Han‐Sul Yang - Concepedia

Author

Han‐Sul Yang

Also Known As

H. S. Yang, H. Yang, H.S. YANG, H.S. Yang, Han Sul Yang, Han Yang, Han-Sul Yang, Hankyeul Yang, Han‐Sul Yang, Huaiyang Yang

168

Publications

3.1K

Citations

H-Index

Concepts

All Affiliations

Gyeongsang National University Gyeongnam National University of Science and Technology University of Illinois Urbana-Champaign Jeju National University

About

Han‐Sul Yang is an author at Gyeongsang National University specializing in health sciences, food safety, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	22	29	1.5K
2	Medicine	9	9	389
3	Engineering	5	5	104
4	Education	4	4	118
5	Natural Sciences	3	3	92

Han‐Sul Yang

Publications

2.9K

Citations

H-Index

Page 1

	Year	Citations
Textural and sensory properties of low fat pork sausages with added hydrated oatmeal and tofu as texture-modifying agents Han‐Sul Yang, Sung‐Gil Choi, Jin‐Tae Jeon, Meat Science Food AnalysisSensory PropertiesTexture-modifying AgentsMeat QualityFood Quality	2006	178
Effect of dietary garlic bulb and husk on the physicochemical properties of chicken meat Y.J. Kim, Sang-Keun Jin, Han‐Sul Yang Poultry Science NutritionFood AnalysisMeat QualityDietary SupplementationFood Chemistry	2009	142
The influence of fiber size distribution of type IIB on carcass traits and meat quality in pigs Gap‐Don Kim, Jin‐Yeon Jeong, Eun‐Young Jung, Meat Science Animal PhysiologyNutritionFiber Size DistributionType IibAnimal Science	2013	132
A Comparison of Meat Characteristics between Duck and Chicken Breast Md. Shawkat Ali, Geun-Ho Kang, Han‐Sul Yang, Asian-Australasian Journal of Animal Sciences	2007	124
Natural curing agents as nitrite alternatives and their effects on the physicochemical, microbiological properties and sensory evaluation of sausages during storage Sang-Keun Jin, Jungseok Choi, Han‐Sul Yang, Meat Science Meat PackagingNitrite AlternativesFood AnalysisMicrobiological PropertiesFood Preservation	2018	118
Effect of freeze–thaw cycles on physicochemical properties and color stability of beef semimembranosus muscle Jin‐Yeon Jeong, Gap‐Don Kim, Han‐Sul Yang, Food Research International Animal PhysiologyHealth SciencesBeef Semimembranosus MusclePhysiologyFreeze–thaw Cycles	2011	115
The Relationship between Meat Color (CIE L* and a*), Myoglobin Content, and Their Influence on Muscle Fiber Characteristics and Pork Quality Gap-Don Kim, Jin-Yeon Jeong, Sun Jin Hur, Korean Journal for Food Science of Animal Resources	2010	106
Discoloration Characteristics of 3 Major Muscles From Cattle During Cold Storage Jin‐Yeon Jeong, Sun Jin Hur, Han‐Sul Yang, Journal of Food Science Livestock ProductionMeat QualityOxidative StressMajor MusclesBioanalysis	2008	95
The relationship of physiological maturity and marbling judged according to Korean grading system to meat quality traits of Hanwoo beef females Sung‐Sil Moon, Han‐Sul Yang, G.B. Park, Meat Science Animal PhysiologyNutritionAnimal PerformanceQuality TraitsAnimal Science	2006	93
Effects of clove extract on oxidative stability and sensory attributes in cooked beef patties at refrigerated storage Md. Ashrafuzzaman Zahid, Jin‐Young Choi, Jin‐Kyu Seo, Meat Science Sensory AttributesCooked Beef PattiesFood AnalysisClove ExtractFood Preservation	2019	90

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