日期 影响因子
日期:
2020 年 — 2026 年
2020
2021
2022
2023
2024
2025
2026
影响因子:
–

Enhancement of nutritional and textural properties of restructured jerky with duck blood powder for meal kit applications

利用鸭血粉增强重组肉干的营养和质地特性，以用于餐食包应用

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.1007/s44463-025-00048-3
Ku, Su-Kyung; Cha, Ji Yoon; Kim, Yea-Ji; Choi, Yun-Sang
发表日期：2026
文献求助 收藏

Impact of naturally derived preservatives in sausage during refrigerated storage

天然防腐剂对香肠冷藏储存的影响

期刊:Journal of Animal Science and Technology
影响因子:3.2
doi:10.5187/jast.2024.e109
Lee, Jae Hoon; Park, Min Kyung; Kim, Yea-Ji; Kim, Tae-Kyung; Cha, Ji Yoon; Ku, Su-Kyung; Woo, Seung-Hye; Lee, Heeyoung; Sung, Jung-Min; Kang, Min-Cheol; Choi, Yun-Sang
发表日期：2026
文献求助 收藏

Enhancing technofunctional properties of an emulsion-type meat analog formulated with mealworm and TVP: mushroom incorporation at the optimal concentration

通过添加最佳浓度的蘑菇，增强以黄粉虫和组织化植物蛋白（TVP）配制的乳化型肉制品的技术功能特性。

期刊:Food Science and Biotechnology
影响因子:3.1
doi:10.1007/s10068-025-02007-6
Kim, Yea-Ji; Choi, Yoo-Jeong; Kim, Jeong-Heon; Cha, Ji Yoon; Kim, Tae-Kyung; Jung, Samooel; Kim, Dong-Hyun; Choi, Yun-Sang
发表日期：2026
文献求助 收藏

Processing level of meat modulates functional brain network connectivity during visual evaluation

肉类加工程度会调节视觉评估过程中的功能性脑网络连接。

期刊:Food Science and Biotechnology
影响因子:3.1
doi:10.1007/s10068-025-02025-4
Lim, Manyoel; Choi, Yun-Sang
神经科学
发表日期：2026
文献求助 收藏

Edible insect larvae as sustainable sources of chitosan: Influence of species and drying method on functional and structural properties

食用昆虫幼虫作为壳聚糖的可持续来源：物种和干燥方法对功能和结构特性的影响

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103133
Cha, Ji Yoon; Kim, Yea-Ji; Kim, Jeong Heon; Keum, Dong-Hyun; Han, Jaejoon; Choi, Yun-Sang
发表日期：2025
文献求助 收藏

Bioaccessibility and antioxidant activity of edible-insect protein digests from Tenebrio molitor and Zophobas atratus in an in vitro digestion model

在体外消化模型中，黄粉虫和黑粉虫食用昆虫蛋白消化物的生物可利用性和抗氧化活性

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.103251
Lee, Jae Hoon; Kim, Yea-Ji; Kang, Min-Cheol; Park, Min Kyung; Choi, Yun-Sang
发表日期：2025
文献求助 收藏

Drying methods of duck blood: Changes in volatile components and physicochemical properties

鸭血干燥方法：挥发性成分和理化性质的变化

期刊:Poultry Science
影响因子:4.2
doi:10.1016/j.psj.2024.104561
Cha, Ji Yoon; Kim, Yea-Ji; Kim, Tae-Kyung; Han, Jaejoon; Choi, Yun-Sang
发表日期：2025
文献求助 收藏

Effective Strategies for Understanding Meat Flavor: A Review

理解肉类风味的有效策略：综述

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2024.e124
Park, Min Kyung; Choi, Yun-Sang
发表日期：2025
文献求助 收藏

Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality

冷冻和储存条件下冷冻肉性质的变化及肉质监测的无损分析

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2025.e15
Jeong, Seul-Ki-Chan; Jo, Kyung; Lee, Seonmin; Jeon, Hayeon; Kim, Soeun; Han, Seokhee; Woo, Minkyung; Choi, Yun-Sang; Jung, Samooel
发表日期：2025
文献求助 收藏

Influence of Naturally Converted Nitrite and Ultrasound Marination on the Curing Efficiency and Residual Nitrite of Pork Loin

自然转化亚硝酸盐和超声波腌制对猪里脊肉腌制效率和残留亚硝酸盐的影响

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2024.e67
Kim, Yea-Ji; Kim, Tae-Kyung; Cha, Ji Yoon; Kim, Jeong-Heon; Park, Min Kyung; Jung, Samooel; Choi, Yun-Sang
发表日期：2025
文献求助 收藏