Jeong Tae-Jun相关文献与解析，生知库 | 链接生命科学的每一步

日期影响因子

Structural Insights into the ADCC Mechanism and Resistance of Mogamulizumab, a First-in-Class Anti-CCR4 Therapy for Cutaneous T Cell Lymphoma

莫加莫珠单抗（一种用于治疗皮肤T细胞淋巴瘤的首创抗CCR4疗法）的ADCC机制和耐药性的结构解析

期刊:International Journal of Molecular Sciences

影响因子:4.9

doi:10.3390/ijms26125500

Choi, Seung Beom; Lee, Hyun Tae; Gu, Nahyeon; Jang, Yu-Jeong; Park, Ui Beom; Jeong, Tae Jun; Lee, Sang Hyung; Heo, Yong-Seok

细胞生物学

免疫/内分泌

发表日期：2025

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The High-Resolution Structure Reveals Remarkable Similarity in PD-1 Binding of Cemiplimab and Dostarlimab, the FDA-Approved Antibodies for Cancer Immunotherapy

高分辨率结构揭示了FDA批准的癌症免疫疗法抗体Cemiplimab和Dostarlimab在PD-1结合方面具有显著的相似性

期刊:Biomedicines

影响因子:3.9

doi:10.3390/biomedicines10123154

Jeong, Tae-Jun; Lee, Hyun-Tae; Gu, Nahyeon; Jang, Yu-Jeong; Choi, Seung-Beom; Park, Ui-Beom; Lee, Sang-Hyung; Heo, Yong-Seok

免疫/内分泌

发表日期：2022

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Effects of red glasswort as sodium chloride substitute on the physicochemical properties of pork loin ham.

红花海葱作为氯化钠替代品对猪里脊火腿理化性质的影响

期刊:Asian-Australasian Journal of Animal Sciences

doi:10.5713/ajas.19.0193

Jeong Tae-Jun, Kim Tae-Kyung, Kim Hyun-Wook, Choi Yun-Sang

发表日期：2020

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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

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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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

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

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

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

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

发表日期：2016

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Optimization for Reduced-Fat / Low-NaCl Meat Emulsion Systems with Sea Mustard (Undaria pinnatifida) and Phosphate

利用海芥（Undaria pinnatifida）和磷酸盐优化低脂/低钠肉乳液体系

期刊:Korean Journal for Food Science of Animal Resources

doi:10.5851/kosfa.2015.35.4.515

Kim, Cheon-Jei; Hwang, Ko-Eun; Song, Dong-Heon; Jeong, Tae-Jun; Kim, Hyun-Wook; Kim, Young-Boong; Jeon, Ki-Hong; Choi, Yun-Sang

发表日期：2015

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Effect of Pre-rigor Salting Levels on Physicochemical and Textural Properties of Chicken Breast Muscles

预处理盐渍水平对鸡胸肉理化性质和质地特性的影响

期刊:Korean Journal for Food Science of Animal Resources

doi:10.5851/kosfa.2015.35.5.577

Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Ham, Youn-Kyung; Yeo, Eui-Joo; Jeong, Tae-Jun; Choi, Yun-Sang; Kim, Cheon-Jei

发表日期：2015

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Effect of Duck Feet Gelatin Concentration on Physicochemical, Textural, and Sensory Properties of Duck Meat Jellies.

鸭掌明胶浓度对鸭肉冻的理化性质、质地和感官特性的影响

期刊:Korean Journal for Food Science of Animal Resources

doi:10.5851/kosfa.2014.34.3.387

Kim Hyun-Wook, Park Jae-Hyun, Yeo Eui-Joo, Hwang Ko-Eun, Song Dong-Heon, Kim Yong-Jae, Ham Youn-Kyung, Jeong Tae-Jun, Choi Yun-Sang, Kim Cheon-Jei

发表日期：2014

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