Antioxidant Activity and Storage Stability of Beef Tteokgalbi Added with Lemon Balm (Melissa officinalis L.) Extract

Da-Mi Pa ,  k ,  Jae-Joon Lee

한국식품영양과학회 학술대회발표집

2019 .10

Physicochemical and Storage Characteristics of Hanwoo Tteokgalbi Treated with Onion Skin Powder and Blackcurrant Powder

Chung ,  Yoon-Kyung ,  Choi 외 5명

한국축산식품학회지

2018 .01

Effect of Red Chinese Cabbage Powder on the Quality Characteristics and Oxidative Stability of Pork Tteokgalbi

Eun-Mi Pa ,  k ,  Jae-Joon Lee

한국식품영양과학회 학술대회발표집

2019 .10

Comparison of Volatile Flavor Compound Profile of Rice Doenjangs made with Different Koji and Salt Ratio

In-Seo Hwang ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2020 .10

Gochujang Prepared Using Rice Koji and Wheat Koji Reduces Body Weight and Fat Accumulation in High Fat Diet-Induced Obese Rats

Hee-Kyoung Son ,  Jae Joon Lee

한국식품영양과학회 학술대회발표집

2017 .10

Comparison of Quality Characteristics of Koji Manufactured with Aspergillus luchuensis indigenous to Korea and Rice-ipguk Manufactured with Commercial Koji

Jeong-Ha Lee ,  Sung-Ho Cho ,  Seok-Beom Noh

한국식품영양과학회 학술대회발표집

2022 .10

Changing consumer beef consumption and perception

Jae Bong Chang

Korean Journal of Agricultural Science

2023 .03

Quality characteristics of the enhanced beef using winter mushroom juice

최윤상 ,  Kyung Jo ,  Seonmin Lee 외 2명

한국축산학회지

2020 .01

Quality Characteristics and Antioxidant Effect of Watermelon Radish Tteokgalbi Produced Using Omega-Balanced Pork

Yesol Kim ,  Eun-Mi Pa ,  k 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

Determination of Indicators for Dry Aged Beef Quality

Lee ,  Heeyoung ,  Jang 외 10명

Food science of animal resources

2019 .01

Storage stability of dry-aged beef: the effects of the packaging method and storage temperature

Juhui Choe ,  Kwan Tae Kim ,  Hyun Jung Lee 외 7명

Korean Journal of Agricultural Science

2018 .06

단체급식소 쇠고기 이용 실태 및 영양사의 쇠고기 품질에 대한 인식

이경은 ,  주신윤 ,  임경숙 외 1명

대한영양사협회 학술지

2017 .01

Effects of ultraviolet radiation on the physicochemical characteristics of Korean native cattle (Hanwoo) beef

Kim ,  Hyun-Jung ,  Lee 외 3명

Applied Biological Chemistry

2015 .01

Analysis beef consumption using SUR

Ye Bon Cha ,  Ho Young Rho ,  Joon Byeong Hwang 외 1명

Korean Journal of Agricultural Science

2020 .06

Factors affecting consumers’ preferences for US beef

Jeongho Yoo ,  Sounghun Kim ,  Juyoung Yoo

Korean Journal of Agricultural Science

2018 .12

Quality Characteristics of Tteokgalbi with Black Rice Bran and Organic Acid to Substitute Synthetic Caramel Colorant

Kim ,  Tae-Kyung ,  Hong 외 17명

한국축산식품학회지

2017 .01

적미 미강 추출 분획물의 항산화 활성

전현일 ,  송근섭 ,  김영수

한국식품영양과학회지

2019 .01

Microbial, Physicochemical, and Sensory Characteristics of Quality Grade 2 Beef Enhanced by Injection of Pineapple Concentrate and Honey

Yoon ,  Ji Won ,  Lee 외 10명

한국축산식품학회지

2017 .01

Soybean Koji Supplement partially Suppresses High Fat Diet-Induced Obesity in Rats

Sihoon Pa ,  k ,  Jae-Joon Lee

한국식품영양과학회 학술대회발표집

2020 .10

Chemical and Functional Properties of Doenjang Fermented with Monascus Koji

Jun-Hyung Lim ,  In-Ja Lee ,  Yong-Soo Lee 외 1명

한국식품영양과학회 학술대회발표집

2023 .10