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Author: Farouq Heidar Barido
6 Articles are founded.
Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage
Food Sci Anim Resour 2023;43(1):25-45.
https://doi.org/10.5851/kosfa.2022.e53
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https://doi.org/10.5851/kosfa.2022.e53
Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty
Food Sci Anim Resour 2023;43(1):139-156.
https://doi.org/10.5851/kosfa.2022.e67
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https://doi.org/10.5851/kosfa.2022.e67
The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic
Food Sci Anim Resour 2022;42(4):625-638.
https://doi.org/10.5851/kosfa.2022.e26
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https://doi.org/10.5851/kosfa.2022.e26
The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang)
Food Sci Anim Resour 2021;41(6):1036-1048.
https://doi.org/10.5851/kosfa.2021.e54
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https://doi.org/10.5851/kosfa.2021.e54
Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang
Food Sci Anim Resour 2021;41(5):869-882.
https://doi.org/10.5851/kosfa.2021.e43
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https://doi.org/10.5851/kosfa.2021.e43
Investigation of Taste-Related Compounds and Antioxidative Profiles of Retorted Samgyetang Made from Fresh and Dried Cordyceps militaris Mushrooms
Food Sci Anim Resour 2020;40(5):772-784.
https://doi.org/10.5851/kosfa.2020.e53
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https://doi.org/10.5851/kosfa.2020.e53