ScholarWorks@Korea University: Browsing ScholarWorks

Browsing by Kim, B. C.Author

All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

Sort by: In order: Results/Page Authors/Record:

Showing results 1 to 20 of 27

SCISCIESCOPUS

A RESEARCH NOTE: EFFECT OF COOKING TEMPERATURE AND TIME ON COLOR AND GEL STRENGTH OF SURIMI-LIKE PORK

Kang, G. H.; Joo, S. T.; Park, G. B.; Choi, S. G.; Han, C. Y.; Kim, B. C.

ArticleIssue Date2010CitationJOURNAL OF MUSCLE FOODS, v.21, no.2, pp 343 - 349PublisherWILEY-BLACKWELL PUBLISHING, INC

SCISCIESCOPUS

Association between polymorphisms of the heart fatty acid binding protein gene and intramuscular fat content, fatty acid composition, and meat quality in Berkshire breed

Lee, S. H.; Choi, Y. M.; Choe, J. H.; Kim, J. M.; Hong, K. C.; Park, H. C.; Kim, B. C.

ArticleIssue Date2010CitationMEAT SCIENCE, v.86, no.3, pp 794 - 800PublisherELSEVIER SCI LTD

SCISCIESCOPUS

Association of blood glucose, blood lactate, serum cortisol levels, muscle metabolites, muscle fiber type composition, and pork quality traits

Choe, J. H.; Kim, B. C.

ArticleIssue Date2014CitationMEAT SCIENCE, v.97, no.2, pp 137 - 142PublisherELSEVIER SCI LTD

SCIESCOPUS

Associations of the variation in the porcine myogenin gene with muscle fibre characteristics, lean meat production and meat quality traits

Kim, J. M.; Choi, B. D.; Kim, B. C.; Park, S. S.; Hong, K. C.

ArticleIssue Date2009CitationJOURNAL OF ANIMAL BREEDING AND GENETICS, v.126, no.2, pp 134 - 141PublisherWILEY

SCIESCOPUS

Combined effect of organic acids and supercritical carbon dioxide treatments against nonpathogenic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium and E-coli O157:H7 in fresh pork

Choi, Y. M.; Kim, O. Y.; Kim, K. H.; Kim, B. C.; Rhee, M. S.

ArticleIssue Date2009CitationLETTERS IN APPLIED MICROBIOLOGY, v.49, no.4, pp 510 - 515PublisherWILEY

SCISCIESCOPUS

Combined effects of potassium lactate and calcium ascorbate as sodium chloride substitutes on the physicochemical and sensory characteristics of low-sodium frankfurter sausage

Choi, Y. M.; Jung, K. C.; Jo, H. M.; Nam, K. W.; Choe, J. H.; Rhee, M. S.; Kim, B. C.

ArticleIssue Date2014CitationMEAT SCIENCE, v.96, no.1, pp 21 - 25PublisherELSEVIER SCI LTD

SCISCIESCOPUS

Comparative growth performance in different Japanese quail lines: The effect of muscle DNA content and fiber morphology

Choi, Y. M.; Sarah, D.; Shin, S.; Wick, M. P.; Kim, B. C.; Lee, K.

ArticleIssue Date2013CitationPOULTRY SCIENCE, v.92, no.7, pp 1870 - 1877PublisherPOULTRY SCIENCE ASSOC INC

SCIESCOPUS

Comparing the histochemical characteristics and meat quality traits of different pig breeds

Ryu, Y. C.; Choi, Y. M.; Lee, S. H.; Shin, H. G.; Choe, J. H.; Kim, J. M.; Hong, K. C.; Kim, B. C.

ArticleIssue Date2008CitationMEAT SCIENCE, v.80, no.2, pp 363 - 369PublisherELSEVIER SCI LTD

SCISCIESCOPUS

Correlations among various blood parameters at exsanguination and their relationships to pork quality traits

Choe, J. H.; Choi, M. H.; Ryu, Y. C.; Lim, K. S.; Lee, E. A.; Kang, J. H.; Hong, K. C.; Lee, S. K.; Kim, Y. T.; Moon, S. S., et al.

ArticleIssue Date2015CitationANIMAL PRODUCTION SCIENCE, v.55, no.5, pp 672 - 679PublisherCSIRO PUBLISHING

SCISCIESCOPUS

Correlations of trained panel sensory values of cooked pork with fatty acid composition, muscle fiber type, and pork quality characteristics in Berkshire pigs

Jeong, D. W.; Choi, Y. M.; Lee, S. H.; Choe, J. H.; Hong, K. C.; Park, H. C.; Kim, B. C.

