ScholarWorks@Gyeongsang National University: Heu, Min Soo

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Heu, Min Soo (허민수)

자연과학대학 (식품영양학과)

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Tel 0557721440
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Salmon:21||Bastard halibut:11||Salmon frame:11||Oyster:10||Surimi:9||Fish frame:9||Salmon byproducts:9||RSM:7||Surimi gel:7||Roe:7||Byproducts:7||Ecklonia cava:7||Skipjack tuna:6||Seafood byproducts:6||Alaska pollock:6||Seafood byproducts:6||Olive flounder:6||Laver:5||Biogenic amine:5||Bastard halibut surimi:5||Calcined powder:5||Salted mackerel:5||Food functionality:5||Exopeptidase:5||Seasoned laver:5||Mackerel:5||Gomtang:5||Rainbow trout:4||Ascidian:4||Broughton’s ribbed ark:4||Protease inhibitor:4||Conger eel:4||Unmarketable fish:4||Halocynthia roretzi:4||Octopus:4||fish frame:4||Fractionation:4||Hepatopancreas:4||Pacific saury:4||Sea squirt:4||Fish eggs:4||Kwamegi:4||Fish Gomtang:4||Boileddried anchovy:4||Salted semidried fish:4||Seasoned sea squirt:3||Enzyme hydrolysate:3||Salmon byproduct:3||Histamine:3||Todarodes pacificus:3||Seafood cooking drip:3||Silverstripe round herring:3||FTIR:3||Mottled skate:3||skipjack tuna:3||Gelatin hydrolysate:3||Frame muscle:3||Beringraja pulchra:3||Debittering:3||salmon:3||Fish roe concentrate:3||Shellfish:3||Sliced raw fish:3||Anchovy:3||Fish gelatin:3||Fish odor:3||Roe concentrate:3||Roe protein isolates:3||food functionality:3||Cookdried process:3||Paralichthys olivaceus:3||oyster:2||Inhibitory activity:2||FESEM:2||proteases:2||Isoelectric solubilization/precipitation:2||Chemical composition:2||Alaska pollock roe:2||Jerky:2||... ..:2||salmon frame:2||Salted fish:2||squid:2||squid viscera:2||Littleneck clam:2||yellowfin tuna:2||Fish byproduct:2||Low calorie food:2||Scapharca broughtonii:2||Lowing bitterness:2||Sea tangle:2||Fish cake:2||Alaska pollock byproduct:2||Crassostrea gigas:2||Fish gelatin hydrolysate:2||Miichthys miiuy:2||Fish jerky:2||Aminopeptidase:2||Fish processing byproducts:2||Fish roes:2||Natural seasoning:2||Sepia officinalis:2||Serine protease inhibitor:2||Fish skin gelatin:2||Brown croaker:2||Butter clam shell:2||Aminopeptidase active fraction:2||Sikhae:2||DBD plasma:2||Skate ray:2||Cadaverine:2||Oncorhynchus mykiss:2||Skipjack tuna cooking drip:2||Food characteristics:2||Snack:2||Oyster cooking drip:2||Calcium acetate:2||Squid:2||Squid byproducts:2||Squid viscera:2||Freezedrying:2||Diet food:2||Surimi refiner discharge:2||Pacific herring:2||T. (2005) Cuttlefishes and Squid of the World.Seizando. Tokyo. pp. 19:2||Papain:2||Theragra chalcogramma:2||Calcium lactate:2||Traditional seafoods:2||Patty:2||Trypsin:2||Trypsin inhibitory activity:2||Common squid:2||Tunas:2||Ultrafiltration:2||Underutilized resources:2||Functionality:2||XRD:2||Yellowfin tuna:2||Gelatin:2||Processing byproduct:2||Endoprotease:2||byproducts:2||cookdried process:2||endoprotease:2||exopeptidase:2||Heavy metal:2||Recovery:2||fish odor:2||Red seabream:2||Anchovy hydrolysate:2||Illex argentinus:2||Illex argentinus.... .. . .. 2004.. .. .... ... ... . ....