All Stories

  1. Influence of satellite cell purity on amino acid composition and myotube characteristics of cultured chicken tissue

    Article • Food and Life, November 2025, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  2. Dietary Intake of Processed Meats with Fermented Foods: Effects on Carcinoembryonic Antigen, Hematological Parameters, and Gut Microbiota of Adult and Elderly Mouse Models

    Article • Food Science of Animal Resources, November 2025, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  3. Dietary Intake of Processed Meats with Fermented Foods: Effects on Carcinoembryonic Antigen, Hematological Parameters, and Gut Microbiota of Adult and Elderly Mouse Models

    Article • Food Science of Animal Resources, November 2025, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  4. Egg components as bioactive and structural inputs for cultured meat

    Article • Food Bioscience, November 2025, Elsevier

    Sun Jin Hur

  5. A Review on the Current Research and Industrialization Status of Edible Insect Protein

    Article • Food Science of Animal Resources, July 2025, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  6. The L-Ascorbic Acid Increases Proliferation and Differentiation of Yanbian Cattle Skeletal Muscle Satellite Cells by Activating the Akt/mTOR/P70S6K Signaling Pathway

    Article • Food Science of Animal Resources, March 2025, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  7. An Investigation of the Status of Commercial Meat Analogs and Their Ingredients: Worldwide and South Korea

    Article • Food Science of Animal Resources, January 2025, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  8. Cell-Based Meat Safety and Regulatory Approaches: A Comprehensive Review

    Article • Food Science of Animal Resources, January 2025, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  9. The roles of media ingredients in muscle cell culture for cultured meat production—A mini-review

    Article • Future Foods, December 2024, Elsevier

    Sun Jin Hur

  10. Effects of simultaneous intake of dietary fermented foods and processed meat products on the risk of colorectal cancer

    Article • Food Science & Nutrition, October 2024, Wiley

    Sun Jin Hur

  11. Sea cucumber intestinal osteotropic peptide promotes tibial fracture healing in osteoporotic mice by promoting glutamine metabolism

    Article • Food Bioscience, August 2024, Elsevier

    Sun Jin Hur

  12. Analytical Methods and Effects of Bioactive Peptides Derived from Animal Products: A Mini-Review

    Article • Food Science of Animal Resources, May 2024, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  13. Greenhouse gas emission status in agriculture and livestock sectors of Korea: A mini review

    Article • Food and Life, March 2024, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  14. Impact of livestock industry on climate change: Case Study in South Korea — A review

    Article • Animal Bioscience, March 2024, Asian Australasian Association of Animal Production Societies

    Sun Jin Hur

  15. Current Research, Industrialization Status, and Future Perspective of Cultured Meat

    Article • Food Science of Animal Resources, March 2024, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  16. The Color-Developing Methods for Cultivated Meat and Meat Analogues: A Mini-Review

    Article • Food Science of Animal Resources, March 2024, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  17. Current Technologies and Future Perspective in Meat Analogs Made from Plant, Insect, and Mycoprotein Materials: A Review

    Article • Food Science of Animal Resources, January 2024, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  18. Current technology and industrialization status of cell-cultivated meat

    Article • Journal of Animal Science and Technology, January 2024, Korean Society of Animal Science and Technology

    Sun Jin Hur

  19. Gelatin Extracted From Yanbian Cattle Skin Suppresses LPS‐Induced Inflammation in RAW264.7 Cells

    Article • Journal of Food Biochemistry, January 2024, Wiley

    Sun Jin Hur

  20. Checkmeat: A Review on the Applicability of Conventional Meat Authentication Techniques to Cultured Meat

    Article • Food Science of Animal Resources, November 2023, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  21. Current technologies, regulation, and future perspective of animal product analogs — A review

    Article • Animal Bioscience, October 2023, Asian Australasian Association of Animal Production Societies

    Sun Jin Hur

  22. Effects of functional nutrients on chicken intestinal epithelial cells induced with oxidative stress

    Article • Journal of Animal Science and Technology, September 2023, Korean Society of Animal Science and Technology

    Sun Jin Hur

  23. Developing a procedure to extract chenodeoxycholic acid and synthesize ursodeoxycholic acid from pig by-products

    Article • Heliyon, July 2023, Elsevier

    Sun Jin Hur

  24. Analysis of changes in antibiotic resistance in the human body using an in vitro digestion model incorporating human gut microbiota

