| Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber YS Choi, JH Choi, DJ Han, HY Kim, MA Lee, HW Kim, JY Jeong, CJ Kim Meat science 82 (2), 266-271, 2009 | 537 | 2009 |
| Effects of replacing pork back fat with vegetable oils and rice bran fiber on the quality of reduced-fat frankfurters YS Choi, JH Choi, DJ Han, HY Kim, MA Lee, JY Jeong, HJ Chung, CJ Kim Meat science 84 (3), 557-563, 2010 | 312 | 2010 |
| Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems YS Choi, JH Choi, DJ Han, HY Kim, MA Lee, HW Kim, JW Lee, HJ Chung, ... Meat science 84 (1), 212-218, 2010 | 271 | 2010 |
| Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system YS Choi, JH Choi, DJ Han, HY Kim, MA Lee, HW Kim, JY Jeong, CJ Kim Meat Science 88 (1), 59-66, 2011 | 169 | 2011 |
| Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties YS Choi, JH Choi, DJ Han, HY Kim, HW Kim, MA Lee, HJ Chung, CJ Kim Meat science 91 (1), 1-7, 2012 | 168 | 2012 |
| The antioxidative properties of mustard leaf (Brassica juncea) kimchi extracts on refrigerated raw ground pork meat against lipid oxidation MA Lee, JH Choi, YS Choi, DJ Han, HY Kim, SY Shim, HK Chung, CJ Kim Meat science 84 (3), 498-504, 2010 | 134 | 2010 |
| Physicochemical properties and sensory characteristics of reduced-fat frankfurters with pork back fat replaced by dietary fiber extracted from makgeolli lees YS Choi, HW Kim, KE Hwang, DH Song, JH Choi, MA Lee, HJ Chung, ... Meat Science 96 (2), 892-900, 2014 | 124 | 2014 |
| Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria YJ Choi, S Yong, MJ Lee, SJ Park, YR Yun, SH Park, MA Lee Lwt 105, 118-126, 2019 | 113 | 2019 |
| Effect of kimchi powder level and drying methods on quality characteristics of breakfast sausage MA Lee, DJ Han, JY Jeong, JH Choi, YS Choi, HY Kim, HD Paik, CJ Kim Meat Science 80 (3), 708-714, 2008 | 109 | 2008 |
| Effects of dietary fiber from rice bran on the quality characteristics of emulsion-type sausages YS Choi, JY Jeong, JH Choi, DJ Han, HY Kim, MA Lee, HW Kim, HD Paik, ... Food Science of Animal Resources 28 (1), 14-20, 2008 | 105 | 2008 |
| Anti-inflammatory effect of Allium hookeri root methanol extract in LPS-induced RAW264. 7 cells CH Kim, MA Lee, TW Kim, JY Jang, HJ Kim Journal of the Korean Society of Food Science and Nutrition 41 (11), 1645-1648, 2012 | 101 | 2012 |
| Effects of pork/beef levels and various casings on quality properties of semi-dried jerky JH Choi, JY Jeong, DJ Han, YS Choi, HY Kim, MA Lee, ES Lee, HD Paik, ... Meat Science 80 (2), 278-286, 2008 | 97 | 2008 |
| Effects of wheat fiber on the quality of meat batter YS Choi, MA Lee, JY Jeong, JH Choi, DJ Han, HY Kim, ES Lee, CJ Kim Food Science of Animal Resources 27 (1), 22-28, 2007 | 92 | 2007 |
| Changes of amino acid composition and protein technical functionality of edible insects by extracting steps TK Kim, HI Yong, HH Chun, MA Lee, YB Kim, YS Choi Journal of Asia-Pacific Entomology 23 (2), 298-305, 2020 | 91 | 2020 |
| Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage JH Choe, A Jang, ES Lee, JH Choi, YS Choi, DJ Han, HY Kim, MA Lee, ... Meat science 87 (1), 12-18, 2011 | 90 | 2011 |
| Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets KE Hwang, YS Choi, SM Choi, HW Kim, JH Choi, MA Lee, CJ Kim Meat science 95 (3), 593-602, 2013 | 80 | 2013 |
| Effect of bamboo salt on the physicochemical properties of meat emulsion systems HY Kim, ES Lee, JY Jeong, JH Choi, YS Choi, DJ Han, MA Lee, SY Kim, ... Meat Science 86 (4), 960-965, 2010 | 80 | 2010 |
| Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage HW Kim, YS Choi, JH Choi, HY Kim, KE Hwang, DH Song, SY Lee, ... Meat Science 95 (3), 641-646, 2013 | 78 | 2013 |
| Quality characteristics of meat batters containing dietary fiber extracted from rice bran YS Choi, JY Jeong, JH Choi, DJ Han, HY Kim, MA Lee, SY Shim, HD Paik, ... Food Science of Animal Resources 27 (2), 228-234, 2007 | 72 | 2007 |
| Effects of sea tangle (Lamina japonica) powder on quality characteristics of breakfast sausages HW Kim, JH Choi, YS Choi, DJ Han, HY Kim, MA Lee, SY Kim, CJ Kim Food Science of Animal Resources 30 (1), 55-61, 2010 | 70 | 2010 |
Hae-Won LeeJeju National University在 jejunu.ac.kr 的电子邮件经过验证
Hae-Won LeeJeju National University在 jejunu.ac.kr 的电子邮件经过验证