Jeong JY - Search Results

1

The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃.

Zahid A, Seo JK, Park JY, Jeong JY, Jin SK, Park TS, Yang HS. Zahid A, et al. Among authors: jeong jy. Korean J Food Sci Anim Resour. 2018 Oct;38(5):1029-1042. doi: 10.5851/kosfa.2018.e36. Epub 2018 Oct 31. Korean J Food Sci Anim Resour. 2018. PMID: 30479509 Free PMC article.

2

The Assessment of Red Beet as a Natural Colorant, and Evaluation of Quality Properties of Emulsified Pork Sausage Containing Red Beet Powder during Cold Storage.

Jin SK, Choi JS, Moon SS, Jeong JY, Kim GD. Jin SK, et al. Among authors: jeong jy. Korean J Food Sci Anim Resour. 2014;34(4):472-81. doi: 10.5851/kosfa.2014.34.4.472. Epub 2014 Aug 31. Korean J Food Sci Anim Resour. 2014. PMID: 26761285 Free PMC article.

3

Properties of Frankfurter-type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materials.

Seo JK, Yum HW, Kim GD, Jeong JY, Yang HS. Seo JK, et al. Among authors: jeong jy. Korean J Food Sci Anim Resour. 2016;36(4):523-30. doi: 10.5851/kosfa.2016.36.4.523. Epub 2016 Aug 30. Korean J Food Sci Anim Resour. 2016. PMID: 27621694 Free PMC article.

4

Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Muscles.

Kim GD, Yang HS, Jeong JY. Kim GD, et al. Among authors: jeong jy. Korean J Food Sci Anim Resour. 2016;36(6):819-828. doi: 10.5851/kosfa.2016.36.6.819. Epub 2016 Dec 31. Korean J Food Sci Anim Resour. 2016. PMID: 28115894 Free PMC article.

5

The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil.

Yum HW, Seo JK, Jeong JY, Kim GD, Rahman MS, Yang HS. Yum HW, et al. Among authors: jeong jy. Korean J Food Sci Anim Resour. 2018 Feb;38(1):123-134. doi: 10.5851/kosfa.2018.38.1.123. Epub 2018 Feb 28. Korean J Food Sci Anim Resour. 2018. PMID: 29725230 Free PMC article.

6

The effect of clove bud powder at a spice level on antioxidant and quality properties of emulsified pork sausage during cold storage.

Jin SK, Choi JS, Jeong JY, Kim GD. Jin SK, et al. Among authors: jeong jy. J Sci Food Agric. 2016 Sep;96(12):4089-97. doi: 10.1002/jsfa.7609. Epub 2016 Feb 18. J Sci Food Agric. 2016. PMID: 26748567

7

Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimp.

Kim GD, Go GW, Lim HJ, Jung EY, Seo HW, Jeong JY, Joo ST, Yang HS. Kim GD, et al. Among authors: jeong jy. Korean J Food Sci Anim Resour. 2014;34(1):99-105. doi: 10.5851/kosfa.2014.34.1.99. Epub 2014 Feb 28. Korean J Food Sci Anim Resour. 2014. PMID: 26760751 Free PMC article.

8

Analysis of Methionine Oxidation in Myosin Isoforms in Porcine Skeletal Muscle by LC-MS/MS Analysis.

Jeong JY, Jung EY, Jeong TC, Yang HS, Kim GD. Jeong JY, et al. Among authors: jeong tc. Korean J Food Sci Anim Resour. 2016;36(2):254-61. doi: 10.5851/kosfa.2016.36.2.254. Epub 2016 Apr 30. Korean J Food Sci Anim Resour. 2016. PMID: 27194935 Free PMC article.

9

Protein markers for discrimination of meat species in raw beef, pork and poultry and their mixtures.

Kim GD, Seo JK, Yum HW, Jeong JY, Yang HS. Kim GD, et al. Among authors: jeong jy. Food Chem. 2017 Feb 15;217:163-170. doi: 10.1016/j.foodchem.2016.08.100. Epub 2016 Aug 27. Food Chem. 2017. PMID: 27664622

10

Intramuscular variations of proteome and muscle fiber type distribution in semimembranosus and semitendinosus muscles associated with pork quality.

Kim GD, Yang HS, Jeong JY. Kim GD, et al. Among authors: jeong jy. Food Chem. 2018 Apr 1;244:143-152. doi: 10.1016/j.foodchem.2017.10.046. Epub 2017 Oct 10. Food Chem. 2018. PMID: 29120762

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