Food Science of Animal Resources

Enhancing Prosciutto through Cold Plasma: From Pathogen Inactivation to Quality Retention

Jiseon Lee, Sumi Lee, Ui Sub Jung, Mi-Jung Choi

Food Sci Anim Resour 2024 [published online ahead of print: Oct 08, 2024]
https://doi.org/10.5851/kosfa.2024.e98

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Effect of UV-C irradiation on foodborne pathogens in prosciutto and changes in physicochemical properties

Jiseon Lee, Sumi Lee, Ui Sub Jung, SangYoon Lee, Geun-Pyo Hong, Mi-Jung Choi

Food Sci Anim Resour 2024 [published online ahead of print: Jul 10, 2024]
https://doi.org/10.5851/kosfa.2024.e56

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Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life

SangYoon Lee, Dong Hyeon Park, Eun Jeong Kim, Honggyun Kim, YunJung Lee, Mi-Jung Choi

Food Sci Anim Resour 2022;42(3):467-485.
https://doi.org/10.5851/kosfa.2022.e16

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Physicochemical Properties of Pork Neck and Chicken Leg Meat under Various Freezing Temperatures in a Deep Freezer

Eun Jeong Kim, SangYoon Lee, Dong Hyeon Park, Honggyun Kim, Mi-Jung Choi

Food Sci Anim Resour 2020;40(3):444-460.
https://doi.org/10.5851/kosfa.2020.e24

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Improved Physicochemical Properties of Pork Patty Supplemented with Oil-in-Water Nanoemulsion

Jiseon Lee, Honggyun Kim, Mi-Jung Choi, Youngjae Cho

Food Sci Anim Resour 2020;40(2):262-273.
https://doi.org/10.5851/kosfa.2020.e11

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Effects of Bromelain and Double Emulsion on the Physicochemical Properties of Pork Loin

Hyerin Shin, Hyo Tae Kim, Mi-Jung Choi, Eun-Young Ko

Food Sci Anim Resour 2019;39(6):888-902.
https://doi.org/10.5851/kosfa.2019.e70

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Effects of Deep Freezing Temperature for Long-term Storage on Quality Characteristics and Freshness of Lamb Meat

Mi-Jung Choi, Tolibovich Abduzukhurov, Dong Hyeon Park, Eun Jeong Kim, Geun-Pyo Hong

Korean J Food Sci Anim Resour 2018;38(5):959-969.
https://doi.org/10.5851/kosfa.2018.e28

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The Change in Quality Characteristics of Hanwoo in Home Meal Replacement Products under Different Cooking and Freezing Methods

Honggyun Kim, Dong Hyeon Park, Geun-Pyo Hong, Sang-Yoon Lee, Mi-Jung Choi, Youngjae Cho

Korean J Food Sci Anim Resour 2018;38(1):180-188.
https://doi.org/10.5851/kosfa.2018.38.1.180

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Changes in Quality Characteristics of Pork Patties Containing Antioxidative Fish Skin Peptide or Fish Skin Peptide-loaded Nanoliposomes during Refrigerated Storage

Jing-Jing Bai, Jung-Gyu Lee, Sang-Yoon Lee, Soojin Kim, Mi-Jung Choi, Youngjae Cho

Korean J Food Sci Anim Resour 2017;37(5):752-763.
https://doi.org/10.5851/kosfa.2017.37.5.752

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Effect of Abalone Hydrolysates Encapsulated by Double Emulsion on the Physicochemical and Sensorial Properties of Fresh Cheese

HeeJeong Choi, Soo-Jin Kim, Sang-Yoon Lee, Mi-Jung Choi

Korean J Food Sci Anim Resour 2017;37(2):210-218.
https://doi.org/10.5851/kosfa.2017.37.2.210

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Effects of High-Pressure, Microbial Transglutaminase and Glucono-δ-Lactone on the Aggregation Properties of Skim Milk

Sang Yoon Lee, Mi-Jung Choi, Hyung-Yong Cho, Munkhtugs Davaatseren

Korean J Food Sci Anim Resour 2016;36(3):335-342.
https://doi.org/10.5851/kosfa.2016.36.3.335

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Effects on the Qualities of Proteolysis to Beef by Non-coating and Coating Protease Treatment

Kwang-Il Kim, Sang-Yoon Lee, Soo-Jin Kim, Jae-Hee Seo, Joong-Kyu Lee, Jung-Kue Shin, Hyung-Yong Cho, Mi-Jung Choi

Korean J Food Sci Anim Resour 2016;36(1):114-121.
https://doi.org/10.5851/kosfa.2016.36.1.114

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