Food Science of Animal Resources

Comparison of Tastes-Related Components and Eating Quality between Hanwoo Steer and Cow Longissimus thoracis Muscles

Soohyun Cho, Kukhwan Seol, Sunmoon Kang, Yunseok Kim, Hyunwoo Seo, Wangyeol Lee, Jinhyoung Kim, Hoa Van Ba

Food Sci Anim Resour 2020;40(6):908-923.
https://doi.org/10.5851/kosfa.2020.e58

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Comparison of Storage Stability, Volatile Compounds and Sensory Properties between Coarsely-and Finely-Marbled 1⁺ Grade Hanwoo Beef Loins

Soohyun Cho, Wangyeol Lee, Kuk-Hwan Seol, Yunseok Kim, Sun Moon Kang, Hyunwoo Seo, Younbok Jung, Jinhyoung Kim, Hoa Van Ba

Food Sci Anim Resour 2020;40(4):497-511.
https://doi.org/10.5851/kosfa.2020.e17

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Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles

Yoonkyung Ha, Inho Hwang, Hoa Van Ba, Sangdon Ryu, Younghoon Kim, Sun Moon Kang, Jinhyoung Kim, Yunseok Kim, Soohyun Cho

Food Sci Anim Resour 2019;39(4):655-667.
https://doi.org/10.5851/kosfa.2019.e58

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Expression and Purification of Extracellular Solute-Binding Protein (ESBP) in Escherichia coli, the Extracellular Protein Derived from Bifidobacterium longum KACC 91563

Minyu Song, Hyaekang Kim, Woori Kwak, Won Seo Park, Jayeon Yoo, Han Byul Kang, Jin-Hyoung Kim, Sun-Moon Kang, Hoa Van Ba, Bu-Min Kim, Mi-Hwa Oh, Heebal Kim, Ham Jun-Sang

Food Sci Anim Resour 2019;39(4):601-609.
https://doi.org/10.5851/kosfa.2019.e50

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Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method

Yong An Kim, Hoa Van Ba, Inho Hwang

Food Sci Anim Resour 2019;39(3):355-370.
https://doi.org/10.5851/kosfa.2019.e27

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Changes in Total Plate Counts and Quality of Pig Small Intestine by Different Washing and Packaging Methods

Geunho Kang, Pil-Nam Seong, Hoa Van Ba, Sungsil Moon, Soohyun Cho, Beom-Young Park, Sun-Moon Kang, Hyoung-Joo Ham, Dayae Kim, Kyoungmi Park

Korean J Food Sci Anim Resour 2018;38(6):1253-1260.
https://doi.org/10.5851/kosfa.2018.e61

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Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions

Soohyun Cho, Sun-Moon Kang, Yun-Seok Kim, Young-Chun Kim, Hoa Van Ba, Hyun-Woo Seo, Eun-Mi Lee, Pil-Nam Seong, Jin-Hyoung Kim

Korean J Food Sci Anim Resour 2018;38(6):1131-1143.
https://doi.org/10.5851/kosfa.2018.e52

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Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces

Yong An Kim, Hoa Van Ba, Dashmaa Dashdorj, Inho Hwang

Korean J Food Sci Anim Resour 2018;38(4):679-692.
https://doi.org/10.5851/kosfa.2018.e4

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Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages

Hoa Van Ba, Hyun-Woo Seo, Pil-Nam Seong, Sun-Moon Kang, Yoon-Seok Kim, Soo-Hyun Cho, Beom-Young Park, Jun-Sang Ham, Jin-Hyoung Kim

Korean J Food Sci Anim Resour 2018;38(1):189-202.
https://doi.org/10.5851/kosfa.2018.38.1.189

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Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage

Pil-Nam Seong, Hoa Van Ba, Yoon-Seok Kim, Sun-Moon Kang, Soo-Hyun Cho, Jin-Hyoung Kim, Beom-Young Park, Geun-Ho Kang, Sung-Sil Moon, Hyun-Woo Seo

Korean J Food Sci Anim Resour 2017;37(1):10-17.
https://doi.org/10.5851/kosfa.2017.37.1.10

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Effect of Ultra-sonication Treatment on the Quality Characteristics of Baked Eggs

Geunho Kang, Pil-Nam Seong, Soohyun Cho, Hyoung-Joo Ham, Sun-Moon Kang, Dayae Kim, Beom-Young Park, Hoa Van Ba

Korean J Food Sci Anim Resour 2016;36(4):458-462.
https://doi.org/10.5851/kosfa.2016.36.4.458

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