Jung S - Search Results

1

Physiochemical properties of reduced-fat duck meat emulsion systems: effects of preemulsification with vegetable oils and duck skin.

Kim TK, Lee MH, Kim SM, Kim MJ, Jung S, Yong HI, Choi YS. Kim TK, et al. Among authors: jung s. Poult Sci. 2021 Feb;100(2):1291-1298. doi: 10.1016/j.psj.2020.10.044. Epub 2020 Nov 4. Poult Sci. 2021. PMID: 33518086 Free PMC article.

2

Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking.

Jayasena DD, Jung S, Bae YS, Kim SH, Lee SK, Lee JH, Jo C. Jayasena DD, et al. Among authors: jung s. Poult Sci. 2014 Jul;93(7):1842-9. doi: 10.3382/ps.2013-03721. Epub 2014 May 7. Poult Sci. 2014. PMID: 24812230 Free article.

3

Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient Storage.

Kim HJ, Kang M, Yong HI, Bae YS, Jung S, Jo C. Kim HJ, et al. Among authors: jung s. Asian-Australas J Anim Sci. 2013 Apr;26(4):596-602. doi: 10.5713/ajas.2012.12580. Asian-Australas J Anim Sci. 2013. PMID: 25049828 Free PMC article.

4

Comparison of quality traits of meat from korean native chickens and broilers used in two different traditional korean cuisines.

Jayasena DD, Jung S, Kim HJ, Bae YS, Yong HI, Lee JH, Kim JG, Jo C. Jayasena DD, et al. Among authors: jung s. Asian-Australas J Anim Sci. 2013 Jul;26(7):1038-46. doi: 10.5713/ajas.2012.12684. Asian-Australas J Anim Sci. 2013. PMID: 25049883 Free PMC article.

5

Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens.

Jayasena DD, Kim SH, Lee HJ, Jung S, Lee JH, Park HB, Jo C. Jayasena DD, et al. Among authors: jung s. Poult Sci. 2014 Dec;93(12):3163-70. doi: 10.3382/ps.2014-04241. Epub 2014 Oct 11. Poult Sci. 2014. PMID: 25306456 Free article.

6

Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process.

Jayasena DD, Jung S, Kim HJ, Yong HI, Nam KC, Jo C. Jayasena DD, et al. Among authors: jung s. Poult Sci. 2015 Aug;94(8):1964-72. doi: 10.3382/ps/pev154. Epub 2015 Jun 6. Poult Sci. 2015. PMID: 26049798 Free article.

7

The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage.

Jung S, Kim HJ, Park S, In Yong H, Choe JH, Jeon HJ, Choe W, Jo C. Jung S, et al. Meat Sci. 2015 Oct;108:132-7. doi: 10.1016/j.meatsci.2015.06.009. Epub 2015 Jun 18. Meat Sci. 2015. PMID: 26115346

8

Proximate Composition, and l-Carnitine and Betaine Contents in Meat from Korean Indigenous Chicken.

Jung S, Bae YS, Yong HI, Lee HJ, Seo DW, Park HB, Lee JH, Jo C. Jung S, et al. Asian-Australas J Anim Sci. 2015 Dec;28(12):1760-6. doi: 10.5713/ajas.15.0250. Asian-Australas J Anim Sci. 2015. PMID: 26580444 Free PMC article.

9

Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing.

Jung S, Kim HJ, Park S, Yong HI, Choe JH, Jeon HJ, Choe W, Jo C. Jung S, et al. Korean J Food Sci Anim Resour. 2015;35(5):703-6. doi: 10.5851/kosfa.2015.35.5.703. Epub 2015 Oct 31. Korean J Food Sci Anim Resour. 2015. PMID: 26761900 Free PMC article.

10

Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure.

Kim HJ, Yong HI, Lee HJ, Jung S, Kwon JH, Heo KN, Jo C. Kim HJ, et al. Among authors: jung s. Korean J Food Sci Anim Resour. 2016;36(2):283-8. doi: 10.5851/kosfa.2016.36.2.283. Epub 2016 Apr 30. Korean J Food Sci Anim Resour. 2016. PMID: 27194939 Free PMC article.

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