Deciphering Diversity Indices for a Better Understanding of Microbial Communities von Kim, Bo-Ra, Shin, Jiwon, Guevarra, Robin B., Lee, Jun Hyung, Kim, Doo Wan, Seol, Kuk-Hwan, Lee, Ju-Hoon, Kim, Hyeun Bum, Isaacson, Richard E.

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Isolation and identification of angiotensin I-converting enzyme inhibitory peptides derived from thermolysin-injected beef M. longissimus von Choe, Juhui, Seol, Kuk-Hwan, Kim, Hyun-Jin, Hwang, Jin-Taek, Lee, Mooha, Jo, Cheorun

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Characterisation of fungal contamination sources for use in quality management of cheese production farms in Korea von Kandasamy, Sujatha, Park, Won Seo, Yoo, Jayeon, Yun, Jeonghee, Kang, Han Byul, Seol, Kuk Hwan, Oh, Mi Hwa, Ham, Jun Sang

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Meat quality characteristics of pork bellies in relation to fat level von Hoa, Van-Ba, Seol, Kuk-Hwan, Seo, Hyun-Woo, Seong, Pil-Nam, Kang, Sun-Moon, Kim, Yoon-Seok, Moon, Sung-Sil, Kim, Jin-Hyoung, Cho, Soo-Hyun

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Quality characteristics and flavor compounds of pork meat as a function of carcass quality grade von Hoa, Van Ba, Seong, Pil-Nam, Cho, Soo-Hyun, Kang, Sun-Moon, Kim, Yun-Seok, Moon, Sung-Sil, Choi, Yong-Min, Kim, Jin-Hyoung, Seol, Kuk-Hwan

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Investigation of Physicochemical and Sensory Quality Differences in Pork Belly and Shoulder Butt Cuts with Different Quality Grades von Hoa, Van-Ba, Seol, Kukhwan, Seo, Hyunwoo, Kang, Sunmoon, Kim, Yunseok, Seong, Pilnam, Moon, Sungsil, Kim, Jinhyoung, Cho, Soohyun

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Quality characteristics, fatty acid profiles, flavor compounds and eating quality of cull sow meat in comparison with commercial pork von Van Ba Hoa, Cho, Soo-Hyun, Seong, Pil-Nam, Kang, Sun-Moon, Kim, Yun-Seok, Moon, Sung-Sil, Choi, Yong-Min, Kim, Jin-Hyoung, Seol, Kuk-Hwan

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Effect of Dry-Aged Beef Crust Levels on Quality Properties of Brown Sauce von Park, Sin-Young, Seol, Kuk-Hwan, Kim, Hack-Youn

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De Novo Assembly and Comparative Analysis of the Enterococcus faecalis Genome (KACC 91532) from a Korean Neonate von Ham, J.S., RDA, Suwon, Republic of Korea, Kwak, W.R., Seoul National University, Seoul, Republic of Korea, Chang, O.K., RDA, Suwon, Republic of Korea, Han, G.S., RDA, Suwon, Republic of Korea, Jeong, S.G., RDA, Suwon, Republic of Korea, Seol, K.H., RDA, Suwon, Republic of Korea, Kim, H.W., RDA, Suwon, Republic of Korea, Kang, G.H., RDA, Suwon, Republic of Korea, Park, B.Y., RDA, Suwon, Republic of Korea, Lee, H.J., RDA, Suwon, Republic of Korea, Kim, J.G., RDA, Cheonan, Republic of korea, Kim, K.W., Seoul National University, Seoul, Republic of Korea, Sung, S.S., C and K Genomics, Seoul, Republic of Korea, Lee, T.H., RDA, Suwon, Republic of Korea, Cho, S.O., C and K Genomics, Seoul, Republic of Korea, Kim, H.B., Seoul National University, Seoul, Republic of Korea

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돈피 젤라틴 효소분해물이 난소 적출쥐의 골밀도에 미치는 영향 von 박정은, 함준상, 김혜경, 이치호, 김동욱, 설국환, 오미화, 김동훈, 장애라, Park, Jeong-Eun, Ham, Jun-Sang, Kim, Hey-Kyung, Lee, Chi-Ho, Kim, Dong-Wook, Seol, Kuk-Hwan, Oh, Mi-Hwa, Kim, Dong-Hun, Jang, Ae-Ra

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전자선 조사된 원료육과 Stater Culture의 사용이 발효육의 숙성 중 품질에 미치는 영향 von 임동균, 설국환, 이무하, Lim, Dong-Gyun, Seol, Kuk-Hwan, Lee, Moo-Ha

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한국인 영유아 장내균총 정상화를 위한 프로바이오틱 유제품의 개발 von 김민경, 최아리, 한기성, 정석근, 채현석, 장애라, 설국환, 오미화, 김동훈, 함준상, Kim, Min-Kyung, Choi, A-Ri, Han, Gi-Sung, Jeong, Seok-Geun, Chae, Hyun-Seok, Jang, Ae-Ra, Seol, Kuk-Hwan, Oh, Mi-Hwa, Kim, Dong-Hun, Ham, Jun-Sang

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