Kim JH - Search Results

1

Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages.

Seong PN, Seo HW, Kang SM, Kim YS, Cho SH, Kim JH, Hoa VB. Seong PN, et al. Among authors: kim ys, kim jh. Asian-Australas J Anim Sci. 2016 Aug;29(8):1173-80. doi: 10.5713/ajas.15.0738. Epub 2015 Nov 25. Asian-Australas J Anim Sci. 2016. PMID: 26954136 Free PMC article.

2

Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages.

Seong PN, Seo HW, Lee GY, Cho SH, Kim YS, Kang SM, Kim JH, Park BY, Van-Ba H. Seong PN, et al. Among authors: kim ys, kim jh. J Food Sci Technol. 2016 Aug;53(8):3364-3373. doi: 10.1007/s13197-016-2315-8. Epub 2016 Aug 16. J Food Sci Technol. 2016. PMID: 27784931 Free PMC article.

3

Assessment of frozen storage duration effect on quality characteristics of various horse muscles.

Seong PN, Seo HW, Kim JH, Kang GH, Cho SH, Chae HS, Park BY, Van Ba H. Seong PN, et al. Among authors: kim jh. Asian-Australas J Anim Sci. 2017 Dec;30(12):1756-1763. doi: 10.5713/ajas.17.0039. Epub 2017 Jun 27. Asian-Australas J Anim Sci. 2017. PMID: 28728368 Free PMC article.

4

Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages.

Ba HV, Seo HW, Seong PN, Kang SM, Kim YS, Cho SH, Park BY, Ham JS, Kim JH. Ba HV, et al. Among authors: kim ys, kim jh. Korean J Food Sci Anim Resour. 2018 Feb;38(1):189-202. doi: 10.5851/kosfa.2018.38.1.189. Epub 2018 Feb 28. Korean J Food Sci Anim Resour. 2018. PMID: 29725237 Free PMC article.

5

Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade.

Hoa VB, Seong PN, Cho SH, Kang SM, Kim YS, Moon SS, Choi YM, Kim JH, Seol KH. Hoa VB, et al. Among authors: kim ys, kim jh. Asian-Australas J Anim Sci. 2019 Mar 7;32(9):1448-1457. doi: 10.5713/ajas.18.0965. Print 2019 Sep. Asian-Australas J Anim Sci. 2019. PMID: 31010986 Free PMC article.

6

Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork.

Hoa VB, Cho SH, Seong PN, Kang SM, Kim YS, Moon SS, Choi YM, Kim JH, Seol KH. Hoa VB, et al. Among authors: kim ys, kim jh. Asian-Australas J Anim Sci. 2020 Apr;33(4):640-650. doi: 10.5713/ajas.19.0262. Epub 2019 Aug 3. Asian-Australas J Anim Sci. 2020. PMID: 31480159 Free PMC article.

7

Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage.

Seong PN, Ba HV, Kim YS, Kang SM, Cho SH, Kim JH, Park BY, Kang GH, Moon SS, Seo HW. Seong PN, et al. Among authors: kim ys, kim jh. Korean J Food Sci Anim Resour. 2017;37(1):10-17. doi: 10.5851/kosfa.2017.37.1.10. Epub 2017 Feb 28. Korean J Food Sci Anim Resour. 2017. PMID: 28316466 Free PMC article.

8

Comparative study of nutritional composition and color traits of meats obtained from the horses and Korean native black pigs raised in Jeju Island.

Seong PN, Kang GH, Cho SH, Park BY, Park NG, Kim JH, Ba HV. Seong PN, et al. Among authors: kim jh. Asian-Australas J Anim Sci. 2019 Feb;32(2):249-256. doi: 10.5713/ajas.18.0159. Epub 2018 Jul 26. Asian-Australas J Anim Sci. 2019. PMID: 30056658 Free PMC article.

9

Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563.

Song MY, Van-Ba H, Park WS, Yoo JY, Kang HB, Kim JH, Kang SM, Kim BM, Oh MH, Ham JS. Song MY, et al. Among authors: kim bm, kim jh. Korean J Food Sci Anim Resour. 2018 Oct;38(5):981-994. doi: 10.5851/kosfa.2018.e30. Epub 2018 Oct 31. Korean J Food Sci Anim Resour. 2018. PMID: 30479505 Free PMC article.

10

Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions.

Cho S, Kang SM, Kim YS, Kim YC, Van Ba H, Seo HW, Lee EM, Seong PN, Kim JH. Cho S, et al. Among authors: kim ys, kim yc, kim jh. Korean J Food Sci Anim Resour. 2018 Dec;38(6):1131-1143. doi: 10.5851/kosfa.2018.e52. Epub 2018 Dec 31. Korean J Food Sci Anim Resour. 2018. PMID: 30675105 Free PMC article.

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