SCI
2015~2024년
작성자
admmusclefood
작성일
2025-12-31
조회
171
| 연도 | 저자 | 제목 | 저널 | DOI |
| 2024 | Lee et al | Changes in the flavor formation and sensory attributes of Maillard reaction products by different oxidation degrees of beef tallow via cold plasma | Food Research International 195, 115118 | https://doi.org/10.1016/j.foodres.2024.115118 |
| 2024 | Jung et al | Comparative evaluation of myogenic potential of purebred chicken muscle stem cells | Current Research in Biotechnology 8, 100241 | https://doi.org/10.1016/j.crbiot.2024.100241 |
| 2024 | Hong et al | Investigation of different cold adaptation abilities in Salmonella enterica serotype Typhimurium strains using extracellular metabolomic approach | International Microbiology | https://doi.org/10.1007/s10123-024-00556-0 |
| 2024 | Kim and Lee et al | Optimizing tenderness of Chikso beef rump steak for elderly people with the combination of ficin and sous-vide cooking | Meat Science 216, 109557 | https://doi.org/10.1016/j.meatsci.2024.109557 |
| 2024 | Kim and Jung et al | Technological aspects of bridging the gap between cell-based food and conventional meat | Meat and Muscle Biology 8(1), 17645 | https://doi.org/10.22175/mmb.17645 |
| 2024 | Song et al | Colorimetric sensor to monitor the temperature with in-situ synthesized silver nanoparticles embedded in carboxymethyl cellulose metallogel | Journal of Materials Science | https://doi.org/10.1007/s10853-024-09896-8 |
| 2024 | 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 44(3), 551–569 | https://doi.org/10.5851/kosfa.2023.e64 |
| 2024 | 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 66(3), 587–602 | https://doi.org/10.5187/jast.2023.e62 |
| 2024 | Kim and Kim et al | Meat-derived broth as a novel culture medium for metabolomics study of bacteria in meat | LWT Food Science and Technology 116254 | https://doi.org/10.1016/j.lwt.2024.116254 |
| 2024 | Kim et al | A non-destructive predictive model for estimating the freshness/spoilage of packaged chicken meat using changes in drip metabolites | International Journal of Food Microbiology 419, 110738 | https://doi.org/10.1016/j.ijfoodmicro.2024.110738 |
| 2024 | Kim et al | Laminin as a key extracellular matrix for proliferation, differentiation, maturation of porcine muscle stem cell cultivation | Food Science of Animal Resources 44(3), 710–722 | https://doi.org/10.5851/kosfa.2024.e27 |
| 2024 | Ryu et al | Nondestructive freshness evaluation of mackerel fish using Vis/NIR hyperspectral imaging and multivariate analysis | Journal of Food Engineering 377, 112086 | https://doi.org/10.1016/j.jfoodeng.2024.112086 |
| 2024 | Hur and Kim et al | Beef peptides mitigate skeletal muscle atrophy in C2C12 myotubes through protein degradation, protein synthesis, and oxidative stress pathway | Food & Function 15, 4564–4574 | https://doi.org/10.1039/d3fo03911k |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 2024 | Hur et al | Impact of livestock industry on climate change: Case study in South Korea – A review | Animal Bioscience 37, 405–418 | https://doi.org/10.5713/ab.23.0256 |
| 2024 | Ranasinghe et al | An overview of carcass and meat quality traits of indigenous chicken from South and East Asia | World’s Poultry Science Journal | https://doi.org/10.1080/00439339.2024.2315428 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 2023 | Lee and Yim et al | Plasma-activated organic acids against Salmonella Typhimurium and Escherichia coli O157:H7 inoculated on pork loin and its quality characteristics | Innovative Food Science and Emerging Technologies 88, 103455 | https://doi.org/10.1016/j.ifset.2023.103455 |
| 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 |
| 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 |
| 2023 | Lee et al | Evaluation of the physicochemical, metabolomic, and sensory characteristics of Chikso and Hanwoo beef during wet aging | Animal Bioscience 36(7), 1101–1109 | https://doi.org/10.5713/ab.23.0001 |
| 2023 | Kim et al | Structural and physicochemical changes in soybean protein via remote plasma treatment | Molecules 23, 3882 | https://doi.org/10.3390/molecules28093882 |
| 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 Resources | https://doi.org/10.5851/kosfa.2022.e73 |
| 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 |
| 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 |
| 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 |
| 2023 | Park et al | Effects of genomic estimated breeding value and dietary energy to protein ratio on growth performance, carcass traits, and lipogenic gene expression in Hanwoo steer | Animal 17, 100728 | https://doi.org/10.1016/j.animal.2023.100728 |
| 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 |
| 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 |
| 2023 | Ismail et al | Hyperspectral imaging coupled with multivariate analyses for efficient prediction of chemical, biological and physical properties of seafood products | Food Engineering Reviews | https://doi.org/10.1007/s12393-022-09327-x |
| 2023 | Fassah et al | Effect of dietary glycerol supplementation on meat quality, palatability, and lipid metabolism gene expression in the longissimus thoracis of Hanwoo steers | Meat Science 198, 109093 | https://doi.org/10.1016/j.meatsci.2022.109093 |
| 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? |
| 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 |
| 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 |
| 2022 | Kim et al | Metabolomic approaches for the detection of Listeria monocytogenes and Staphylococcus aureus in culture media | LWT Food Science and Technology 171, 114117 | https://doi.org/10.1016/j.lwt.2022.114117 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 2022 | Kang et al | Effect of plasma-activated acetic acid on inactivation of Salmonella Typhimurium and quality traits on chicken meats | Poultry Science 101, 101793 | https://doi.org/10.1016/j.psj.2022.101793 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 2022 | Illippangama et al | Inulin as a functional ingredient and their applications in meat products | Carbohydrate Polymers 275, 118706 | https://doi.org/10.1016/j.carbpol.2021.118706 |
