 |
|
Tenderness-related index and proteolytic enzyme response to the marination of spent hen breast by a protease extracted from Cordyceps militaris mushroom
Farouq Heidar Barido (Barido FH), Sung Ki Lee (Lee SK)
Anim Biosci. 2021;34(11):1859-1869. Published online 2021 Apr 23 DOI: https://doi.org/10.5713/ab.20.0831
|
|
Citations to this article as recorded by
 Enzymolyzed Enoki Mushroom Improves Textural and Functional Properties of Low-Grade Beef
F H Barido
IOP Conference Series: Earth and Environmental Science.2025; 1460(1): 012029. CrossRef The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken Breast
Joko Sujiwo, Yousung Jung, Sangrok Lee, Dongwook Kim, Hee-Jeong Lee, Soomin Oh, Hee-Jin Kim, Hyo-Joon Choo, Aera Jang
Food Science of Animal Resources.2025; 45(2): 573. CrossRef Low dietary oyster mushroom spent substrate limitedly ameliorates detrimental effects of feeding combined marula seed cake and mucuna seed meal as soya bean replacements in broiler chickens
Makiwa Simeon Mthana, Doctor Mziwenkosi Nhlanhla Mthiyane
Tropical Animal Health and Production.2024;[Epub] CrossRef Physicochemical Analysis of Spent Hen Chicken Sausages with Jelly Mushroom (Auricularia auricula) Powder Inclusion as a Substitute for Sodium Tripolyphosphate
M M Dewi, F H Barido, Puruhita, B S Hertanto, M Cahyadi, L R Kartikasari, J Sujiwo, J Kim, H Y Kim, A Jang
IOP Conference Series: Earth and Environmental Science.2024; 1360(1): 012032. CrossRef Enzymatic hydrolyzation of Cordyceps militaris mushroom extracts and its effect on spent hen chicken
Farouq Heidar Barido, Puruhita, Bayu Setya Hertanto, Muhammad Cahyadi, Lilik Retna Kartikasari, Joko Sujiwo, Juntae Kim, Hack-Youn Kim, Aera Jang, Sung Ki Lee
Animal Bioscience.2024; 37(7): 1277. CrossRef Inclusion of Moringa oleifera Leaf Extracts and Varying Final Internal Temperatures to Influence the Antioxidant and Physicochemical Qualities of Low-Grade Beef Patties
Lilik Retna Kartikasari, Farouq Heidar Barido, Bayu Setya Hertanto, Adi Magna Patriadi Nuhriawangsa, Winny Swastike
Processes.2024; 12(12): 2818. CrossRef Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens
Farouq Heidar Barido, Hye-Jin Kim, Dong-Jin Shin, Ji-Seon Kwon, Hee-Jin Kim, Dongwook Kim, Hyo-Jun Choo, Ki-Chang Nam, Cheorun Jo, Jun-Heon Lee, Sung-Ki Lee, Aera Jang
Foods.2022; 11(19): 3006. CrossRef The Quality and Functional Improvement of Retorted Korean Ginseng Chicken Soup (Samgyetang) by Enzymolysis Pre-Treatment with Cordyceps militaris Mushroom Extract
Farouq Heidar Barido, Sun Moon Kang, Sung Ki Lee
Foods.2022; 11(3): 422. CrossRef Effect of detoxified Rhus verniciflua extract on
oxidative stability and quality improvement of raw chicken breast during cold
storage
Farouq Heidar Barido, Sung Ki Lee
Journal of Animal Science and Technology.2022; 64(2): 380. CrossRef Fatty acid profiles and flavour-related compounds of retorted Korean ginseng chicken soup (Samgyetang) affected by pre-treated black garlic extract
Farouq Heidar Barido, Dicky Tri Utama, Yeong Jong Kim, Sung Ki Lee
Animal Bioscience.2022; 35(7): 1080. CrossRef The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic
Farouq Heidar Barido, Hee Ju Kim, Sun Moon Kang, Aera Jang, Jae In Pak, Sung Ki Lee
Food Science of Animal Resources.2022; 42(4): 625. CrossRef
|