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Author: Sung Gu Han

11 Articles are founded.

In Vitro Synergistic Antibacterial and Anti-Inflammatory Effects of Nisin and Lactic Acid in Yogurt against Helicobacter pylori and Human Gastric Cells
Seo Gu Han, Hyuk Cheol Kwon, Do Hyun Kim, Seong Joon Hong, Sung Gu Han
Food Sci Anim Resour 2023;43(5):751-766.
https://doi.org/10.5851/kosfa.2023.e34
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Drying Characteristics and Physicochemical Properties of Semi-Dried Restructured Sausage Depend on Initial Moisture Content
Dong-Hyun Kim, Yea Ji Kim, Dong-Min Shin, Jung Hoon Lee, Sung Gu Han
Food Sci Anim Resour 2022;42(3):411-425.
https://doi.org/10.5851/kosfa.2022.e12
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Effect of Different Brine Injection Levels on the Drying Characteristics and Physicochemical Properties of Beef Jerky
Dong Hyun Kim, Dong-Min Shin, Jung Hoon Lee, Yea Ji Kim, Sung Gu Han
Food Sci Anim Resour 2022;42(1):98-110.
https://doi.org/10.5851/kosfa.2021.e66
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Current Issues and Technical Advances in Cultured Meat Production: A Review
Tae Kyung Hong, Dong-Min Shin, Joonhyuk Choi, Jeong Tae Do, Sung Gu Han
Food Sci Anim Resour 2021;41(3):355-372.
https://doi.org/10.5851/kosfa.2021.e14
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Selection and Characterization of Staphylococcus hominis subsp. hominis WiKim0113 Isolated from Kimchi as a Starter Culture for the Production of Natural Pre-converted Nitrite
Hyelyeon Hwang, Ho Jae Lee, Mi-Ai Lee, Hyejin Sohn, You Hyun Chang, Sung Gu Han, Jong Youn Jeong, Sung Ho Lee, Sung Wook Hong
Food Sci Anim Resour 2020;40(4):512-526.
https://doi.org/10.5851/kosfa.2020.e29
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Duck Oil-loaded Nanoemulsion Inhibits Senescence of Angiotensin II-treated Vascular Smooth Muscle Cells by Upregulating SIRT1
Eun Sil Kang, Hyo Juong Kim, Sung Gu Han, Han Geuk Seo
Food Sci Anim Resour 2020;40(1):106-117.
https://doi.org/10.5851/kosfa.2019.e93
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Technical Functional Properties of Water- and Salt-soluble Proteins Extracted from Edible Insects
Tae-Kyung Kim, Hae In Yong, Chang Hee Jeong, Sung Gu Han, Young-Boong Kim, Hyun-Dong Paik, Yun-Sang Choi
Food Sci Anim Resour 2019;39(4):643-654.
https://doi.org/10.5851/kosfa.2019.e56
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Oxidative Stability and Quality Characteristics of Duck, Chicken, Swine and Bovine Skin Fats Extracted by Pressurized Hot Water Extraction
Dong-Min Shin, Do Hyun Kim, Jong Hyeok Yune, Hyuk Cheol Kwon, Hyo Juong Kim, Han Geuk Seo, Sung Gu Han
Food Sci Anim Resour 2019;39(3):446-458.
https://doi.org/10.5851/kosfa.2019.e41
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Whey Protein Attenuates Angiotensin II-Primed Premature Senescence of Vascular Smooth Muscle Cells through Upregulation of SIRT1
Jung Seok Hwang, Sung Gu Han, Chi-Ho Lee, Han Geuk Seo
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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Effect of Swiss Chard (Beta vulgaris var. cicla) as Nitrite Replacement on Color Stability and Shelf-Life of Cooked Pork Patties during Refrigerated Storage
Dong-Min Shin, Ko-Eun Hwang, Cheol-Won Lee, Tae-Kyung Kim, Yoo-Sun Park, Sung Gu Han
Korean J Food Sci Anim Resour 2017;37(3):418-428.
https://doi.org/10.5851/kosfa.2017.37.3.418
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Physicochemical Properties of Meat Batter Added with Edible Silkworm Pupae (Bombyx mori) and Transglutaminase
Yoo-Sun Park, Yun-Sang Choi, Ko-Eun Hwang, Tae-Kyung Kim, Cheol-Won Lee, Dong-Min Shin, Sung Gu Han
Korean J Food Sci Anim Resour 2017;37(3):351-359.
https://doi.org/10.5851/kosfa.2017.37.3.351
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