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. Combined impacts of initial freezing rate of pork leg muscles (M. biceps femoris and M. semitendinosus) and subsequent freezing on quality characteristics of pork patties. (December 2020) Authors: Tuell, Jacob R.; Seo, Jin-Kyu; Kim, Yuan H. Brad Journal: Meat science Issue: Volume 170(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 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) ↗
4. Effects of Caesalpinia sappan L. extract on the color stability, antioxidant and antimicrobial activity in cooked pork sausages during cold storage. (September 2019) Authors: Yim, Dong-Gyun; Seo, Jin-Kyu; Yum, Hyeon-Woong; Zahid, Md Ashrafuzzaman; Park, Jun-Young; Parvin, Rashida; Go, Jonghyun; Jin, Sang-Keun; Koo, Ok-Kyung; Yang, Han-Sul Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 112(2019) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage. (March 2020) Authors: Zahid, Md. Ashrafuzzaman; Choi, Jin Young; Seo, Jin-Kyu; Parvin, Rashida; Ko, Jonghyun; Yang, Han-Sul Journal: Meat science Issue: Volume 161(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of injection of hydrolysis plasma protein solution on the antioxidant properties in porcine M. Longissimus Lumborum. Issue 1 (December 2016) Authors: Seo, Hyun-Woo; Seo, Jin-Kyu; Yang, Han-Sul Journal: Journal of animal science and technology Issue: Volume 58:Issue 1(2016) Page Start: 1 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Physicochemical characteristics and microbial safety of defatted bovine heart and its lipid extracted with supercritical-CO2 and solvent extraction. (November 2018) Authors: Rahman, M. Shafiur; Seo, Jin-Kyu; Choi, Sung-Gil; Gul, Khalid; Yang, Han-Sul Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 97(2018) Page Start: 355 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart. (May 2019) Authors: Rahman, M. Shafiur; Seo, Jin-Kyu; Zahid, Md. Ashrafuzzaman; Park, Jun-Young; Choi, Sung-Gil; Yang, Han-Sul Journal: Meat science Issue: Volume 151(2019) Page Start: 89 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Protein markers for discrimination of meat species in raw beef, pork and poultry and their mixtures. (15th February 2017) Authors: Kim, Gap-Don; Seo, Jin-Kyu; Yum, Hyeon-Woong; Jeong, Jin-Yeon; Yang, Han-Sul Journal: Food chemistry Issue: Volume 217(2017) Page Start: 163 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Protein markers for discrimination of meat species in raw beef, pork and poultry and their mixtures. (15th February 2017) Authors: Kim, Gap-Don; Seo, Jin-Kyu; Yum, Hyeon-Woong; Jeong, Jin-Yeon; Yang, Han-Sul Journal: Food chemistry Issue: Volume 217(2017) Page Start: 163 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