Food Science of Animal Resources

Flavorzyme hydrolyzed Cordyceps militaris mushroom extracts enhanced quality and functional properties of chicken breast meat during storage

Farouq Heidar Barido, Puruhita Puruhita, Juntae Kim, Sung Ki Lee

Food Sci Anim Resour 2024 [published online ahead of print: Dec 19, 2024]
https://doi.org/10.5851/kosfa.2024.e127

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The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic

Farouq Heidar Barido, Hee Ju Kim, Sun Moon Kang, Aera Jang, Jae In Pak, Sung Ki Lee

Food Sci Anim Resour 2022;42(4):625-638.
https://doi.org/10.5851/kosfa.2022.e26

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Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach

Dicky Tri Utama, Aera Jang, Gur Yoo Kim, Sun-Moon Kang, Sung Ki Lee

Food Sci Anim Resour 2022;42(2):240-251.
https://doi.org/10.5851/kosfa.2021.e75

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The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)

Farouq Heidar Barido, Aera Jang, Jae In Pak, Yeong Jong Kim, Sung Ki Lee

Food Sci Anim Resour 2021;41(6):1036-1048.
https://doi.org/10.5851/kosfa.2021.e54

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Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang

Farouq Heidar Barido, Sung Ki Lee

Food Sci Anim Resour 2021;41(5):869-882.
https://doi.org/10.5851/kosfa.2021.e43

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Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly

Hye-Jin Kim, Jinwoo Cho, Dongwook Kim, Tae Sun Park, Sang Keun Jin, Sun Jin Hur, Sung Ki Lee, Aera Jang

Food Sci Anim Resour 2021;41(3):481-496.
https://doi.org/10.5851/kosfa.2021.e12

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Investigation of Taste-Related Compounds and Antioxidative Profiles of Retorted Samgyetang Made from Fresh and Dried Cordyceps militaris Mushrooms

Farouq Heidar Barido, Aera Jang, Jae In Pak, Do Yeong Kim, Sung Ki Lee

Food Sci Anim Resour 2020;40(5):772-784.
https://doi.org/10.5851/kosfa.2020.e53

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Pig Skin Gelatin Hydrolysates Attenuate Acetylcholine Esterase Activity and Scopolamine-induced Impairment of Memory and Learning Ability of Mice

Dongwook Kim, Yuan H. Brad Kim, Jun-Sang Ham, Sung Ki Lee, Aera Jang

Food Sci Anim Resour 2020;40(2):183-196.
https://doi.org/10.5851/kosfa.2020.e3

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Effect of Ground Chopi (Zanthoxylum piperitum) on Physicochemical Traits and Microbial Community of Chicken Summer Sausage during Manufacture

Dicky Tri Utama, Jongbin Park, Dong Soo Kim, Eun Bae Kim, Sung Ki Lee

Korean J Food Sci Anim Resour 2018;38(5):936-949.
https://doi.org/10.5851/kosfa.2018.e26

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Formula Optimization of a Perilla-canola Oil (O/W) Emulsion and Its Potential Application as an Animal Fat Replacer in Meat Emulsion

Dicky Tri Utama, Haeseong Jeong, Juntae Kim, Sung Ki Lee

Korean J Food Sci Anim Resour 2018;38(3):580-592.
https://doi.org/10.5851/kosfa.2018.38.3.580

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Effects of Gaseous Ozone Exposure on Bacterial Counts and Oxidative Properties in Chicken and Duck Breast Meat

Muhlisin Muhlisin, Dicky Tri Utama, Jae Ho Lee, Ji Hye Choi, Sung Ki Lee

Korean J Food Sci Anim Resour 2016;36(3):405-411.
https://doi.org/10.5851/kosfa.2016.36.3.405

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Correlation between Antioxidant Enzyme Activity, Free Iron Content and Lipid Oxidation in Four Lines of Korean Native Chicken Meat

Dicky Tri Utama, Seung Gyu Lee, Ki Ho Baek, Hye-Kyung Kim, Chang-Yeon Cho, Cheol-Koo Lee, Sung Ki Lee

Korean J Food Sci Anim Resour 2016;36(1):44-50.
https://doi.org/10.5851/kosfa.2016.36.1.44

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