦ÇüÀ» ÅëÇÑ »ý¸®±â´É¼º Æò°¡. |
Çѱ¹½ÄÇ°¿µ¾ç°úÇÐȸÁö. 37(6):696-700. |
08-4 |
2008 |
Jung et al |
Effect of dietary medicinal herb mix extract and antibiotics (Albac G150) on the oxidative stability of chicken meat. |
Korean J. Poult. Sci. 35(1):29-37. |
08-3 |
2008 |
Liu et al |
Effect of medicinal herb mix on physicochemical quality of cooked chicken egg during refrigerated storage. |
Korean J. Poult. Sci. 35(1):1-7. |
08-2 |
2008 |
Kim et al |
Physicochemical characteristics and fatty acid composition of the meat from Korean Native Black Pig with different slaughter weight. |
J. Food Sci. Nutr. 13(1):23-27. |
08-1 |
2008 |
Kim et al |
Effects of marination with mixed salt and kiwi juice and cooking methods on the quality of pork loin-based processed meat product. |
J. Korean Soc. Food Sci. Nutr. 37(2):217-222. |
07-6 |
2007 |
Kim et al |
Development of ice cream with improved microbiological safety and acceptable ogranoleptic quality using irradiation. |
Korean J. Anim. Sci. Technol. 49(4):515-522. |
07-5 |
2007 |
Jang et al |
Effect of irradiation on the quality of pale, soft, exudative (PSE) pork during storage at 4¡É. |
CNU J. Agric. Sci. 34(1):67-76. |
07-4 |
2007 |
Kim et al |
ü´ÙÄ¡ÁîÀÇ ¹Ì»ý¹°ÇÐÀû ¾ÈÀü¼º È®º¸¸¦ À§ÇÑ °¨¸¶¼± Á¶»ç±â¼úÀÇ Àû¿ë. |
Çѱ¹¹æ»ç¼±»ê¾÷ÇÐȸÁö. 1(1):15-19. |
07-3 |
2007 |
Jang et al |
Nutritional quality of dried pig placenta |
J. Food Sci. Nutr. 12(2):89-94. |
07-2 |
2007 |
Ham et al |
Effect of gamma irradiaiton on Queso Blanco cheese. |
J. Korean Dairy Technol. Sci. 25(1):15-20. |
07-1 |
2007 |
Jo et al |
Effect of gamma irradiaiton on Queso Blanco cheese. |
J. Korean Dairy Technol. Sci. 25(1):15-20. |
06-4 |
2006 |
Kim et al |
Strategy for the promotion of an active participation in the IAEA program in the field of sustainable intensification of crop production system. |
Korean J. International Agriculture. 18(3):202-209. |
06-3 |
2006 |
Kim et al |
Biological evaluation of the methanolic extract of Eriobotrya japonica and its irradiation effect. |
Korean J. Food Sci. Technol. 38(5):684-690. |
06-2 |
2006 |
Sohn et al |
Studies on the changes of biological activity and physicochemcial characteristics of gamma irradiated dandelion extracts. |
Food Engineering Progress. 10(1):40-47. |
06-1 |
2006 |
Kim et al |
Effects of gamma irradiation on color changes and biological activities of ethanol extract of a mechanically pressed juice of Bokbunja (Rubus coreanus Miq.). |
J. Korean Soc. Food Sci. Nutr. 35(3)271-277. |
05-13 |
2005 |
Kim et al |
Establishment of strategy for the promotion of an active participation in the IAEA program in the field of veterinary medicine. |
Korean J. Vet. Publ. Health. 29(1): 1-9. |
05-12 |
2005 |
Kim et al |
Microbiological contamination of ice creamcontaminatily available in Korea and its irradiation effect. |
Korean J. Anim. Sci. Technol. 47(5):867-876. |
05-11 |
2005 |
Kang et al |
Physicochemical characteristics and biological activity of irradiated pectin solution. |
Korean J. Food Sci. Technol. 37(5):741-745. |
05-10 |
2005 |
Ham et al |
Changes of chemical, bacteriological, and allergenicity of raw milk by gamma irradiation |
J. Korean Dairy Technol. Sci. 23(2):93-98. |
05-9 |
2005 |
An et al |
A study on physiological activities of Coptidis Rhizoma and application for cosmetic ingredients. |
The Korea J. Herbology. 20(3):83-92. |
