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Author: Jun-Sang Ham

10 Articles are founded.

Pig Skin Gelatin Hydrolysates Attenuate Acetylcholine Esterase Activity and Scopolamine-induced Impairment of Memory and Learning Ability of Mice
Dongwook Kim, Yuan H. Brad Kim, Jun-Sang Ham, Sung Ki Lee, Aera Jang
Food Sci Anim Resour 2020;40(2):183-196.
https://doi.org/10.5851/kosfa.2020.e3
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Microbiological Characteristics of Gouda Cheese Manufactured with Pasteurized and Raw Milk during Ripening Using Next Generation Sequencing
Wonseo Park, Jayeon Yoo, Sangnam Oh, Jun-sang Ham, Seok-geun Jeong, Younghoon Kim
Food Sci Anim Resour 2019;39(4):585-600.
https://doi.org/10.5851/kosfa.2019.e49
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A Comparison of Quality Characteristics in Dairy Products Made from Jersey and Holstein Milk
Jayeon Yoo, Minyu Song, Wonseo Park, Sangnam Oh, Jun-sang Ham, Seok-geun Jeong, Younghoon Kim
Food Sci Anim Resour 2019;39(2):255-265.
https://doi.org/10.5851/kosfa.2019.e20
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Effects of Queso Blanco Cheese Containing Bifidobacterium longum KACC 91563 on the Intestinal Microbiota and Short Chain Fatty Acid in Healthy Companion Dogs
Ho-Eun Park, Ye Jin Kim, Kyung-Hyo Do, Jae Kwang Kim, Jun-Sang Ham, Wan-Kyu Lee
Korean J Food Sci Anim Resour 2018;38(6):1261-1272.
https://doi.org/10.5851/kosfa.2018.e62
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Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563
Min-Yu Song, Hoa Van-Ba, Won-Seo Park, Ja-Yeon Yoo, Han-Byul Kang, Jin-Hyoung Kim, Sun-Moon Kang, Bu-Min Kim, Mi-Hwa Oh, Jun-Sang Ham
Korean J Food Sci Anim Resour 2018;38(5):981-994.
https://doi.org/10.5851/kosfa.2018.e30
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Direct Detection of Escherichia coli, Staphylococcus aureus, and Salmonella spp. in Animal-derived Foods Using a Magnetic Bead-based Immunoassay
Jong-Hui Kim, Jae Gyu Yoo, Jun-Sang Ham, Mi-Hwa Oh
Korean J Food Sci Anim Resour 2018;38(4):727-736.
https://doi.org/10.5851/kosfa.2018.e11
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Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages
Hoa Van Ba, Hyun-Woo Seo, Pil-Nam Seong, Sun-Moon Kang, Yoon-Seok Kim, Soo-Hyun Cho, Beom-Young Park, Jun-Sang Ham, Jin-Hyoung Kim
Korean J Food Sci Anim Resour 2018;38(1):189-202.
https://doi.org/10.5851/kosfa.2018.38.1.189
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Characteristics of Kwark Cheese Supplemented with Bifidobacterium longum KACC 91563
Minyu Song, Won Seo Park, Jayeon Yoo, Gi-Sung Han, Bu-Min Kim, Pil-Nam Seong, Mi-Hwa Oh, Kyung-Woon Kim, Jun-Sang Ham
Korean J Food Sci Anim Resour 2017;37(5):773-779.
https://doi.org/10.5851/kosfa.2017.37.5.773
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Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts
Juae Gil, Dongwook Kim, Seok-Ki Yoon, Jun-Sang Ham, Aera Jang
Korean J Food Sci Anim Resour 2016;36(2):275-282.
https://doi.org/10.5851/kosfa.2016.36.2.275
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Effects of Edible Films Containing Procyanidin on the Preservation of Pork Meat during Chilled Storage
Hyoun Wook Kim, Jin Young Jeong, Kuk-Hwan Seol, Pil-Nam Seong, Jun-Sang Ham
Korean J Food Sci Anim Resour 2016;36(2):230-236.
https://doi.org/10.5851/kosfa.2016.36.2.230
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