Lista de obras - Samooel Jung - Dominio Público Uruguay

Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty

artículo científico publicado en 2021

Antimicrobial Effect of Calcium Chloride Alone and Combined with Lactic Acid Injected into Chicken Breast Meat.

artículo científico publicado en 2014

Application of high temperature (14°C) aging of beef M. semimembranosus with low-dose electron beam and X-ray irradiation

artículo científico publicado en 2017

Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages

artículo científico publicado en 2018

Carnosine, anserine, creatine, and inosine 5'-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken.

artículo científico publicado en 2013

Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking

artículo científico publicado en 2014

Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing

artículo científico publicado en 2015

Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat.

artículo científico publicado en 2014

Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds

artículo científico publicado en 2019

Comparison of quality traits of meat from korean native chickens and broilers used in two different traditional korean cuisines.

artículo científico publicado en 2013

Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens

scientific article published on 11 October 2014

Detection of malondialdehyde in processed meat products without interference from the ingredients

artículo científico publicado en 2016

Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions

artículo científico publicado en 2014

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

artículo científico publicado en 2020

Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken.

artículo científico publicado en 2014

Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions ⬇️

artículo científico publicado el 5 de agosto de 2010

Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers

artículo científico publicado en 2010

Effect of dietary supplementation of gallic acid and linoleic acid mixture or their synthetic salt on egg quality

artículo científico publicado en 2011

Effect of dietary supplementation of the combination of gallic and linoleic Acid in thigh meat of broilers.

artículo científico publicado en 2012

Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure.

artículo científico publicado en 2013

Effects of Foot-and-mouth Disease Vaccination Location and Injection Device on the Incidence of Site Lesions in Pork

scientific article published on 31 July 2018

Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing and meat cut.

artículo científico publicado en 2014

Evaluation of atmospheric pressure plasma to improve the safety of sliced cheese and ham inoculated by 3-strain cocktail Listeria monocytogenes

artículo científico publicado en 2009

Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties

artículo científico publicado en 2016

Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure

artículo científico publicado en 2016

Identification of quantitative trait loci for the fatty acid composition in Korean native chicken

artículo científico publicado en 2018

Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract.

artículo científico publicado en 2017

Increase in nitrite content and functionality of ethanolic extracts of Perilla frutescens following treatment with atmospheric pressure plasma.

artículo científico publicado en 2017

Influence of Perilla frutescens var. acuta Water Extract on the Shelf Life and Physicochemical Qualities of Cooked Beef Patties

artículo científico publicado en 2015

Low Protein Digestibility of Beef Puree in Infant In Vitro Digestion Model

artículo científico publicado en 2019

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

artículo científico publicado en 2017

Postmortem Aging of Beef with a Special Reference to the Dry Aging

artículo científico publicado en 2016

Proximate Composition, and l-Carnitine and Betaine Contents in Meat from Korean Indigenous Chicken.

artículo científico publicado en 2015

Quality Assessment of the Breast Meat from Woorimatdag (TM) and Broilers.

artículo científico publicado en 2014

Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder

article

Quality Improvement of Pork Loin by Dry Aging

artículo científico publicado en 2016

Quality characteristics and protein digestibility of Protaetia brevitarsis larvae

artículo científico publicado en 2020

Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan

scientific article published on 31 July 2020

Quality characteristics of the enhanced beef using winter mushroom juice

scientific article published on 31 May 2020

Reduction in Lesion Incidence in Pork Carcass Using Transdermal Needle-free Injection of Foot-and-Mouth Disease Vaccine

scientific article published on 31 December 2018

Separation of Phosvitin from Egg Yolk without Using Organic Solvents

artículo científico publicado en 2013

Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient Storage.

artículo científico publicado en 2013

Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process

scientific article published on 06 June 2015

The Influence of Spices on the Volatile Compounds of Cooked Beef Patty.

artículo científico publicado en 2014

The effect of dietary α-lipoic acid, betaine, l-carnitine, and swimming on the obesity of mice induced by a high-fat diet

scientific article published on 01 August 2014

The functional property of egg yolk phosvitin as a melanogenesis inhibitor ⬇️

artículo científico publicado el 7 de junio de 2012

The use of atmospheric pressure plasma as a curing process for canned ground ham.

artículo científico publicado en 2017

The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage

artículo científico publicado en 2015

Use of Atmospheric Pressure Cold Plasma for Meat Industry

artículo científico publicado en 2017

Lista de obras de Samooel Jung

Alternative of Phosphate by Freeze- or Oven-Dried Winter Mushroom Powder in Beef Patty

Antimicrobial Effect of Calcium Chloride Alone and Combined with Lactic Acid Injected into Chicken Breast Meat.

