Yoo MJY - Search Results

1

Metabolic fingerprinting of in-bag dry- and wet-aged lamb with rapid evaporative ionisation mass spectroscopy.

Zhang R, Ross AB, Yoo MJY, Farouk MM. Zhang R, et al. Among authors: yoo mjy. Food Chem. 2021 Jun 15;347:128999. doi: 10.1016/j.foodchem.2020.128999. Epub 2021 Jan 7. Food Chem. 2021. PMID: 33465687

2

Physicochemical and sensory characterization of gnocchi and the effects of novel formulation on in vitro digestibility.

Liu T, Hamid N, Yoo MJ, Kantono K, Pereira L, Farouk MM, Knowles SO. Liu T, et al. J Food Sci Technol. 2016 Nov;53(11):4033-4042. doi: 10.1007/s13197-016-2410-x. Epub 2016 Dec 7. J Food Sci Technol. 2016. PMID: 28035159 Free PMC article.

3

Novel meat-enriched foods for older consumers.

Farouk MM, Yoo MJY, Hamid NSA, Staincliffe M, Davies B, Knowles SO. Farouk MM, et al. Among authors: yoo mjy. Food Res Int. 2018 Feb;104:134-142. doi: 10.1016/j.foodres.2017.10.033. Epub 2017 Oct 16. Food Res Int. 2018. PMID: 29433778

4

Effect of animal age on the nutritional and physicochemical qualities of ovine bresaola.

Zhang R, Yoo MJ, Gathercole J, Reis MG, Farouk MM. Zhang R, et al. Food Chem. 2018 Jul 15;254:317-325. doi: 10.1016/j.foodchem.2018.02.031. Epub 2018 Feb 7. Food Chem. 2018. PMID: 29548459

5

Oxidative stability, proteolysis, and in vitro digestibility of fresh and long-term frozen stored in-bag dry-aged lean beef.

Zhang R, Yoo MJY, Farouk MM. Zhang R, et al. Among authors: yoo mjy. Food Chem. 2021 May 15;344:128601. doi: 10.1016/j.foodchem.2020.128601. Epub 2020 Nov 17. Food Chem. 2021. PMID: 33267990

6

In-Bag Dry- vs. Wet-Aged Lamb: Quality, Consumer Acceptability, Oxidative Stability and In Vitro Digestibility.

Zhang R, Yoo MJY, Realini CE, Staincliffe M, Farouk MM. Zhang R, et al. Among authors: yoo mjy. Foods. 2020 Dec 25;10(1):41. doi: 10.3390/foods10010041. Foods. 2020. PMID: 33375684 Free PMC article.

7

Use of Rapid Evaporative Ionisation Mass Spectrometry fingerprinting to determine the metabolic changes to dry-aged lean beef due to different ageing regimes.

Zhang R, Ross AB, Yoo MJY, Farouk MM. Zhang R, et al. Among authors: yoo mjy. Meat Sci. 2021 Nov;181:108438. doi: 10.1016/j.meatsci.2021.108438. Epub 2021 Jan 16. Meat Sci. 2021. PMID: 33589342

8

Enhancement mechanism of ι-carrageenan on the network structure and gel-related properties of soy protein isolate/λ-carrageenan system.

Qiao D, Zhang Y, Sun F, Yoo M, Zhao G, Zhang B. Qiao D, et al. Food Chem. 2025 Mar 15;468:142476. doi: 10.1016/j.foodchem.2024.142476. Epub 2024 Dec 13. Food Chem. 2025. PMID: 39706114

9

Effect of (-)-epigallocatechin gallate (EGCG) extracted from green tea in reducing the formation of acrylamide during the bread baking process.

Fu Z, Yoo MJY, Zhou W, Zhang L, Chen Y, Lu J. Fu Z, et al. Among authors: yoo mjy. Food Chem. 2018 Mar 1;242:162-168. doi: 10.1016/j.foodchem.2017.09.050. Epub 2017 Sep 12. Food Chem. 2018. PMID: 29037673

10

The role of oral processing in dynamic sensory perception.

Foster KD, Grigor JM, Cheong JN, Yoo MJ, Bronlund JE, Morgenstern MP. Foster KD, et al. J Food Sci. 2011 Mar;76(2):R49-61. doi: 10.1111/j.1750-3841.2010.02029.x. J Food Sci. 2011. PMID: 21535784 Review.

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