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2021 연구자 정보 (924 / 1146)

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Author Name 제1저자 여부 ⓘ 교신저자 여부 ⓘ Address ResearcherID ORCID Paper Title WoS Edition 최상위 JCR(%) WoS Category Related Email
Kim, Eun Joong
(Kim, EJ) ⓘ 		Kyungpook Natl Univ, Dept Anim Sci & Biotechnol, Sangju 37224, South Korea
Kyungpook Natl Univ, Dept Anim Sci, Sangju 37224, South Korea ⓘ 		HGF-1639-2022
Kim, Eun Joong ⓘ 		0000-0002-5962-6994
Kim, Eun Joong ⓘ 		[JCR상위 53.8] Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades
[JCR상위 39.7] Feeding strategies with total mixed ration and concentrate may improve feed intake and carcass quality of Hanwoo steers
[JCR상위 39.7] Relationship between oxytocin and serotonin and the fearfulness, dominance, and trainability of horses
[JCR상위 39.7] Improvement of conception rate on Hanwoo; The key hormones and novel estrus detector ⓘ 		SCIE ⓘ 39.7 FOOD SCIENCE & TECHNOLOGY
AGRICULTURE, DAIRY & ANIMAL SCIENCE;VETERINARY SCIENCES ⓘ 		ymchoil@knu.ac.kr;ymchoi1@knu.ac.kr;
ejkim2011@knu.ac.kr;
mjyoon@knu.ac.kr;
kimsc@gnu.ac.kr; ⓘ
Kim, Jae Yeong
(Kim, JY) ⓘ 		Kyungpook Natl Univ, Dept Anim Sci AndBiotechnol, Sangju 37224, South Korea
Kyungpook Natl Univ, Dept Anim Sci & Biotechnol, Sangju 37224, South Korea
Kyungpook Natl Univ, Daegu, South Korea ⓘ
ⓘ
ⓘ 		[JCR상위 53.8] Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts
[JCR상위 53.8] Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades
[JCR상위 15.3] Comparison of quality characteristics, palatability, and serum biochemical parameters between normal and PSE-like condition chickens ⓘ 		SCIE ⓘ 15.3 FOOD SCIENCE & TECHNOLOGY
AGRICULTURE, DAIRY & ANIMAL SCIENCE ⓘ 		ymchoi1@knu.ac.kr;
ymchoil@knu.ac.kr;ymchoi1@knu.ac.kr; ⓘ
Kim, Sae Hun
(Kim, SH) ⓘ 		교신저자 Korea Univ, Dept Food Biosci & Technol, Seoul 02841, South Korea ⓘ KQU-7757-2024
Kim, Sin Gon ⓘ 		0000-0002-0990-2268
Kim, Sae Hun ⓘ 		[JCR상위 53.8] Prevention of Cholesterol Gallstone Formation by Lactobacillus acidophilus ATCC 43121 and Lactobacillus fermentum MF27 in Lithogenic Diet-Induced Mice ⓘ SCIE ⓘ 53.8 FOOD SCIENCE & TECHNOLOGY ⓘ ymchoi1@knu.ac.kr;saehkim@korea.ac.kr; ⓘ
Kim, Song Ki
(Kim, SK) ⓘ 		Hotel Lotte, Dept Culinary, Seoul 04533, South Korea ⓘ AEP-3965-2022
Kim, Kyoungmi ⓘ
ⓘ 		[JCR상위 53.8] Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments ⓘ SCIE ⓘ 53.8 FOOD SCIENCE & TECHNOLOGY ⓘ ymchoi1@knu.ac.kr; ⓘ
Kim, You Ra
(Kim, YR) ⓘ 		Korea Univ, Dept Food Biosci & Technol, Seoul 02841, South Korea ⓘ
ⓘ
ⓘ 		[JCR상위 53.8] Prevention of Cholesterol Gallstone Formation by Lactobacillus acidophilus ATCC 43121 and Lactobacillus fermentum MF27 in Lithogenic Diet-Induced Mice ⓘ SCIE ⓘ 53.8 FOOD SCIENCE & TECHNOLOGY ⓘ ymchoi1@knu.ac.kr;saehkim@korea.ac.kr; ⓘ
Kim, Young Soon
(Kim, YS) ⓘ 		Korea Univ, Dept Integrated Biomed AndLife Sci, Seoul 02841, South Korea
Korea Univ, Dept Integrated Biomed & Life Sci, Seoul, South Korea
Korea Univ, Dept Integrated Biomed & Life Sci, Seoul 02841, South Korea ⓘ 		AEP-3965-2022
