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Effects of dietary conjugated linoleic acid on fatty acid composition, lipid oxidation, color, and water-holding capacity of pork loin.
Joo ST, Lee JI, Ha YL, Park GB. Joo ST, et al. Among authors: park gb. J Anim Sci. 2002 Jan;80(1):108-12. doi: 10.2527/2002.801108x. J Anim Sci. 2002. PMID: 11831506
The relationship of sarcoplasmic and myofibrillar protein solubility to colour and water-holding capacity in porcine longissimus muscle.
Joo ST, Kauffman RG, Kim BC, Park GB. Joo ST, et al. Among authors: park gb. Meat Sci. 1999 Jul;52(3):291-7. doi: 10.1016/s0309-1740(99)00005-4. Meat Sci. 1999. PMID: 22062578
Influence of slaughter weight and sex on yield and quality grades of Hanwoo (Korean native cattle) carcasses.
Park GB, Moon SS, Ko YD, Ha JK, Lee JG, Chang HH, Joo ST. Park GB, et al. J Anim Sci. 2002 Jan;80(1):129-36. doi: 10.2527/2002.801129x. J Anim Sci. 2002. PMID: 11831510
Improvement of oxidative stability of conjugated linoleic acid (CLA) by microencapsulation in cyclodextrins.
Kim SJ, Park GB, Kang CB, Park SD, Jung MY, Kim JO, Ha YL. Kim SJ, et al. Among authors: park gb, park sd. J Agric Food Chem. 2000 Sep;48(9):3922-9. doi: 10.1021/jf991215z. J Agric Food Chem. 2000. PMID: 10995292
The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females.
Moon SS, Yang HS, Park GB, Joo ST. Moon SS, et al. Among authors: park gb. Meat Sci. 2006 Nov;74(3):516-21. doi: 10.1016/j.meatsci.2006.04.027. Epub 2006 May 12. Meat Sci. 2006. PMID: 22063056
Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage.
Hur SJ, Ye BW, Lee JL, Ha YL, Park GB, Joo ST. Hur SJ, et al. Among authors: park gb. Meat Sci. 2004 Apr;66(4):771-5. doi: 10.1016/S0309-1740(03)00104-9. Meat Sci. 2004. PMID: 22061007
Effects of various fiber additions on lipid digestion during in vitro digestion of beef patties.
Hur SJ, Lim BO, Park GB, Joo ST. Hur SJ, et al. Among authors: park gb. J Food Sci. 2009 Nov-Dec;74(9):C653-7. doi: 10.1111/j.1750-3841.2009.01344.x. J Food Sci. 2009. PMID: 20492097
Properties of duck meat sausages supplemented with cereal flours.
Yang HS, Ali MS, Jeong JY, Moon SH, Hwang YH, Park GB, Joo ST. Yang HS, et al. Among authors: park gb. Poult Sci. 2009 Jul;88(7):1452-8. doi: 10.3382/ps.2008-00361. Poult Sci. 2009. PMID: 19531717
Effect of chilling temperature of carcass on breast meat quality of duck.
Ali MS, Yang HS, Jeong JY, Moon SH, Hwang YH, Park GB, Joo ST. Ali MS, et al. Among authors: park gb. Poult Sci. 2008 Sep;87(9):1860-7. doi: 10.3382/ps.2007-00194. Poult Sci. 2008. PMID: 18753455
Discoloration characteristics of 3 major muscles from cattle during cold storage.
Jeong JY, Hur SJ, Yang HS, Moon SH, Hwang YH, Park GB, Joo ST. Jeong JY, et al. Among authors: park gb. J Food Sci. 2009 Jan-Feb;74(1):C1-5. doi: 10.1111/j.1750-3841.2008.00983.x. J Food Sci. 2009. PMID: 19200079
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