    Article • Heliyon, May 2023, Elsevier

    Sun Jin Hur

  25. Culturing characteristics of Hanwoo myosatellite cells and C2C12 cells incubated at 37°C and 39°C for cultured meat

    Article • Journal of Animal Science and Technology, May 2023, Korean Society of Animal Science and Technology

    Sun Jin Hur

  26. The roles of growth factors and hormones in the regulation of muscle satellite cells for cultured meat production

    Article • Journal of Animal Science and Technology, January 2023, Korean Society of Animal Science and Technology

    Dr Khurshid Ahmad, Sun Jin Hur

  27. Effect of Extract of Perilla Leaves on the Quality Characteristics and Polycyclic Aromatic Hydrocarbons of Charcoal Barbecued Pork Patty

    Article • Food Science of Animal Resources, January 2023, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  28. Methods for improving meat protein digestibility in older adults

    Article • Journal of Animal Science and Technology, January 2023, Korean Society of Animal Science and Technology

    Sun Jin Hur

  29. Study on the reduction of heterocyclic amines by marinated natural materials in pork belly

    Article • Journal of Animal Science and Technology, November 2022, Korean Society of Animal Science and Technology

    Sun Jin Hur

  30. Comparison of Meat Quality and Muscle Fiber Characteristics between Porcine Skeletal Muscles with Different Architectures

    Article • Food Science of Animal Resources, September 2022, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  31. Study on the mechanisms for the production of heterocyclic amine (HCAs) in meat

    Article • Food and Life, July 2022, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  32. Antibiotics in Livestock and Their Effects on the Human Health: Mini Review

    Article • Resources Science Research, June 2022, Resource Science Research Institute, Kongju National University

    Sun Jin Hur

  33. A Comparative Study on the Taste Characteristics of Satellite Cell Cultured Meat Derived from Chicken and Cattle Muscles

    Article • Food Science of Animal Resources, January 2022, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  34. Effect on health from consumption of meat and meat products

    Article • Journal of Animal Science and Technology, September 2021, Korean Society of Animal Science and Technology

    Sun Jin Hur

  35. Development of bile salt in pig by-products

    Article • Food and Life, July 2021, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  36. Principal protocols for the processing of cultured meat

    Article • Journal of Animal Science and Technology, July 2021, Korean Society of Animal Science and Technology

    Sun Jin Hur

  37. Technical requirements for cultured meat production: a review

    Article • Journal of Animal Science and Technology, July 2021, Korean Society of Animal Science and Technology

    Sun Jin Hur

  38. Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly

    Article • Food Science of Animal Resources, May 2021, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  39. Effect of encapsulated edible halophyte with different biopolymers on the inhibition of sodium absorption in mouse

    Article • Food Science & Nutrition, February 2021, Wiley

    Sun Jin Hur

  40. Quantitative changes in peptides derived from proteins in beef tenderloin (psoas major muscle) and striploin (longissimus lumborum muscle) during cold storage

    Article • Food Chemistry, February 2021, Elsevier

    Sun Jin Hur

  41. Development of effective heparin extraction method from pig by-products and analysis of their bioavailability

    Article • Journal of Animal Science and Technology, November 2020, Korean Society of Animal Science and Technology

    Sun Jin Hur

  42. Overview of Studies on the Use of Natural Antioxidative Materials in Meat Products

    Article • Food Science of Animal Resources, November 2020, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  43. Impact of partial substitution of NaCl by KCl, and MgCl2 on physicochemical and sensory properties of cooked sausages during storage

    Article • Asian-Australasian Journal of Animal Sciences, October 2020, Asian Australasian Association of Animal Production Societies

    Sun Jin Hur

  44. Overview of energy intake, physical activity, and neuronal substances on obesity

    Article • Food and Life, July 2020, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  45. Structural changes in mulberry (Morus Microphylla. Buckl) and chokeberry (Aronia melanocarpa) anthocyanins during simulated in vitro human digestion

    Article • Food Chemistry, July 2020, Elsevier

    Sun Jin Hur

  46. Current strategies for the control of COVID-19 in South Korea

    Article • March 2020, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  47. Changes of various insecticides during in vitro human digestion

    Article • Environmental Science and Pollution Research, February 2020, Springer Science + Business Media