Kim, Kyoungmi ⓘ 		0000-0001-9223-4039
Kim, Young Soon ⓘ 		[JCR상위 53.8] Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts
[JCR상위 10.5] Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat
[JCR상위 53.8] Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments ⓘ 		SCIE ⓘ 10.5 FOOD SCIENCE & TECHNOLOGY
AGRICULTURE, DAIRY & ANIMAL SCIENCE ⓘ 		ymchoi1@knu.ac.kr; ⓘ
Kojima, Yukio
(Kojima, Y) ⓘ 		ⓘ
ⓘ
ⓘ 		[JCR상위 53.8] Biomechanical analysis for total distalization of the maxillary dentition: A finite element study
[JCR상위 53.8] Biomechanical analysis for total mesialization of the maxillary dentition: A finite element study ⓘ 		SCIE ⓘ 53.8 DENTISTRY, ORAL SURGERY & MEDICINE ⓘ jongmoon@wku.ac.kr; ⓘ
Kook, Yoon-Ah
(Kook, YA) ⓘ 		Catholic Univ Korea, Dept Orthodont, Seoul St Marys Hosp, Seoul, South Korea
Catholic Univ Korea, Seoul St Marys Hosp, Dept Orthodont, Seoul, South Korea ⓘ
ⓘ
ⓘ 		[JCR상위 53.8] Biomechanical analysis for total distalization of the maxillary dentition: A finite element study
[JCR상위 53.8] Biomechanical analysis for total mesialization of the maxillary dentition: A finite element study ⓘ 		SCIE ⓘ 53.8 DENTISTRY, ORAL SURGERY & MEDICINE ⓘ jongmoon@wku.ac.kr; ⓘ
Kyung, Hee-Moon
(Kyung, HM) ⓘ 		Kyungpook Natl Univ, Sch Dent, Dept Orthodont, Daegu, South Korea ⓘ
ⓘ
ⓘ 		[JCR상위 53.8] Biomechanical analysis for total distalization of the maxillary dentition: A finite element study
[JCR상위 53.8] Biomechanical analysis for total mesialization of the maxillary dentition: A finite element study ⓘ 		SCIE ⓘ 53.8 DENTISTRY, ORAL SURGERY & MEDICINE ⓘ jongmoon@wku.ac.kr; ⓘ
Lee, Boin
(Lee, B) ⓘ 		제1저자 Kyungpook Natl Univ, Dept Anim Sci AndBiotechnol, Sangju 37224, South Korea
Kyungpook Natl Univ, Dept Anim Sci & Biotechnol, Sangju 37224, South Korea
Kyungpook Natl Univ, Dept Anim Sci, Sangju, South Korea
Kyungpook Natl Univ, Dept Anim Sci & Biotechnol, Sangju, South Korea
Kyungpook Natl Univ, Daegu, South Korea ⓘ
ⓘ 		0000-0001-7745-9766
Lee, Boin ⓘ 		[JCR상위 53.8] Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts
[JCR상위 53.8] Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades
[JCR상위 10.5] Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat
[JCR상위 10.5] Research Note: Comparison of histochemical characteristics, chicken meat quality, and heat shock protein expressions between PSE-like condition and white-stripping features of pectoralis major muscle
[JCR상위 10.5] Research Note: Expression level of heat shock protein 27 in PSE-like and fast-glycolyzing conditions of chicken pectoralis major muscle
[JCR상위 15.3] Comparison of quality characteristics, palatability, and serum biochemical parameters between normal and PSE-like condition chickens
[JCR상위 53.8] Prevention of Cholesterol Gallstone Formation by Lactobacillus acidophilus ATCC 43121 and Lactobacillus fermentum MF27 in Lithogenic Diet-Induced Mice
[JCR상위 53.8] Comparison of Quality Characteristics and Palatability between Sous-Vide Cooked Pork Loin Patties with Different Searing Treatments ⓘ 		SCIE ⓘ 10.5 FOOD SCIENCE & TECHNOLOGY
