Detalles de la búsqueda
1.
Effects of Defatting Methods on the Physicochemical Properties of Proteins Extracted from Hermetiaillucens Larvae.
Foods
; 11(10)2022 May 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-35626970
2.
Effect of insect protein and protease on growth performance, blood profiles, fecal microflora and gas emission in growing pig.
J Anim Sci Technol
; 64(6): 1063-1076, 2022 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-36812026
3.
Antioxidant activity of ß-cyclodextrin inclusion complexes containing trans-cinnamaldehyde by DPPH, ABTS and FRAP.
Food Sci Biotechnol
; 30(6): 807-814, 2021 Jun.
Artículo
en Inglés
| MEDLINE | ID: mdl-34249386
4.
Fermented black radish (Raphanus sativus L. var. niger) attenuates methionine and choline deficient diet-induced nonalcoholic fatty liver disease in mice.
Food Sci Nutr
; 7(10): 3327-3337, 2019 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-31660146
5.
Production of low molecular collagen peptides-loaded liposomes using different charged lipids.
Chem Phys Lipids
; 209: 1-8, 2017 12.
Artículo
en Inglés
| MEDLINE | ID: mdl-29031811
6.
Retraction Note to: Effect of High Pressure Homogenization on the Physicochemical Properties of Natural Plant-based Model Emulsion Applicable for Dairy Products.
Korean J Food Sci Anim Resour
; 36(5): 697, 2016 10 31.
Artículo
en Inglés
| MEDLINE | ID: mdl-27857547
7.
Effect of Sub- and Super-critical Water Treatment on Physicochemical Properties of Porcine Skin.
Korean J Food Sci Anim Resour
; 35(1): 35-40, 2015.
Artículo
en Inglés
| MEDLINE | ID: mdl-26761798
8.
Effect of Porcine Collagen Peptides on the Rheological and Sensory Properties of Ice Cream.
Korean J Food Sci Anim Resour
; 35(2): 156-63, 2015.
Artículo
en Inglés
| MEDLINE | ID: mdl-26761823
9.
Effects of Ethanol Addition on the Efficiency of Subcritical Water Extraction of Proteins and Amino Acids from Porcine Placenta.
Korean J Food Sci Anim Resour
; 35(2): 265-71, 2015.
Artículo
en Inglés
| MEDLINE | ID: mdl-26761837
10.
Effect of High Pressure Homogenization on the Physicochemical Properties of Natural Plant-based Model Emulsion Applicable for Dairy Products.
Korean J Food Sci Anim Resour
; 35(5): 630-7, 2015.
Artículo
en Inglés
| MEDLINE | ID: mdl-26761891
11.
Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream.
Korean J Food Sci Anim Resour
; 35(6): 793-9, 2015.
Artículo
en Inglés
| MEDLINE | ID: mdl-26877639
12.
Effects of binders combined with glucono-δ-lactone on the quality characteristics of pressure-induced cold-set restructured pork.
Meat Sci
; 98(2): 158-63, 2014 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-24954554
13.
Effect of High Pressure on the Porcine Placenral Hydrolyzing Activity of Pepsin, Trypsin and Chymotrypsin.
Korean J Food Sci Anim Resour
; 34(1): 14-9, 2014.
Artículo
en Inglés
| MEDLINE | ID: mdl-26760740
14.
Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin.
Korean J Food Sci Anim Resour
; 34(1): 115-21, 2014.
Artículo
en Inglés
| MEDLINE | ID: mdl-26760753
15.
Effects of Concentration and Reaction Time of Trypsin, Pepsin, and Chymotrypsin on the Hydrolysis Efficiency of Porcine Placenta.
Korean J Food Sci Anim Resour
; 34(2): 151-7, 2014.
Artículo
en Inglés
| MEDLINE | ID: mdl-26760932
16.
Effects of pH-Shift Processing and Microbial Transglutaminase on the Gel and Emulsion Characteristics of Porcine Myofibrillar System.
Korean J Food Sci Anim Resour
; 34(2): 207-13, 2014.
Artículo
en Inglés
| MEDLINE | ID: mdl-26760940
17.
Effects of Partial Substitutions of NaCl with KCl, CaSO4 and MgSO4 on the Quality and Sensorial Properties of Pork Patties.
Korean J Food Sci Anim Resour
; 34(4): 500-6, 2014.
Artículo
en Inglés
| MEDLINE | ID: mdl-26761288
18.
Effects of NaCl Replacement with Gamma-Aminobutyric acid (GABA) on the Quality Characteristics and Sensorial Properties of Model Meat Products.
Korean J Food Sci Anim Resour
; 34(4): 552-7, 2014.
Artículo
en Inglés
| MEDLINE | ID: mdl-26761294
19.
Effect of NaCl/Monosodium Glutamate (MSG) Mixture on the Sensorial Properties and Quality Characteristics of Model Meat Products.
Korean J Food Sci Anim Resour
; 34(5): 576-81, 2014.
Artículo
en Inglés
| MEDLINE | ID: mdl-26761490
20.
Effect of Novel Quick Freezing Techniques Combined with Different Thawing Processes on Beef Quality.
Korean J Food Sci Anim Resour
; 34(6): 777-83, 2014.
Artículo
en Inglés
| MEDLINE | ID: mdl-26761674