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Items: 1 to 20 of 101

1.

Quality Properties and Storage Characteristics of Pyeonyuk with Different Additional Levels of Turmeric Powder.

Bae IK, Kim KJ, Choi JS, Choi YI, Ha JH.

Food Sci Anim Resour. 2019 Feb;39(1):35-44. doi: 10.5851/kosfa.2019.e1. Epub 2019 Feb 28.

2.

Physicochemical and Storage Characteristics of Hanwoo Tteokgalbi Treated with Onion Skin Powder and Blackcurrant Powder.

Chung YK, Choi JS, Yu SB, Choi YI.

Korean J Food Sci Anim Resour. 2018 Sep;38(4):737-748. doi: 10.5851/kosfa.2018.e12. Epub 2018 Sep 30.

3.

Efficacy of tomato powder as antioxidant in cooked pork patties.

Kim IS, Jin SK, Yang MR, Chu GM, Park JH, Rashid RH, Kim JY, Kang SN.

Asian-Australas J Anim Sci. 2013 Sep;26(9):1339-46. doi: 10.5713/ajas.2013.13079.

4.

Meat Quality and Storage Characteristics of Pork Loin Marinated in Grape Pomace.

Lee HJ, Lee JJ, Jung MO, Choi JS, Jung JT, Choi YI, Lee JK.

Korean J Food Sci Anim Resour. 2017;37(5):726-734. doi: 10.5851/kosfa.2017.37.5.726. Epub 2017 Oct 31.

5.

Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage.

Kim IS, Jin SK, Mandal PK, Kang SN.

J Food Sci Technol. 2011 Oct;48(5):591-7. doi: 10.1007/s13197-010-0182-2. Epub 2010 Dec 23.

6.
7.

Effects of Various Kinds of Salt on the Quality and Storage Characteristics of Tteokgalbi.

Lee HJ, Lee JJ.

Korean J Food Sci Anim Resour. 2014;34(5):604-13. doi: 10.5851/kosfa.2014.34.5.604. Epub 2014 Oct 31.

8.

Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage.

Shin DM, Hwang KE, Lee CW, Kim TK, Park YS, Han SG.

Korean J Food Sci Anim Resour. 2017;37(3):418-428. doi: 10.5851/kosfa.2017.37.3.418. Epub 2017 Jun 30.

9.

Effects of feeding the herb Borreria latifolia on the meat quality of village chickens in Malaysia.

Abbood AA, Kassim AB, Jawad HSA, Manap YA, Sazili AQ.

Poult Sci. 2017 Jun 1;96(6):1767-1782. doi: 10.3382/ps/pew460.

PMID:
28204764
10.

Effect of dietary turmeric and cinnamon powders on meat quality and lipid peroxidation of broiler chicken under heat stress condition.

Baghban Kanani P, Daneshyar M, Aliakbarlu J, Hamian F.

Vet Res Forum. 2017 Spring;8(2):163-169. Epub 2017 Jun 15.

11.
12.

The development of sausage including meat from spent laying hen surimi.

Jin SK, Kim IS, Jung HJ, Kim DH, Choi YJ, Hur SJ.

Poult Sci. 2007 Dec;86(12):2676-84.

PMID:
18029816
13.

Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage.

Seo HW, Kang GH, Cho SH, Ba HV, Seong PN.

Korean J Food Sci Anim Resour. 2015;35(5):638-45. doi: 10.5851/kosfa.2015.35.5.638. Epub 2015 Oct 31.

14.
15.

Effects of Annatto (Bixa orellana L.) Seeds Powder on Physicochemical Properties, Antioxidant and Antimicrobial Activities of Pork Patties during Refrigerated Storage.

Cuong TV, Chin KB.

Korean J Food Sci Anim Resour. 2016;36(4):476-86. doi: 10.5851/kosfa.2016.36.4.476. Epub 2016 Aug 30.

16.

Effect of Black Rice Powder on the Quality Properties of Pork Patties.

Park SY, Lee JW, Kim GW, Kim HY.

Korean J Food Sci Anim Resour. 2017;37(1):71-78. doi: 10.5851/kosfa.2017.37.1.71. Epub 2017 Feb 28.

17.

Effect of Gaeddongssuk (Artemisia annua L.) Powder on Quality and Shelf Stability of Emulsion Sausages during Refrigerated Storage.

Ham HJ, Kang GH, Choi YS, Jeong TJ, Hwang KE, Kim CJ.

Korean J Food Sci Anim Resour. 2016 Oct 31;36(5):601-611.

18.

Impact of vitamin E and selenium on antioxidant capacity and lipid oxidation of cheddar cheese in accelerated ripening.

Batool M, Nadeem M, Imran M, Gulzar N, Shahid MQ, Shahbaz M, Ajmal M, Khan IT.

Lipids Health Dis. 2018 Apr 11;17(1):79. doi: 10.1186/s12944-018-0735-3.

19.

Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage.

Seong PN, Ba HV, Kim YS, Kang SM, Cho SH, Kim JH, Park BY, Kang GH, Moon SS, Seo HW.

Korean J Food Sci Anim Resour. 2017;37(1):10-17. doi: 10.5851/kosfa.2017.37.1.10. Epub 2017 Feb 28.

20.

Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant.

Kim TK, Hong SH, Ku SK, Kim YB, Jeon KH, Choi HD, Park JD, Park KS, Choi YS.

Korean J Food Sci Anim Resour. 2017;37(4):552-560. doi: 10.5851/kosfa.2017.37.4.552. Epub 2017 Aug 31.

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