| Physicochemical properties of meat batter added with edible silkworm pupae (Bombyx mori) and transglutaminase YS Park, YS Choi, KE Hwang, TK Kim, CW Lee, DM Shin, SG Han Korean Journal for Food Science of Animal Resources 37 (3), 351, 2017 | 101 | 2017 |
| Current issues and technical advances in cultured meat production: A review TK Hong, DM Shin, J Choi, JT Do, SG Han Food science of animal resources 41 (3), 355, 2021 | 81 | 2021 |
| Effect of Swiss chard (Beta vulgaris var. cicla) as nitrite replacement on color stability and shelf-life of cooked pork patties during refrigerated storage DM Shin, KE Hwang, CW Lee, TK Kim, YS Park, SG Han Korean journal for food science of animal resources 37 (3), 418, 2017 | 78 | 2017 |
| In vitro toxicity assessment of crosslinking agents used in hyaluronic acid dermal filler CH Jeong, JH Yune, HC Kwon, DM Shin, H Sohn, KH Lee, B Choi, ... Toxicology in Vitro 70, 105034, 2021 | 72 | 2021 |
| Quality characteristics of yogurts fermented with short-chain fatty acid-producing probiotics and their effects on mucin production and probiotic adhesion onto human colon … YH Chang, CH Jeong, WN Cheng, Y Choi, DM Shin, S Lee, SG Han Journal of Dairy Science 104 (7), 7415-7425, 2021 | 54 | 2021 |
| Evaluation of gels formulated with whey proteins and sodium dodecyl sulfate as a fat replacer in low-fat sausage HC Kwon, DM Shin, JH Yune, CH Jeong, SG Han Food Chemistry 337, 127682, 2021 | 52 | 2021 |
| Effects of Aluminum on the Integrity of the Intestinal Epithelium: An in Vitro and in Vivo Study CH Jeong, HC Kwon, DH Kim, WN Cheng, S Kang, DM Shin, JH Yune, ... Environmental health perspectives 128 (1), 017013, 2020 | 47 | 2020 |
| Extraction of crude gelatin from duck skin: effects of heating methods on gelatin yield TK Kim, YK Ham, DM Shin, HW Kim, HW Jang, YB Kim, YS Choi Poultry science 99 (1), 590-596, 2020 | 47 | 2020 |
| Comparative effects of dry-aging and wet-aging on physicochemical properties and digestibility of Hanwoo beef JH Kim, TK Kim, DM Shin, HW Kim, YB Kim, YS Choi Asian-Australasian Journal of Animal Sciences 33 (3), 501, 2019 | 45 | 2019 |
| Effects of konjac gel with vegetable powders as fat replacers in frankfurter-type sausage DH Kim, DM Shin, HG Seo, SG Han Asian-Australasian Journal of Animal Sciences 32 (8), 1195, 2019 | 43 | 2019 |
| Oxidative stability and quality characteristics of duck, chicken, swine and bovine skin fats extracted by pressurized hot water extraction DM Shin, JH Yune, HC Kwon, HJ Kim, HG Seo, SG Han Food science of animal resources 39 (3), 446, 2019 | 40 | 2019 |
| Application of mixed natural preservatives to improve the quality of vacuum skin packaged beef during refrigerated storage HH Yu, YJ Kim, YJ Park, DM Shin, YS Choi, NK Lee, HD Paik Meat science 169, 108219, 2020 | 35 | 2020 |
| Probiotic Properties of Lactiplantibacillus plantarum LB5 Isolated from Kimchi Based on Nitrate Reducing Capability H Sohn, YH Chang, JH Yune, CH Jeong, DM Shin, HC Kwon, DH Kim, ... Foods 9 (12), 1777, 2020 | 26 | 2020 |
| Physicochemical properties and oxidative stability of duck fat-added margarine for reducing the use of fully hydrogenated soybean oil DM Shin, JH Yune, TK Kim, YJ Kim, HC Kwon, CH Jeong, YS Choi, ... Food Chemistry 363, 130260, 2021 | 25 | 2021 |
| The dry-aging and heating effects on protein characteristics of beef longissiumus dorsi JH Kim, HJ Lee, DM Shin, TK Kim, YB Kim, YS Choi Korean journal for food science of animal resources 38 (5), 1101, 2018 | 21 | 2018 |
| Effects of chitosan and duck fat-based emulsion coatings on the quality characteristics of chicken meat during storage DM Shin, YJ Kim, JH Yune, DH Kim, HC Kwon, H Sohn, SG Han, JH Han, ... Foods 11 (2), 245, 2022 | 18 | 2022 |
| Development of β-cyclodextrin/konjac-based emulsion gel for a pork backfat substitute in emulsion-type sausage YJ Kim, DM Shin, JH Yune, HS Jung, HC Kwon, KW Lee, JW Oh, BG Kim, ... Gels 8 (6), 369, 2022 | 14 | 2022 |
| In Vitro and In Vivo Study on the Toxic Effects of Propiconazole Fungicide in the Pathogenesis of Liver Fibrosis HC Kwon, H Sohn, DH Kim, DM Shin, CH Jeong, YH Chang, JH Yune, ... Journal of Agricultural and Food Chemistry 69 (26), 7399-7408, 2021 | 14 | 2021 |
| Effect of different brine injection levels on the drying characteristics and physicochemical properties of beef jerky DH Kim, DM Shin, JH Lee, YJ Kim, SG Han Food Science of Animal Resources 42 (1), 98, 2022 | 13 | 2022 |
| Effect of sous-vide cooking conditions on the physicochemical, microbiological and microstructural properties of duck breast meat DM Shin, JH Yune, DH Kim, SG Han Animal Bioscience 36 (10), 1596, 2023 | 10 | 2023 |
Sung Gu Han, PhDKonkuk University確認したメール アドレス: konkuk.ac.kr