920 results on '"Jo, Cheorun"'
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2. Colorimetric sensor to monitor the temperature with in situ synthesized silver nanoparticles embedded in carboxymethyl cellulose metallogel
3. Nondestructive freshness evaluation of mackerel fish using Vis/NIR hyperspectral imaging and multivariate analysis
4. A non-destructive predictive model for estimating the freshness/spoilage of packaged chicken meat using changes in drip metabolites
5. Optimizing tenderness of M. Semitendinosus steak for elderly people with the combination of ficin and sous-vide cooking
6. Meat-derived broth as a novel culture medium for metabolomic study of bacteria in meat
7. The combined effect of vacuum-skin packaging and oxygen absorbers on the color stability and physicochemical properties of wet-aged Chikso beef
8. Genome-wide association studies of anserine and carnosine contents in the breast meat of Korean native chickens
9. Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken
10. Metabolomic changes in culture media with varying passage numbers of pig muscle stem cell culture for cultured meat production
11. Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens
12. An overview of the potential application of chitosan in meat and meat products
13. Comparative evaluation of myogenic potential of purebred chicken muscle stem cells
14. Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques
15. Hyperspectral Imaging Coupled with Multivariate Analyses for Efficient Prediction of Chemical, Biological and Physical Properties of Seafood Products
16. Effect of plasma-activated organic acids on different chicken cuts inoculated with Salmonella Typhimurium and Campylobacter jejuni and their antioxidant activity
17. VIS/NIR hyperspectral imaging with artificial neural networks to evaluate the content of thiobarbituric acid reactive substances in beef muscle
18. Effect of plasma-activated organic acids against Salmonella Typhimurium and Escherichia coli O157:H7 inoculated on pork loin and its quality characteristics
19. Evaluation of fermented soybean meal and edible insect hydrolysates as potential serum replacement in pig muscle stem cell culture
20. The elastase and melanogenesis inhibitory and anti-inflammatory activities of phosvitin phosphopeptides produced using high-temperature and mild-pressure (HTMP) pretreatment and enzyme hydrolysis combinations
21. Effect of supercooling on storage ability of different beef cuts in comparison to traditional storage methods
22. Effects of different X-ray irradiation doses on quality traits and metabolites of marinated ground beef during storage
23. Mathematical modeling for freshness/spoilage of chicken breast using chemometric analysis
24. Unlocking the potential of stem cells: Their crucial role in the production of cultivated meat
25. Mechanism of improving emulsion stability of emulsion-type sausage with oyster mushroom (Pleurotus ostreatus) powder as a phosphate replacement
26. Effect of an animal-friendly raising environment on the quality, storage stability, and metabolomic profiles of chicken thigh meat
27. Using 2D qNMR analysis to distinguish between frozen and frozen/thawed chicken meat and evaluate freshness
28. Inulin as a functional ingredient and their applications in meat products
29. Greenhouse gas emission status in agriculture and livestock sectors of Korea: A mini review
30. The impact of overnight lairage on meat quality and storage stability of pork loin
31. An overview of carcass and meat quality traits of indigenous chickens from South and East Asia
32. Beef peptides mitigate skeletal muscle atrophy in C2C12 myotubes through protein degradation, protein synthesis, and oxidative stress pathway
33. Beef peptides mitigate skeletal muscle atrophy in C2C12 myotubes through protein degradation, protein synthesis, and the oxidative stress pathway.
34. Evaluation of plasma-activated lactic-gallic acid treated chicken meats on the freshness, volatile changes, and metabolites through multi-analytical techniques
35. Impact of livestock industry on climate change : Case Study in South Korea
36. An overview of the potential application of chitosan in meat and meat products
37. Current technologies, regulation, and future perspective of animal product analogs — A review
38. Impact of electron-beam irradiation on the quality characteristics of raw ground beef
39. Interplay among ozone and nitrogen oxides in air plasmas: Rapid change in plasma chemistry
40. Genome-Wide Association Study on the Content of Nucleotide-Related Compounds in Korean Native Chicken Breast Meat
41. Quality evaluation of mackerel fillets stored under different conditions by hyperspectral imaging analysis
42. Innovative application of cold plasma technology in meat and its products
43. Gamma irradiation-assisted degradation of rosmarinic acid and evaluation of structures and anti-adipogenic properties
44. The use of atmospheric pressure plasma as a curing process for canned ground ham
45. Increase in nitrite content and functionality of ethanolic extracts of Perilla frutescens following treatment with atmospheric pressure plasma
46. Structural and Functional Changes in Soybean Protein via Remote Plasma Treatments
47. Effects of dietary glycerol supplementation on meat quality, palatability, and lipid metabolism gene expression in the longissimus thoracis of Hanwoo steers
48. The elastase and melanogenesis inhibitory and anti-inflammatory activities of phosvitin phosphopeptides produced using HTMP pre-treatment and enzyme hydrolysis combinations
49. Investigation of different cold adaptation abilities in Salmonella entericaserotype Typhimurium strains using extracellular metabolomic approach
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50. Potential effect of compounds isolated from Coffea arabica against UV-B induced skin damage by protecting fibroblast cells
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