    Sun Jin Hur

  48. Effects of Six Different Starter Cultures on Mutagenicity and Biogenic Amine Concentrations in Fermented Sausages Treated with Vitamins C and E

    Article • Food Science of Animal Resources, December 2019, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  49. Low Protein Digestibility of Beef Puree in Infant In Vitro Digestion Model

    Article • Food Science of Animal Resources, December 2019, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  50. Subacute feeding toxicity of low‐sodium sausages manufactured with sodium substitutes and biopolymer‐encapsulated saltwort ( Salicornia herbacea ) in a mouse model

    Article • Journal of the Science of Food and Agriculture, November 2019, Wiley

    Sun Jin Hur

  51. Reducing Veterinary Drug Residues in Animal Products: A Review

    Article • Food Science of Animal Resources, October 2019, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  52. Combined Effects of Sodium Substitution and Addition of Cellulose or Chitosan on Quality Properties of Pork Sausages

    Article • Food Science of Animal Resources, August 2019, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  53. Neuroprotective effects of different molecular weight peptide fractions obtained from beef by hydrolysis with commercial enzymes in SH-SY5Y cells

    Article • Food Research International, July 2019, Elsevier

    Sun Jin Hur

  54. Effects of Number of Washes and Salt Treatment on the Quality Characteristics of Protein Recovered from Alaska Pollock and Pork Leg

    Article • Food Science of Animal Resources, June 2019, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  55. Mechanisms of Neuroprotective Effects of Peptides Derived from Natural Materials and Their Production and Assessment

    Article • Comprehensive Reviews in Food Science and Food Safety, May 2019, Wiley

    Sun Jin Hur

  56. Differential abundance of proteome associated with intramuscular variation of meat quality in porcine longissimus thoracis et lumborum muscle

    Article • Meat Science, March 2019, Elsevier

    Sun Jin Hur

  57. Changes in Carcinogenic Heterocyclic Amines during in vitro Digestion

    Article • Journal of Heterocyclic Chemistry, January 2019, Wiley

    Sun Jin Hur

  58. Effects of Hemin and Heating Temperature on the Mutagenicity and Lipid Oxidation of Pork Batter during In Vitro Human Digestion with Enterobacteria

    Article • Journal of Food Protection, January 2019, International Association for Food Protection

    Sun Jin Hur

  59. Effects of different starter cultures on the biogenic amine concentrations, mutagenicity, oxidative stress, and neuroprotective activity of fermented sausages and their relationships

    Article • Journal of Functional Foods, January 2019, Elsevier

    Sun Jin Hur

  60. Microbial changes under packaging conditions during transport and comparison between sampling methods of beef

    Article • Journal of Animal Science and Technology, January 2019, Korean Society of Animal Science and Technology

    Sun Jin Hur

  61. Degradation of various insecticides in cooked eggs during in vitro human digestion

    Article • Environmental Pollution, December 2018, Elsevier

    Sun Jin Hur

  62. Controversy on the correlation of red and processed meat consumption with colorectal cancer risk: An Asian perspective

    Article • Critical Reviews in Food Science and Nutrition, July 2018, Taylor & Francis

    Sun Jin Hur, cheorun Jo, Professor Jong Youn Jeong, Yohan Yoon

  63. 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

    Article • Journal of Food Science, July 2018, Wiley

    Sun Jin Hur

  64. Analysis of the effects of biopolymer encapsulation and sodium replacement combination technology on the quality characteristics and inhibition of sodium absorption from sausage in mice

    Article • Food Chemistry, June 2018, Elsevier

    Sun Jin Hur

  65. Quality characteristics of fat-reduced emulsion-type pork sausage by partial substitution of sodium chloride with calcium chloride, potassium chloride and magnesium chloride

    Article • LWT, March 2018, Elsevier

    Sun Jin Hur

  66. Effect of In Vitro Human Digestion on Biogenic Amine (Tyramine) Formation in Various Fermented Sausages

    Article • Journal of Food Protection, February 2018, International Association for Food Protection

    Sun Jin Hur

  67. Effect of six different starter cultures on the concentration of residual nitrite in fermented sausages during in vitro human digestion

    Article • Food Chemistry, January 2018, Elsevier

    Sun Jin Hur

  68. Development of Sausage with Inhibition of 60% Sodium Intake, Using Biopolymer Encapsulation Technology and Sodium Replacers

