ScholarWorks@Gyeongsang National University

Journal Articles(ETC > Journal Articles)5,499

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Collection's Items (Sorted by Submit Date in Descending order): 4761 to 4780 of 5499

SCIESCOPUSKCI
Differences in Muscle Fiber Characteristics and Meat Quality by Muscle Type and Age of Korean Native Black Goatopen access

Hwang, Young-Hwa; Bakhsh, Allah; Lee, Jung-Gyu; Joo, Seon-Tea

ArticleIssue Date2019CitationFOOD SCIENCE OF ANIMAL RESOURCES, v.39, no.6, pp 988 - 999PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUSKCI
Changes in Sensory Compounds during Dry Aging of Pork Cutsopen access

Hwang, Young-Hwa; Sabikun, Nahar; Ismail, Ishamri; Joo, Seon-Tea

ArticleIssue Date2019CitationFOOD SCIENCE OF ANIMAL RESOURCES, v.39, no.3, pp 379 - 387PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCIESCOPUSKCI
Comparison of Single and Double Combination of Temperature-time in Sous Vide Treated Semitendinosus Muscle from Cattle and Goatopen access

Ismail, Ishamri; Hwang, Young-Hwa; Joo, Seon-Tea

ArticleIssue Date2019CitationFOOD SCIENCE OF ANIMAL RESOURCES, v.39, no.1, pp 45 - 53PublisherKOREAN SOC FOOD SCIENCE ANIMAL RESOURCES
SCOPUS
The value of orchids in Korean culture and the Korean flower industry

Jeong, B. R.; Park, Y. G.; Park, P. H.

ArticleIssue Date2019CitationActa Horticulturae, v.1262, pp 1 - 6PublisherInternational Society for Horticultural Science
SCISCIESCOPUS
A novel kit for early diagnosis of Alzheimer’s disease using a fluorescent nanoparticle imagingopen access

Park, J.S.; Kim, S.T.; Kim, S.Y.; Jo, M.G.; Choi, M.J.; Kim, M.O.

ArticleIssue Date2019CitationScientific Reports, v.9, no.1PublisherNature Publishing Group
SCOPUS
Importance of silicon in fruit nutrition: Agronomic and physiological implications

Etesami, H.; Jeong, B.R.

ArticleIssue Date2019CitationFruit Crops: Diagnosis and Management of Nutrient Constraints, pp 255 - 277PublisherElsevier
SCOPUSKCI
과열증기처리가 섬애쑥(Artemisia argyi H.)의 이화학적 특징 및 미생물 저감화에 미치는 영향

Lee, K.-Y.; Kim, A.-N.; Shafiur, Rahman M.; Bae, W.-Y.; Heo, H.J.; Choi, S.-G.

ArticleIssue Date2019CitationJournal of the Korean Society of Food Science and Nutrition, v.48, no.11, pp 1272 - 1279PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
Methods for environmental risk assessment of rice transgenic plants expressing small non-coding RNAopen access

Jun, Jin B.; Jin, Chun H.; Min, Cho H.; Hyeon, Lee S.; Woo, Choi C.; Jung, W.-H.; Baek, D.; Han, C.-D.; Chul, Kim M.

ArticleIssue Date2019CitationJournal of Plant Biotechnology, v.46, no.3, pp 205 - 216PublisherKorean Society of Plant Biotechnology
SCOPUS
Some properties and microbial community changes of gul (oyster) jeotgal during fermentation

Kim, J.A.; Yao, Z.; Kim, H.-J.; Kim, J.H.

ArticleIssue Date2019CitationMicrobiology and Biotechnology Letters, v.47, no.3, pp 343 - 349PublisherKorean Society for Microbiology and Biotechnology
SCISCIESCOPUS
Unexpected higher decomposition of soil organic matter during cold fallow season in temperate rice paddy

Gwon, H.S.; Khan, M.I.; Yoon, Y.E.; Lee, Y.B.; Kim, P.J.; Hwang, H.Y.

ArticleIssue Date2019CitationSoil and Tillage Research, v.192, pp 250 - 257PublisherElsevier BV
SCOPUSKCI
Effect of red beet (Beta vulgaris L.) powder addition on physicochemical and microbial characteristics of tofuopen access

Lee, K.-Y.; Kim, A.-N.; Shafiur, Rahman M.; Choi, S.-G.

