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

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

使用电子鼻传感器数据和化学计量学方法根据质量等级区分高大理石纹牛肉的香气特征

期刊:Food Science of Animal Resources
影响因子:4.2
doi:10.5851/kosfa.2021.e75
Dicky Tri Utama, Aera Jang, Gur Yoo Kim, Sun-Moon Kang, Sung Ki Lee
信号转导
发表日期：2022
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Fatty acid profiles and flavour-related compounds of retorted Korean ginseng chicken soup (Samgyetang) affected by pre-treated black garlic extract

预处理黑蒜提取物对韩国人参鸡汤（参鸡汤）脂肪酸组成和风味相关化合物的影响

期刊:Animal Bioscience
影响因子:2.5
doi:10.5713/ab.21.0575
Barido, Farouq Heidar; Utama, Dicky Tri; Kim, Yeong Jong; Lee, Sung Ki
代谢
发表日期：2022
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The effects of lactic acid bacteria and yeasts as probiotics on the growth performance, relative organ weight, blood parameters, and immune responses of broiler: A meta-analysis

乳酸菌和酵母作为益生菌对肉鸡生长性能、相对器官重量、血液参数和免疫反应的影响：一项荟萃分析

期刊:F1000Research
影响因子:
doi:10.12688/f1000research.51219.3
Sjofjan, Osfar; Adli, Danung Nur; Harahap, Rakhmad Perkasa; Jayanegara, Anuraga; Utama, Dicky Tri; Seruni, Ainun Pizar
免疫/内分泌
发表日期：2021
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Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values

不同酱油腌制程度及不同F0值加工的干煨参鸡汤品质特征

期刊:Journal of Animal Science and Technology
影响因子:2.7
doi:10.5187/jast.2020.62.5.713
Juntae Kim, Dicky Tri Utama, Hae Seong Jeong, Farouq Heidar Barido, Sung Ki Lee
发表日期：2020
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Comparison of meat quality, fatty acid composition and aroma volatiles of dry-aged beef from Hanwoo cows slaughtered at 60 or 80 months old

60月龄和80月龄屠宰韩牛干式熟成牛肉的肉质、脂肪酸组成及香气挥发物比较

期刊:Asian-Australasian Journal of Animal Sciences
影响因子:
doi:10.5713/ajas.19.0205
Dicky Tri Utama, Yeong Jong Kim, Hae Seong Jeong, Juntae Kim, Farouq Heidar Barido, Sung Ki Lee
代谢
发表日期：2020
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Comparison of meat quality, fatty acid composition and aroma volatiles of Chikso and Hanwoo beef

赤牛与韩牛肉质、脂肪酸组成及香气物质比较

期刊:Asian-Australasian Journal of Animal Sciences
影响因子:
doi:10.5713/ajas.17.0902
Dicky Tri Utama, Chang Woo Lee, Yeon Soo Park, Aera Jang, Sung Ki Lee
代谢
发表日期：2018
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Effects of high-pressure processing on taste-related ATP breakdown compounds and aroma volatiles in grass-fed beef during vacuum aging

高压处理对真空熟化过程中草饲牛肉味觉相关 ATP 分解化合物和香气挥发物的影响

期刊:Asian-Australasian Journal of Animal Sciences
影响因子:
doi:10.5713/ajas.17.0677
Dicky Tri Utama, Seung Gyu Lee, Ki Ho Baek, Aera Jang, Jae In Pak, Sung Ki Lee
发表日期：2018
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Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket

烹饪方法和最终中心温度对韩牛牛腩烹饪损失、脂质氧化、核苷酸相关化合物和香气挥发物的影响

期刊:Asian-Australasian Journal of Animal Sciences
影响因子:
doi:10.5713/ajas.17.0217
Dicky Tri Utama, Ki Ho Baek, Hae Seong Jeong, Seok Ki Yoon, Seon-Tea Joo, Sung Ki Lee
信号转导
发表日期：2018
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Effect of mixed hay supplementation during fattening on carcass traits and meat quality of Hanwoo steers

育肥期间添加混合干草对韩牛胴体性状和肉品质的影响

期刊:Journal of Animal Science and Technology
影响因子:2.7
doi:10.1186/s40781-017-0131-y
Dicky Tri Utama, Ji Hye Choi, Chang Woo Lee, Yeon Soo Park, Sung Ki Lee
发表日期：2017
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High pressure processing for dark-firm-dry beef: effect on physical properties and oxidative deterioration during refrigerated storage

深色紧干牛肉的高压加工：对冷藏储藏期间物理特性和氧化变质的影响

期刊:Asian-Australasian Journal of Animal Sciences
影响因子:
doi:10.5713/ajas.16.0175
Dicky Tri Utama, Seung Gyu Lee, Ki Ho Baek, Woon Si Chung, In Ae Chung, Jung Tae Jeon, Sung Ki Lee
发表日期：2017
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