Dong-Jin Shin (Dong Jin Shin)

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 7

Top Topics

Mass Spectrometry

Microbial Community

Top Venues

Food science of animal resources

This page only lists publications with an associated author ORCID identifier.

Publications

Anneke, Hye-Jin Kim, Dongwook Kim, Dong-Jin Shin, Kyoung-Tag Do, Chang-Beom Yang, Seong-Won Jeon, Jong-Hyun Jung, Aera Jang
Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents. Food science of animal resources 44 (2) (2024)
Anneke, Hye-Jin Kim, Dongwook Kim, Dong-Jin Shin, Kyoung-Tag Do, Chang-Beom Yang, Seong-Won Jeon, Jong-Hyun Jung, Aera Jang
Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents. Food science of animal resources 44 (2) (2024)
Jinwoo Cho, Farouq Heidar Barido, Hye-Jin Kim, Hee-Jin Kim, Dongwook Kim, Dong-Jin Shin, Aera Jang
Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage. Food science of animal resources 43 (1) (2023)
Jinwoo Cho, Farouq Heidar Barido, Hye-Jin Kim, Hee-Jin Kim, Dongwook Kim, Dong-Jin Shin, Aera Jang
Effect of Calamansi Pulp Ethanol Extracts on the Meat Quality and Biogenic Amine Formation of Pork Patty during Refrigerated Storage. Food science of animal resources 43 (1) (2023)
Hye-Jin Kim, Hee-Jin Kim, Kwan-Woo Kim, Jinwook Lee, Sang-Hoon Lee, Sung Soo Lee, Bong Hwan Choi, Dong-Jin Shin, Ki-Hong Jeon, Jin-Young Choi, Aera Jang
Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°C. Food science of animal resources 42 (3) (2022)
Dong-Gyun Yim, Dong-Jin Shin, Cheorun Jo, Ki Chang Nam
Effect of Sodium-Alternative Curing Salts on Physicochemical Properties during Salami Manufacture. Food science of animal resources 40 (6) (2020)
Seonjin Kim, Hyun Jung Lee, Minsu Kim, Ji Won Yoon, Dong-Jin Shin, Cheorun Jo
Storage Stability of Vacuum-packaged Dry-aged Beef during Refrigeration at 4°C. Food science of animal resources 39 (2) (2019)