Zobrazeno 1 - 10
of 74
pro vyhledávání: '"Youn-Kyung Ham"'
Publikováno v:
Journal of Animal Reproduction and Biotechnology, Vol 39, Iss 2, Pp 145-152 (2024)
Background: Despite its anticancer activity, cisplatin exhibits severe testicular toxicity when used in chemotherapy. Owing to its wide application in cancer therapy, the reduction of damage to normal tissue is of imminent clinical need. In this stud
Externí odkaz:
https://doaj.org/article/a98b6a427c21430384da51acc65dfcc9
Autor:
Hyeon Woo Sim, Won-Yong Lee, Ran Lee, Seo Young Yang, Youn-Kyung Ham, Sung Don Lim, Hyun-Jung Park
Publikováno v:
Current Issues in Molecular Biology, Vol 45, Iss 11, Pp 9117-9131 (2023)
Brassica oleracea var. italica (broccoli), a member of the cabbage family, is abundant with many nutrients, including vitamins, potassium, fiber, minerals, and phytochemicals. Consequently, it has been used as a functional food additive to reduce oxi
Externí odkaz:
https://doaj.org/article/c9be708c59b54afb93ddebb343eee007
Publikováno v:
Gels, Vol 10, Iss 2, p 124 (2024)
The physicochemical properties of the mixed gelatin gels with soy and whey proteins were investigated to develop the gel base with a soft texture and abundant essential amino acids for the elderly. Gelatin-only gel (control) was prepared at 6% (w/v),
Externí odkaz:
https://doaj.org/article/f917e2b555284971ae524c2ea171385c
Publikováno v:
Foods, Vol 12, Iss 13, p 2592 (2023)
Sous-vide is a cooking method used to improve the tenderness and juiciness of chicken breast. However, the comparative changes in meat quality attributes of sous-vide cooked chicken breast and thigh muscles are not fully understood. The objective of
Externí odkaz:
https://doaj.org/article/75fbd7ee642842a3a60bf385388cc868
Autor:
Tae-Kyung Kim, Youn-Kyung Ham, Dong-Min Shin, Hyun-Wook Kim, Hae Won Jang, Young-Boong Kim, Yun-Sang Choi
Publikováno v:
Poultry Science, Vol 99, Iss 1, Pp 590-596 (2020)
ABSTRACT: The disposal of by-products of duck production, including duck skin, is a serious concern as it results in environmental pollution. The objectives of this study were to investigate the optimal pretreatment conditions for swelling duck skin
Externí odkaz:
https://doaj.org/article/788b37d205b84b9ba54596f06c1a4371
Autor:
Tae-Kyung Kim, Ko-Eun Hwang, Dong-Heon Song, Youn-Kyung Ham, Young-Boong Kim, Hyun-Dong Paik, Yun-Sang Choi
Publikováno v:
Asian-Australasian Journal of Animal Sciences, Vol 32, Iss 12, Pp 1933-1941 (2019)
Objective This study was conducted to evaluate quality characteristics of cured pork loin with natural nitrite source from Swiss chard. Methods Pork loin was cured in brine and the ratio of water and fermented Swiss chard (FSC) solution in the brine
Externí odkaz:
https://doaj.org/article/ce48cd961cc34a8ea6b2b4ab6bf091ef
Publikováno v:
Antioxidants, Vol 11, Iss 7, p 1310 (2022)
The contamination of toxic heavy metals in meat production and processing can cause the oxidative deterioration of processed meat products. Aside from the possible mechanisms of toxic heavy metals on pro-oxidative reaction, little is known about the
Externí odkaz:
https://doaj.org/article/2ff85422bb714f2aa3fe9aa44d7cf9cd
Publikováno v:
Food Science of Animal Resources. 43:61-72
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d2f0bc324318b3d70e940178fdb4550e
https://doi.org/10.5851/kosfa.2022.e58
https://doi.org/10.5851/kosfa.2022.e58
Publikováno v:
Resources Science Research. 4:115-123
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab089568faf4cbece2bfcfd6f53552f5
https://doi.org/10.52346/rsr.2022.4.2.115
https://doi.org/10.52346/rsr.2022.4.2.115
Publikováno v:
Foods; Volume 12; Issue 13; Pages: 2592
Sous-vide is a cooking method used to improve the tenderness and juiciness of chicken breast. However, the comparative changes in meat quality attributes of sous-vide cooked chicken breast and thigh muscles are not fully understood. The objective of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=multidiscipl::ca8667bd1b4dc7529ac589475676a5f4