Han-Sul Yang

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 11

Top Topics

Electron Transfer

Gas Chromatography

Top Venues

Food science of animal resources

Journal of animal science and technology

Journal of food science and technology

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

Publications

Jin-Kyu Seo, Youn Su Lee, Jeong-Uk Eom, Han-Sul Yang
Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation. Food science of animal resources 44 (1) (2024)
Zubayed Ahamed, Jin-Kyu Seo, Jeong-Uk Eom, Han-Sul Yang
Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase-Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) and Chemometrics Analysis. Food science of animal resources 44 (4) (2024)
Jeong-Uk Eom, Jin-Kyu Seo, Kang-Jin Y, Sumin Song, Gap-Don Kim, Han-Sul Yang
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics. Food science of animal resources 44 (1) (2024)
Zubayed Ahamed, Jin-Kyu Seo, Jeong-Uk Eom, Han-Sul Yang
Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase-Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) and Chemometrics Analysis. Food science of animal resources 44 (4) (2024)
Jin-Kyu Seo, Youn Su Lee, Jeong-Uk Eom, Han-Sul Yang
Comparing Physicochemical Properties, Fatty Acid Profiles, Amino Acid Composition, and Volatile Compounds in Dry-Cured Loin: The Impact of Different Levels of Proteolysis and Lipid Oxidation. Food science of animal resources 44 (1) (2024)
Jeong-Uk Eom, Jin-Kyu Seo, Kang-Jin Y, Sumin Song, Gap-Don Kim, Han-Sul Yang
Comparison of Chemical Composition, Quality, and Muscle Fiber Characteristics between Cull Sows and Commercial Pigs: The Relationship between Pork Quality Based on Muscle Fiber Characteristics. Food science of animal resources 44 (1) (2024)
Jin-Kyu Seo, Jeong-Uk Eom, Han-Sul Yang
Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality. Journal of animal science and technology 65 (5) (2023)
Jin-Kyu Seo, Jonghyun Ko, Jun-Young Park, Jeong-Uk Eom, Han-Sul Yang
Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin. Food science of animal resources 41 (3) (2021)
Md Ashrafuzzaman Zahid, Jin-Kyu Seo, Rashida Parvin, Jonghyun Ko, Jun-Young Park, Han-Sul Yang
Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage. Food science of animal resources 40 (4) (2020)
Jin-Kyu Seo, Rashida Parvin, Dong-Gyun Yim, Md Ashrafuzzaman Zahid, Han-Sul Yang
Effects on quality properties of cooked pork sausages with Caesalpinia sappan L. extract during cold storage. Journal of food science and technology 56 (11) (2019)
Md Ashrafuzzaman Zahid, Jin-Kyu Seo, Rashida Parvin, Jonghyun Ko, Han-Sul Yang
Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage. Food science of animal resources 39 (5) (2019)