ArticleIssue Date2019CitationKorean Journal of Food Preservation, v.26, no.6, pp 659 - 666PublisherKorean Society of Food Preservation
SCOPUS
Isolation of Bacillus subtilis SJ4 from saeu (Shrimp) jeotgal, a Korean fermented seafood, and its fibrinolytic activityopen access

Yao, Z.; Meng, Y.; Le, H.G.; Kim, J.A.; Kim, J.H.

ArticleIssue Date2019CitationMicrobiology and Biotechnology Letters, v.47, no.4, pp 522 - 529PublisherKorean Society for Microbiology and Biotechnology
SCOPUSKCI
Crown and Root Rot of Strawberry Caused by Neopestalotiopsis clavispora in Koreaopen access

Park, K.; Han, I.; Lee, S.-M.; Choi, S.-L.; Kim, M.C.; Lee, H.

ArticleIssue Date2019Citation한국균학회지, v.47, no.4, pp 427 - 435Publisher한국균학회
SCOPUSKCI
떫은감(Diospyros kaki Thunb.) 품종 및 수확시기에 따른 영양 성분 변화

Yoo, S.K.; Kim, J.M.; Park, S.K.; Kang, J.Y.; Han, H.J.; Park, H.W.; Kim, C.-W.; Lee, U.; Heo, H.J.

ArticleIssue Date2019Citation한국식품과학회지, v.51, no.3, pp 248 - 257Publisher한국식품과학회
SCOPUSKCI
아밀로이드 베타(amyloid beta)로 유도된 인지장애 마우스 모델에서 갑주백목(Diospyros kaki) 추출물의 인지기능 및 뇌 신경세포 보호 효과

Yoo, S.K.; Kim, J.M.; Park, S.K.; Kang, J.Y.; Han, H.J.; Park, H.W.; Kim, C.-W.; Lee, U.; Heo, H.J.

ArticleIssue Date2019Citation한국식품과학회지, v.51, no.4, pp 379 - 392Publisher한국식품과학회
SCOPUS
Assessing the effect of fermented chestnuts on growth performance, carcass traits, and meat quality in Hanwoo steers during the late fattening period

Joo, Young-Ho; Kim, Dong-Hyeon; Lee, Hyuk-Jun; Choi, In-Hag; Lee, Hyen-Seok; Paradhipta, Dimas Hand Vidya; Kim, Sam-Churl

ArticleIssue Date2019CitationAdvances in Animal and Veterinary Sciences, v.7, no.9, pp 770 - 775PublisherNexus Academic Publishers
SCISCIESCOPUS
Competitive α-glucosidase inhibitors, dihydrobenzoxanthones, from the barks of Artocarpus elasticusopen access

Jenis, J.; Baiseitova, A.; Yoon, S.H.; Park, C.; Kim, J.Y.; Li, Z.P.; Lee, K.W.; Park, K.H.

ArticleIssue Date2019CitationJournal of Enzyme Inhibition and Medicinal Chemistry, v.34, no.1, pp 1623 - 1632PublisherTaylor and Francis Ltd
SCOPUS
Meat quality and color of breast during storage in ducks fed diet supplemented with different forms of houttuynia cordata with fermented ted kojiopen access

Kim, S.C.; Joo, Y.H.; Lee, H.J.; Jang, W.W.; Choi, I.H.

ArticleIssue Date2019CitationActa Scientiarum - Animal Sciences, v.41, no.1PublisherEduem - Editora da Universidade Estadual de Maringa
SCOPUSKCI
α-Glucosidase inhibitory caged xanthones from the resin of Garcinia hanburyiopen access

Jin, Y.M.; Kim, J.Y.; Lee, S.M.; Tan, X.F.; Park, K.H.

ArticleIssue Date2019CitationJournal of Applied Biological Chemistry, v.62, no.1, pp 81 - 86PublisherKorean Society for Applied Biological Chemistry
SCOPUSKCI
고지방식이 마우스에서 3,5-dicaffeoylquinic acid의 항비만 효과

Kang, J.Y.; Park, S.K.; Kim, J.M.; Park, S.B.; Yoo, S.K.; Han, H.J.; Kim, D.O.; Heo, H.J.

ArticleIssue Date2019Citation한국식품과학회지, v.51, no.1, pp 81 - 89Publisher한국식품과학회
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