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SCIESCOPUSKCICANDI
A comparison of meat characteristics between duck and chicken breastopen access

Ali, Md. Shawkat; Kang, Geun-Ho; Yang, Han-Sul; Jeong, Jin-Yeon; Hwang, Young-Hwa; Park, Gu-Boo; Joo, Seon-Tea

ArticleIssue Date2007CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.20, no.6, pp 1002 - 1006PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOCIETIES
SCIESCOPUSKCI
Analysis of Methionine Oxidation in Myosin Isoforms in Porcine Skeletal Muscle by LC-MS/MS Analysisopen access

Jeong, Jin-Yeon; Jung, Eun-Young; Jeong, Tae-Chul; Yang, Han-Sul; Kim, Gap-Don

ArticleIssue Date2016CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.36, no.2, pp 254 - 261PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUS
Comparison of beef quality influenced by freeze-thawing among different beef cuts having different muscle fiber characteristics

Cheng, Huilin; Song, Sumin; Jung, Eun-Young; Jeong, Jin-Yeon; Joo, Seon-Tea; Kim, Gap-Don

ArticleIssue Date2020CitationMeat Science, v.169PublisherElsevier BV
SCIESCOPUSKCI
Comparison of Characteristics of Myosin Heavy Chain-based Fiber and Meat Quality among Four Bovine Skeletal Musclesopen access

Kim, Gap-Don; Yang, Han-Sul; Jeong, Jin-Yeon

ArticleIssue Date2016CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.36, no.6, pp 819 - 828PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCISCIESCOPUS
Comparison of myosin heavy chain content determined by label-free quantification between porcine longissimus thoracis, psoas major and semimembranosus muscles

Kim, Gap-Don; Yang, Han-Sul; Jeong, Jin-Yeon

ArticleIssue Date2017CitationFOOD RESEARCH INTERNATIONAL, v.100, pp 504 - 513PublisherELSEVIER SCIENCE BV
SCISCIESCOPUS
Differential abundance of proteome associated with intramuscular variation of meat quality in porcine longissimus thoracis et lumborum muscle

Kim, Gap-Don; Jeong, Jin-Yeon; Yang, Han-Sul; Hur, Sun Jin

ArticleIssue Date2019CitationMeat Science, v.149, pp 85 - 95PublisherElsevier BV
SCISCIESCOPUS
Effect of freeze-thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle

Jeong, Jin-Yeon; Kim, Gap-Don; Yang, Han-Sul; Joo, Seon-Tea

ArticleIssue Date2011CitationFOOD RESEARCH INTERNATIONAL, v.44, no.10, pp 3222 - 3228PublisherELSEVIER
SCISCIESCOPUS
Effect of NaCl on physical characteristics and qualities of chicken breast surimi prepared by acid and alkaline processing

Jin, Sang-Keun; Choi, Yeung-Joon; Jeong, Jin-Yeon; Kim, Gap-Don

ArticleIssue Date2011CitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.44, no.10, pp 2154 - 2158PublisherELSEVIER
SCIESCOPUSKCI
Effects of Grape Seed Oil Additives on Quality Characteristics of Pressed Hamopen access

Lee, Jeong-Ill; Yang, Han-Sul; Jeong, Jin-Yeon; Moon, Sang-Hoon; Kim, Cap-Don; Lee, Jin-Woo; Jung, Jae-Doo; Ha, Young-Joo; Kwack, Suk-Chun; Park, Jeong-Suk

ArticleIssue Date2009CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.29, no.2, pp 178 - 187PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUS
Evaluation of the Effect of Inhibiting Lipid Oxidation of Natural Plant Sources in a Meat Model Systemopen access

Jin, Sang-Keun; Kim, Gap-Don; Jeong, Jin-Yeon

ArticleIssue Date2021CitationJournal of Food Quality, v.2021PublisherBlackwell Publishing Inc.
SCIESCOPUSKCICANDI
Gel color and texture of surimi-like pork from muscles at different rigor states post-mortemopen access

