Jin SK[Auth] - Search Results

Year	Number of Results
1966	1
1967	1
1995	1
2000	2
2002	1
2005	1
2006	1
2007	4
2008	1
2009	4
2010	1
2011	3
2012	3
2013	4
2014	8
2015	4
2016	8
2017	6
2018	4
2019	6
2020	4
2021	3
2022	2

1

Factors and pathways involved in capacitation: how are they regulated?

Jin SK, Yang WX. Jin SK, et al. Oncotarget. 2017 Jan 10;8(2):3600-3627. doi: 10.18632/oncotarget.12274. Oncotarget. 2017. PMID: 27690295 Free PMC article. Review.

2

Optimal raw material formulation to produce pressed pork ham at the least cost.

Jin SK, Kim HS, Kim GD. Jin SK, et al. Meat Sci. 2021 Jun;176:108460. doi: 10.1016/j.meatsci.2021.108460. Epub 2021 Feb 11. Meat Sci. 2021. PMID: 33618128

3

Hydrolysis Conditions of Porcine Blood Proteins and Antimicrobial Effects of Their Hydrolysates.

Jin SK, Choi JS, Yim DG. Jin SK, et al. Food Sci Anim Resour. 2020 Mar;40(2):172-182. doi: 10.5851/kosfa.2020.e2. Epub 2020 Mar 1. Food Sci Anim Resour. 2020. PMID: 32161913 Free PMC article.

4

Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly.

Kim HJ, Cho J, Kim D, Park TS, Jin SK, Hur SJ, Lee SK, Jang A. Kim HJ, et al. Among authors: jin sk. Food Sci Anim Resour. 2021 May;41(3):481-496. doi: 10.5851/kosfa.2021.e12. Epub 2021 May 1. Food Sci Anim Resour. 2021. PMID: 34017956 Free PMC article.

5

Effect of porcine plasma hydrolysate on physicochemical, antioxidant, and antimicrobial properties of emulsion-type pork sausage during cold storage.

Jin SK, Choi JS, Kim GD. Jin SK, et al. Meat Sci. 2021 Jan;171:108293. doi: 10.1016/j.meatsci.2020.108293. Epub 2020 Aug 29. Meat Sci. 2021. PMID: 32977168

6

Comparison of Effects of Two Aging Methods on the Physicochemical Traits of Pork Loin.

Jin SK, Yim DG. Jin SK, et al. Food Sci Anim Resour. 2020 Sep;40(5):844-851. doi: 10.5851/kosfa.2020.e22. Epub 2020 Sep 1. Food Sci Anim Resour. 2020. PMID: 32968734 Free PMC article.

7

Effects of partial substitution of nitrites with purple-fleshed sweet potato powder on physicochemical characteristics of sausages.

Jin SK, Shin TS, Yim DG. Jin SK, et al. J Anim Sci Technol. 2020 Sep;62(5):702-712. doi: 10.5187/jast.2020.62.5.702. Epub 2020 Sep 30. J Anim Sci Technol. 2020. PMID: 33089235 Free PMC article.

8

Microbial changes under packaging conditions during transport and comparison between sampling methods of beef.

Yim DG, Jin SK, Hur SJ. Yim DG, et al. Among authors: jin sk. J Anim Sci Technol. 2019 Jan;61(1):47-53. doi: 10.5187/jast.2019.61.1.47. Epub 2019 Jan 31. J Anim Sci Technol. 2019. PMID: 31333861 Free PMC article.

9

Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages.

Jin SK, Hur SJ, Yim DG. Jin SK, et al. Food Sci Anim Resour. 2019 Aug;39(4):555-564. doi: 10.5851/kosfa.2019.e36. Epub 2019 Aug 31. Food Sci Anim Resour. 2019. PMID: 31508586 Free PMC article.

10

Effect of Calcium Lactate on Physico-Chemical Characteristics of Shank Bone Extract.

Choi JS, Jin SK, Choi YS, Lee JK, Jung JT, Choi YI, Lee HJ, Lee JJ. Choi JS, et al. Among authors: jin sk. Korean J Food Sci Anim Resour. 2017;37(2):313-319. doi: 10.5851/kosfa.2017.37.2.313. Epub 2017 Apr 30. Korean J Food Sci Anim Resour. 2017. PMID: 28515655 Free PMC article.

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