Ji-Han Kim

发表

Effects of Heating Time and Temperature on Functional Properties of Proteins of Yellow Mealworm Larvae (Tenebrio molitor L.)

Ha-Jung Lee, Ji-Han Kim, Da-Som Ji, 2019, Food science of animal resources.

Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork

Ji-Han Kim, Chi-Ho Lee, Go-Eun Hong, 2015, Korean journal for food science of animal resources.

Effects of Whey Powder Supplementation on Dry-Aged Meat Quality

Ji-Han Kim, Chi-Ho Lee, Go-Eun Hong, 2016, Korean journal for food science of animal resources.

Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage

H. Seo, Ji-Han Kim, Chi-Ho Lee, 2017, Journal of Food Science and Technology.

Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage

Soo‐Ki Kim, Ji-Han Kim, Chi-Ho Lee, 2014, Journal of animal science and technology.

Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham

Ji-Han Kim, Chi-Ho Lee, Go-Eun Hong, 2015, Korean journal for food science of animal resources.

Antioxidant Activity of Allium hookeri Root Extract and Its Effect on Lipid Stability of Sulfur-fed Pork Patties

Ji-Han Kim, Chi-Ho Lee, Go-Eun Hong, 2015, Korean journal for food science of animal resources.

Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat

Ji-Han Kim, Chi-Ho Lee, Go-Eun Hong, 2015, Journal of Food Science and Technology.

Effects of heat stress and probiotic supplementation on protein functionality and oxidative stability of ground chicken leg meat during display storage.

Ji-Han Kim, F. Yan, Hyun-Wook Kim, 2017, Journal of the science of food and agriculture.

In vitro antioxidant actions of sulfur-containing amino acids

Ji-Han Kim, Chi-Ho Lee, Su-Jung Yeon, 2018 .

Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue

Ji-Han Kim, Da-Som Ji, Chi-Ho Lee, 2017, Korean journal for food science of animal resources.

In Vitro Studies of Fermented Korean Chung-Yang Hot Pepper Phenolics as Inhibitors of Key Enzymes Relevant to Hypertension and Diabetes

H. Seo, Soo‐Ki Kim, Ji-Han Kim, 2019, Foods.

Effect of aged garlic powder on physicochemical characteristics, texture profiles, and oxidative stability of ready-to-eat pork patties

Ji-Han Kim, Chi-Ho Lee, Hyun-Joo Jang, 2019, Asian-Australasian journal of animal sciences.

Effect of L-cysteine, Boswellia serrata, and Whey Protein on the Antioxidant and Physicochemical Properties of Pork Patties

Y. H. Kim, H. Seo, B. Jeon, 2020, Foods.

Food Science of Animal Resources

Ha-Jung Lee, Ji-Han Kim, Da-Som Ji, 2019 .

Physicochemical and sensory characteristics of dry-cured loin made from pigs fed Allium hookeri added whey powder and sensory trait evaluation using electronic tongue

Ji-Han Kim, Chi-Ho Lee, Hyun-Joo Jang, 2019, Animal Production Science.

Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball

Ha-Jung Lee, Ji-Han Kim, Da-Som Ji, 2018, Korean journal for food science of animal resources.

A comparison of dry and wet aging on physicochemical and sensory characteristics of pork loin with two aging times

Ji-Han Kim, Da-Som Ji, Chi-Ho Lee, 2018, Food Science and Biotechnology.

Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins.

Y. H. Kim, Ji-Han Kim, D. Setyabrata, 2018, Meat science.

Effect of Salmonella typhimurium lipopolisaccharide Injection on the Performance, Nitrogen Balance and ME Utilization of Dietary Krill Meal in Broiler Chicks

Ji-Han Kim, T. Koh, I. Park, 2003 .

Evaluation of Lignan Compound Content and Bioactivity of Raw Omija and Sugared Omija in Serum of Sprague Dawley Rat

Ha-Jung Lee, Ji-Han Kim, Chi-Ho Lee, 2019, Foods.

Antioxidant and antimicrobial activities of fresh garlic and aged garlic by-products extracted with different solvents

Ji-Han Kim, Da-Som Ji, Chi-Ho Lee, 2018, Food Science and Biotechnology.

Corrigendum to: Physicochemical and sensory characteristics of dry-cured loin made from pigs fed Allium hookeri added whey powder and sensory trait evaluation using electronic tongue

Ji-Han Kim, Chi-Ho Lee, Hyun-Joo Jang, 2018 .

Enhancement of physicochemical, microbiological and sensory properties of dry-cured loin by using processed sulfur-fed pigs

Ji-Han Kim, Chi-Ho Lee, Go-Eun Hong, 2016 .

Physicochemical and sensory properties of dry-cured ham with dietary processed-sulfur supplementation

Soo‐Ki Kim, Ji-Han Kim, Chi-Ho Lee, 2017 .

Effect of Dietary Krill Meal on the Performance of Broiler Chicks During the Acute Phase Response

Ji-Han Kim, T. Koh, I. Park, 2004 .

In vivo protective effects of dietary curcumin and capsaicin against alcohol-induced oxidative stress.

Kyu‐Ho Han, Ji-Han Kim, Chi-Ho Lee, 2014, BioFactors.

Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage

Ji-Han Kim, Chi-Ho Lee, Su-Jin Ahn, 2015, Korean journal for food science of animal resources.

Influence of Lime Juice on the Pink Discoloration and Quality of Sous‐Vide Processed Chicken Breast During Refrigerated Storage

P. Mandal, Ji-Han Kim, Chi-Ho Lee, 2016 .

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

Tae-Kyung Kim, Young-Boong Kim, Yun-Sang Choi, 2019, Asian-Australasian journal of animal sciences.

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

Tae-Kyung Kim, Young-Boong Kim, Yun-Sang Choi, 2018, Korean journal for food science of animal resources.

Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins

Ji-Han Kim, Chi-Ho Lee, Min-Young Jeon, 2019, Asian-Australasian journal of animal sciences.

Effect of Dietary Processed Sulfur on the Meat Quality in Pork under Aging

Ji-Han Kim, Chi-Ho Lee, H. Jang, 2016, Korean journal for food science of animal resources.

Effect of Dietary Supplementation with Processed Sulfur on Meat Quality and Oxidative Stability in Longissimus dorsi of Pigs

Soo‐Ki Kim, Ji-Han Kim, Chi-Ho Lee, 2015, Korean journal for food science of animal resources.

Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage

Ji-Han Kim, Chi-Ho Lee, Go-Eun Hong, 2015, Korean journal for food science of animal resources.

Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork

H. Seo, Ji-Han Kim, Chi-Ho Lee, 2016, Korean journal for food science of animal resources.

Effect of Allium hookeri and whey powder in diet of pigs on physicochemical characteristics and oxidative stability of pork

Ji-Han Kim, Chi-Ho Lee, Go-Eun Hong, 2017 .

Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage

Ji-Han Kim, Chi-Ho Lee, Chuluunbat Tsend-Ayush, 2017, Korean journal for food science of animal resources.

Changes in Physicochemical, Microbiological and Sensory Properties of Dry-Cured Ham in Processed Sulfur-Fed Pigs

Soo‐Ki Kim, Ji-Han Kim, Chi-Ho Lee, 2015 .

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder

H. Seo, Soo‐Ki Kim, Ji-Han Kim, 2017, Korean Journal for Food Science of Animal Resources.

Effect of the Acute Phase Response on the Performance and Superoxide Dismutase Activity in Broiler Chicks Fed on Dietary Krill Meal

Ji-Han Kim, T. Koh, I. Park, 2004 .