Kang, Geun-Ho; Yang, Han-Sul; Jeong, Jin-Yeon; Moon, Sang-Hoon; Hur, Sun-Jin; Park, Gu-Boo; Joo, Seon-Tea

ArticleIssue Date2007CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.20, no.7, pp 1127 - 1134PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOCIETIES
SCIESCOPUSKCICANDI
Gel properties of surimi-like materials from cardiac and skeletal muscle of pigsopen access

Kang, Geun-Ho; Yang, Han-Sul; Jeong, Jin-Yeon; Moon, Sang-Hoon; Joo, Seon-Tea; Park, Gu-Boo

ArticleIssue Date2007CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.20, no.8, pp 1292 - 1296PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC
SCISCIESCOPUS
Identification and quantification of myosin heavy chain isoforms in bovine and porcine longissimus muscles by LC-MS/MS analysis

Kim, Gap-Don; Jeong, Tae-Chul; Cho, Kye Man; Jeong, Jin-Yeon

ArticleIssue Date2017CitationMEAT SCIENCE, v.125, pp 143 - 151PublisherELSEVIER SCI LTD
SCISCIESCOPUS
Identification of myosin heavy chain isoforms in porcine longissimus dorsi muscle by electrophoresis and mass spectrometry

Kim, Gap-Don; Jeong, Jin-Yeon; Yang, Han-Sul; Joo, Seon-Tea

ArticleIssue Date2013CitationELECTROPHORESIS, v.34, no.9-10, pp 1255 - 1261PublisherWILEY-BLACKWELL
SCISCIESCOPUS
Influence of meat exudates on the quality characteristics of fresh and freeze-thawed pork

Kim, Gap-Don; Jung, Eun-Young; Lim, Hyun-Jung; Yang, Han-Sul; Joo, Seon-Tea; Jeong, Jin-Yeon

ArticleIssue Date2013CitationMEAT SCIENCE, v.95, no.2, pp 323 - 329PublisherELSEVIER SCI LTD
SCISCIESCOPUS
Intramuscular variations of proteome and muscle fiber type distribution in semimembranosus and semitendinosus muscles associated with pork quality

Kim, Gap-Don; Yang, Han-Sul; Jeong, Jin-Yeon

ArticleIssue Date2018CitationFOOD CHEMISTRY, v.244, pp 143 - 152PublisherELSEVIER SCI LTD
SCISCIESCOPUS
Multivariate analysis of muscle fiber characteristics, intramuscular fat content and fatty acid composition in porcine longissimus thoracis muscle

Jeong, Jin-Yeon; Jeong, Tae-Chul; Yang, Han-Sul; Kim, Gap-Don

ArticleIssue Date2017CitationLIVESTOCK SCIENCE, v.202, pp 13 - 20PublisherELSEVIER SCIENCE BV
SCIESCOPUSKCI
Optimization of Drying Temperature and Time for Pork Jerky Using Response Surface Methodology

Yang, Han-Sul; Kang, Sung-Won; Jeong, Jin-Yeon; Chun, Ji-Yeon; Joo, Seon-Tea; Park, Gu-Boo; Choi, Sung-Gil

ArticleIssue Date2009CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.18, no.4, pp 985 - 990PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCISCIESCOPUS
Optimization of processing conditions for meat paper from beef semimembranosus muscle using response surface methodology

Kim, Gap-Don; Jung, Tae-Chul; Jung, Eun-Young; Jeong, Jin-Yeon; Yang, Han-Sul; Joo, Seon-Tea

ArticleIssue Date2013CitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.50, no.1, pp 326 - 330PublisherELSEVIER
SCIESCOPUSKCI
Physicochemical Characteristics of Beef Jerky Cured with Salted-fermented Anchovy and Shrimpopen access

Kim, Gap-Don; Go, Gwang-woong; Lim, Hyun-Jung; Jung, Eun-Young; Seo, Hyun-Woo; Jeong, Jin-Yeon; Joo, Seon-Tea; Yang, Han-Sul

ArticleIssue Date2014CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.34, no.1, pp 99 - 105PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
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