World's Best Scientists 2026 revealed!
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Animal Science and Veterinary
Korea
2026

D-Index & Metrics

Animal Science and Veterinary

D-Index
40
Citations
5579
World Ranking
1201
National Ranking
6

Research.com Recognitions

  • 2026 - Research.com Animal Science and Veterinary in Korea Leader Award

Best Publications

  • Effect of dietary mixture of gallic acid and linoleic acid on antioxidative potential and quality of breast meat from broilers.

    Samooel Jung;Jun Ho Choe;Binna Kim;Hyejeong Yun

  • The use of atmospheric pressure plasma-treated water as a source of nitrite for emulsion-type sausage

    Samooel Jung;Hyun Joo Kim;Sanghoo Park;Hae In Yong

  • Carnosine, anserine, creatine, and inosine 5′-monophosphate contents in breast and thigh meats from 5 lines of Korean native chicken

    Samooel Jung;Young Sik Bae;Hyun Joo Kim;Dinesh D. Jayasena

  • Comparison of quality traits of meat from korean native chickens and broilers used in two different traditional korean cuisines.

    Dinesh D. Jayasena;Samooel Jung;Hyun Joo Kim;Young Sik Bae

  • Application of winter mushroom powder as an alternative to phosphates in emulsion-type sausages

    Jeehwan Choe;Juri Lee;Kyung Jo;Cheorun Jo

  • Differences in the Quality Characteristics between Commercial Korean Native Chickens and Broilers

    Jun Ho Choe;Ki Chang Nam;Samooel Jung;Binna Kim

  • Flexible thin-layer plasma inactivation of bacteria and mold survival in beef jerky packaging and its effects on the meat's physicochemical properties.

    Hae In Yong;Haelim Lee;Sanghoo Park;Jooyoung Park

  • Postmortem Aging of Beef with a Special Reference to the Dry Aging

    Muhammad I. Khan;Samooel Jung;Ki Chang Nam;Cheorun Jo

  • Freezing-induced denaturation of myofibrillar proteins in frozen meat

    Unknown

  • Nitrite sources for cured meat products

    Unknown

  • Comparison of Quality Traits of Thigh Meat from Korean Native Chickens and Broilers

    Yeonkuk Jung;Hee Jun Jeon;Samooel Jung;Jun Ho Choe

  • An innovative curing process with plasma‐treated water for production of loin ham and for its quality and safety

    Hae In Yong;Jooyoung Park;Hyun‐Joo Kim;Samooel Jung

  • Differential Proteome Analysis of Breast and Thigh Muscles between Korean Native Chickens and Commercial Broilers

    Xian De Liu;Dinesh D. Jayasena;Yeonkuk Jung;Samooel Jung

  • Effect of Modified Atmosphere Packaging and Vacuum Packaging on Quality Characteristics of Low Grade Beef during Cold Storage

    S. J. Hur;S. K. Jin;J. H. Park;S. W. Jung

  • Effects of replacing pork fat with grape seed oil and gelatine/alginate for meat emulsions

    Unknown

  • The use of atmospheric pressure plasma as a curing process for canned ground ham.

    Juri Lee;Kyung Jo;Yubong Lim;Hee Joon Jeon

  • Direct infusion of nitrite into meat batter by atmospheric pressure plasma treatment

    Samooel Jung;Juri Lee;Youbong Lim;Wonho Choe

  • Effect of gamma and electron beam irradiation on the survival of pathogens inoculated into salted, seasoned, and fermented oyster

    Hyun Pa Song;Binna Kim;Samooel Jung;Jun Ho Choe

  • Quality Characteristics of Low-salt Chicken Sausage Supplemented with a Winter Mushroom Powder.

    Unknown

  • Detection of malondialdehyde in processed meat products without interference from the ingredients

    Samooel Jung;Ki Chang Nam;Cheorun Jo

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