    Article • Food and Bioprocess Technology, November 2017, Springer Science + Business Media

    Sun Jin Hur

  69. A study on current risk assessments and guidelines on the use of food animal products derived from cloned animals

    Article • Food and Chemical Toxicology, October 2017, Elsevier

    Sun Jin Hur

  70. Changes of sodium nitrate, nitrite, and N-nitrosodiethylamine during in vitro human digestion

    Article • Food Chemistry, June 2017, Elsevier

    Sun Jin Hur

  71. 26 Conjugated Linoleic Acid

    Article • March 2017, Taylor & Francis

    Sun Jin Hur

  72. Structural Changes and Digestibility of Onion Quercetin and Grape Resveratrol during In Vitro Human Digestion

    Article • March 2017, MDPI AG

    Sun Jin Hur

  73. Effects of self-carbon dioxide-generation material for active packaging on pH, water-holding capacity, meat color, lipid oxidation and microbial growth in beef during cold storage

    Article • Journal of the Science of Food and Agriculture, March 2017, Wiley

    Sun Jin Hur

  74. Angiotensin Converting Enzyme Inhibitory and Antioxidant Activities of Enzymatic Hydrolysates of Korean Native Cattle (Hanwoo) Myofibrillar Protein

    Article • BioMed Research International, January 2017, Hindawi Publishing Corporation

    Sun Jin Hur

  75. Overview of conjugated linoleic acid formation and accumulation in animal products

    Article • Livestock Science, January 2017, Elsevier

    Sun Jin Hur

  76. Effect of dietary bioactive compounds and biopolymer encapsulated lipids on metabolism of lipids in high fat diet-fed mice

    Article • European Journal of Lipid Science and Technology, December 2016, Wiley

    Sun Jin Hur

  77. Effect of Thyme and Rosemary on The Quality Characteristics, Shelf-life, and Residual Nitrite Content of Sausages During Cold Storage

    Article • Korean Journal for Food Science of Animal Resources, October 2016, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  78. Induction of MAP kinase phosphatase 3 through Erk/MAP kinase activation in three oncogenic Ras (H-, K- and N-Ras)-expressing NIH/3T3 mouse embryonic fibroblast cell lines

    Article • BMB Reports, July 2016, Korean Society for Biochemistry and Molecular Biology - BMB Reports

    Sun Jin Hur

  79. A systematic study of nuclear interactome of C-terminal domain small phosphatase-like 2 using inducible expression system and shotgun proteomics

    Article • BMB Reports, June 2016, Korean Society for Biochemistry and Molecular Biology - BMB Reports

    Sun Jin Hur

  80. Development of Analytical Method and Monitoring of Veterinary Drug Residues in Korean Animal Products

    Article • Korean Journal for Food Science of Animal Resources, June 2016, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  81. Effects ofPrunus mumeSieb. et Zucc. extract and its biopolymer encapsulation on a mouse model of colitis

    Article • Journal of the Science of Food and Agriculture, June 2016, Wiley

    Sun Jin Hur

  82. Development of novel in vitro human digestion systems for screening the bioavailability and digestibility of foods

    Article • Journal of Functional Foods, April 2016, Elsevier

    Sun Jin Hur

  83. Effect of Freeze-Dried Mechanically Deboned Spent Laying Hen Hydrolysates on the Quality Characteristics of Boiled Fish Paste

    Article • Food and Bioprocess Technology, March 2016, Springer Science + Business Media

    Sun Jin Hur

  84. Antioxidant, Liver Protective and Angiotensin I-converting Enzyme Inhibitory Activities of Old Laying Hen Hydrolysate in Crab Meat Analogue

    Article • Asian-Australasian Journal of Animal Sciences, March 2016, Asian Australasian Association of Animal Production Societies

    Sun Jin Hur

  85. Effect of the Ratio of Raw Material Components on the Physico-chemical Characteristics of Emulsion-type Pork Sausages

    Article • Asian-Australasian Journal of Animal Sciences, September 2015, Asian Australasian Association of Animal Production Societies