ArticleIssue Date2010CitationMEAT SCIENCE, v.86, no.3, pp 607 - 615PublisherELSEVIER SCI LTD

SCIESCOPUSKCICANDI

Effects of Maternal Nutrition during Pregnancy on the Body Weight, Muscle Fiber Number, Carcass Traits, and Pork Quality Traits of Offspring

Choe, J. H.; Choi, Y. M.; Ryu, Y. C.; Lee, S. H.; Kim, B. C.

ArticleIssue Date2010CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.23, no.7, pp 965 - 971PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC

SCISCIESCOPUS

Effects of muscle cortisol concentration on muscle fiber characteristics, pork quality, and sensory quality of cooked pork

Choi, Y. M.; Jung, K. C.; Choe, J. H.; Kim, B. C.

ArticleIssue Date2012CitationMEAT SCIENCE, v.91, no.4, pp 490 - 498PublisherELSEVIER SCI LTD

SCISCIESCOPUS

Effects of myosin heavy chain isoforms on meat quality, fatty acid composition, and sensory evaluation in Berkshire pigs

Kang, Y. K.; Choi, Y. M.; Lee, S. H.; Choe, J. H.; Hong, K. C.; Kim, B. C.

ArticleIssue Date2011CitationMEAT SCIENCE, v.89, no.4, pp 384 - 389PublisherELSEVIER SCI LTD

SCIESCOPUS

Effects of supercritical carbon dioxide treatment against generic Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and E. coli O157:H7 in marinades and marinated pork

Choi, Y. M.; Bae, Y. Y.; Kim, K. H.; Kim, B. C.; Rhee, M. S.

ArticleIssue Date2009CitationMEAT SCIENCE, v.82, no.4, pp 419 - 424PublisherELSEVIER SCI LTD

SCIESCOPUSKCI

Estimation of Pork Quality Traits Using Exsanguination Blood and Postmortem Muscle Metabolites

Choe, J. H.; Choi, M. H.; Ryu, Y. C.; Go, G. W.; Choi, Y. M.; Lee, S. H.; Lim, K. S.; Lee, E. A.; Kang, J. H.; Hong, K. C., et al.

ArticleIssue Date2015CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.28, no.6, pp 862 - 869PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC

SCISCIESCOPUS

Growth, carcass, fiber type, and meat quality characteristics in Large White pigs with different live weights

Choi, Y. M.; Nam, K. W.; Choe, J. H.; Ryu, Y. C.; Wick, M. P.; Lee, K.; Kim, B. C.

ArticleIssue Date2013CitationLIVESTOCK SCIENCE, v.155, no.1, pp 123 - 129PublisherELSEVIER SCIENCE BV

SCISCIESCOPUS

Heparan sulfation is essential for the prevention of cellular senescence

Jung, S. H.; Lee, H. C.; Yu, D-M; Kim, B. C.; Park, S. M.; Lee, Y-S; Park, H. J.; Ko, Y-G; Lee, J-S

ArticleIssue Date2016CitationCELL DEATH AND DIFFERENTIATION, v.23, no.3, pp 417 - 429PublisherNATURE PUBLISHING GROUP

SCIESCOPUS

Muscle fiber characteristics, myofibrillar protein isoforms, and meat quality

Choi, Y. M.; Kim, B. C.

ArticleIssue Date2009CitationLIVESTOCK SCIENCE, v.122, no.2-3, pp 105 - 118PublisherELSEVIER SCIENCE BV

SCIESCOPUSKCICANDI

Possible muscle fiber characteristics in the selection for improvement in porcine lean meat production and quality

Kim, J. M.; Lee, Y. J.; Choi, Y. M.; Kim, B. C.; Yoo, B. H.; Hong, K. C.

ArticleIssue Date2008CitationASIAN-AUSTRALASIAN JOURNAL OF ANIMAL SCIENCES, v.21, no.10, pp 1529 - 1534PublisherASIAN-AUSTRALASIAN ASSOC ANIMAL PRODUCTION SOC

SCISCIESCOPUS

Practical use of surimi-like material made from porcine longissimus dorsi muscle for the production of low-fat pork patties

Choi, Y. M.; Choe, J. H.; Cho, D. K.; Kim, B. C.

ArticleIssue Date2012CitationMEAT SCIENCE, v.90, no.2, pp 292 - 296PublisherELSEVIER SCI LTD

1 2

RSS_1.0 RSS_2.0 ATOM_1.0

145 Anam-ro, Seongbuk-gu, Seoul, 02841, Korea+82-2-3290-2963

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

Browsing by Kim, B. C.Author

BROWSE