Nam KC - Search Results

1

Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storage.

Jung Y, Oh S, Lee S, Lee HJ, Choo HJ, Jo C, Nam KC, Lee JH, Jang A. Jung Y, et al. Among authors: nam kc. Poult Sci. 2025 Jan;104(1):104566. doi: 10.1016/j.psj.2024.104566. Epub 2024 Nov 22. Poult Sci. 2025. PMID: 39622093 Free PMC article.

2

Development of a frequency-dependent-type apex locator with automatic compensation.

Kim DW, Nam KC, Lee SJ. Kim DW, et al. Among authors: nam kc. Crit Rev Biomed Eng. 2000;28(3 - 4):473-9. doi: 10.1615/critrevbiomedeng.v28.i34.200. Crit Rev Biomed Eng. 2000. PMID: 11108217

3

Volatile profiles and lipid oxidation of irradiated cooked chicken meat from laying hens fed diets containing conjugated linoleic acid.

Du M, Ahn DU, Nam KC, Sell JL. Du M, et al. Among authors: nam kc. Poult Sci. 2001 Feb;80(2):235-41. doi: 10.1093/ps/80.2.235. Poult Sci. 2001. PMID: 11233015 Free article.

4

Automatic stimulus breaker for electric dental pulp tester using pain response.

Nam KC, Lee SJ, Song CG, Kim DW. Nam KC, et al. Med Biol Eng Comput. 2005 May;43(3):375-8. doi: 10.1007/BF02345815. Med Biol Eng Comput. 2005. PMID: 16035226

5

Dietary functional ingredients: performance of animals and quality and storage stability of irradiated raw turkey breast.

Yan HJ, Lee EJ, Nam KC, Min BR, Ahn DU. Yan HJ, et al. Among authors: nam kc. Poult Sci. 2006 Oct;85(10):1829-37. doi: 10.1093/ps/85.10.1829. Poult Sci. 2006. PMID: 17012177 Free article. Clinical Trial.

6

Meat products and consumption culture in the East.

Nam KC, Jo C, Lee M. Nam KC, et al. Meat Sci. 2010 Sep;86(1):95-102. doi: 10.1016/j.meatsci.2010.04.026. Epub 2010 Apr 29. Meat Sci. 2010. PMID: 20510536 Review.

7

Electrostatic spraying of antioxidants on the oxidative quality of ground beef.

Nam KC, Seo KS, Jo C, Ahn DU. Nam KC, et al. J Anim Sci. 2011 Mar;89(3):826-32. doi: 10.2527/jas.2010-3326. Epub 2010 Nov 19. J Anim Sci. 2011. PMID: 21097682

8

A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and salts.

Ko KY, Nam KC, Jo C, Lee EJ, Ahn DU. Ko KY, et al. Among authors: nam kc. Poult Sci. 2011 May;90(5):1096-104. doi: 10.3382/ps.2010-01138. Poult Sci. 2011. PMID: 21489960 Free article.

9

Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage.

Ahn DU, Nam KC, Du M, Jo C. Ahn DU, et al. Among authors: nam kc. Meat Sci. 2001 Apr;57(4):413-8. doi: 10.1016/s0309-1740(00)00119-4. Meat Sci. 2001. PMID: 22061714

10

Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions.

Ahn DU, Nam KC, Du M, Jo C. Ahn DU, et al. Among authors: nam kc. Meat Sci. 2001 Apr;57(4):419-26. doi: 10.1016/s0309-1740(00)00120-0. Meat Sci. 2001. PMID: 22061715

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