    Sun Jin Hur

  86. Low concentrations of doxycycline attenuates FasL-induced apoptosis in HeLa cells

    Article • July 2015, Springer Science + Business Media

    Sun Jin Hur

  87. Proteomic analysis of meat exudates to discriminate fresh and freeze-thawed porcine longissimus thoracis muscle

    Article • LWT, July 2015, Elsevier

    Sun Jin Hur

  88. Development of Sausages Containing Mechanically Deboned Chicken Meat Hydrolysates

    Article • Journal of Food Science, June 2015, Wiley

    Sun Jin Hur

  89. Current topics in active and intelligent food packaging for preservation of fresh foods

    Article • Journal of the Science of Food and Agriculture, June 2015, Wiley

    Sun Jin Hur

  90. Effect of Various Herbal Medicine Extracts on the Physico-chemical Properties of Emulsion-type Pork Sausage

    Article • Journal of Food and Nutrition Research, May 2015, Science and Education Publishing Co., Ltd.

    Sun Jin Hur

  91. Effect of Coptis chinensis Franch Addition on the Quality Characteristics of Sausages During Cold Storage

    Article • Food and Bioprocess Technology, January 2015, Springer Science + Business Media

    Sun Jin Hur

  92. A comparison of antioxidative and anti-inflammatory activities of sword beans and soybeans fermented with Bacillus subtilis

    Article • Food & Function, January 2015, Royal Society of Chemistry

    Sun Jin Hur

  93. Effect of biopolymer encapsulation on the digestibility of lipid and cholesterol oxidation products in beef during in vitro human digestion

    Article • Food Chemistry, January 2015, Elsevier

    Sun Jin Hur

  94. Effect of emulsifiers on microstructural changes and digestion of lipids in instant noodle during in vitro human digestion

    Article • LWT, January 2015, Elsevier

    Sun Jin Hur

  95. Effect of fermentation on the antioxidant activity in plant-based foods

    Article • Food Chemistry, October 2014, Elsevier

    Sun Jin Hur

  96. Antioxidative, Antimicrobial and Anticytotoxic Activities of Seungmagalgeuntang and Fermented Seungmagalgeuntang

    Article • Journal of the Korean Society of Food Science and Nutrition, July 2014, The Korean Society of Food Science and Nutrition

    Sun Jin Hur

  97. Effects of Biopolymers Encapsulations on the Lipid Digestibility of Emulsion-Type Sausages Using a Simulated Human Gastrointestinal Digestion Model

    Article • Food and Bioprocess Technology, April 2014, Springer Science + Business Media

    Sun Jin Hur

  98. Effects of Dietary Cholesterol and Its Oxidation Products on Pathological Lesions and Cholesterol and Lipid Oxidation in the Rabbit Liver

    Article • BioMed Research International, January 2014, Hindawi Publishing Corporation

    Sun Jin Hur

  99. Antioxidative Changes of Blueberry Leaf Extracts in Emulsion-Type Sausage during In Vitro Digestion

    Article • Korean Journal for Food Science of Animal Resources, December 2013, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  100. Effect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold Storage

    Article • Asian-Australasian Journal of Animal Sciences, December 2013, Asian Australasian Association of Animal Production Societies

    Sun Jin Hur

  101. Quality characteristics of Cheonggukjang containing Phellinus linteus extracts and antitumor effects in hep-2 and SK-MES cells

    Article • Food Science and Biotechnology, October 2013, Springer Science + Business Media

    Sun Jin Hur

  102. Onion extract structural changes duringin vitrodigestion and its potential antioxidant effect on brain lipids obtained from low- and high-fat-fed mice

    Article • Free Radical Research, October 2013, Taylor & Francis

    Sun Jin Hur

  103. Effect of adenovirus and influenza virus infection on obesity

    Article • Life Sciences, October 2013, Elsevier

    Sun Jin Hur

  104. The Effects of Biopolymer Encapsulation on Total Lipids and Cholesterol in Egg Yolk during in Vitro Human Digestion

    Article • International Journal of Molecular Sciences, August 2013, MDPI AG

    Sun Jin Hur

  105. Effect of Substituting Surimi with Spent Laying Hen Meat on the Physicochemical Characteristics of Fried Fish Paste

    Article • Food and Bioprocess Technology, July 2013, Springer Science + Business Media

    Sun Jin Hur

  106. Comparison of Live Performance and Meat Quality Parameter of Cross Bred (Korean Native Black Pig and Landrace) Pigs with Different Coat Colors