(KRF2004002F00053). ... ...... .. ... ... .....1. Okutani:2||Rockfish:2||Rockfish skin:2||Chemical analysis:2||Phlorotannin:1||Physicochemical properties:1||Pink salmon:1||Plaindried silverstripe round herring:1||Polyethylene glycol:1||Processed water:1||Protein concentrate:1||Protein isolate:1||Pseudotolithus typus:1||RTqPCR:1||Radioactivity:1||Rainbow trout product:1||Raja pulchra:1||Raw oyster for consumption:1||Red sea bream:1||Red tanner crab:1||References:1||Refiner discharge:1||Refiner discharge gelatin:1||Response surface methodology:1||Risk assessment:1||Rockfish gelatin:1||Rockfish skin gelatin:1||Roomtemperature distribution:1||Ruditapes philippinarum:1||Safety assessment:1||Salmon jerky:1||Salmon patty:1||Salmon powder:1||Salmon product:1||Salmonidae fish:1||Salmonoid fish:1||Saltfermented fish:1||Saltfermented seafood:1||Saltfermented seafoods:1||Saltfermented silverstripe round herring:1||Salted semidried brown croaker:1||Sanitation:1||Sargassum coreanum:1||Saxidomus purpuratus:1||Sea rainbow trout:1||Sea squirt sikhae:1||Seabream cultured by starving:1||Seafood product:1||Seafood quality:1||Seasoned anchovy sauce common squid:1||Seasoned and dried fish slice:1||Seasoned and dried oyster slice:1||Seasoned and dried rainbow trout slice:1||Seasoned broughton’s ribbed ark:1||Seasoned dried skipjack slice:1||Seasoned salmon:1||Seasoned seafood product:1||Seasoned seafood products:1||Seasoning sauce:1||Seaweed:1||Sebastes schlegeli:1||Semidried:1||Semidried conger eel:1||Semidried fish:1||Shell powder:1||Shellfish sanitation:1||Shortneck clam:1||Shrimp byproducts:1||Shrimp hydrolysate:1||Shrimp sauce:1||Sikhae:1||Skate fish catched off Ulleung Island:1||Skipjack:1||Skipjack cooking drip:1||Skipjack tuna Katsuwonus pelamis frame:1||Skipjack tuna sauce:1||Smoked oysters:1||Soy sauce:1||Spaghetti sauce:1||Spaghetti sauce with oyster:1||Spyrogira sp.:1||Starved fish:1||Starved red seabream:1||Steamdried concentrate:1||Styrofoam box:1||Swiming crab:1||Tang from conger eel byproducts:1||Tasty soy sauce:1||Texture:1||Traditional seafood:1||Trout:1||Trypsin casein hydrolysate (TCH):1||Tuna jerky:1||Vasorelaxation:1||White muscle:1||Xray diffraction:1||acid precipitation process:1||acidsoluble collagen:1||alkaline solubilization:1||antioxidant activity:1||antivirus efficacy:1||biofilm:1||chemotaxonomy:1||. ....... .... 1998. .. .... .. 146..... .. .... ...:1||collagen:1||comet assay:1||electron spin resonance (ESR):1||fish collagen:1||fish jerky:1||fish liver:1||fish patty:1||fish roe:1||fish roes:1||fish skin collagen:1||flatfish:1||flatfish skin:1||foodcontact surfaces:1||heat treatment:1||hepatitis A virus:1||herb:1||human norovirus GII.4:1||inactivation:1||jerky:1||metabolomics:1||nonthermalplasma:1||pHshift treatment:1||patty:1||phlorotannin:1||physicochemical characterization:1||plant:1||propidium monoazide:1||protein functionality:1||protein isolate:1||quality:1||rainbow trout:1||rainbow trout frame:1||restructured jerky:1||roe concentrate:1||roe concentrates:1||roe protein isolates:1||salmon patty:1||salmon product:1||searainbow trout:1||seafood byproduct:1||suspension:1||trout:1||classification:1||.. ...:1||...:1||... .. .... .. .. .... .1) .. .. .... ...:1||Alaska pollack:1||Alaska pollock byproducts:1||Alaska pollock roe grade:1||Alkaline insoluble fraction:1||Alkaline