Nam KC - Search Results

1

Taste-related and volatile organic compounds of fresh and frozen-thawed chicken breast meat.

Shin DJ, Jo C, Kim D, Jung Y, Lee JH, Nam KC, Choo HJ, Jang A. Shin DJ, et al. Among authors: nam kc. J Anim Sci Technol. 2024 Nov;66(6):1221-1236. doi: 10.5187/jast.2023.e125. Epub 2024 Nov 30. J Anim Sci Technol. 2024. PMID: 39691612 Free PMC article.

2

Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens.

Barido FH, Kim HJ, Shin DJ, Kwon JS, Kim HJ, Kim D, Choo HJ, Nam KC, Jo C, Lee JH, Lee SK, Jang A. Barido FH, et al. Among authors: nam kc. Foods. 2022 Sep 27;11(19):3006. doi: 10.3390/foods11193006. Foods. 2022. PMID: 36230082 Free PMC article.

3

Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens.

Shin DJ, Jung Y, Kim D, Jo C, Nam KC, Lee JH, Choo HJ, Jang A. Shin DJ, et al. Among authors: nam kc. Poult Sci. 2024 Mar;103(3):103462. doi: 10.1016/j.psj.2024.103462. Epub 2024 Jan 15. Poult Sci. 2024. PMID: 38281330 Free PMC article.

4

Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken.

Jung Y, Oh S, Kim D, Lee S, Lee HJ, Shin DJ, Choo HJ, Jo C, Nam KC, Lee JH, Jang A. Jung Y, et al. Among authors: nam kc. Poult Sci. 2024 May;103(5):103583. doi: 10.1016/j.psj.2024.103583. Epub 2024 Feb 22. Poult Sci. 2024. PMID: 38471231 Free PMC article.

5

Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage.

Jung Y, Oh S, Lee S, Lee HJ, Choo HJ, Jo C, Nam KC, Lee JH, Jang A. Jung Y, et al. Among authors: nam kc. Poult Sci. 2024 Nov 22;104(1):104566. doi: 10.1016/j.psj.2024.104566. Online ahead of print. Poult Sci. 2024. PMID: 39622093 Free PMC article.

6

Electrostatic spraying of antioxidants on the oxidative quality of ground beef.

Nam KC, Seo KS, Jo C, Ahn DU. Nam KC, et al. J Anim Sci. 2011 Mar;89(3):826-32. doi: 10.2527/jas.2010-3326. Epub 2010 Nov 19. J Anim Sci. 2011. PMID: 21097682

7

Flavour chemistry of chicken meat: a review.

Jayasena DD, Ahn DU, Nam KC, Jo C. Jayasena DD, et al. Among authors: nam kc. Asian-Australas J Anim Sci. 2013 May;26(5):732-42. doi: 10.5713/ajas.2012.12619. Asian-Australas J Anim Sci. 2013. PMID: 25049846 Free PMC article.

8

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

Jayasena DD, Jung S, Kim HJ, Yong HI, Nam KC, Jo C. Jayasena DD, et al. Among authors: nam kc. Poult Sci. 2015 Aug;94(8):1964-72. doi: 10.3382/ps/pev154. Epub 2015 Jun 6. Poult Sci. 2015. PMID: 26049798 Free article.

9

Perception of the HACCP system operators on livestock product manufacturers.

Kim JH, Nam KC, Jo C, Lim DG. Kim JH, et al. Among authors: nam kc. J Anim Sci Technol. 2014 Sep 24;56:19. doi: 10.1186/2055-0391-56-19. eCollection 2014. J Anim Sci Technol. 2014. PMID: 26290708 Free PMC article.

10

The Influence of Spices on the Volatile Compounds of Cooked Beef Patty.

Jung S, Jo C, Kim IS, Nam KC, Ahn DU, Lee KH. Jung S, et al. Among authors: nam kc. Korean J Food Sci Anim Resour. 2014;34(2):166-71. doi: 10.5851/kosfa.2014.34.2.166. Epub 2014 Apr 30. Korean J Food Sci Anim Resour. 2014. PMID: 26760934 Free PMC article.

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