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SCIESCOPUS
Arginine supplementation may improve color and redox stability of beef loins through delayed onset of mitochondrial-mediated apoptotic processesopen access

Tuell, Jacob R.; Kim, Hyun-Wook; Zhang, Jiaying; Guedes, Juliana; Seo, Jin-Kyu; Schoonmaker, Jon P.; Kim, Yuan H. Brad

ArticleIssue Date2021CitationFood Chemistry, v.343PublisherElsevier BV
SCIESCOPUS
Changes in Quality Traits and Oxidation Stability of Syzygium aromaticum Extract-Added Cooked Ground Beef during Frozen Storageopen access

Zahid, Mohammad Ashrafuzzaman; Eom, Jeong-Uk; Parvin, Rashida; Seo, Jin-Kyu; Yang, Han-Sul

ArticleIssue Date2022CitationANTIOXIDANTS, v.11, no.3PublisherMDPI
SCOPUS
Combined Impacts of Initial Freezing Rate and Thawing/Cooking Conditions on Physicochemical and Textural Properties of Pork Pattiesopen access

Kim, Jihan; Seo, Jin-Kyu; Kim, Hyun-Wook; Kim, Yuan H. Brad

ArticleIssue Date2023CitationMeat and Muscle Biology, v.7, no.1PublisherIowa State University Digital Press
SCIESCOPUSKCI
Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storageopen access

Zahid, Md Ashrafuzzaman; Seo, Jin-Kyu; Parvin, Rashida; Ko, Jonghyun; Yang, Han-Sul

ArticleIssue Date2019CitationFOOD SCIENCE OF ANIMAL RESOURCES, v.39, no.5, pp 768 - 779PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUSKCI
Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loinopen access

Seo, Jin-Kyu; Ko, Jonghyun; Park, Junyoung; Eom, Jeong-Uk; Yang, Han-Sul

ArticleIssue Date2021CitationFOOD SCIENCE OF ANIMAL RESOURCES, v.41, no.3, pp 402 - 415PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCISCIESCOPUS
Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins

Kim, Hyun-Wook; Kim, Ji-Han; Seo, Jin-Kyu; Setyabrata, Derico; Kim, Yuan H. Brad

ArticleIssue Date2018CitationMEAT SCIENCE, v.139, pp 162 - 170PublisherELSEVIER SCI LTD
SCISCIESCOPUS
Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage

Yim, Dong-Gyun; Seo, Jin-Kyu; Yum, Hyeon-Woong; Zahid, Md Ashrafuzzaman; Park, Jun-Young; Parvin, Rashida; Go, Jonghyun; Jin, Sang-Keun; Koo, Ok-Kyung; Yang, Han-Sul

ArticleIssue Date2019CitationLWT - Food Science and Technology, v.112PublisherAcademic Press
SCIESCOPUS
Effects of chitinous materials sequentially extracted from crawfish and blue crab on the physicochemical properties of emulsified pork sausagesopen access

Seo, Jin-Kyu; Kim, Hyun-Wook; Lee, Yong-Jae; Yang, Han-Sul; Kim, Brad Yuan H.

ArticleIssue Date2024CitationInternational Journal of Food Science and Technology, v.59, no.4, pp 2505 - 2515PublisherBlackwell Publishing Inc.
SCIESCOPUS
Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage

Zahid, Md Ashrafuzzaman; Choi, Jin Young; Seo, Jin-Kyu; Parvin, Rashida; Ko, Jonghyun; Yang, Han-Sul

ArticleIssue Date2020CitationMeat Science, v.161PublisherElsevier BV
SCIESCOPUS
Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storageopen access

Seo, Jin-Kyu; Parvin, Rashida; Yim, Dong-Gyun; Zahid, Md Ashrafuzzaman; Yang, Han-Sul

ArticleIssue Date2019CitationJournal of Food Science and Technology, v.56, no.11, pp 4946 - 4955PublisherScientific Publishers
SCIESCOPUS
Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballsopen access

Parvin, Rashida; Zahid, Md. Ashrafuzzaman; Seo, Jin-Kyu; Park, Junyoung; Ko, Jonghyun; Yang, Han-Sul

ArticleIssue Date2020CitationANTIOXIDANTS, v.9, no.8, pp 1 - 19PublisherMDPI
SCISCIESCOPUS
Physicochemical characteristics and microbial safety of defatted bovine heart and its lipid extracted with supercritical-CO2 and solvent extraction

Rahman, M. Shafiur; Seo, Jin-Kyu; Choi, Sung-Gil; Gul, Khalid; Yang, Han-Sul

ArticleIssue Date2018CitationLWT-FOOD SCIENCE AND TECHNOLOGY, v.97, pp 355 - 361PublisherELSEVIER
SCISCIESCOPUS
Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart

Rahman, M. Shafiur; Seo, Jin-Kyu; Zahid, Md Ashrafuzzaman; Park, Jun-Young; Choi, Sung-Gil; Yang, Han-Sul

ArticleIssue Date2019CitationMeat Science, v.151, pp 89 - 97PublisherElsevier BV
SCIESCOPUSKCI
Properties of Frankfurter type Sausages with Pork Back-fat Replaced with Bovine Heart Surimi-like Materialsopen access

Seo, Jin-Kyu; Yum, Hyeon-Woong; Kim, Gap-Don; Jeong, Jin-Yeon; Yang, Han-Sul

ArticleIssue Date2016CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.36, no.4, pp 523 - 530PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCISCIESCOPUS
Protein markers for discrimination of meat species in raw beef, pork and poultry and their mixtures

Kim, Gap-Don; Seo, Jin-Kyu; Yum, Hyeon-Woong; Jeong, Jin-Yeon; Yang, Han-Sul

ArticleIssue Date2017CitationFOOD CHEMISTRY, v.217, pp 163 - 170PublisherELSEVIER SCI LTD
SCIESCOPUSKCI
Supplementation of Pork Patties with Bovine Plasma Protein Hydrolysates Augments Antioxidant Properties and Improves Qualityopen access

Seo, Hyun-Woo; Seo, Jin-Kyu; Yang, Han-Sul

ArticleIssue Date2016CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.36, no.2, pp 198 - 205PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUSKCI
The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4 degrees Copen access

Zahid, Md. Ashrafuzzaman; Seo, Jin-Kyu; Park, Jun-Young; Jeong, Jin-Yeon; Jin, Sang-Keun; Park, Tae-Seon; Yang, Han-Sul

ArticleIssue Date2018CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.38, no.5, pp 1029 - 1042PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUSKCI
The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil

Yum, Hyeon-Woong; Seo, Jin-Kyu; Jeong, Jin-Yeon; Kim, Gap-Don; Rahman, M. Shafiur; Yang, Han-Sul

ArticleIssue Date2018CitationKOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.38, no.1, pp 123 - 134PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCISCIESCOPUS
Thiol concentration, structural characteristics and gelling properties of bovine heart protein concentrates

Rahman, M. Shafiur; Go, Gwang-woong; Seo, Jin-Kyu; Gul, Khalid; Choi, Sung-Gil; Yang, Han-Sul

ArticleIssue Date2019CitationLWT - Food Science and Technology, v.111, pp 175 - 181PublisherAcademic Press
SCIESCOPUS
Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausagesopen access

Seo, Jin-Kyu; Parvin, Rashida; Park, Junyoung; Yang, Han-Sul

ArticleIssue Date2021CitationANTIOXIDANTS, v.10, no.3, pp 1 - 12PublisherMDPI
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