Song DH - Search Results

1

Effects of Gelatin Hydrolysates Addition on Technological Properties and Lipid Oxidation of Cooked Sausage.

Ham YK, Song DH, Noh SW, Gu TW, Lee JH, Kim TK, Choi YS, Kim HW. Ham YK, et al. Among authors: song dh. Food Sci Anim Resour. 2020 Nov;40(6):1033-1043. doi: 10.5851/kosfa.2020.e74. Epub 2020 Nov 1. Food Sci Anim Resour. 2020. PMID: 33305286 Free PMC article.

2

Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees.

Choi YS, Park KS, Kim HW, Hwang KE, Song DH, Choi MS, Lee SY, Paik HD, Kim CJ. Choi YS, et al. Among authors: song dh. Meat Sci. 2013 Mar;93(3):652-8. doi: 10.1016/j.meatsci.2012.11.025. Epub 2012 Nov 20. Meat Sci. 2013. PMID: 23273477

3

Tenderization effect of soy sauce on beef M. biceps femoris.

Kim HW, Choi YS, Choi JH, Kim HY, Lee MA, Hwang KE, Song DH, Lim YB, Kim CJ. Kim HW, et al. Among authors: song dh. Food Chem. 2013 Aug 15;139(1-4):597-603. doi: 10.1016/j.foodchem.2013.01.050. Epub 2013 Feb 8. Food Chem. 2013. PMID: 23561150

4

Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage.

Kim HW, Choi YS, Choi JH, Kim HY, Hwang KE, Song DH, Lee SY, Lee MA, Kim CJ. Kim HW, et al. Among authors: song dh. Meat Sci. 2013 Nov;95(3):641-6. doi: 10.1016/j.meatsci.2013.06.006. Epub 2013 Jun 13. Meat Sci. 2013. PMID: 23811104

5

Effects of kimchi and smoking on quality characteristics and shelf life of cooked sausages prepared with irradiated pork.

Kim HW, Choi JH, Choi YS, Kim HY, Lee MA, Hwang KE, Song DH, Lee JW, Kim CJ. Kim HW, et al. Among authors: song dh. Meat Sci. 2014 Jan;96(1):548-53. doi: 10.1016/j.meatsci.2013.08.023. Epub 2013 Aug 19. Meat Sci. 2014. PMID: 24013696

6

Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees.

Choi YS, Kim HW, Hwang KE, Song DH, Choi JH, Lee MA, Chung HJ, Kim CJ. Choi YS, et al. Among authors: song dh. Meat Sci. 2014 Feb;96(2 Pt A):892-900. doi: 10.1016/j.meatsci.2013.08.033. Epub 2013 Sep 11. Meat Sci. 2014. PMID: 24200582

7

Effect of glasswort (Salicornia herbacea L.) on the texture of frankfurters.

Kim HW, Hwang KE, Song DH, Kim YJ, Lim YB, Ham YK, Yeo EJ, Chang SJ, Choi YS, Kim CJ. Kim HW, et al. Among authors: song dh. Meat Sci. 2014 Aug;97(4):513-7. doi: 10.1016/j.meatsci.2014.03.019. Epub 2014 Apr 12. Meat Sci. 2014. PMID: 24769151

8

Effect of Mixing Ratio between Pork Loin and Chicken Breast on Textural and Sensory Properties of Emulsion Sausages.

Kim HW, Choi MS, Hwang KE, Song DH, Kim YJ, Ham YK, Chang SJ, Lim YB, Choi YS, Kim CJ. Kim HW, et al. Among authors: song dh. Korean J Food Sci Anim Resour. 2014;34(2):133-40. doi: 10.5851/kosfa.2014.34.2.133. Epub 2014 Apr 30. Korean J Food Sci Anim Resour. 2014. PMID: 26760930 Free PMC article.

9

Effects of Replacing Pork Back Fat with Brewer's Spent Grain Dietary Fiber on Quality Characteristics of Reduced-fat Chicken Sausages.

Choi MS, Choi YS, Kim HW, Hwang KE, Song DH, N Lee SY, Kim CJ. Choi MS, et al. Among authors: song dh. Korean J Food Sci Anim Resour. 2014;34(2):158-65. doi: 10.5851/kosfa.2014.34.2.158. Epub 2014 Apr 30. Korean J Food Sci Anim Resour. 2014. PMID: 26760933 Free PMC article.

10

Application of Ganghwa Mugwort in Combination with Ascorbic Acid for the Reduction of Residual Nitrite in Pork Sausage during Refrigerated Storage.

Hwang KE, Kim HW, Song DH, Kim YJ, Ham YK, Lee CH, Choi YS, Kim CJ. Hwang KE, et al. Among authors: song dh. Korean J Food Sci Anim Resour. 2014;34(2):178-84. doi: 10.5851/kosfa.2014.34.2.178. Epub 2014 Apr 30. Korean J Food Sci Anim Resour. 2014. PMID: 26760936 Free PMC article.

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