Yeon SJ - Search Results

1

Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage.

Cho WY, Yeon SJ, Hong GE, Kim JH, Tsend-Ayush C, Lee CH. Cho WY, et al. Among authors: yeon sj. Korean J Food Sci Anim Resour. 2017;37(6):865-872. doi: 10.5851/kosfa.2017.37.6.865. Epub 2017 Dec 31. Korean J Food Sci Anim Resour. 2017. PMID: 29725208 Free PMC article.

2

Effects of fermented pepper powder on body fat accumulation in mice fed a high-fat diet.

Yeon SJ, Kim SK, Kim JM, Lee SK, Lee CH. Yeon SJ, et al. Biosci Biotechnol Biochem. 2013;77(11):2294-7. doi: 10.1271/bbb.130063. Epub 2013 Nov 7. Biosci Biotechnol Biochem. 2013. PMID: 24200774 Free article.

3

Effects of Yogurt Containing Fermented Pepper Juice on the Body Fat and Cholesterol Level in High Fat and High Cholesterol Diet Fed Rat.

Yeon SJ, Hong GE, Kim CK, Park WJ, Kim SK, Lee CH. Yeon SJ, et al. Korean J Food Sci Anim Resour. 2015;35(4):479-85. doi: 10.5851/kosfa.2015.35.4.479. Epub 2015 Aug 31. Korean J Food Sci Anim Resour. 2015. PMID: 26761869 Free PMC article.

4

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. Among authors: yeon sj. 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.

5

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: yeon sj. 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.

6

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: yeon sj. 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.

7

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

Kim JH, Yeon SJ, Hong GE, Park W, Lee CH. Kim JH, et al. Among authors: yeon sj. 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.

8

Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork.

Ju MG, Kim JH, Jang HJ, Yeon SJ, Hong GE, Park W, Seo HG, Lee CH. Ju MG, et al. Among authors: yeon sj. Korean J Food Sci Anim Resour. 2016;36(6):729-736. doi: 10.5851/kosfa.2016.36.6.729. Epub 2016 Dec 31. Korean J Food Sci Anim Resour. 2016. PMID: 28115883 Free PMC article.

9

Enhancing quality characteristics of salami sausages formulated with whole buckwheat flour during storage.

Park W, Kim JH, Ju MG, Hong GE, Yeon SJ, Seo HG, Lee CH. Park W, et al. Among authors: yeon sj. J Food Sci Technol. 2017 Feb;54(2):326-332. doi: 10.1007/s13197-016-2465-8. Epub 2016 Dec 30. J Food Sci Technol. 2017. PMID: 28242931 Free PMC article.

10

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder.

Yeon SJ, Kim JH, Hong GE, Park W, Kim SK, Seo HG, Lee CH. Yeon SJ, et al. Korean J Food Sci Anim Resour. 2017;37(1):38-43. doi: 10.5851/kosfa.2017.37.1.38. Epub 2017 Feb 28. Korean J Food Sci Anim Resour. 2017. PMID: 28316469 Free PMC article.

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