Hyun Joo Kim

发表

The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage.

Wonho Choe, Cheorun Jo, W. Choe, 2015, Meat science.

Comparison of Bioactive Compounds and Quality Traits of Breast Meat from Korean Native Ducks and Commercial Ducks

H. Lee, S. H. Kim, D. D. Jayasena, 2015, Korean journal for food science of animal resources.

Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken

A. U. Alahakoon, D. D. Jayasena, K. Nam, 2014, Korean journal for food science of animal resources.

Carnosine, anserine, creatine, and inosine 5'-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken.

D. D. Jayasena, C. Jo, Jun Heon Lee, 2013, Poultry science.

The effect of dietary α-lipoic acid, betaine, l-carnitine, and swimming on the obesity of mice induced by a high-fat diet.

A. Jang, C. Jo, Hyun Joo Kim, 2014, Food & function.

Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure.

D. Ahn, K. Nam, C. Jo, 2013, Meat science.

Influence of Perilla frutescens var. acuta Water Extract on the Shelf Life and Physicochemical Qualities of Cooked Beef Patties

S. Y. Kim, Hyun Choi, C. Jo, 2015, Korean journal for food science of animal resources.

Separation of Phosvitin from Egg Yolk without Using Organic Solvents

D. Ahn, K. Nam, C. Jo, 2013, Asian-Australasian journal of animal sciences.

Comparison of Quality Traits of Meat from Korean Native Chickens and Broilers Used in Two Different Traditional Korean Cuisines

D. D. Jayasena, C. Jo, Jun Heon Lee, 2013, Asian-Australasian journal of animal sciences.

Flexible thin-layer dielectric barrier discharge plasma treatment of pork butt and beef loin: effects on pathogen inactivation and meat-quality attributes.

W. Choe, Sanghoo Park, Kijung Kim, 2015, Food microbiology.

Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing

W. Choe, Sanghoo Park, C. Jo, 2015, Korean journal for food science of animal resources.

Comparison of Carcass and Sensory Traits and Free Amino Acid Contents among Quality Grades in Loin and Rump of Korean Cattle Steer

H. Lee, M. Baik, C. Jo, 2015, Asian-Australasian journal of animal sciences.

Antimicrobial Effect of Calcium Chloride Alone and Combined with Lactic Acid Injected into Chicken Breast Meat

S. H. Kim, A. U. Alahakoon, D. D. Jayasena, 2014, Korean journal for food science of animal resources.

Combined Effects of High Pressure Processing and Addition of Soy Sauce and Olive Oil on Safety and Quality Characteristics of Chicken Breast Meat

Yun-Ji Kim, C. Jo, D. Rutley, 2014, Asian-Australasian journal of animal sciences.

Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process.

D. D. Jayasena, K. Nam, C. Jo, 2015, Poultry science.

Effect of Dietary Supplementation of the Combination of Gallic and Linoleic Acid in Thigh Meat of Broilers

C. Jo, Jun Heon Lee, Il-Suk Kim, 2012, Asian-Australasian journal of animal sciences.

Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing and meat cut.

S. H. Kim, A. U. Alahakoon, D. D. Jayasena, 2015, Journal of the science of food and agriculture.

The effect of dietary α-lipoic acid, betaine, l-carnitine, and swimming on the obesity of mice induced by a high-fat diet.

A. Jang, C. Jo, Hyun Joo Kim, 2014, Food & function.