Quantitative Analysis of Major Constituents in Green Tea with Different Plucking Periods and Their Antioxidant Activity

por Lee, Lan-Sook, Kim, Sang-Hee, Kim, Young-Boong, Kim, Young-Chan
Publicado 2014

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends

por Kim, Tae-Kyung, Yong, Hae In, Kim, Young-Boong, Kim, Hyun-Wook, Choi, Yun-Sang
Publicado 2019

Functional Properties of Extracted Protein from Edible Insect Larvae and Their Interaction with Transglutaminase

por Kim, Tae-Kyung, Yong, Hae In, Jang, Hae Won, Kim, Young-Boong, Choi, Yun-Sang
Publicado 2020

Changes in Ultrastructure and Sensory Characteristics on Electro-magnetic and Air Blast Freezing of Beef during Frozen Storage

por Choi, Yun-Sang, Ku, Su-Kyung, Jeong, Ji-Yun, Jeon, Ki-Hong, Kim, Young-Boong
Publicado 2015

Anti-oxidation and Anti-wrinkling Effects of Jeju Horse Leg Bone Hydrolysates

por Kim, Dongwook, Kim, Hee-Jin, Chae, Hyun-Seok, Park, Nam-Gun, Kim, Young-Boong, Jang, Aera
Publicado 2014

Effects of Drying Condition and Binding Agent on the Quality Characteristics of Ground Dried-Pork Meat Products

por Choi, Yun-Sang, Ku, Su-Kyung, Park, Jong-Dae, Kim, Hee-Ju, Jang, Aera, Kim, Young-Boong
Publicado 2015

Effects of Ground, Concentrated, and Powdered Beef on the Quality of Noodle Products

por Jeon, Ki Hong, Hwang, Yoon Seon, Kim, Young Boong, Kim, Eun Mi, Park, Jong Dae, Choi, Jin Young
Publicado 2014

Quality Evaluation of Pork with Various Freezing and Thawing Methods

por Ku, Su Kyung, Jeong, Ji Yun, Park, Jong Dae, Jeon, Ki Hong, Kim, Eun Mi, Kim, Young Boong
Publicado 2014

Effects of Pre-cooking Methods on Quality Characteristics of Reheated Marinated Pork Loin

por Kim, Tae-Kyung, Hwang, Ko-Eun, Kim, Young-Boong, Jeon, Ki-Hong, Leem, Kyoung-Hoan, Choi, Yun-Sang
Publicado 2018

The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi

por Kim, Ji-Han, Lee, Ha-Jung, Shin, Dong-Min, Kim, Tae-Kyung, Kim, Young-Boong, Choi, Yun-Sang
Publicado 2018

Quality Characteristics of Samgyetang according to the Sodium Chloride Level and with/without Phosphate in Broth

por Kim, Tae-Kyung, Kim, Young-Boong, Jeon, Ki-Hong, Jang, Hae-Won, Lee, Hyun-Sung, Choi, Yun-Sang
Publicado 2019

Combination effects of nitrite from fermented spinach and sodium nitrite on quality characteristics of cured pork loin

por Kim, Tae-Kyung, Lee, Mi-Ai, Sung, Jung-Min, Jeon, Ki-Hong, Kim, Young-Boong, Choi, Yun-Sang
Publicado 2019

Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef

por Kim, Ji-Han, Kim, Tae-Kyung, Shin, Dong-Min, Kim, Hyun-Wook, Kim, Young-Boong, Choi, Yun-Sang
Publicado 2020

Quality characteristics of duck jerky: combined effects of collagen and konjac

por Kim, Tae-Kyung, Kim, Hyun-Wook, Lee, Yun-Yeol, Jang, Hae Won, Kim, Young-Boong, Choi, Yun-Sang
Publicado 2019

Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects

por Kim, Tae-Kyung, Yong, Hae In, Jeong, Chang Hee, Han, Sung Gu, Kim, Young-Boong, Paik, Hyun-Dong, Choi, Yun-Sang
Publicado 2019

Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly

por Kim, Tae-Kyung, Yong, Hae In, Jang, Hae Won, Kim, Young-Boong, Sung, Jung-Min, Kim, Hyun-Wook, Choi, Yun-Sang
Publicado 2020

Effects of Freeze-dried Mulberry on Antioxidant Activities and Fermented Characteristics of Yogurt during Refrigerated Storage

por Sung, Jung-Min, Kim, Young-Boong, Kum, Jun-Seok, Choi, Yun-Sang, Seo, Dong-Ho, Choi, Hyun-Wook, Park, Jong-Dae
Publicado 2015

Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage

por Lee, Cheol-Won, Kim, Tae-Kyung, Hwang, Ko-Eun, Kim, Hyun-Wook, Kim, Young-Boong, Kim, Cheon-Jei, Cho, Yun-Sang
Publicado 2017

Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions

por Choi, Yun-Sang, Kim, Tae-Kyung, Jeon, Ki-Hong, Park, Jong-Dae, Kim, Hyun-Wook, Hwang, Ko-Eun, Kim, Young-Boong
Publicado 2017

The Ratios of Pre-emulsified Duck Skin for Optimized Processing of Restructured Ham

por Shim, Jae-Yun, Kim, Tae-Kyung, Kim, Young-Boong, Jeon, Ki-Hong, Ahn, Kwang-Il, Paik, Hyun-Dong, Choi, Yun-Sang
Publicado 2018