Publications by authors named "Han-Sul Yang"

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Impact of dietary polyphenols from shredded, steam-exploded pine on growth performance, organ indices, meat quality, and cecal microbiota of broiler chickens.
Chris Major Ncho, Vaishali Gupta, Akshat Goel, Chae-Mi Jeong, Ji-Young Jung, Han-Sul Yang, Jae-Kyung Yang, Yang-Ho Choi

Poult Sci· May 2025

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Reduction of N-nitrosamine in cured ham using atmospheric cold plasma-treated cauliflower powder.
Kyung Jo, Seonmin Lee, Seul-Ki-Chan Jeong, Hayeon Jeon, Jeong-Uk Eom, Han-Sul Yang

Meat Sci· January 2025

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Volatile Compounds for Discrimination between Beef, Pork, and Their Admixture Using Solid-Phase-Microextraction-Gas Chromatography-Mass Spectrometry (SPME-GC-MS) and Chemometrics Analysis.
Zubayed Ahamed, Jin-Kyu Seo, Jeong-Uk Eom, Han-Sul Yang

Food Sci Anim Resour· July 2024

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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.
Jeong-Uk Eom, Jin-Kyu Seo, Kang-Jin Y, Sumin Song, Gap-Don Kim, Han-Sul Yang

Food Sci Anim Resour· January 2024

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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.
Jin-Kyu Seo, Youn Su Lee, Jeong-Uk Eom, Han-Sul Yang

Food Sci Anim Resour· January 2024

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Paprika extract as a natural antioxidant in cold-stored pork patties: Effect on oxidative stability and heterocyclic amines inhibition.
Kang-Jin Jeong, Jin-Kyu Seo, Zubayed Ahamed, Youn Su Lee, Han-Sul Yang

Food Chem X· December 2023

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Comparison between Berkshire and crossbreed on meat quality, and investigation of the relationship with fatty acid composition and meat quality.
Jin-Kyu Seo, Jeong-Uk Eom, Han-Sul Yang

J Anim Sci Technol· September 2023

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Inhibitory and antioxidative capacity of nutmeg extracts on reduction of lipid oxidation and heterocyclic amines in pan-roasted beef patties.
Rashida Parvin, Jin-Kyu Seo, Jeong-Uk Eom, Zubayed Ahamed, Han-Sul Yang

Meat Sci· March 2023

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Changes in Quality Traits and Oxidation Stability of Extract-Added Cooked Ground Beef during Frozen Storage.
Mohammad Ashrafuzzaman Zahid, Jeong-Uk Eom, Rashida Parvin, Jin-Kyu Seo, Han-Sul Yang

Antioxidants (Basel)· March 2022

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Effect of Pig Breed and Processing Stage on the Physicochemical Properties of Dry-Cured Loin.
Jin-Kyu Seo, Jonghyun Ko, Junyoung Park, Jeong-Uk Eom, Han-Sul Yang

Food Sci Anim Resour· May 2021

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Utilization of Astaxanthin as a Synthetic Antioxidant Replacement for Emulsified Sausages.
Jin-Kyu Seo, Rashida Parvin, Junyoung Park, Han-Sul Yang

Antioxidants (Basel)· March 2021

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Influence of Reheating Methods and Frozen Storage on Physicochemical Characteristics and Warmed-Over Flavor of Nutmeg Extract-Enriched Precooked Beef Meatballs.
Rashida Parvin, Md Ashrafuzzaman Zahid, Jin-Kyu Seo, Junyoung Park, Jonghyun Ko, Han-Sul Yang

Antioxidants (Basel)· July 2020

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Assessment of the Stability of Fresh Beef Patties with the Addition of Clove Extract during Frozen Storage.
Md Ashrafuzzaman Zahid, Jin-Kyu Seo, Rashida Parvin, Jonghyun Ko, Jun-Young Park, Han-Sul Yang

Food Sci Anim Resour· July 2020

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Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage.
Md Ashrafuzzaman Zahid, Jin Young Choi, Jin-Kyu Seo, Rashida Parvin, Jonghyun Ko, Han-Sul Yang

Meat Sci· March 2020

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Effects on quality properties of cooked pork sausages with L. extract during cold storage.
Jin-Kyu Seo, Rashida Parvin, Dong-Gyun Yim, Md Ashrafuzzaman Zahid, Han-Sul Yang

J Food Sci Technol· November 2019

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Comparison of Butylated Hydroxytoluene, Ascorbic Acid, and Clove Extract as Antioxidants in Fresh Beef Patties at Refrigerated Storage.
Md Ashrafuzzaman Zahid, Jin-Kyu Seo, Rashida Parvin, Jonghyun Ko, Han-Sul Yang

Food Sci Anim Resour· October 2019

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Physicochemical properties, sensory traits and storage stability of reduced-fat frankfurters formulated by replacing beef tallow with defatted bovine heart.
M Shafiur Rahman, Jin-Kyu Seo, Md Ashrafuzzaman Zahid, Jun-Young Park, Sung-Gil Choi, Han-Sul Yang

Meat Sci· May 2019

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Differential abundance of proteome associated with intramuscular variation of meat quality in porcine longissimus thoracis et lumborum muscle.
Gap-Don Kim, Jin-Yeon Jeong, Han-Sul Yang, Sun Jin Hur

Meat Sci· March 2019

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Thermal and functional characteristics of defatted bovine heart using supercritical CO and organic solvent.
M Shafiur Rahman, Khalid Gul, Han-Sul Yang, Jiyeon Chun, William L Kerr

J Sci Food Agric· January 2019

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Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage.
Sang-Keun Jin, Jung Seok Choi, Han-Sul Yang, Tae-Seon Park, Dong-Gyun Yim

Meat Sci· December 2018

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The Effects of Natural Antioxidants on Protein Oxidation, Lipid Oxidation, Color, and Sensory Attributes of Beef Patties during Cold Storage at 4℃.
Ashrafuzzaman Zahid, Jin-Kyu Seo, Jun-Young Park, Jin-Yeon Jeong, Sang-Keun Jin, Han-Sul Yang

Korean J Food Sci Anim Resour· October 2018

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Intramuscular variations of proteome and muscle fiber type distribution in semimembranosus and semitendinosus muscles associated with pork quality.
Gap-Don Kim, Han-Sul Yang, Jin-Yeon Jeong

Food Chem· April 2018

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The Quality Improvement of Emulsion-type Pork Sausages Formulated by Substituting Pork Back fat with Rice Bran Oil.
Hyeon-Woong Yum, Jin-Kyu Seo, Jin-Yeon Jeong, Gap-Don Kim, M Shafiur Rahman, Han-Sul Yang

Korean J Food Sci Anim Resour· February 2018

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Comparison of myosin heavy chain content determined by label-free quantification between porcine longissimus thoracis, psoas major and semimembranosus muscles.
Gap-Don Kim, Han-Sul Yang, Jin-Yeon Jeong

Food Res Int· October 2017

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Effect of Lam. Extract on Physico-Chemical Properties of Emulsion-Type Pork Sausages.
Sang-Keun Jin, Han-Sul Yang, Jung-Seok Choi

Korean J Food Sci Anim Resour· April 2017

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