Application of high temperature (14°C) aging of beef M. semimembranosus with low-dose electron beam and X-ray irradiation

Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages

Carnosine, anserine, creatine, and inosine 5'-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken.

Changes in endogenous bioactive compounds of Korean native chicken meat at different ages and during cooking

Color Developing Capacity of Plasma-treated Water as a Source of Nitrite for Meat Curing

Combined effects of high pressure processing and addition of soy sauce and olive oil on safety and quality characteristics of chicken breast meat.

Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds

Comparison of quality traits of meat from korean native chickens and broilers used in two different traditional korean cuisines.

Comparison of the amounts of taste-related compounds in raw and cooked meats from broilers and Korean native chickens

Detection of malondialdehyde in processed meat products without interference from the ingredients

Differentiation of Deboned Fresh Chicken Thigh Meat from the Frozen-Thawed One Processed with Different Deboning Conditions

Effect of Interaction between Mealworm Protein and Myofibrillar Protein on the Rheological Properties and Thermal Stability of the Prepared Emulsion Systems

Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken.

Effect of atmospheric pressure plasma on inactivation of pathogens inoculated onto bacon using two different gas compositions ⬇️

Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers

Effect of dietary supplementation of gallic acid and linoleic acid mixture or their synthetic salt on egg quality

Effect of dietary supplementation of the combination of gallic and linoleic Acid in thigh meat of broilers.

Effect of phosvitin on lipid and protein oxidation in ground beef treated with high hydrostatic pressure.

Effects of Foot-and-mouth Disease Vaccination Location and Injection Device on the Incidence of Site Lesions in Pork

Endogenous functional compounds in Korean native chicken meat are dependent on sex, thermal processing and meat cut.

Evaluation of atmospheric pressure plasma to improve the safety of sliced cheese and ham inoculated by 3-strain cocktail Listeria monocytogenes

Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties

Identification of Microorganisms in Duck Meat Products Available in Korea and the Effect of High Hydrostatic Pressure

Identification of quantitative trait loci for the fatty acid composition in Korean native chicken

Improved Oxidative Stability of Enhanced Pork Loins Using Red Perilla Extract.

Increase in nitrite content and functionality of ethanolic extracts of Perilla frutescens following treatment with atmospheric pressure plasma.

Influence of Perilla frutescens var. acuta Water Extract on the Shelf Life and Physicochemical Qualities of Cooked Beef Patties

Low Protein Digestibility of Beef Puree in Infant In Vitro Digestion Model

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

Postmortem Aging of Beef with a Special Reference to the Dry Aging

Proximate Composition, and l-Carnitine and Betaine Contents in Meat from Korean Indigenous Chicken.

Quality Assessment of the Breast Meat from Woorimatdag (TM) and Broilers.

Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder

Quality Improvement of Pork Loin by Dry Aging

Quality characteristics and protein digestibility of Protaetia brevitarsis larvae

Quality characteristics of semi-dried restructured jerky: combined effects of duck skin gelatin and carrageenan

Quality characteristics of the enhanced beef using winter mushroom juice

Reduction in Lesion Incidence in Pork Carcass Using Transdermal Needle-free Injection of Foot-and-Mouth Disease Vaccine

Separation of Phosvitin from Egg Yolk without Using Organic Solvents

Synergistic Effects of Electron-beam Irradiation and Leek Extract on the Quality of Pork Jerky during Ambient Storage.

Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process

The Influence of Spices on the Volatile Compounds of Cooked Beef Patty.

The effect of dietary α-lipoic acid, betaine, l-carnitine, and swimming on the obesity of mice induced by a high-fat diet

The functional property of egg yolk phosvitin as a melanogenesis inhibitor ⬇️

The use of atmospheric pressure plasma as a curing process for canned ground ham.

The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage

Use of Atmospheric Pressure Cold Plasma for Meat Industry