Effects of different starter cultures on the biogenic amine concentrations, mutagenicity, oxidative stress, and neuroprotective activity of fermented sausages and their relationships
허선진, 김형상, 이승연
JOURNAL OF FUNCTIONAL FOODS, 201901
102
Effects of Hemin and Heating Temperature on the Mutagenicity and Lipid Oxidation of Pork Batter during In Vitro Human Digestion with Enterobacteria
허선진, 이다영, 김형상
JOURNAL OF FOOD PROTECTION, 201901
103
Effects of slaughter age and storage period on quality parameters of loin veal from Korean Holstein bulls
임동균, 허선진
ANIMAL PRODUCTION SCIENCE, 201901
104
Changes in resistance to and antimicrobial activity of antibiotics during in vitro human digestion
허선진, 이다영, 이승연, 김온유, 윤성열
JOURNAL OF GLOBAL ANTIMICROBIAL RESISTANCE, 201812
105
Degradation of various insecticides in cooked eggs during in vitro human digestion
김형상, 허선진
ENVIRONMENTAL POLLUTION, 201812
106
Quality changes in fat-reduced sausages by partial replacing sodium chloride with other chloride salts during five weeks of refrigeration
허선진, 진상근, 황진원, 김갑돈
LWT-FOOD SCIENCE AND TECHNOLOGY, 201811
107
Development of Commercially Viable Method of Conjugated Linoleic Acid Synthesis Using Linoleic Acid Fraction Obtained from Pork By-products
이승연, 윤성열, 이다영, 허선진, 김온유
KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 201808
108
Effects of in vitro Human Digestion on the Antioxidant Activity and Stability of Lycopene and Phenolic Compounds in Pork Patties Containing Dried Tomato Prepared at Different temperatures
허선진, 김형상
JOURNAL OF FOOD SCIENCE, 201807
109
Changes in the mutagenicity of heterocyclic amines, nitrite, and N-nitroso compound in pork patties during in vitro human digestion
LWT-FOOD SCIENCE AND TECHNOLOGY, 201806
110
Protective effects of phenolics from Jujube (Ziziphus jujube) leaf against H2O2-induced oxidative stress in neuronal PC-12 cells