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

Volatilomics analysis reveals marker compounds for assessing chicken freshness and detecting frozen-thawed Korean native chicken

挥发性组学分析揭示了用于评估鸡肉新鲜度和检测冻融韩国本地鸡的标志化合物

期刊:Poultry Science
影响因子:4.2
doi:10.1016/j.psj.2026.106727
Ahamed, Zubayed; Eom, Jeong-Uk; Yang, Han-Sul
发表日期：2026
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Individual and interactive effects of heating temperature, sodium nitrite concentration, and simulated gastric conditions on nitrosamine formation in pork sausages

加热温度、亚硝酸钠浓度和模拟胃环境对猪肉香肠中亚硝胺形成的单独和交互影响

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.1007/s44463-025-00037-6
Eom, Jeong-Uk; Seo, Jin-Kyu; Jeong, Kang-Jin; Yang, Han-Sul
发表日期：2026
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Impact of dietary polyphenols from shredded, steam-exploded pine on growth performance, organ indices, meat quality, and cecal microbiota of broiler chickens

碎松木蒸汽爆破多酚对肉鸡生长性能、器官指标、肉质和盲肠微生物群的影响

期刊:Poultry Science
影响因子:4.2
doi:10.1016/j.psj.2025.105088
Ncho, Chris Major; Gupta, Vaishali; Goel, Akshat; Jeong, Chae-Mi; Jung, Ji-Young; Ha, Si-Young; Eom, Jeong-Uk; Yang, Han-Sul; Yang, Jae-Kyung; Choi, Yang-Ho
微生物学
发表日期：2025
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Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase-Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) and Chemometrics Analysis

使用固相微萃取-气相色谱-质谱法 (SPME-GC-MS) 和化学计量学分析法通过挥发性化合物区分牛肉、猪肉及其混合物

期刊:Food Science of Animal Resources
影响因子:4.2
doi:10.5851/kosfa.2024.e32
Zubayed Ahamed, Jin-Kyu Seo, Jeong-Uk Eom, Han-Sul Yang
信号转导
发表日期：2024
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Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation

比较干腌里脊肉的物理化学性质、脂肪酸组成、氨基酸组成和挥发性化合物：不同水平的蛋白质水解和脂质氧化的影响

期刊:Food Science of Animal Resources
影响因子:4.2
doi:10.5851/kosfa.2023.e60
Jin-Kyu Seo, Youn Su Lee, Jeong-Uk Eom, Han-Sul Yang
信号转导
发表日期：2024
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Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics

淘汰母猪与商品猪化学成分、品质和肌肉纤维特征的比较：基于肌肉纤维特征的猪肉品质关系

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2023.e58
Eom, Jeong-Uk; Seo, Jin-Kyu; Y, Kang-Jin; Song, Sumin; Kim, Gap-Don; Yang, Han-Sul
发表日期：2024
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Paprika extract as a natural antioxidant in cold-stored pork patties: Effect on oxidative stability and heterocyclic amines inhibition

辣椒提取物作为冷藏猪肉饼中的天然抗氧化剂：对氧化稳定性和杂环胺抑制的影响

期刊:Food Chemistry-X
影响因子:6.5
doi:10.1016/j.fochx.2023.100936
Kang-Jin Jeong, Jin-Kyu Seo, Zubayed Ahamed, Youn Su Lee, Han-Sul Yang
信号转导
发表日期：2023
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Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin

猪品种和加工阶段对干腌里脊肉理化性质的影响

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2021.e5
Seo, Jin-Kyu; Ko, Jonghyun; Park, Junyoung; Eom, Jeong-Uk; Yang, Han-Sul
发表日期：2021
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Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages

利用虾青素作为乳化香肠的合成抗氧化剂替代品

期刊:Antioxidants
影响因子:
doi:10.3390/antiox10030407
Jin-Kyu Seo, Rashida Parvin, Junyoung Park, Han-Sul Yang
信号转导
发表日期：2021
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Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage

添加丁香提取物的新鲜牛肉饼在冷冻贮藏过程中的稳定性评估

期刊:Food Science of Animal Resources
影响因子:4.2
doi:10.5851/kosfa.2020.e37
Md Ashrafuzzaman Zahid, Jin-Kyu Seo, Rashida Parvin, Jonghyun Ko, Jun-Young Park, Han-Sul Yang
信号转导
发表日期：2020
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