Seong PN - Search Results

1

Skin Function Improvement and Anti-Inflammatory Effects of Goat Meat Extract.

Bae IS, Hoa VB, Lee JA, Park WS, Kim DG, Kim HW, Seong PN, Ham JS. Bae IS, et al. Among authors: seong pn. Foods. 2024 Dec 5;13(23):3934. doi: 10.3390/foods13233934. Foods. 2024. PMID: 39683006 Free PMC article.

2

Evaluation of Various Packaging Systems on the Activity of Antioxidant Enzyme, and Oxidation and Color Stabilities in Sliced Hanwoo (Korean Cattle) Beef Loin during Chill Storage.

Kang SM, Kang G, Seong PN, Park B, Cho S. Kang SM, et al. Among authors: seong pn. Asian-Australas J Anim Sci. 2014 Sep;27(9):1336-44. doi: 10.5713/ajas.2014.14136. Asian-Australas J Anim Sci. 2014. PMID: 25178378 Free PMC article.

3

Effect of green tea extract microencapsulation on hypertriglyceridemia and cardiovascular tissues in high fructose-fed rats.

Jung MH, Seong PN, Kim MH, Myong NH, Chang MJ. Jung MH, et al. Among authors: seong pn. Nutr Res Pract. 2013 Oct;7(5):366-72. doi: 10.4162/nrp.2013.7.5.366. Epub 2013 Oct 1. Nutr Res Pract. 2013. PMID: 24133615 Free PMC article.

4

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. 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.

5

Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage.

Kim HW, Jeong JY, Seol KH, Seong PN, Ham JS. Kim HW, et al. Among authors: seong pn. Korean J Food Sci Anim Resour. 2016;36(2):230-6. doi: 10.5851/kosfa.2016.36.2.230. Epub 2016 Apr 30. Korean J Food Sci Anim Resour. 2016. PMID: 27194932 Free PMC article.

6

Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563.

Song M, Park WS, Yoo J, Han GS, Kim BM, Seong PN, Oh MH, Kim KW, Ham JS. Song M, et al. Among authors: seong pn. Korean J Food Sci Anim Resour. 2017;37(5):773-779. doi: 10.5851/kosfa.2017.37.5.773. Epub 2017 Oct 31. Korean J Food Sci Anim Resour. 2017. PMID: 29147101 Free PMC article.

7

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: seong pn. 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.

8

Back-fat thickness as a primary index reflecting the yield and overall acceptance of pork meat.

Hoa VB, Seo HW, Seong PN, Cho SH, Kang SM, Kim YS, Moon SS, Choi YM, Kim JH, Seol KH. Hoa VB, et al. Among authors: seong pn. Anim Sci J. 2021 Jan-Dec;92(1):e13515. doi: 10.1111/asj.13515. Anim Sci J. 2021. PMID: 33522042

9

Meat quality characteristics of pork bellies in relation to fat level.

Hoa VB, Seol KH, Seo HW, Seong PN, Kang SM, Kim YS, Moon SS, Kim JH, Cho SH. Hoa VB, et al. Among authors: seong pn. Anim Biosci. 2021 Oct;34(10):1663-1673. doi: 10.5713/ab.20.0612. Epub 2021 Jan 1. Anim Biosci. 2021. PMID: 33561922 Free PMC article.

10

Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades.

Hoa VB, Seol K, Seo H, Kang S, Kim Y, Seong P, Moon S, Kim J, Cho S. Hoa VB, et al. Food Sci Anim Resour. 2021 Mar;41(2):224-236. doi: 10.5851/kosfa.2020.e91. Epub 2021 Mar 1. Food Sci Anim Resour. 2021. PMID: 33987545 Free PMC article.

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