Effects of Combined Treatment of Gamma Irradiation and Addition of Rosemary Extract Powder on Ready-to-Eat Hamburger Steaks: I. Microbiological Quality and Shelf-life |
오상희
(한국원자력 연구소 방사선식품ㆍ생명공학연구팀)
김장호 (한국원자력 연구소 방사선식품ㆍ생명공학연구팀) 이주운 (한국원자력 연구소 방사선식품ㆍ생명공학연구팀) 이유석 (한국원자력 연구소 방사선식품ㆍ생명공학연구팀) 박경숙 (세종대학교 생활과학과) 김종군 (세종대학교 생활과학과) 이효구 (공주대학교 식품공학과) 변명우 (한국원자력 연구소 방사선식품ㆍ생명공학연구팀) |
1 |
Antibacterial activity of Turkish spice hydrosols
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DOI ScienceOn |
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Irradiation as method for decontaminating food: A review
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DOI ScienceOn |
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4 |
Elimination of Salmonella in poultry with ionizing reaction
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5 |
Studies on the prediction of the shelf-life of kochujang through the physicochemical and sensory analyses during storage
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과학기술학회마을 |
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Genotoxicological and acute toxicological safeties of gamma irradiated beef
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7 |
The function of spice and herbs
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과학기술학회마을 |
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Effectiveness of immersion treatments with acid, trisodium phosphate, and herb decoctions in reducing population of Yarrowia lipolytica and naturally occurring aerobic microorganims on raw chicken
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DOI ScienceOn |
9 |
Antihepatotoxic activity of Rosemarinus tomentosus in a model of acute hepatic damage induced by thioacetamide
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DOI ScienceOn |
10 |
Initial control of microorganism in Kimchi by the modified preparation method of seasoning mixture and the pretreatment of electrolyzed acid-water
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11 |
Protective effects of spice plants on mutagenesis
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DOI ScienceOn |
12 |
Inhibition of germination and vegetative growth of Bacillus cereus T and Clostridium botulinum 62A spores by essential oils
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DOI ScienceOn |
13 |
Chemical composition and antimicrobial activity of Rosmarinus officinalis L. oils from Sardinia and Corsica
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DOI ScienceOn |
14 |
Antimicrobial activity of Caesalpina sappan L. extracts and its effect on preservation of groung meats
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과학기술학회마을 |
15 |
A survey of the behaviors on fast food restaurants
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16 |
An evaluation of the antioxidant and antiviral action of extracts of rosemary and provencal herbs
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DOI ScienceOn |
17 |
Prediction of shelf-life and changes of quality attributes in packaged composite seasoning during storage
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18 |
Antioxidative activity of rosemary extract in lipid fraction of miced meat balls during storage in a freezer
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DOI ScienceOn |
19 |
Variatins in radiation sensitivity of foodborne pathogens associated with the suspending meat
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DOI ScienceOn |
20 |
Control of enterotoxic Bacillus cereus on poultry or red meats and in beef gravy by gamma irradiation
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21 |
Antibacterial activity of selected fatty acid and essential oils against six meat spoilage organisms
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DOI ScienceOn |
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23 |
The shelf-life of beef steaks treated with DL-lactic acid and antioxidants and stored under modified atmospheres
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DOI ScienceOn |
24 |
Influence of the formulation, cooking time and final internal temperature of beef hamburger on the destructin of Listeria monocytogenes
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DOI ScienceOn |
25 |
Mechanisms involved in the chemoprotective effects of rosemary extract studied in human liver and bronchial cells
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DOI ScienceOn |
26 |
Quality and storage stability of hamburger during low temperature storage
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과학기술학회마을 |
27 |
Common herbs, essential oils, and monoterpenes potently modulate bone metabolism
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DOI ScienceOn |