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

Prediction of pork belly cooking loss by hyperspectral imaging analysis of semispinalis capitis muscle

利用高光谱成像分析头半棘肌预测五花肉烹饪损失

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.1007/s44463-025-00038-5
Jeong, Seul-Ki-Chan; Lee, Seonmin; Jeon, Hayeon; Han, Seokhee; Kim, Soeun; Woo, Minkyung; Seong, Pil Nam; Jung, Samooel; Jo, Kyung
发表日期：2026
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Thermal denaturation of porcine myofibrillar proteins at different heating temperatures: A focus on the surface hydrophobicity

猪肌原纤维蛋白在不同加热温度下的热变性：聚焦表面疏水性

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2025.102886
Lee, Seonmin; Jo, Kyung; Kim, Soeun; Han, Seokhee; Jung, Samooel
发表日期：2025
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The Quality Traits of Pork Belly and Impact Factors of Quality

五花肉的品质特性及其影响因素

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2025.e6
Jo, Kyung; Lee, Seonmin; Jeong, Seul-Ki-Chan; Jeon, Hayeon; Kim, Hyeum Bum; Seong, Pil Nam; Jung, Samooel
发表日期：2025
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Changes in the Properties of Frozen Meat with Freezing and Storage Conditions and Non-Destructive Analyses for Monitoring Meat Quality

冷冻和储存条件下冷冻肉性质的变化及肉质监测的无损分析

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2025.e15
Jeong, Seul-Ki-Chan; Jo, Kyung; Lee, Seonmin; Jeon, Hayeon; Kim, Soeun; Han, Seokhee; Woo, Minkyung; Choi, Yun-Sang; Jung, Samooel
发表日期：2025
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Fat Level and Excessive Fat Percentage of Retail-Ready Pork Belly Slices by Quality Grade

按质量等级划分的零售即食猪五花肉片的脂肪含量和过量脂肪百分比

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2025.e29
Seong, Pil-Nam; Kim, Hyun-Wook; Kim, Dong Gyun; Jo, Kyung; Jung, Samooel; Hoa, Van-Ba
发表日期：2025
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Influence of Naturally Converted Nitrite and Ultrasound Marination on the Curing Efficiency and Residual Nitrite of Pork Loin

自然转化亚硝酸盐和超声波腌制对猪里脊肉腌制效率和残留亚硝酸盐的影响

期刊:Food Science of Animal Resources
影响因子:3.7
doi:10.5851/kosfa.2024.e67
Kim, Yea-Ji; Kim, Tae-Kyung; Cha, Ji Yoon; Kim, Jeong-Heon; Park, Min Kyung; Jung, Samooel; Choi, Yun-Sang
发表日期：2025
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Exploring the in vitro protein digestive behaviors of pork sausage models based on NaCl level-dependent gel properties

基于NaCl浓度依赖性凝胶特性，探索猪肉香肠模型体外蛋白质消化行为

期刊:Journal of Animal Science and Technology
影响因子:2.7
doi:10.5187/jast.2024.e74.
Soeun Kim,Kyung Jo,Seul-Ki-Chan Jeong,Hayeon Jeon,Seokhee Han,Minkyung Woo,Yun-Sang Choi,Samooel Jung,Seonmin Lee
发表日期：2025
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Relationship between the pH of semispinalis capitis muscle and the quality properties of pork shoulder butt and belly slices

猪肩胛肉和五花肉切片中头状棘肌pH值与品质特性的关系

期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2024.101704
Jeong, Seul-Ki-Chan; Jo, Kyung; Lee, Seonmin; Jeon, Hayeon; Kim, Soeun; Han, Seokhee; Woo, Minkyung; Kim, Hyeun Bum; Seong, Pil Nam; Jung, Samooel
发表日期：2024
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Quality Variation of Pork Bellies by Cutting Manner and Quality Grade

猪肚品质随切割方式和质量等级变化

期刊:Foods
影响因子:4.7
doi:10.3390/foods13193129
Pil-Nam Seong, Jeong-Ah Lee, Dong-Heon Song, Hyun-Wook Kim, Dong-Gun Kim, Samooel Jung, Van-Ba Hoa
信号转导
发表日期：2024
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Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles

猪和牛半腱肌死后蛋白水解和老化过程中剪切力的比较研究

期刊:Food Science of Animal Resources
影响因子:4.2
doi:10.5851/kosfa.2024.e37.
Seokhee Han,Kyung Jo,Seul-Ki-Chan Jeong,Hayeon Jeon,Soeun Kim,Minkyung Woo,Samooel Jung,Seonmin Lee
衰老
发表日期：2024
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