Jihun Choi - Search Results

Year	Number of Results
2007	1
2008	1
2009	4
2010	6
2011	6
2012	2
2013	5
2014	3
2016	2
2018	2
2019	3
2020	1
2021	0

1

Nitrite scavenging impact of fermented soy sauce in vitro and in a pork sausage model.

Choi JH, Song DH, Hong JS, Ham YK, Ha JH, Choi YS, Kim HW. Choi JH, et al. Meat Sci. 2019 May;151:36-42. doi: 10.1016/j.meatsci.2019.01.001. Epub 2019 Jan 11. Meat Sci. 2019. PMID: 30685509

2

Relationship between the antioxidant capacity of soy sauces and its impact on lipid oxidation of beef patties.

Ham YK, Hwang KE, Song DH, Choi JH, Choi YS, Kim HW. Ham YK, et al. Meat Sci. 2019 Dec;158:107907. doi: 10.1016/j.meatsci.2019.107907. Epub 2019 Aug 8. Meat Sci. 2019. PMID: 31402198

3

Efficacy of tumbling in soy sauce marination of pork loins: effects of tumbling time and temperature.

Kim SY, Song DH, Ham YK, Choi YS, Choi JH, Kim HW. Kim SY, et al. J Food Sci Technol. 2019 Dec;56(12):5282-5288. doi: 10.1007/s13197-019-03997-y. Epub 2019 Aug 8. J Food Sci Technol. 2019. PMID: 31749475 Free PMC article.

4

Reliability verification of vehicle speed estimate method in forensic videos.

Kim JH, Oh WT, Choi JH, Park JC. Kim JH, et al. Forensic Sci Int. 2018 Jun;287:195-206. doi: 10.1016/j.forsciint.2018.04.002. Epub 2018 Apr 9. Forensic Sci Int. 2018. PMID: 29702416

5

Effects of Replacing Pork with Tuna Levels on the Quality Characteristics of Frankfurters.

Ahn KI, Shim JY, Kim TK, Choi JH, Kim HW, Song DH, Kim YB, Jeon KH, Choi YS. Ahn KI, et al. Korean J Food Sci Anim Resour. 2018 Sep;38(4):718-726. doi: 10.5851/kosfa.2018.e10. Epub 2018 Sep 30. Korean J Food Sci Anim Resour. 2018. PMID: 30206431 Free PMC article.

6

Corrugated Wood Fabricated Using Laser-Induced Graphitization for Salt-Resistant Solar Steam Generation.

Jang H, Choi J, Lee H, Jeon S. Jang H, et al. Among authors: choi j. ACS Appl Mater Interfaces. 2020 Jul 8;12(27):30320-30327. doi: 10.1021/acsami.0c05138. Epub 2020 Jun 23. ACS Appl Mater Interfaces. 2020. PMID: 32515942

7

Effect of chicken skin on the quality characteristics of semi-dried restructured jerky.

Choi YS, Han DJ, Choi JH, Hwang KE, Song DH, Kim HW, Kim YB, Kim CJ. Choi YS, et al. Poult Sci. 2016 May;95(5):1198-204. doi: 10.3382/ps/pew015. Epub 2016 Mar 4. Poult Sci. 2016. PMID: 26944980 Free article.

8

Tenderization effect of soy sauce on beef M. biceps femoris.

Kim HW, Choi YS, Choi JH, Kim HY, Lee MA, Hwang KE, Song DH, Lim YB, Kim CJ. Kim HW, et al. Food Chem. 2013 Aug 15;139(1-4):597-603. doi: 10.1016/j.foodchem.2013.01.050. Epub 2013 Feb 8. Food Chem. 2013. PMID: 23561150

9

Effects of Dietary Fiber Extracted from Pumpkin (Cucurbita maxima Duch.) on the Physico-Chemical and Sensory Characteristics of Reduced-Fat Frankfurters.

Kim CJ, Kim HW, Hwang KE, Song DH, Ham YK, Choi JH, Kim YB, Choi YS. Kim CJ, et al. Korean J Food Sci Anim Resour. 2016;36(3):309-18. doi: 10.5851/kosfa.2016.36.3.309. Epub 2016 Jun 30. Korean J Food Sci Anim Resour. 2016. PMID: 27433101 Free PMC article.

10

Effects of Mechanically Deboned Chicken Meat (MDCM) and Collagen on the Quality Characteristics of Semi-dried Chicken Jerky.

Song DH, Choi JH, Choi YS, Kim HW, Hwang KE, Kim YJ, Ham YK, Kim CJ. Song DH, et al. Korean J Food Sci Anim Resour. 2014;34(6):727-35. doi: 10.5851/kosfa.2014.34.6.727. Epub 2014 Dec 31. Korean J Food Sci Anim Resour. 2014. PMID: 26761667 Free PMC article.

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