Han DJ - Search Results

1

Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage.

Choe JH, Jang A, Lee ES, Choi JH, Choi YS, Han DJ, Kim HY, Lee MA, Shim SY, Kim CJ. Choe JH, et al. Among authors: han dj. Meat Sci. 2011 Jan;87(1):12-8. doi: 10.1016/j.meatsci.2010.08.011. Meat Sci. 2011. PMID: 20926202

2

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems.

Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Lee JW, Chung HJ, Kim CJ. Choi YS, et al. Among authors: han dj. Meat Sci. 2010 Jan;84(1):212-8. doi: 10.1016/j.meatsci.2009.08.048. Epub 2009 Aug 28. Meat Sci. 2010. PMID: 20374777

3

The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation.

Lee MA, Choi JH, Choi YS, Han DJ, Kim HY, Shim SY, Chung HK, Kim CJ. Lee MA, et al. Among authors: han dj. Meat Sci. 2010 Mar;84(3):498-504. doi: 10.1016/j.meatsci.2009.10.004. Epub 2009 Nov 7. Meat Sci. 2010. PMID: 20374816

4

Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters.

Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Jeong JY, Chung HJ, Kim CJ. Choi YS, et al. Among authors: han dj. Meat Sci. 2010 Mar;84(3):557-63. doi: 10.1016/j.meatsci.2009.10.012. Epub 2009 Nov 13. Meat Sci. 2010. PMID: 20374824

5

Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber.

Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Kim CJ. Choi YS, et al. Among authors: han dj. Meat Sci. 2009 Jun;82(2):266-71. doi: 10.1016/j.meatsci.2009.01.019. Epub 2009 Jan 24. Meat Sci. 2009. PMID: 20416740

6

Effect of bamboo salt on the physicochemical properties of meat emulsion systems.

Kim HY, Lee ES, Jeong JY, Choi JH, Choi YS, Han DJ, Lee MA, Kim SY, Kim CJ. Kim HY, et al. Among authors: han dj. Meat Sci. 2010 Dec;86(4):960-5. doi: 10.1016/j.meatsci.2010.08.001. Epub 2010 Aug 18. Meat Sci. 2010. PMID: 20826069

7

Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system.

Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Kim CJ. Choi YS, et al. Among authors: han dj. Meat Sci. 2011 May;88(1):59-66. doi: 10.1016/j.meatsci.2010.12.003. Epub 2010 Dec 9. Meat Sci. 2011. PMID: 21208751

8

Effects of pork/beef levels and various casings on quality properties of semi-dried jerky.

Choi JH, Jeong JY, Han DJ, Choi YS, Kim HY, Lee MA, Lee ES, Paik HD, Kim CJ. Choi JH, et al. Among authors: han dj. Meat Sci. 2008 Oct;80(2):278-86. doi: 10.1016/j.meatsci.2007.11.028. Epub 2007 Dec 8. Meat Sci. 2008. PMID: 22063332

9

Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties.

Choi YS, Choi JH, Han DJ, Kim HY, Kim HW, Lee MA, Chung HJ, Kim CJ. Choi YS, et al. Among authors: han dj. Meat Sci. 2012 May;91(1):1-7. doi: 10.1016/j.meatsci.2011.11.011. Epub 2011 Nov 9. Meat Sci. 2012. PMID: 22227100

10

Effect of chicken skin on the quality characteristics of semi-dried restructured jerky.

Choi YS, Han DJ, Choi JH, Hwang KE, Song DH, Kim HW, Kim YB, Kim CJ. Choi YS, et al. Among authors: han dj. Poult Sci. 2016 May;95(5):1198-204. doi: 10.3382/ps/pew015. Epub 2016 Mar 4. Poult Sci. 2016. PMID: 26944980 Free article.

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