Search
Leader | 00000nz a2200037n 45 0 | ||
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001 | WKP|Q90054679 (VIAF cluster) (Authority/Source Record) | ||
003 | WKP | ||
005 | 20241121000221.0 | ||
008 | 241121nneanz||abbn n and d | ||
035 | ‡a (WKP)Q90054679 | ||
024 | ‡a 0000-0003-1361-1962 ‡2 orcid | ||
024 | ‡a 0000-0002-8861-6517 ‡2 orcid | ||
035 | ‡a (OCoLC)Q90054679 | ||
100 | 0 | ‡a Seong-Yun Lee ‡c researcher ‡9 en | |
400 | 0 | ‡a Seong-Yun Lee ‡c onderzoeker ‡9 nl | |
670 | ‡a Author's Angiotensin Converting Enzyme Inhibitory and Antioxidant Activities of Enzymatic Hydrolysates of Korean Native Cattle | ||
670 | ‡a Author's Angiotensin Converting Enzyme Inhibitory and Antioxidant Activities of Enzymatic Hydrolysates of Korean Native Cattle (Hanwoo) Myofibrillar Protein | ||
670 | ‡a Author's Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder | ||
670 | ‡a Author's Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds | ||
670 | ‡a Author's Effect of Dietary Red Meat on Colorectal Cancer Risk-A Review | ||
670 | ‡a Author's Effects of Number of Washes and Salt Treatment on the Quality Characteristics of Protein Recovered from Alaska Pollock and Pork Leg | ||
670 | ‡a Author's Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E | ||
670 | ‡a Author's Mechanisms of Neuroprotective Effects of Peptides Derived from Natural Materials and Their Production and Assessment | ||
670 | ‡a Author's Neuroprotective effects of different molecular weight peptide fractions obtained from beef by hydrolysis with commercial enzymes in SH-SY5Y cells | ||
670 | ‡a Author's Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products | ||
670 | ‡a Author's Principal protocols for the processing of cultured meat | ||
670 | ‡a Author's Reducing Veterinary Drug Residues in Animal Products: A Review | ||
670 | ‡a Author's Subacute feeding toxicity of low-sodium sausages manufactured with sodium substitutes and biopolymer-encapsulated saltwort (Salicornia herbacea) in a mouse model | ||
909 | ‡a (orcid) 0000000313611962 ‡9 1 | ||
909 | ‡a (orcid) 0000000288616517 ‡9 1 | ||
919 | ‡a angiotensinconvertingenzymeinhibitoryandantioxidantactivitiesofenzymatichydrolysatesofkoreannativecattle ‡A Angiotensin Converting Enzyme Inhibitory and Antioxidant Activities of Enzymatic Hydrolysates of Korean Native Cattle ‡9 1 | ||
919 | ‡a angiotensinconvertingenzymeinhibitoryandantioxidantactivitiesofenzymatichydrolysatesofkoreannativecattlehanwoomyofibrillarprotein ‡A Angiotensin Converting Enzyme Inhibitory and Antioxidant Activities of Enzymatic Hydrolysates of Korean Native Cattle (Hanwoo) Myofibrillar Protein ‡9 1 | ||
919 | ‡a combinedeffectofagingandirradiationonphysicochemicalqualityofporkshoulder ‡A Combined Effect of Aging and Irradiation on Physicochemical Quality of Pork Shoulder ‡9 1 | ||
919 | ‡a comparisonoffunctionalcompoundsandmicronutrientsofchickenbreastmeatbybreeds ‡A Comparison of Functional Compounds and Micronutrients of Chicken Breast Meat by Breeds ‡9 1 | ||
919 | ‡a effectofdietaryredmeatoncolorectalcancerriskareview ‡A Effect of Dietary Red Meat on Colorectal Cancer Risk-A Review ‡9 1 | ||
919 | ‡a effectsofnumberofwashesandsalttreatmentonthequalitycharacteristicsofproteinrecoveredfromalaskapollockandporkleg ‡A Effects of Number of Washes and Salt Treatment on the Quality Characteristics of Protein Recovered from Alaska Pollock and Pork Leg ‡9 1 | ||
919 | ‡a effectsof6differentstarterculturesonmutagenicityandbiogenicamineconcentrationsinfermentedsausagestreatedwithvitamins100ande ‡A Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E ‡9 1 | ||
919 | ‡a mechanismsofneuroprotectiveeffectsofpeptidesderivedfromnaturalmaterialsandtheirproductionandassessment ‡A Mechanisms of Neuroprotective Effects of Peptides Derived from Natural Materials and Their Production and Assessment ‡9 1 | ||
919 | ‡a neuroprotectiveeffectsofdifferentmolecularweightpeptidefractionsobtainedfrombeefbyhydrolysiswithcommercialenzymesinshsy5ycells ‡A Neuroprotective effects of different molecular weight peptide fractions obtained from beef by hydrolysis with commercial enzymes in SH-SY5Y cells ‡9 1 | ||
919 | ‡a overviewofstudiesontheuseofnaturalantioxidativematerialsinmeatproducts ‡A Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products ‡9 1 | ||
919 | ‡a principalprotocolsfortheprocessingofculturedmeat ‡A Principal protocols for the processing of cultured meat ‡9 1 | ||
919 | ‡a reducingveterinarydrugresiduesinanimalproductsareview ‡A Reducing Veterinary Drug Residues in Animal Products: A Review ‡9 1 | ||
919 | ‡a subacutefeedingtoxicityoflowsodiumsausagesmanufacturedwithsodiumsubstitutesandbiopolymerencapsulatedsaltwortsalicorniaherbaceainamousemodel ‡A Subacute feeding toxicity of low-sodium sausages manufactured with sodium substitutes and biopolymer-encapsulated saltwort (Salicornia herbacea) in a mouse model ‡9 1 | ||
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