1. Arginine supplementation may improve color and redox stability of beef loins through delayed onset of mitochondrial-mediated apoptotic processes. (1st May 2021) Authors: Tuell, Jacob R.; Kim, Hyun-Wook; Zhang, Jiaying; Guedes, Juliana; Seo, Jin-Kyu; Schoonmaker, Jon P.; Kim, Yuan H. Brad Journal: Food chemistry Issue: Volume 343(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Clinical outcome prediction from mean platelet volume in patients undergoing percutaneous coronary intervention in Korean cohort: Implications of more simple and useful test than platelet function testing. (August 2014) Authors: Choi, Seo-Won; Choi, Dong-Hyun; Kim, Hyun-Wook; Ku, Yo-Han; Ha, Sung-Il; Park, Geon Journal: Platelets Issue: Volume 25:Number 5(2014:Aug.) Page Start: 322 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Coating with chitosan containing lauric acid (C12:0) significantly extends the shelf-life of aerobically – Packaged beef steaks during refrigerated storage. (February 2022) Authors: Hoa, Van-Ba; Song, Dong-Heon; Seol, Kuk-Hwan; Kang, Sun-Moon; Kim, Hyun-Wook; Kim, Jin-Hyoung; Cho, Soo-Hyun Journal: Meat science Issue: Volume 184(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Effect of gamma-ray, electron-beam, and X-ray irradiation on antioxidant activity of mugwort extracts. (September 2021) Authors: Hwang, Ko-Eun; Ham, Youn-Kyung; Song, Dong-Heon; Kim, Hyun-Wook; Lee, Mi-Ai; Jeong, Jong-Yeon; Choi, Yun-Sang Journal: Radiation physics and chemistry Issue: Volume 186(2021) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of irradiated pork on physicochemical properties of meat emulsions. (February 2016) Authors: Choi, Yun-Sang; Sung, Jung-Min; Jeong, Tae-Jun; Hwang, Ko-Eun; Song, Dong-Heon; Ham, Youn-Kyung; Kim, Hyun-Wook; Kim, Young-Boong; Kim, Cheon-Jei Journal: Radiation physics and chemistry Issue: Volume 119(2016:Feb.) Page Start: 279 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of aging/freezing sequence and freezing rate on meat quality and oxidative stability of pork loins. (May 2018) Authors: Kim, Hyun-Wook; Kim, Ji-Han; Seo, Jin-Kyu; Setyabrata, Derico; Kim, Yuan H. Brad Journal: Meat science Issue: Volume 139(2018) Page Start: 162 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of antioxidant combinations on shelf stability of irradiated chicken sausage during storage. (January 2015) Authors: Hwang, Ko-Eun; Kim, Hyun-Wook; Song, Dong-Heon; Kim, Yong-Jae; Ham, Yun-Kyung; Lee, Ju-Woon; Choi, Yun-Sang; Kim, Cheon-Jei Journal: Radiation physics and chemistry Issue: Volume 106(2015:Jan.) Page Start: 315 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of gamma irradiation on physicochemical properties of heat-induced gel prepared with chicken salt-soluble proteins. (January 2015) Authors: Choi, Yun-Sang; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Jeong, Tae-Jun; Seo, Kwang-Wook; Kim, Young-Boong; Kim, Cheon-Jei Journal: Radiation physics and chemistry Issue: Volume 106(2015:Jan.) Page Start: 16 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effects of irradiation source and dose level on quality characteristics of processed meat products. (January 2017) Authors: Ham, Youn-Kyung; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Choi, Yun-Sang; Song, Beom-Seok; Park, Jong-Heum; Kim, Cheon-Jei Journal: Radiation physics and chemistry Issue: Volume 130(2017) Page Start: 259 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effects of irradiation source and dose level on quality characteristics of processed meat products. (January 2017) Authors: Ham, Youn-Kyung; Kim, Hyun-Wook; Hwang, Ko-Eun; Song, Dong-Heon; Kim, Yong-Jae; Choi, Yun-Sang; Song, Beom-Seok; Park, Jong-Heum; Kim, Cheon-Jei Journal: Radiation physics and chemistry Issue: Volume 130(2017) Page Start: 259 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