Quality Characteristics of Functional Fermented Sausages Added with Encapsulated Probiotic Bifidobacterium longum KACC 91563
2018 · Korean Journal for Food Science of Animal Resources · 31 citations
https://doi.org/10.5851/kosfa.2018.e30
J
Jun-Sang Ham
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Jun-Sang Ham is an academic researcher from Chungbuk National University. The author has contributed to research in topics: Probiotics and Fermented Foods & Food Quality and Safety Studies & Meat and Animal Product Quality. The author has an h-index of 26, co-authored 165 publications.
ORCID: 0000-0003-4966-6631Papers by this author
worksEffects of Queso Blanco Cheese Containing Bifidobacterium longum KACC 91563 on the Intestinal Microbiota and Short Chain Fatty Acid in Healthy Companion Dogs
2018 · Korean Journal for Food Science of Animal Resources · 23 citations
https://doi.org/10.5851/kosfa.2018.e62
The prognostic value of interim and end-of-treatment PET/CT in patients with newly diagnosed peripheral T-cell lymphoma
2016 · Blood Cancer Journal · 12 citations
https://doi.org/10.1038/bcj.2016.2
Pig Skin Gelatin Hydrolysates Attenuate Acetylcholine Esterase Activity and Scopolamine-induced Impairment of Memory and Learning Ability of Mice
2020 · Food Science of Animal Resources · 6 citations
https://doi.org/10.5851/kosfa.2020.e3
Generation of a genetically engineered porcine melanoma model featuring oncogenic control through conditional Cre recombination
2025 · Scientific Reports · 1 citations
https://doi.org/10.1038/s41598-024-82554-w
In vitro derivation of midbrain dopaminergic neurons from porcine embryonic stem cells in multi-dimensional conditions
2025 · Stem Cell Research & Therapy · 1 citations
https://doi.org/10.1186/s13287-025-04693-9
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