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Author: Ji-Han Kim

11 Articles are founded.

Effects of Heating Time and Temperature on Functional Properties of Proteins of Yellow Mealworm Larvae (Tenebrio molitor L.)
Ha-jung Lee, Ji-han Kim, Da-som Ji, Chi-ho Lee
Food Sci Anim Resour 2019;39(2):296-308.
https://doi.org/10.5851/kosfa.2019.e24
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Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork
Da-Som Ji, Ji-Han Kim, Dong-Kyu Yoon, Jung-Ho Kim, Ha-jung Lee, Won-Young Cho, Chi-Ho Lee
Food Sci Anim Resour 2019;39(2):240-254.
https://doi.org/10.5851/kosfa.2019.e19
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Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball
Dong-kyu Yoon, Ji-Han Kim, Won-Young Cho, Da-Som Ji, Ha-Jung Lee, Jung-Ho Kim, Chi-Ho Lee
Korean J Food Sci Anim Resour 2018;38(6):1203-1212.
https://doi.org/10.5851/kosfa.2018.e53
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The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi
Ji-Han Kim, Ha-Jung Lee, Dong-Min Shin, Tae-Kyung Kim, Young-Boong Kim, Yun-Sang Choi
Korean J Food Sci Anim Resour 2018;38(5):1101-1108.
https://doi.org/10.5851/kosfa.2018.e43
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Erratum to: Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue
Ji-Han Kim, Dong Wan Kim, Da-som Ji, Hyun-Jin Lee, Dong-Kyu Yoon, Chi-Ho Lee
Korean J Food Sci Anim Resour 2018;38(2):431
https://doi.org/10.5851/kosfa.2018.38.2.431
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Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage
Won-Young Cho, Su-Jung Yeon, Go-Eun Hong, Ji-Han Kim, Chuluunbat Tsend-Ayush, Chi-Ho Lee
Korean J Food Sci Anim Resour 2017;37(6):865-872.
https://doi.org/10.5851/kosfa.2017.37.6.865
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Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue
Ji-Han Kim, Dong-Han Kim, Da-som Ji, Hyun-Jin Lee, Dong-Kyu Yoon, Chi-Ho Lee
Korean J Food Sci Anim Resour 2017;37(6):823-832.
https://doi.org/10.5851/kosfa.2017.37.6.823
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Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder
Su-Jung Yeon, Ji-Han Kim, Go-Eun Hong, Woojoon Park, Soo-Ki Kim, Han-Geuk Seo, Chi-Ho Lee
Korean J Food Sci Anim Resour 2017;37(1):38-43.
https://doi.org/10.5851/kosfa.2017.37.1.38
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Effect of Dietary Processed Sulfur on the Meat Quality in Pork under Aging
Sung-Hyun Hwa, Ji-Han Kim, Jung-Ho Kim, Hyun-Ju Jang, Min-Gu Ju, Wonyoung Cho, Chi-Ho Lee
Korean J Food Sci Anim Resour 2016;36(6):760-768.
https://doi.org/10.5851/kosfa.2016.36.6.760
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Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
Min-Gu Ju, Ji-Han Kim, Hyun-Joo Jang, Su-Jung Yeon, Go-En Hong, Woojoon Park, Han Geuk Seo, Chi-Ho Lee
Korean J Food Sci Anim Resour 2016;36(6):729-736.
https://doi.org/10.5851/kosfa.2016.36.6.729
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Effects of Whey Powder Supplementation on Dry-Aged Meat Quality
Ji-Han Kim, Su-Jung Yeon, Go-Eun Hong, Woojoon Park, Chi-Ho Lee
Korean J Food Sci Anim Resour 2016;36(3):397-404.
https://doi.org/10.5851/kosfa.2016.36.3.397
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