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Author: Seung Yun Lee

12 Articles are founded.

Dietary intake of processed meats with fermented foods: effects on carcinoembryonic antigen, hematological parameters, and gut microbiota of adult and elderly mouse models
Food Sci Anim Resour 2024 [published online ahead of print: Jul 30, 2024]
https://doi.org/10.5851/kosfa.2024.e66
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Study on the Digestion-Induced Changes in the Characteristics and Bioactivity of Korean Native and Overseas Cattle-Derived Peptides
Food Sci Anim Resour 2024;44(3):551-569.
https://doi.org/10.5851/kosfa.2023.e64
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Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review
Food Sci Anim Resour 2024;44(3):533-550.
https://doi.org/10.5851/kosfa.2024.e31
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Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review
Food Sci Anim Resour 2024;44(1):1-18.
https://doi.org/10.5851/kosfa.2023.e51
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Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat
Food Sci Anim Resour 2023;43(6):1055-1066.
https://doi.org/10.5851/kosfa.2023.e48
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Review of the Current Research on Fetal Bovine Serum and the Development of Cultured Meat
Food Sci Anim Resour 2022;42(5):775-799.
https://doi.org/10.5851/kosfa.2022.e46
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Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products
Food Sci Anim Resour 2020;40(6):863-880.
https://doi.org/10.5851/kosfa.2020.e84
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Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E
Food Sci Anim Resour 2019;39(6):877-887.
https://doi.org/10.5851/kosfa.2019.e66
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Reducing Veterinary Drug Residues in Animal Products: A Review
Food Sci Anim Resour 2019;39(5):687-703.
https://doi.org/10.5851/kosfa.2019.e65
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Effects of Number of Washes and Salt Treatment on the Quality Characteristics of Protein Recovered from Alaska Pollock and Pork Leg
Food Sci Anim Resour 2019;39(3):503-509.
https://doi.org/10.5851/kosfa.2019.e45
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Development of Commercially Viable Method of Conjugated Linoleic Acid Synthesis Using Linoleic Acid Fraction Obtained from Pork By-products
Korean J Food Sci Anim Resour 2018;38(4):693-702.
https://doi.org/10.5851/kosfa.2018.e6
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Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage
Korean J Food Sci Anim Resour 2016;36(5):656-664.
https://doi.org/10.5851/kosfa.2016.36.5.656
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