05-8 |
2005 |
An et al |
Cytotoxicity and antioxidant activities of the Yeonkyo-san and its ingredients. |
The Korea J. Herbology. 20(3): 20-27. |
05-7 |
2005 |
Jo et al |
Æ÷Àå¹æ¹ý¿¡ µû¸¥ ¾ç³ä°¥ºñÀÇ °¨¸¶¼± Á¶»çÈ¿°ú. |
¹ÌÆ®Àú³Î. 10¿ùÈ£. P. 57-62. |
05-6 |
2005 |
Lee et al |
Application of irradiation technology for development of functional natural materials. |
ood Industry and Nutrition. 10(2):26-31. |
05-5 |
2005 |
Jo et al |
Comparison of biological activity between radiation-processed natural extract and commercial counterpart for industrial application. |
Food Engineering Progress. 9(3):177-181. |
05-4 |
2005 |
Kim et al |
Effect of gamma irradiation on physiological activity of citrus essential oil. |
J. Food Sci. Nutr. 34(6):791-797. |
05-3 |
2005 |
Kim et al |
Formulation of a strategy for the enhancement of an active participation in the IAEA program in the fields of food safety standards. |
Food Ind. Nutr. 10(1):48-53. |
05-2 |
2005 |
Lee et al |
The prediction of origin of microbial contamination in Kimbaband improvement of microbial safety by gamma irradiation. |
Korean J. Food Sci. Technol. 37(2):279-286. |
05-1 |
2005 |
Kim et al |
Microbiological safety of minimally processed white radish in modified atmosphere packaging combined with irradiation treatment. |
Korean J. Food Sci. Technol. 37(1):11-14. |
04-4 |
2004 |
Kim et al |
Effects of specific microbial growth on TBARS value and pH in ground pork. |
J. Food Sci. Nutr. 9(4):312-316. |
04-3 |
2004 |
Jo et al |
Microbial contamination of food materials for manufacturing Korean laver roll (Kimbab) and effect of gamma irradiation. |
J. Food Sci. Nutr. 9(3):236-239. |
04-2 |
2004 |
Kang et al |
Effect of gamma irradiation on microbial growth, electron donating ability, and lipid oxidation of marinated beef rib (Galbi) with different packaging methods during storage. |
J. Korean Soc. Food Sci. Nutr. 33(5):888-893. |
04-1 |
2004 |
Lee et al |
Radio-sensitivity of pathogens in gamma irradiated marinated beef rib (Galbi) and its sensory property. Korean |
J. Food Sci. Technol. 36(1):168-173. |
03-10 |
2003 |
Lee et al |
Phsycochemical characteristics of gamma irradiated Changran Jeotkal during storage at 10¡É. |
Korean J. Food Sci. Technol. 35(6):1129-1134. |
03-9 |
2003 |
Yook et al |
Radiation sterilization of food and hygienic products. |
Korean J. Food Preserv. 10(4):584-597 |
03-8 |
2003 |
Chawla et al |
Bioactivities of citrus (Citrus unshiu) peel extracts subjected to different extraction conditions, storage temperatures, and irradiation. |
J. Food Sci. Nutr. 8(4):349-355. |
03-7 |
2003 |
Jo et al |
Application of gamma irradiation on manufacturing Changran Jeotgal(aged and seasoned intestine of Alaska Pollock) : Microbiological and sensory characteristics. |
J. Korean Soc. Food Sci. Nutr. 32(5):673-678. |
03-6 |
2003 |
Jo et al |
Effect of storage temperature and additives on color and physiological activity of gamma irradiated green tea leaf extract. |
Nutraceuticals and Food. 8(2):185-190. |
03-5 |
2003 |
Kang et al |
Physiological activity of citrus peel extract by different extraction methods and gamma irradiation. |
Korean J. Food Preserv. 10(3):388-393. |
03-4 |
2003 |
Jo et al |
Gamma irradiation of ready-to-cook bulgogiimproves safety and extends shelf-life without compromising organoleptic quality. |
