Detalles de la búsqueda
1.
Supercapatteries as Hybrid Electrochemical Energy Storage Devices: Current Status and Future Prospects.
Molecules
; 29(1)2024 Jan 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-38202828
2.
Assessment of frozen storage duration effect on quality characteristics of various horse muscles.
Asian-Australas J Anim Sci
; 30(12): 1756-1763, 2017 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-28728368
3.
Beneficial Effects of Traditional Seasonings on Quality Characteristics of Fermented Sausages.
Asian-Australas J Anim Sci
; 29(8): 1173-80, 2016 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-26954136
4.
Cholesterol-lowering and lipid oxidation reduction potentials of traditional seasonings in Salchichon dry-fermented sausages.
J Food Sci Technol
; 53(8): 3364-3373, 2016 Aug.
Artículo
en Inglés
| MEDLINE | ID: mdl-27784931
5.
Back-fat thickness as a primary index reflecting the yield and overall acceptance of pork meat.
Anim Sci J
; 92(1): e13515, 2021.
Artículo
en Inglés
| MEDLINE | ID: mdl-33522042
6.
Meat quality characteristics of pork bellies in relation to fat level.
Anim Biosci
; 34(10): 1663-1673, 2021 Oct.
Artículo
en Inglés
| MEDLINE | ID: mdl-33561922
7.
Relationship between body size traits and carcass traits with primal cuts yields in Hanwoo steers.
Anim Biosci
; 34(1): 127-133, 2021 Jan.
Artículo
en Inglés
| MEDLINE | ID: mdl-32819065
8.
Metabolomics Analysis of the Beef Samples with Different Meat Qualities and Tastes.
Food Sci Anim Resour
; 40(6): 924-937, 2020 Nov.
Artículo
en Inglés
| MEDLINE | ID: mdl-33305277
9.
Nuclear magnetic resonance-based metabolomics analysis and characteristics of beef in different fattening periods.
J Anim Sci Technol
; 62(3): 321-333, 2020 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-32568257
10.
Live weights at slaughter significantly affect the meat quality and flavor components of pork meat.
Anim Sci J
; 90(5): 667-679, 2019 May.
Artículo
en Inglés
| MEDLINE | ID: mdl-30815949
11.
The fates of microbial populations on pig carcasses during slaughtering process, on retail cuts after slaughter, and intervention efficiency of lactic acid spraying.
Int J Food Microbiol
; 294: 10-17, 2019 Apr 02.
Artículo
en Inglés
| MEDLINE | ID: mdl-30711888
12.
The effects of pre-and post-slaughter spray application with organic acids on microbial population reductions on beef carcasses.
Meat Sci
; 137: 16-23, 2018 Mar.
Artículo
en Inglés
| MEDLINE | ID: mdl-29149625
13.
Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages.
Korean J Food Sci Anim Resour
; 38(1): 189-202, 2018 Feb.
Artículo
en Inglés
| MEDLINE | ID: mdl-29725237
14.
Comparison of Drying Yield, Meat Quality, Oxidation Stability and Sensory Properties of Bone-in Shell Loin Cut by Different Dry-aging Conditions.
Korean J Food Sci Anim Resour
; 38(6): 1131-1143, 2018 Dec.
Artículo
en Inglés
| MEDLINE | ID: mdl-30675105
15.
Effects of Additions of Monascus and Laccaic acid on the Color and Quality Properties of Nitrite-Free Emulsion Sausage during Refrigerated Storage.
Korean J Food Sci Anim Resour
; 37(1): 10-17, 2017.
Artículo
en Inglés
| MEDLINE | ID: mdl-28316466
16.
Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Quality.
Korean J Food Sci Anim Resour
; 36(2): 198-205, 2016.
Artículo
en Inglés
| MEDLINE | ID: mdl-27194928
17.
Effects of injection of hydrolysis plasma protein solution on the antioxidant properties in porcine M. Longissimus Lumborum.
J Anim Sci Technol
; 58: 31, 2016.
Artículo
en Inglés
| MEDLINE | ID: mdl-27536381
18.
Quality Properties of Sausages Made with Replacement of Pork with Corn Starch, Chicken Breast and Surimi during Refrigerated Storage.
Korean J Food Sci Anim Resour
; 35(5): 638-45, 2015.
Artículo
en Inglés
| MEDLINE | ID: mdl-26761892
19.
Optimization of hydrolysis conditions for bovine plasma protein using response surface methodology.
Food Chem
; 185: 106-11, 2015 Oct 15.
Artículo
en Inglés
| MEDLINE | ID: mdl-25952847
20.
Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimp.
Korean J Food Sci Anim Resour
; 34(1): 99-105, 2014.
Artículo
en Inglés
| MEDLINE | ID: mdl-26760751