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Author: Chi-Ho Lee

17 Articles are founded.

Erratum to: Effects of Lotus (Nelumbo nucifera) Leaf Hot Water Extracts on the Quality and Stability of Eggs using Ultrasonication Treatment during Storage
Food Sci Anim Resour 2021;41(1):172
https://doi.org/10.5851/kosfa.2021.e1
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Effects of Lotus (Nelumbo nucifera) Leaf Hot Water Extracts on the Quality and Stability of Eggs using Ultrasonication Treatment during Storage
Food Sci Anim Resour 2020;40(6):1044-1054.
https://doi.org/10.5851/kosfa.2020.e81
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Antioxidative and Sensory Properties of Allium hookeri Fermented by Leuconostoc mesenteroides in Pork Patties
Food Sci Anim Resour 2019;39(6):943-952.
https://doi.org/10.5851/kosfa.2019.e84
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Effects of Lotus (Nelumbo nucifera) Leaf on Quality and Antioxidant Activity of Yogurt during Refrigerated Storage
Food Sci Anim Resour 2019;39(5):792-803.
https://doi.org/10.5851/kosfa.2019.e69
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Effect of Aged and Fermented Garlic Extracts as Natural Antioxidants on Lipid Oxidation in Pork Patties
Food Sci Anim Resour 2019;39(4):610-622.
https://doi.org/10.5851/kosfa.2019.e51
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Effects of Heating Time and Temperature on Functional Properties of Proteins of Yellow Mealworm Larvae (Tenebrio molitor L.)
Food Sci Anim Resour 2019;39(2):296-308.
https://doi.org/10.5851/kosfa.2019.e24
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Effect of Different Storage-Temperature Combinations on Longissimus dorsi Quality upon Sous-vide Processing of Frozen/Thawed Pork
Food Sci Anim Resour 2019;39(2):240-254.
https://doi.org/10.5851/kosfa.2019.e19
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Effect of Allium hookeri Root on Physicochemical, Lipid, and Protein Oxidation of Longissimus Dorsi Muscle Meatball
Korean J Food Sci Anim Resour 2018;38(6):1203-1212.
https://doi.org/10.5851/kosfa.2018.e53
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Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice
Korean J Food Sci Anim Resour 2018;38(3):451-467.
https://doi.org/10.5851/kosfa.2018.38.3.451
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Erratum to: Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue
Korean J Food Sci Anim Resour 2018;38(2):431
https://doi.org/10.5851/kosfa.2018.38.2.431
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Whey Protein Attenuates Angiotensin II-Primed Premature Senescence of Vascular Smooth Muscle Cells through Upregulation of SIRT1
Korean J Food Sci Anim Resour 2017;37(6):917-925.
https://doi.org/10.5851/kosfa.2017.37.6.917
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Antioxidant Activity and Quality Characteristics of Yogurt Added Green Olive Powder during Storage
Korean J Food Sci Anim Resour 2017;37(6):865-872.
https://doi.org/10.5851/kosfa.2017.37.6.865
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Effect of Aging Process and Time on Physicochemical and Sensory Evaluation of Raw Beef Top Round and Shank Muscles Using an Electronic Tongue
Korean J Food Sci Anim Resour 2017;37(6):823-832.
https://doi.org/10.5851/kosfa.2017.37.6.823
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Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder
Korean J Food Sci Anim Resour 2017;37(1):38-43.
https://doi.org/10.5851/kosfa.2017.37.1.38
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Effect of Dietary Processed Sulfur on the Meat Quality in Pork under Aging
Korean J Food Sci Anim Resour 2016;36(6):760-768.
https://doi.org/10.5851/kosfa.2016.36.6.760
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Changes of Physicochemical and Sensory Properties of Fermented Sausage from Sulfur-fed Pork
Korean J Food Sci Anim Resour 2016;36(6):729-736.
https://doi.org/10.5851/kosfa.2016.36.6.729
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Effects of Whey Powder Supplementation on Dry-Aged Meat Quality
Korean J Food Sci Anim Resour 2016;36(3):397-404.
https://doi.org/10.5851/kosfa.2016.36.3.397
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