Kim JH - Search Results

1

Effect of Dietary Supplementation with Processed Sulfur on Meat Quality and Oxidative Stability in Longissimus dorsi of Pigs.

Kim JH, Noh HY, Kim GH, Hong GE, Kim SK, Lee CH. Kim JH, et al. Among authors: kim gh, kim sk. Korean J Food Sci Anim Resour. 2015;35(3):330-8. doi: 10.5851/kosfa.2015.35.3.330. Epub 2015 Jun 30. Korean J Food Sci Anim Resour. 2015. PMID: 26761847 Free PMC article.

2

In vivo protective effects of dietary curcumin and capsaicin against alcohol-induced oxidative stress.

Pyun CW, Kim JH, Han KH, Hong GE, Lee CH. Pyun CW, et al. Among authors: kim jh. Biofactors. 2014 Sep-Oct;40(5):494-500. doi: 10.1002/biof.1172. Epub 2014 Jun 5. Biofactors. 2014. PMID: 24899543

3

Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage.

Kim JH, Pyun CW, Hong GE, Kim SK, Yang CY, Lee CH. Kim JH, et al. Among authors: kim sk. J Anim Sci Technol. 2014 Oct 11;56:21. doi: 10.1186/2055-0391-56-21. eCollection 2014. J Anim Sci Technol. 2014. PMID: 26290710 Free PMC article.

4

Antioxidant Activity of Allium hookeri Root Extract and Its Effect on Lipid Stability of Sulfur-fed Pork Patties.

Cho HS, Park W, Hong GE, Kim JH, Ju MG, Lee CH. Cho HS, et al. Among authors: kim jh. Korean J Food Sci Anim Resour. 2015;35(1):41-9. doi: 10.5851/kosfa.2015.35.1.41. Epub 2015 Feb 28. Korean J Food Sci Anim Resour. 2015. PMID: 26761799 Free PMC article.

5

Influence of Citric Acid on the Pink Color and Characteristics of Sous Vide Processed Chicken Breasts During Chill Storage.

Kim JH, Hong GE, Lim KW, Park W, Lee CH. Kim JH, et al. Korean J Food Sci Anim Resour. 2015;35(5):585-96. doi: 10.5851/kosfa.2015.35.5.585. Epub 2015 Oct 31. Korean J Food Sci Anim Resour. 2015. PMID: 26761885 Free PMC article.

6

Effect of Dietary Processed Sulfur Supplementation on Texture Quality, Color and Mineral Status of Dry-cured Ham.

Kim JH, Ju MG, Yeon SJ, Hong GE, Park W, Lee CH. Kim JH, et al. Korean J Food Sci Anim Resour. 2015;35(5):660-8. doi: 10.5851/kosfa.2015.35.5.660. Epub 2015 Oct 31. Korean J Food Sci Anim Resour. 2015. PMID: 26761895 Free PMC article.

7

Physicochemical and textural properties of pork patties as affected by buckwheat and fermented buckwheat.

Park W, Kim JH, Ju MG, Yeon SJ, Hong GE, Lee CH. Park W, et al. Among authors: kim jh. J Food Sci Technol. 2016 Jan;53(1):658-66. doi: 10.1007/s13197-015-1973-2. Epub 2015 Aug 26. J Food Sci Technol. 2016. PMID: 26787985 Free PMC article.

8

Changes in Meat Quality Characteristics of the Sous-vide Cooked Chicken Breast during Refrigerated Storage.

Hong GE, Kim JH, Ahn SJ, Lee CH. Hong GE, et al. Among authors: kim jh. Korean J Food Sci Anim Resour. 2015;35(6):757-64. doi: 10.5851/kosfa.2015.35.6.757. Epub 2015 Dec 31. Korean J Food Sci Anim Resour. 2015. PMID: 26877635 Free PMC article.

9

Effect of Dietary Processed Sulfur Supplementation on Water-holding Capacity, Color, and Lipid Profiles of Pork.

Yang F, Kim JH, Yeon SJ, Hong GE, Park W, Lee CH. Yang F, et al. Among authors: kim jh. Korean J Food Sci Anim Resour. 2015;35(6):824-30. doi: 10.5851/kosfa.2015.35.6.824. Epub 2015 Dec 31. Korean J Food Sci Anim Resour. 2015. PMID: 26877643 Free PMC article.

10

Effects of Whey Powder Supplementation on Dry-Aged Meat Quality.

Kim JH, Yeon SJ, Hong GE, Park W, Lee CH. Kim JH, et al. Korean J Food Sci Anim Resour. 2016;36(3):397-404. doi: 10.5851/kosfa.2016.36.3.397. Epub 2016 Jun 30. Korean J Food Sci Anim Resour. 2016. PMID: 27433111 Free PMC article.

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