Lee MA - Search Results

1

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: lee ma. 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

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: lee ma, lee jw. 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. 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: lee ma. 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: lee ma. 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: lee ma, lee es. 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

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: lee ma, lee es. Meat Sci. 2011 Jan;87(1):12-8. doi: 10.1016/j.meatsci.2010.08.011. Meat Sci. 2011. PMID: 20926202

8

Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork.

Lee MA, Choi JH, Choi YS, Kim HY, Kim HW, Hwang KE, Chung HK, Kim CJ. Lee MA, et al. Meat Sci. 2011 Dec;89(4):405-11. doi: 10.1016/j.meatsci.2011.05.004. Epub 2011 May 18. Meat Sci. 2011. PMID: 21636220

9

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: lee ma, lee es. 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

10

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: lee ma. 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

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

905 results

Search Page

Filters