Nutraceuticals Foods. 8(2):191-195. |
03-3 |
2003 |
Ahn et al |
Effect of modified atmosphere packaging and gamma irradiation on NO-Mb contents and color of sausage. |
Korean J. Food Sci. Technol. 35(2):320-324. |
03-2 |
2003 |
Jo et al |
CO2 packaging combined with irradiation decreases nitrosamine formation in pork sausage. |
Nutraceuticals and Food. 8:93-95. |
03-1 |
2003 |
Jeon et al |
Effect of gamma irradiation on the biological activities and color change of ethanol extracts Lonicera japonica. |
Nutraceuticals and Food. 8:85-88. |
02-8 |
2002 |
Kim et al |
Effects of gamma irradiation on biogenic amines levels in Doenjang during fermentation. |
J. Korean Soc. Food Sci. Nutr. 31(4):713-716. |
02-7 |
2002 |
Jo et al |
Comparison of physiologicalproperties between gamma-irradiated root and stolon extract of Gamcho (Glycyrrhiza uralensis Fischer). |
Nutraceuticals and Food. 7(3):273-277. |
02-6 |
2002 |
Ahn et al |
Survey of N-nitrosodimethylamine level in Korean domestic and imported beer. |
Nutraceuticals and Food. 7:219-221. |
02-5 |
2002 |
Lee et al |
Application of gamma irradiation for prolonging shelf-life of semi-dried squid (Todarodes pacificus). |
J. Korean Soc. Food Sci. Nutr. 31(3):469-474. |
02-4 |
2002 |
Kwon et al |
Effect of additive on color reversioin of irradiated green tea extract. |
J. Korean Soc. Food Sci. Nutr. 31(2):355-360. |
02-3 |
2002 |
Ahn et al |
Effects of gamma irradiation and ascorbic acid on reducing N-nitrosamines in pork sausage. |
J. Korean Soc. Food Sci. Nutr. 31(3):384-388. |
02-2 |
2002 |
. Kang et al |
Changes of allergenicity and conformational structure of egg ovomucoid by gamma irradiation in the basic condition. |
J. Food Sci. Nutr. 7(1):52-56. |
02-1 |
2002 |
Jo et al |
Reduction of residual nitrite level in cooked pork sausage with different packaging and gamma irradiation. |
Korean J. Food Sci. Technol. 34(4):741-745. |
01-7 |
2001 |
Son et al |
Effect of gamma irradiation on removal of undesirable color from green tea extracts. |
J. Korean Soc. Food Sci. Nutr. 30(6):1305-1308 |
01-6 |
2001 |
Jo et al |
Short communication of novel application of food irradiation. |
J. Food Sci. Nutr. 6(4):253-256. |
01-5 |
2001 |
Lee et al |
Inhibition of photooxidation by breakdown of chlorophyll in oil model system using gamma irradiation. |
Korean J. Food Sci. Technol. 33(6):693-699. |
01-4 |
2001 |
Jo et al |
Packaging effect on microbial and physicochemical changes in irradiated cooked pork sausage during frozen storage at -20¡É. |
J. Food Sci. Nutr. 6(4):211-215. |
01-3 |
2001 |
Jo et al |
Effect of irradiation on pH, color, and sensory quality of cooked pork sausage with added chitosan oligomer. |
J. Food Sci. Nutr. 6(3):147-151. |
01-2 |
2001 |
Lee et al |
Shelf-stability of sausages manufactured with gamma irradiated natural casing. |
J. Korean Soc. Food. Sci. Nutr. 30(1):364-367. |
01-1 |
2001 |
Jo et al |
Quality properties of sausage prepared with gamma irradiated natural casing. |
J. Korean Soc. Food. Sci. Nutr. 30(1):75-79 |
00-1 |
2000 |
Kim et al |
Changes of microbiological and general quality characteristics of gamma irradiated half-cooked noodle. |
J. Food Hyg. Safety. 15(3):256-261. |
94-1 |
1994 |
Jo et al |
Studies on the postmortem conditions for connective tissue denaturation in beef from Korean cattle. |
Korean J. Anim. Sci. 36:199-205. |