Effect of six different starter cultures on the concentration of residual nitrite in fermented sausages during in vitro human digestion von Kim, Hyeong Sang, Hur, Sun Jin

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Development of strategies to manufacture low-salt meat products - a review von Aprilia, Gracia Henreita Suci, Kim, Hyeong Sang

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Changes in the mutagenicity of heterocyclic amines, nitrite, and N-nitroso compound in pork patties during in vitro human digestion von Kim, Hyeong Sang, Hur, Sun Jin

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Changes of sodium nitrate, nitrite, and N-nitrosodiethylamine during in vitro human digestion von Kim, Hyeong Sang, Hur, Sun Jin

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Overview of conjugated linoleic acid formation and accumulation in animal products von Hur, Sun Jin, Kim, Hyeong Sang, Bahk, Young Yil, Park, Yeonhwa

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Effect of In Vitro Human Digestion on Biogenic Amine (Tyramine) Formation in Various Fermented Sausages von Kim, Hyeong Sang, Hur, Sun Jin

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Effects of different starter cultures on the biogenic amine concentrations, mutagenicity, oxidative stress, and neuroprotective activity of fermented sausages and their relationshi... von Kim, Hyeong Sang, Lee, Seung Yun, Hur, Sun Jin

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Changes of various insecticides during in vitro human digestion von Kim, Hyeong Sang, Lee, Seung Yun, Hur, Sun Jin

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Small Internal Antenna Using Multiband, Wideband, and High‐Isolation MIMO Techniques von Kim, Sang‐Hyeong, Jin, Zhe‐Jun, Chae, Yoon‐Byung, Yun, Tae‐Yeoul

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Development of strategies to manufacture low-salt meat products - a review von Aprilia, Gracia Henreita Suci, Kim, Hyeong Sang

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Degradation of various insecticides in cooked eggs during in vitro human digestion von Kim, Hyeong Sang, Hur, Sun Jin

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Effects of in vitro Human Digestion on the Antioxidant Activity and Stability of Lycopene and Phenolic Compounds in Pork Patties Containing Dried Tomato Prepared at Different Tempe... von Kim, Hyeong Sang, Hur, Sun Jin

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Evaluation of different drying temperatures on physico‐chemical and antioxidant properties of water‐soluble tomato powders and on their use in pork patties von Kim, Hyeong Sang, Chin, Koo Bok

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Optimal raw material formulation to produce pressed pork ham at the least cost von Jin, Sang Keun, Kim, Hyeong Sang, Kim, Gap-Don

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Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products von Lee, Seung Yun, Lee, Da Young, Kim, On You, Kang, Hea Jin, Kim, Hyeong Sang, Hur, Sun Jin

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Overview of the effect of natural products on reduction of potential carcinogenic substances in meat products von Lee, Seung Yun, Yim, Dong Gyun, Lee, Da Young, Kim, On You, Kang, Hea Jin, Kim, Hyeong Sang, Jang, Aera, Park, Tae Sun, Jin, Sang Keun, Hur, Sun Jin

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Effects of Hemin and Heating Temperature on the Mutagenicity and Lipid Oxidation of Pork Batter during In Vitro Human Digestion with Enterobacteria von Kim, Hyeong Sang, Lee, DA Young, Hur, Sun Jin

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Effects of Hemin and Heating Temperature on the Mutagenicity and Lipid Oxidation of Pork Batter during In Vitro Human Digestion with Enterobacteria von Kim, Hyeong Sang, Lee, Da Young, Hur, Sun Jin

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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 von Kim, Hyeong Sang, Lee, Seung Yun, Kang, Hea Jin, Joo, Seon-Tea, Hur, Sun Jin

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Improved de-inking of inkjet-printed paper using environmentally friendly atmospheric pressure low temperature plasma for paper recycling von Mauchauffé, Rodolphe, Lee, Seung Jun, Han, Isaac, Kim, Sang Hyeong, Moon, Se Youn

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