Factors that Affect the Formation and Mutagenicity of Heterocyclic Aromatic Amines in Food

Han-Seung Shin ,  Hyo-Sun Shin

Food Science and Biotechnology

2003 .10

식품 중 Heterocyclic amine이 저감화 방안

신한승

한국식품과학회 심포지엄

2008 .06

Influence of Honey Containing Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Pork Chops

Han-Seung Shin ,  Soowon Lee

Food Science and Biotechnology

2004 .10

식품의 조리.가공중 생성되는 발암성 이환방향족아민의 안전성

전향숙 ,  김주연

한국식품위생안전성학회지

1999 .01

Influence of Genotoxic Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Ground Beef Patties Using Korean Bramble (Rubus coreanum Miquel)

Jae-Hwan Lee ,  Han-Seung Shin

Food Science and Biotechnology

2007 .08

Influence of Commercial Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak

Han-Seung Shin ,  Younsuk Lee

Food Science and Biotechnology

2005 .06

가열 조리된 돼지고기의 Heterocyclic Amines 분석을 위한 Solid-phase 추출 방법의 비교

이재환 ,  백유미 ,  이광근 외 1명

한국축산식품학회지

2008 .01

Changes in Quality Characteristics of Pork Patties Containing Multilayered Fish Oil Emulsion during Refrigerated Storage

Jo ,  Yeon-Ji ,  Kwon 외 5명

한국축산식품학회지

2015 .01

Antioxidant Activity of Brown Soybean Ethanolic Extracts and Application to Cooked Pork Patties

Lee ,  Choong-Hee ,  Hwang 외 17명

한국축산식품학회지

2016 .01

Influence of Different Oligosaccbarides and Inulin on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak

Han-Seung Shin ,  Hyunseuk Yang ,  Jaineung Kim

Food Science and Biotechnology

2004 .04

감마선 또는 전자선 조사된 분쇄돈육과 돈육패티의 저장 중 품질특성 비교

송범석 ,  박진규 ,  김왕근 외 6명

한국축산식품학회지

2009 .01

Strategic Product Development Using New Food Ingredients

NK Kim

한국식품영양과학회 학술대회발표집

2012 .10

[P2-33] Influence of Extra Virgin Olive Oil on the Formation of Heterocyclic Amines in Fried Beef Steak

Ji-Yeong Lee ,  Ah-Young Dong ,  Han-Seung Shin

한국식품영양과학회 학술대회발표집

2010 .10

Effects of Halogenation and Nitrogen(n)-Heterocyclic Aromatics on Estimating the Persistence of Future Pharmaceutical Compounds in the Sub-Surface

Seung Lim

한국토양비료학회 학술발표회 초록집

2014 .06

Effect of Doenjang (Korean Fermented Soybean Paste) on Lipid Oxidation and Cooking Properties of Pork Patties

Hyun-Ju Oh ,  Chang-Soon Kim

Food Science and Biotechnology

2009 .10

The Relationship between Fat Level and Quality Properties of Ground Pork Patties Cooked by Microwave Energy

최지훈 ,  정종연 ,  최윤상 외 2명

한국축산식품학회지

2008 .01

Examples of Field Application of Sugar Reduced of Food Ingredient and Processed Food

Tae-Chul Han

한국식품영양과학회 학술대회발표집

2018 .10