Choi MJ - Search Results

1

Development of Temperature Control Algorithm for Supercooling Storage of Pork Loin and Its Feasibility for Improving Freshness and Extending Shelf Life.

Lee S, Park DH, Kim EJ, Kim H, Lee Y, Choi MJ. Lee S, et al. Among authors: choi mj. Food Sci Anim Resour. 2022 May;42(3):467-485. doi: 10.5851/kosfa.2022.e16. Epub 2022 May 1. Food Sci Anim Resour. 2022. PMID: 35611076 Free PMC article.

2

Effects of Pressure-shift Freezing on the Structural and Physical Properties of Gelatin Hydrogel Matrices.

Kim B, Gil HB, Min SG, Lee SK, Choi MJ. Kim B, et al. Among authors: choi mj. Korean J Food Sci Anim Resour. 2014;34(1):33-9. doi: 10.5851/kosfa.2014.34.1.33. Epub 2014 Feb 28. Korean J Food Sci Anim Resour. 2014. PMID: 26760743 Free PMC article.

3

Effects of Water or Brine Immersion Thawing Combined with Ultrasound on Quality Attributes of Frozen Pork Loin.

Hong GP, Chun JY, Jo YJ, Choi MJ. Hong GP, et al. Among authors: choi mj. Korean J Food Sci Anim Resour. 2014;34(1):115-21. doi: 10.5851/kosfa.2014.34.1.115. Epub 2014 Feb 28. Korean J Food Sci Anim Resour. 2014. PMID: 26760753 Free PMC article.

4

Effect of Coating Method on the Survival Rate of L. plantarum for Chicken Feed.

Lee SY, Jo YJ, Choi MJ, Lee BY, Han JK, Lim JK, Oh JW. Lee SY, et al. Among authors: choi mj. Korean J Food Sci Anim Resour. 2014;34(2):230-7. doi: 10.5851/kosfa.2014.34.2.230. Epub 2014 Apr 30. Korean J Food Sci Anim Resour. 2014. PMID: 26760943 Free PMC article.

5

Effects of Partial Substitutions of NaCl with KCl, CaSO4 and MgSO4 on the Quality and Sensorial Properties of Pork Patties.

Davaatseren M, Chun JY, Cho HY, Min SG, Choi MJ. Davaatseren M, et al. Among authors: choi mj. Korean J Food Sci Anim Resour. 2014;34(4):500-6. doi: 10.5851/kosfa.2014.34.4.500. Epub 2014 Aug 31. Korean J Food Sci Anim Resour. 2014. PMID: 26761288 Free PMC article.

6

Effects of NaCl Replacement with Gamma-Aminobutyric acid (GABA) on the Quality Characteristics and Sensorial Properties of Model Meat Products.

Chun JY, Kim B, Lee JG, Cho HY, Min SG, Choi MJ. Chun JY, et al. Among authors: choi mj. Korean J Food Sci Anim Resour. 2014;34(4):552-7. doi: 10.5851/kosfa.2014.34.4.552. Epub 2014 Aug 31. Korean J Food Sci Anim Resour. 2014. PMID: 26761294 Free PMC article.

7

Effect of NaCl/Monosodium Glutamate (MSG) Mixture on the Sensorial Properties and Quality Characteristics of Model Meat Products.

Chun JY, Kim BS, Lee JG, Cho HY, Min SG, Choi MJ. Chun JY, et al. Among authors: choi mj. Korean J Food Sci Anim Resour. 2014;34(5):576-81. doi: 10.5851/kosfa.2014.34.5.576. Epub 2014 Oct 31. Korean J Food Sci Anim Resour. 2014. PMID: 26761490 Free PMC article.

8

Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage.

Jo YJ, Kwon YJ, Min SG, Choi MJ. Jo YJ, et al. Among authors: choi mj. Korean J Food Sci Anim Resour. 2015;35(1):71-9. doi: 10.5851/kosfa.2015.35.1.71. Epub 2015 Feb 28. Korean J Food Sci Anim Resour. 2015. PMID: 26761802 Free PMC article.

9

Quality Characteristics of Beef by Different Cooking Methods for Frozen Home Meal Replacements.

Kim KI, Lee SY, Hwang IG, Yoo SM, Min SG, Choi MJ. Kim KI, et al. Among authors: choi mj. Korean J Food Sci Anim Resour. 2015;35(4):441-8. doi: 10.5851/kosfa.2015.35.4.441. Epub 2015 Aug 31. Korean J Food Sci Anim Resour. 2015. PMID: 26761864 Free PMC article.

10

Effect of Frozen Storage Temperature on the Quality of Premium Ice Cream.

Park SH, Jo YJ, Chun JY, Hong GP, Davaatseren M, Choi MJ. Park SH, et al. Among authors: choi mj. Korean J Food Sci Anim Resour. 2015;35(6):793-9. doi: 10.5851/kosfa.2015.35.6.793. Epub 2015 Dec 31. Korean J Food Sci Anim Resour. 2015. PMID: 26877639 Free PMC article.

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