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

Effects of gamma-ray, electron-beam, and X-ray irradiation on physicochemical properties of heat-induced gel prepared with salt-soluble pork protein

γ射线、电子束和X射线辐照对盐溶性猪肉蛋白热诱导凝胶理化性质的影响

期刊:Food Science and Biotechnology
影响因子:3.1
doi:10.1007/s10068-017-0147-6
Kim, Hyun-Wook; Kim, Yuan H Brad; Hwang, Ko-Eun; Kim, Tae-Kyung; Jeon, Ki-Hong; Kim, Young-Boong; Choi, Yun-Sang
发表日期：2017
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Combined Effects of Wheat Sprout and Isolated Soy Protein on Quality Properties of Breakfast Sausage

小麦芽和分离大豆蛋白对早餐香肠品质特性的综合影响

期刊:Korean Journal for Food Science of Animal Resources
影响因子:
doi:10.5851/kosfa.2017.37.1.52
Lee, Cheol-Won; Kim, Tae-Kyung; Hwang, Ko-Eun; Kim, Hyun-Wook; Kim, Young-Boong; Kim, Cheon-Jei; Cho, Yun-Sang
发表日期：2017
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Effect of Fermented Spinach as Sources of Pre-Converted Nitrite on Color Development of Cured Pork Loin

发酵菠菜作为预转化亚硝酸盐来源对腌制猪里脊颜色形成的影响

期刊:Korean Journal for Food Science of Animal Resources
影响因子:
doi:10.5851/kosfa.2017.37.1.105
Kim, Tae-Kyung; Kim, Young-Boong; Jeon, Ki-Hong; Park, Jong-Dae; Sung, Jung-Min; Choi, Hyun-Wook; Hwang, Ko-Eun; Choi, Yun-Sang
发表日期：2017
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Effects of Pre-Converted Nitrite from Red Beet and Ascorbic Acid on Quality Characteristics in Meat Emulsions

红甜菜预转化亚硝酸盐和抗坏血酸对肉糜乳化液品质特性的影响

期刊:Korean Journal for Food Science of Animal Resources
影响因子:
doi:10.5851/kosfa.2017.37.2.288
Choi, Yun-Sang; Kim, Tae-Kyung; Jeon, Ki-Hong; Park, Jong-Dae; Kim, Hyun-Wook; Hwang, Ko-Eun; Kim, Young-Boong
发表日期：2017
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Effects of Various Salts on Physicochemical Properties and Sensory Characteristics of Cured Meat

不同盐类对腌制肉的理化性质和感官特性的影响

期刊:Korean Journal for Food Science of Animal Resources
影响因子:
doi:10.5851/kosfa.2016.36.2.152
Choi, Yun-Sang; Jeong, Tae-Jun; Hwang, Ko-Eun; Song, Dong-Heon; Ham, Youn-Kyung; Kim, Young-Boong; Jeon, Ki-Hong; Kim, Hyun-Wook; Kim, Cheon-Jei
发表日期：2016
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Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters

南瓜（Cucurbita maxima Duch.）膳食纤维提取对低脂法兰克福香肠理化性质和感官特性的影响

期刊:Korean Journal for Food Science of Animal Resources
影响因子:
doi:10.5851/kosfa.2016.36.3.309
Kim, Cheon-Jei; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Ham, Youn-Kyung; Choi, Ji-Hun; Kim, Young-Boong; Choi, Yun-Sang
发表日期：2016
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Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties

棕色大豆乙醇提取物的抗氧化活性及其在熟猪肉饼中的应用

期刊:Korean Journal for Food Science of Animal Resources
影响因子:
doi:10.5851/kosfa.2016.36.3.359
Lee, Choong-Hee; Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Kim, Yong-Jae; Ham, Youn-Kyung; Choi, Yun-Sang; Jang, Sung-Jin; Jeong, Tae-Jun; Kim, Cheon-Jei
发表日期：2016
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Comparative Study on the Effects of Boiling, Steaming, Grilling, Microwaving and Superheated Steaming on Quality Characteristics of Marinated Chicken Steak

煮、蒸、烤、微波和过热蒸对腌制鸡排品质特性的影响比较研究

期刊:Korean Journal for Food Science of Animal Resources
影响因子:
doi:10.5851/kosfa.2016.36.1.1
Choi, Yun-Sang; Hwang, Ko-Eun; Jeong, Tae-Jun; Kim, Young-Boong; Jeon, Ki-Hong; Kim, Eun-Mi; Sung, Jung-Min; Kim, Hyun-Wook; Kim, Cheon-Jei
Chicken
发表日期：2016
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Isolation and Characterization of Pepsin-soluble Collagens from Bones, Skins, and Tendons in Duck Feet.

从鸭脚的骨骼、皮肤和肌腱中分离和鉴定胃蛋白酶可溶性胶原蛋白

期刊:Korean Journal for Food Science of Animal Resources
影响因子:
doi:10.5851/kosfa.2016.36.5.665
Kim Hyun-Wook, Yeo In-Jun, Hwang Ko-Eun, Song Dong-Heon, Kim Yong-Jae, Ham Youn-Kyung, Jeong Tae-Jun, Choi Yun-Sang, Kim Cheon-Jei
骨科研究
发表日期：2016
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Optimizing the Combination of Smoking and Boiling on Quality of Korean Traditional Boiled Loin (M. longissimus dorsi)

优化烟熏与水煮相结合的烹饪方式对韩国传统水煮里脊肉（背最长肌）品质的影响

期刊:Korean Journal for Food Science of Animal Resources
影响因子:
doi:10.5851/kosfa.2015.35.2.149
Choi, Yun-Sang; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Jung, Tae-Jun; Kim, Young-Boong; Kim, Cheon-Jei
发表日期：2015
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