    Article • Asian-Australasian Journal of Animal Sciences, July 2013, Asian Australasian Association of Animal Production Societies

    Sun Jin Hur

  107. Effect of Dietary Cholesterol and Cholesterol Oxides on Blood Cholesterol, Lipids, and the Development of Atherosclerosis in Rabbits

    Article • International Journal of Molecular Sciences, June 2013, MDPI AG

    Sun Jin Hur

  108. Effects of Dietary Conjugated Linoleic Acid and Biopolymer Encapsulation on Lipid Metabolism in Mice

    Article • International Journal of Molecular Sciences, March 2013, MDPI AG

    Sun Jin Hur

  109. Effects of biopolymer encapsulation on trans fatty acid digestibility in an in vitro human digestion system

    Article • Food & Function, January 2013, Royal Society of Chemistry

    Sun Jin Hur

  110. Antioxidant activities of aqueous extracts from three cultivars of guava leaf

    Article • Food Science and Biotechnology, December 2012, Springer Science + Business Media

    Sun Jin Hur

  111. Review of natural products actions on cytokines in inflammatory bowel disease

    Article • Nutrition Research, November 2012, Elsevier

    Sun Jin Hur

  112. Effects of Size Adjusted with Red Ginseng Powders on Quality of Fish Pastes

    Article • Journal of the Korean Society of Food Science and Nutrition, October 2012, The Korean Society of Food Science and Nutrition

    Sun Jin Hur

  113. Effect of Packaging Methods on Quality Characteristics of Low-Grade Beef during Aging at 16C

    Article • Journal of Food Processing and Preservation, August 2012, Wiley

    Sun Jin Hur

  114. Relationship of Carcass Weight to Muscle Fiber Characteristics and Pork Quality of Crossbred (Korean Native Black Pig × Landrace) F2 Pigs

    Article • Food and Bioprocess Technology, November 2011, Springer Science + Business Media

    Sun Jin Hur

  115. Effect of Buckwheat Extract on the Antioxidant Activity of Lipid in Mouse Brain and Its Structural Change during in Vitro Human Digestion

    Article • Journal of Agricultural and Food Chemistry, October 2011, American Chemical Society (ACS)

    Sun Jin Hur

  116. Comments on the Letter to the Editor

    Article • Food Chemistry, October 2011, Elsevier

    Sun Jin Hur

  117. The development of imitation crab sticks by substituting spent laying hen meat for Alaska pollack

    Article • Poultry Science, August 2011, Elsevier

    Sun Jin Hur

  118. Quality characteristics of imitation crab sticks made from Alaska Pollack and spent laying hen meat

    Article • LWT, July 2011, Elsevier

    Sun Jin Hur

  119. Impact of salt and lipid type on in vitro digestion of emulsified lipids

    Article • Food Chemistry, June 2011, Elsevier

    Sun Jin Hur

  120. Effect of Substitution of Chicken Breast for Alaska Pollack on Physico-chemical Characteristics and Quality in Surimi-like Materials Contained Different Cryoprotectants

    Article • Korean Journal for Food Science of Animal Resources, April 2011, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  121. In vitro human digestion models for food applications

    Article • Food Chemistry, March 2011, Elsevier

    Sun Jin Hur

  122. A preliminary study on the development of an easy method for beef freshness using a cyclic voltammetric system

    Article • Food Control, January 2011, Elsevier

    Sun Jin Hur

  123. The relationship between muscle fiber characteristics and meat quality traits of highly marbled Hanwoo (Korean native cattle) steers

    Article • Meat Science, October 2010, Elsevier

    Sun Jin Hur

  124. The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality

    Article • Korean Journal for Food Science of Animal Resources, August 2010, Korean Society for Food Science of Animal Resources

    Sun Jin Hur

  125. Effect of Cryoprotectants on Chemical, Mechanical and Sensorial Characteristics of Spent Laying Hen Surimi

    Article • Food and Bioprocess Technology, July 2010, Springer Science + Business Media

    Sun Jin Hur

  126. EFFECTS OF DIETARY GLYCINE BETAINE ON BLOOD CHARACTERISTICS AND PORK QUALITY

    Article • Journal of Muscle Foods, January 2010, Wiley

    Sun Jin Hur

  127. Anti-Inflammatory Effects ofInonotus obliquusin Colitis Induced by Dextran Sodium Sulfate

    Article • Journal of Biomedicine and Biotechnology, January 2010, Hindawi Publishing Corporation

