Kim Ji-Han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

Enhancement of Physicochemical and Functional Properties of Chicken Breast Protein Through Polyphenol Conjugation: A Novel Ingredient for Protein Supplements.

通过多酚共轭增强鸡胸肉蛋白的理化和功能特性：一种新型蛋白质补充剂成分

期刊:Molecules

影响因子:4.6

doi:10.3390/molecules30030448

Son Woo-Young, Hwang Jun, Park Ju-Hyo, Kim Ji-Han, Ahmad Raise, Kim Kyeong-Soo, Kim Hyun-Wook

免疫/内分泌

发表日期：2025

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Hyperspectral Imaging Combined with Machine Learning Can Be Used for Rapid and Non-Destructive Monitoring of Residual Nitrite in Emulsified Pork Sausages

高光谱成像结合机器学习可用于快速无损监测乳化猪肉香肠中的残留亚硝酸盐

影响因子:5.1

doi:10.3390/foods13193173

Son, Woo-Young; Kang, Mun-Hye; Hwang, Jun; Kim, Ji-Han; Dixit, Yash; Kim, Hyun-Wook

发表日期：2024

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Salvia miltiorrhiza and Its Compounds as Complementary Therapy for Dyslipidemia: A Meta-Analysis of Clinical Efficacy and In Silico Mechanistic Insights

丹参及其化合物作为血脂异常辅助疗法：临床疗效及计算机模拟机制研究的荟萃分析

期刊:Pharmaceuticals

影响因子:4.8

doi:10.3390/ph17111426

Lee, Min-Seong; Lee, Han-Young; Oh, Seung-Hyun; Kim, Chang-Bum; Kim, Ji-Han; Yoo, Seung-Hoon; Yoo, Yeon-Joo; Lee, Su-Yeon; Lee, Byung-Cheol

发表日期：2024

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In Vitro Studies of Fermented Korean Chung-Yang Hot Pepper Phenolics as Inhibitors of Key Enzymes Relevant to Hypertension and Diabetes

体外研究发酵韩国青阳辣椒酚类物质作为高血压和糖尿病相关关键酶抑制剂的作用

影响因子:5.1

doi:10.3390/foods8100498

Yeon, Su-Jung; Kim, Ji-Han; Cho, Won-Young; Kim, Soo-Ki; Seo, Han Geuk; Lee, Chi-Ho

发表日期：2019

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Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork

不同储存温度组合对冷冻/解冻猪肉经低温慢煮加工后背最长肌品质的影响

期刊:Food Science of Animal Resources

影响因子:3.7

doi:10.5851/kosfa.2019.e19

Ji, Da-Som; Kim, Ji-Han; Yoon, Dong-Kyu; Kim, Jung-Ho; Lee, Ha-Jung; Cho, Won-Young; Lee, Chi-Ho

发表日期：2019

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Effects of Heating Time and Temperature on Functional Properties of Proteins of Yellow Mealworm Larvae (Tenebrio molitor L.)

加热时间和温度对黄粉虫幼虫（Tenebrio molitor L.）蛋白质功能特性的影响

期刊:Food Science of Animal Resources

影响因子:3.7

doi:10.5851/kosfa.2019.e24

Lee, Ha-Jung; Kim, Ji-Han; Ji, Da-Som; Lee, Chi-Ho

发表日期：2019

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Physicochemical and sensory characteristics of commercial, frozen, dry, and wet-aged Hanwoo sirloins

商业、冷冻、干式和湿式熟成韩牛西冷牛排的理化和感官特性

期刊:Asian-Australasian Journal of Animal Sciences

doi:10.5713/ajas.18.0610

Kim, Ji-Han; Jeon, Min-Young; Lee, Chi-Ho

发表日期：2019

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Differences between primary and secondary osteosynthesis for fractures of the lower limb with acute compartment syndrome

下肢急性筋膜室综合征骨折的一期和二期内固定术的区别

期刊:Korean Journal for Food Science of Animal Resources

doi:10.5851/kosfa.2018.38.2.431

Kim, Ji-Han; Kim, Dong Wan; Ji, Da-Som; Lee, Hyun-Jin; Yoon, Dong-Kyu; Lee, Chi-Ho; Offerhaus, Christoph; Höher, Jürgen; Balke, Maurice; Ull, Christopher; Seybold, Dominik; Königshausen, Matthias; Schildhauer, Thomas; Geßmann, Jan

发表日期：2018

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Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball

钩状葱根对背最长肌肉丸的理化性质、脂质和蛋白质氧化的影响

期刊:Korean Journal for Food Science of Animal Resources

doi:10.5851/kosfa.2018.e53

Yoon, Dong-Kyu; Kim, Ji-Han; Cho, Won-Young; Ji, Da-Som; Lee, Ha-Jung; Kim, Jung-Ho; Lee, Chi-Ho

发表日期：2018

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The Dry-aging and Heating Effects on Protein Characteristics of Beef Longissiumus Dorsi.

干式熟成和加热对牛背最长肌蛋白质特性的影响

期刊:Korean Journal for Food Science of Animal Resources

doi:10.5851/kosfa.2018.e43

Kim Ji-Han, Lee Ha-Jung, Shin Dong-Min, Kim Tae-Kyung, Kim Young-Boong, Choi Yun-Sang

发表日期：2018

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