solubilization:1||Antiinflammatory:1||Antioxidative activity:1||Antihypertensive effect:1||Area caught:1||Argentina shortfin squid:1||Atlantic salmon:1||Beef bone:1||Bioactivity:1||Biological activity:1||Bitterness hydrolysate:1||Boileddried Pacific Herring:1||Boileddried pacific herring:1||Boileddried silverstripe round herring:1||Bone:1||Byproduct:1||Canned rainbow trout:1||Canned salmon:1||Canned salmon frame:1||Canned skipjack tuna in seasoning:1||Cardiovascular diseases:1||Cell damage:1||Chemical contamination:1||Chemical hazards:1||Chueotang:1||Chum salmon:1||Clupea pallasi:1||Clupea pallasii:1||Cold pack:1||Collagen:1||Collagenous protein fractions:1||Cololabis saira:1||Column chromatography:1||Commercial beef bone extract concentrate:1||Commercial jerky:1||Commercial seafood products:1||Commercial sikhae:1||Common carp:1||Common gray mullet:1||Commonly consumed fish:1||Conger eel byproduct:1||Conger eel products:1||Conger eel seasoning sauce:1||Conger myriaster:1||Convict grouper:1||Cooking juice:1||Cooking oyster:1||Crab:1||Crab byproducts:1||Crab cooking juice:1||Crab sanitation:1||Critical control point:1||Critical limit:1||Cultured fish:1||Cultured frozen abalone:1||Cultured oyster:1||Cuttlefish:1||Cyprinus carpio:1||DHA:1||DNA damage:1||Demersal fish:1||Dried laver:1||Dried sea mustard:1||EPA .DHA .. .. .... .. .... .... .. ....... ....:1||Emulsion curd:1||Enzymatic extract:1||Enzymatic extraction:1||Enzyme fractionation:1||Enzyme hydrolysates:1||Epinephelus septemfasciatus:1||Exopeptidaseactive fraction:1||Exposure assessment:1||Fermented seafoods:1||Filefish jerky:1||Fish:1||Fish Gamtang:1||Fish bone:1||Fish collagen:1||Fish frame extracts:1||Fish patty:1||Fish sex:1||Fish skin:1||Fish taste compound:1||Fish texture:1||Fish weight:1||Flatfish:1||Flatfish frame:1||Flavor enriching concentrates:1||Flavorenriching concentrates:1||Food characteristicsOlive flounder:1||Food poisoning:1||Freshness indicator:1||Freshwater fish:1||Fucoidan:1||Functional foods:1||Gallic acid:1||Ganjanggejang:1||Gomtanglike product:1||HACCP:1||HMR:1||Hazard analysis:1||Histamine sensitivity:1||Human exposure levels:1||Hygienic safety:1||Imported fish:1||Imported skate ray:1||In vitro bioactivity:1||Instant noodle:1||Isoelectric solubilization/precipitation process:1||Isolate processed water:1||Israeli carp:1||Jerky like oyster products:1||Katsuobushi:1||Leucyl aminopeptidase (LAP):1||Listeria monocytogenes:1||Longneck croaker:1||Mainly consumed fishes:1||Metalloproteinase:1||Microbiological analysis:1||Microbiological hazard analysis:1||Microbiological hazards:1||Microbiological safety:1||Migratory fish:1||Molecular characteristics:1||Monomeric enzyme:1||Mugil cephalus:1||Muscle in around pectoral fin:1||Mustard leaf:1||NMR:1||Neuroprotection:1||Nutrition:1||Octopus concentrate:1||Octopus cooking drip:1||Octopus hepatopancreas:1||Octopus vulgaris Cuvier:1||Octopus vulgaris cuvier:1||Oliver flounder:1||Oliver flounder sikhae:1||Oriental sauce:1||Oxidative stress:1||Oyster byproducts:1||Oyster processing workplace:1||Oyster products:1||Oyster wash water:1||PTMI:1||PTWI:1||Pacific Herring:1||Pathogenic bacteria:1||

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