    Sun Jin Hur

  128. Effects of Various Fiber Additions on Lipid Digestion during In Vitro Digestion of Beef Patties

    Article • Journal of Food Science, September 2009, Wiley

    Sun Jin Hur

  129. EFFECT OF SURIMI CONTAINING SPENT LAYING HEN BREAST ON THE QUALITY OF CRAB ANALOGUE

    Article • Journal of Food Process Engineering, July 2009, Wiley

    Sun Jin Hur

  130. EFFECT OF STORAGE TEMPERATURE ON MEAT QUALITY OF MUSCLE WITH DIFFERENT FIBER TYPE COMPOSITION FROM KOREAN NATIVE CATTLE (HANWOO)

    Article • Journal of Food Quality, June 2009, Wiley

    Sun Jin Hur

  131. Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion

    Article • Food Chemistry, May 2009, Elsevier

    Sun Jin Hur

  132. Effects of trans-10,cis-12 Conjugated Linoleic Acid on Body Composition in Genetically Obese Mice

    Article • Journal of Medicinal Food, February 2009, Mary Ann Liebert Inc

    Sun Jin Hur

  133. Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage

    Article • Journal of Food Science, January 2009, Wiley

    Sun Jin Hur

  134. The development of imitation crab stick containing chicken breast surimi

    Article • LWT, January 2009, Elsevier

    Sun Jin Hur

  135. A Comparison of the Meat Qualities from the Hanwoo (Korean Native Cattle) and Holstein Steer

    Article • Food and Bioprocess Technology, March 2008, Springer Science + Business Media

    Sun Jin Hur

  136. Effect of extra virgin olive oil substitution for fat on quality of pork patty

    Article • Journal of the Science of Food and Agriculture, January 2008, Wiley

    Sun Jin Hur

  137. The Development of Sausage Including Meat from Spent Laying Hen Surimi

    Article • Poultry Science, December 2007, Elsevier

    Sun Jin Hur

  138. Effect of muscle type and washing times on physico-chemical characteristics and qualities of surimi

    Article • Journal of Food Engineering, August 2007, Elsevier

    Sun Jin Hur

  139. Formation of cholesterol oxidation products (COPs) in animal products

    Article • Food Control, August 2007, Elsevier

    Sun Jin Hur

  140. Biological activities of conjugated linoleic acid (CLA) and effects of CLA on animal products

    Article • Livestock Science, July 2007, Elsevier

    Sun Jin Hur

  141. Effect of conjugated linoleic acid on bone formation and rheumatoid arthritis

    Article • European Journal of Pharmacology, July 2007, Elsevier

    Sun Jin Hur

  142. A COMPARISON OF THE EFFECTS OF DIETARY CONJUGATED LINOLEIC ACID CONTENTS, CHOLESTEROL, LIPID OXIDATION AND DRIP LOSS IN PORK LOIN AND CHICKEN BREAST

    Article • Journal of Muscle Foods, July 2007, Wiley

    Sun Jin Hur

  143. Effect of dietary fats on blood cholesterol and lipid and the development of atherosclerosis in rabbits

    Article • Nutrition Research, October 2005, Elsevier

    Sun Jin Hur

  144. Effects of conjugated linoleic acid on color and lipid oxidation of beef patties during cold storage

    Article • Meat Science, April 2004, Elsevier

    Sun Jin Hur

  145. Quality characteristics of irradiated chicken breast rolls from broilers fed different levels of conjugated linoleic acid

    Article • Meat Science, February 2003, Elsevier

    Sun Jin Hur

  146. Effect of Dietary Conjugated Linoleic Acid on Lipid Characteristics of Egg Yolk

    Article • Asian-Australasian Journal of Animal Sciences, January 2003, Asian Australasian Association of Animal Production Societies

    Sun Jin Hur

  147. Raw-meat packaging and storage affect the color and odor of irradiated broiler breast fillets after cooking

    Article • Meat Science, May 2002, Elsevier

    Sun Jin Hur

  148. Effect of dietary conjugated linoleic acid, irradiation, and packaging conditions on the quality characteristics of raw broiler breast fillets

    Article • Meat Science, January 2002, Elsevier

    Sun Jin Hur