| 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 |
| 2021 | Lee et al | Effect on health from consumption of meat and meat products | Journal of Animal Science and Technology 63(5), 955–976 | https://doi.org/10.5187/jast.2021.e101 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 | https://doi.org/10.1016/j.ifset.2021.102663 |
| 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 |
| 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 |
| 2021 | Kim et al | Potential of 2D qNMR spectroscopy for distinguishing chicken breeds based on the metabolic differences | Food Chemistry 342, 128316 | https://doi.org/10.1016/j.foodchem.2020.128316 |
| 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 |
| 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 |
| 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 |
| 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 | https://doi.org/10.1016/j.lwt.2020.110050 |
| 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 | https://doi.org/10.1016/j.fm.2020.103611 |
| 2021 | Jo et al | No mutagenicity and oral toxicity of winter mushroom powder treated with atmospheric non-thermal plasma | Food Chemistry 338, 127826 | https://doi.org/10.1016/j.foodchem.2020.127826 |
| 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 |
| 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 |
| 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 |
| 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 | https://doi.org/10.3390/foods9111689 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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.2020.108151 |
| 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 |
| 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 |
| 2020 | Jeong et al | Efficient dimerization of (−)-epigallocatechin gallate using nonthermal plasma as potent melanogenesis inhibitors | Journal of Physics D: Applied Physics 53, 274005 | https://doi.org/10.1088/1361-6463/ab8417 |
| 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 |
| 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 | https://doi.org/10.1016/j.meatsci.2020.108151 |
| 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 |
| 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 | https://doi.org/10.1088/1361-6463/ab634d |
| 2020 | Yoo et al | Effects of searing cooking on sensory and physicochemical properties of beef steak | Food Science of Animal Resources 40(1), 44–54 | https://doi.org/10.5851/kosfa.2019.e80 |
| 2020 | Jo et al | Curing of ground ham by remote infusion of atmospheric non-thermal plasma | Food Chemistry 309, 125643 | https://doi.org/10.1016/j.foodchem.2019.125643 |
| 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 |
| 2019 | Oh et al | Identification of microorganisms associated with the quality improvement of dry-aged beef through microbiome analysis and DNA sequencing, and evaluation of their effects on beef quality | Journal of Food Science 84(10), 2944–2954 | https://doi.org/10.1111/1750-3841.14813 |
| 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 |
| 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 |
| 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 |
| 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/10.1111/1541-4337.12460 |
| 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 | https://doi.org/10.5851/kosfa.2019.e29 |
| 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 | https://doi.org/10.1080/10942912.2019.1629690 |
| 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 |
| 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 |
| 2019 | Yong et al | Color development, physicochemical 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 |
| 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 |
| 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 |
| 2019 | Shin et al | Antioxidant effects of lotus (Nelumbo nucifera) root and leaf extracts and their application on pork patties | International Journal of Food Properties 22(1), 383–394 | https://doi.org/10.1080/10942912.2019.1588295 |
| 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 |
| 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 |
| 2019 | Kim et al | Optimization of 1D ¹H quantitative NMR conditions for polar metabolites in meat | Food Science of Animal Resources 39(1), 1–12 | https://doi.org/10.5851/kosfa.2018.e46 |
| 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 |
| 2019 | An et al | Mechanism of inactivation of Escherichia coli O157:H7 biofilm by different plasma treated solutions and post treatment storage | Applied Physics Letters 114, 073703 | https://doi.org/10.1063/1.5082657 |
| 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 |
| 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 |
| 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 | https://doi.org/10.5713/ajas.18.0065 |
| 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 |
| 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 |
| 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 |
| 2018 | Choi et al | A green chemical oligomerization of phloroglucinol induced by plasma as novel α-glucosidase inhibitors | Bioscience, Biotechnology, and Biochemistry 82(12), 2059–2063 | 10.1080/09168451.2018.1516544 |
| 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 | |
| 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 | 10.1111/jfpp.13712 |
| 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 |
| 2018 | Yong et al | Mechanism underlying green discolouration of myoglobin induced by atmospheric pressure plasma | Scientific Reports 8, 9790 | 10.1038/s41598-018-28096-4 |
| 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 | 10.5851/kosfa.2018.38.3.433 |
| 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 | 10.5713/ajas.17.0781 |
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