AGRICULTURE, DAIRY & ANIMAL SCIENCE ⓘ 		ymchoi1@knu.ac.kr;
ymchoil@knu.ac.kr;ymchoi1@knu.ac.kr;
ymchoi1@knu.ac.kr;saehkim@korea.ac.kr; ⓘ
Lee, Kichoon
(Lee, K) ⓘ 		Ohio State Univ, Dept Anim Sci, Columbus, OH 43210 USA
Ohio State Univ, Interdisciplinary PhD Program Nutr, Columbus, OH 43210 USA ⓘ 		G-2234-2012
Lee, Kichoon ⓘ 		0000-0001-6169-7516
Lee, Kichoon ⓘ 		[JCR상위 53.8] Sensory Quality and Histochemical Characteristics of Longissimus Thoracis Muscles between Hanwoo and Holstein Steers from Different Quality Grades
[JCR상위 25.0] Proteomic profile and morphological characteristics of skeletal muscle from the fast- and slow-growing yellow perch (Perca flavescens)
[JCR상위 10.5] Research Note: Increased myostatin expression and decreased expression of myogenic regulatory factors in embryonic ages in a quail line with muscle hypoplasia ⓘ 		SCIE ⓘ 10.5 FOOD SCIENCE & TECHNOLOGY
MULTIDISCIPLINARY SCIENCES
AGRICULTURE, DAIRY & ANIMAL SCIENCE ⓘ 		ymchoil@knu.ac.kr;ymchoi1@knu.ac.kr;
wick.13@osu.edu;
lee.2626@osu.edu; ⓘ
Noh, Hyung-Kyu
(Noh, HK) ⓘ 		제1저자 Kyungpook Natl Univ, Sch Dent, Dept Orthodont, Dalgubuldaero 2175,Samduk 2 Ga, Daegu 41940, South Korea
Kyungpook Natl Univ, Sch Dent, Daegu, South Korea ⓘ
ⓘ 		0000-0002-5987-8841
Noh, Hyung-Kyu ⓘ 		[JCR상위 53.8] Does maxillary yaw exist in patients with skeletal Class III facial asymmetry?
Considerations for vertical control with microimplants in a idiopathic condylar resorption patient: A case report ⓘ 		SCIE
ESCI ⓘ 		53.8 DENTISTRY, ORAL SURGERY & MEDICINE ⓘ parkhs@knu.ac.kr; ⓘ
O, Hyeonbin
(O, H) ⓘ 		Korea Univ, Dept Integrated Biomed AndLife Sci, Seoul 02841, South Korea ⓘ
ⓘ
ⓘ 		[JCR상위 53.8] Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts ⓘ SCIE ⓘ 53.8 FOOD SCIENCE & TECHNOLOGY ⓘ ymchoi1@knu.ac.kr; ⓘ
Oh, Ju Kyoung
(Oh, JK) ⓘ 		제1저자 Korea Univ, Dept Food Biosci & Technol, Seoul 02841, South Korea ⓘ
ⓘ
ⓘ 		[JCR상위 53.8] Prevention of Cholesterol Gallstone Formation by Lactobacillus acidophilus ATCC 43121 and Lactobacillus fermentum MF27 in Lithogenic Diet-Induced Mice ⓘ SCIE ⓘ 53.8 FOOD SCIENCE & TECHNOLOGY ⓘ ymchoi1@knu.ac.kr;saehkim@korea.ac.kr; ⓘ
Park, Chun Ho
(Park, CH) ⓘ 		Korea Univ, Dept Integrated Biomed AndLife Sci, Seoul 02841, South Korea
Daejeon Hlth Inst Technol, Dept Hotel & Food Serv Culinary Art, Daejeon 34504, South Korea
Korea Univ, Dept Integrated Biomed & Life Sci, Seoul, South Korea
Daejeon Hlth Inst Technol, Dept Hotel & Food Serv Culinary Art, Daejeon, South Korea ⓘ
ⓘ 		0000-0002-5609-4320
Park, Chun Ho ⓘ 		[JCR상위 53.8] Effects of Astragalus membranaceus, Adenophora triphylla, and Ulmus pumila Extracts on Quality Characteristics and Storage Stability of Sous-Vide Cooked Chicken Breasts
[JCR상위 10.5] Muscle fiber and fresh meat characteristics of white-striping chicken breasts, and its effects on palatability of sous-vide cooked meat ⓘ 		SCIE ⓘ 10.5 FOOD SCIENCE & TECHNOLOGY
AGRICULTURE, DAIRY & ANIMAL SCIENCE ⓘ 		ymchoi1@knu.ac.kr; ⓘ
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