Kim HW - Search Results

1

Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef.

Kim JH, Kim TK, Shin DM, Kim HW, Kim YB, Choi YS. Kim JH, et al. Among authors: kim hw, kim tk, kim yb. Asian-Australas J Anim Sci. 2020 Mar;33(3):501-505. doi: 10.5713/ajas.19.0031. Epub 2019 Aug 3. Asian-Australas J Anim Sci. 2020. PMID: 31480178 Free PMC article.

2

Optimization of replacing pork back fat with grape seed oil and rice bran fiber for reduced-fat meat emulsion systems.

Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Lee JW, Chung HJ, Kim CJ. Choi YS, et al. Among authors: kim hw, kim hy, kim cj. Meat Sci. 2010 Jan;84(1):212-8. doi: 10.1016/j.meatsci.2009.08.048. Epub 2009 Aug 28. Meat Sci. 2010. PMID: 20374777

3

Characteristics of low-fat meat emulsion systems with pork fat replaced by vegetable oils and rice bran fiber.

Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Kim CJ. Choi YS, et al. Among authors: kim hw, kim hy, kim cj. Meat Sci. 2009 Jun;82(2):266-71. doi: 10.1016/j.meatsci.2009.01.019. Epub 2009 Jan 24. Meat Sci. 2009. PMID: 20416740

4

Effects of rice bran fiber on heat-induced gel prepared with pork salt-soluble meat proteins in model system.

Choi YS, Choi JH, Han DJ, Kim HY, Lee MA, Kim HW, Jeong JY, Kim CJ. Choi YS, et al. Among authors: kim hw, kim hy, kim cj. Meat Sci. 2011 May;88(1):59-66. doi: 10.1016/j.meatsci.2010.12.003. Epub 2010 Dec 9. Meat Sci. 2011. PMID: 21208751

5

Effects of kimchi ethanolic extracts on oxidative stability of refrigerated cooked pork.

Lee MA, Choi JH, Choi YS, Kim HY, Kim HW, Hwang KE, Chung HK, Kim CJ. Lee MA, et al. Among authors: kim hw, kim hy, kim cj. Meat Sci. 2011 Dec;89(4):405-11. doi: 10.1016/j.meatsci.2011.05.004. Epub 2011 May 18. Meat Sci. 2011. PMID: 21636220

6

Effects of Laminaria japonica on the physico-chemical and sensory characteristics of reduced-fat pork patties.

Choi YS, Choi JH, Han DJ, Kim HY, Kim HW, Lee MA, Chung HJ, Kim CJ. Choi YS, et al. Among authors: kim hw, kim hy, kim cj. Meat Sci. 2012 May;91(1):1-7. doi: 10.1016/j.meatsci.2011.11.011. Epub 2011 Nov 9. Meat Sci. 2012. PMID: 22227100

7

Quality characteristics of reduced-fat frankfurters with pork fat replaced by sunflower seed oils and dietary fiber extracted from makgeolli lees.

Choi YS, Park KS, Kim HW, Hwang KE, Song DH, Choi MS, Lee SY, Paik HD, Kim CJ. Choi YS, et al. Among authors: kim hw, kim cj. Meat Sci. 2013 Mar;93(3):652-8. doi: 10.1016/j.meatsci.2012.11.025. Epub 2012 Nov 20. Meat Sci. 2013. PMID: 23273477

8

Tenderization effect of soy sauce on beef M. biceps femoris.

Kim HW, Choi YS, Choi JH, Kim HY, Lee MA, Hwang KE, Song DH, Lim YB, Kim CJ. Kim HW, et al. Among authors: kim hy, kim cj. Food Chem. 2013 Aug 15;139(1-4):597-603. doi: 10.1016/j.foodchem.2013.01.050. Epub 2013 Feb 8. Food Chem. 2013. PMID: 23561150

9

Antioxidant action of ganghwayakssuk (Artemisia princeps Pamp.) in combination with ascorbic acid to increase the shelf life in raw and deep fried chicken nuggets.

Hwang KE, Choi YS, Choi SM, Kim HW, Choi JH, Lee MA, Kim CJ. Hwang KE, et al. Among authors: kim hw, kim cj. Meat Sci. 2013 Nov;95(3):593-602. doi: 10.1016/j.meatsci.2013.05.035. Epub 2013 May 30. Meat Sci. 2013. PMID: 23797017

10

Antioxidant effects of soy sauce on color stability and lipid oxidation of raw beef patties during cold storage.

Kim HW, Choi YS, Choi JH, Kim HY, Hwang KE, Song DH, Lee SY, Lee MA, Kim CJ. Kim HW, et al. Among authors: kim hy, kim cj. Meat Sci. 2013 Nov;95(3):641-6. doi: 10.1016/j.meatsci.2013.06.006. Epub 2013 Jun 13. Meat Sci. 2013. PMID: 23811104

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