Yun-Sang Choi - Search Results

Year	Number of Results
2007	1
2008	1
2009	4
2010	5
2011	4
2012	2
2013	6
2014	10
2015	14
2016	13
2017	9
2018	10
2019	21
2020	26
2021	22

1

Quality characteristics and protein digestibility of Protaetia brevitarsis larvae.

Lee S, Choi YS, Jo K, Kim TK, Yong HI, Jung S. Lee S, et al. Among authors: choi ys. J Anim Sci Technol. 2020 Sep;62(5):741-752. doi: 10.5187/jast.2020.62.5.741. Epub 2020 Sep 30. J Anim Sci Technol. 2020. PMID: 33089238 Free PMC article.

2

Quality characteristics of the enhanced beef using winter mushroom juice.

Choi YS, Jo K, Lee S, Yong HI, Jung S. Choi YS, et al. J Anim Sci Technol. 2020 May;62(3):396-408. doi: 10.5187/jast.2020.62.3.396. Epub 2020 May 31. J Anim Sci Technol. 2020. PMID: 32568260 Free PMC article.

3

Quality characteristics of duck jerky: combined effects of collagen and konjac.

Kim TK, Kim HW, Lee YY, Jang HW, Kim YB, Choi YS. Kim TK, et al. Among authors: choi ys. Poult Sci. 2020 Jan;99(1):629-636. doi: 10.3382/ps/pez561. Epub 2019 Dec 30. Poult Sci. 2020. PMID: 32416851 Free PMC article.

4

Curing of ground ham by remote infusion of atmospheric non-thermal plasma.

Jo K, Lee J, Lee S, Lim Y, Choi YS, Jo C, Jung S. Jo K, et al. Among authors: choi ys. Food Chem. 2020 Mar 30;309:125643. doi: 10.1016/j.foodchem.2019.125643. Epub 2019 Oct 19. Food Chem. 2020. PMID: 31670131

5

Increased protein digestibility of beef with aging in an infant in vitro digestion model.

Lee S, Jo K, Lee HJ, Jo C, Yong HI, Choi YS, Jung S. Lee S, et al. Among authors: choi ys. Meat Sci. 2020 Nov;169:108210. doi: 10.1016/j.meatsci.2020.108210. Epub 2020 Jun 8. Meat Sci. 2020. PMID: 32554316

6

Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly.

Kim TK, Yong HI, Jang HW, Kim YB, Sung JM, Kim HW, Choi YS. Kim TK, et al. Among authors: choi ys. J Anim Sci Technol. 2020 Jul;62(4):587-594. doi: 10.5187/jast.2020.62.4.587. Epub 2020 Jul 31. J Anim Sci Technol. 2020. PMID: 32803190 Free PMC article.

7

Functional Properties of Extracted Protein from Edible Insect Larvae and Their Interaction with Transglutaminase.

Kim TK, Yong HI, Jang HW, Kim YB, Choi YS. Kim TK, et al. Among authors: choi ys. Foods. 2020 May 6;9(5):591. doi: 10.3390/foods9050591. Foods. 2020. PMID: 32384629 Free PMC article.

8

Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield.

Kim TK, Ham YK, Shin DM, Kim HW, Jang HW, Kim YB, Choi YS. Kim TK, et al. Among authors: choi ys. Poult Sci. 2020 Jan;99(1):590-596. doi: 10.3382/ps/pez519. Epub 2019 Dec 30. Poult Sci. 2020. PMID: 32416845 Free PMC article.

9

Edible Insects as a Protein Source: A Review of Public Perception, Processing Technology, and Research Trends.

Kim TK, Yong HI, Kim YB, Kim HW, Choi YS. Kim TK, et al. Among authors: choi ys. Food Sci Anim Resour. 2019 Aug;39(4):521-540. doi: 10.5851/kosfa.2019.e53. Epub 2019 Aug 31. Food Sci Anim Resour. 2019. PMID: 31508584 Free PMC article. Review.

10

Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsions.

Kim TK, Yong HI, Jung S, Kim YB, Choi YS. Kim TK, et al. Among authors: choi ys. Meat Sci. 2020 May;163:108079. doi: 10.1016/j.meatsci.2020.108079. Epub 2020 Feb 5. Meat Sci. 2020. PMID: 32061994

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

Search Page

Search Results