Concepedia

Author

Dashmaa Dashdorj

Jeonbuk National UniversityORCID

Also Known As

D. Dashdorj, Dashdorj Dashmaa, Dashmaa D, Dashmaa Dashdorj

22

Publications

679

Citations

10

H-Index

18

Concepts

All Affiliations

Jeonbuk National UniversityMongolian University of Life SciencesNational Institute of Animal Science
DD

About

Dashmaa Dashdorj is an author at Jeonbuk National University specializing in health sciences, nutrition, and food quality.

Top Concepts

#ConceptH-IndexPublicationsCitations

1

Health Sciences

3

3

361

2

Nutrition

3

3

361

3

Public Health

2

2

37

4

Body Composition

1

1

25

5

Food Preservatives

1

1

12

Dashmaa Dashdorj

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8

Publications

496

Citations

8

H-Index

YearCitations

Influence of specific taste-active components on meat flavor as affected by intrinsic and extrinsic factors: an overview

Dashmaa Dashdorj, Touseef Amna, Inho Hwang

European Food Research and Technology

2015

324

Effect of muscle type and vacuum chiller ageing period on the chemical compositions, meat quality, sensory attributes and volatile compounds of <scp>K</scp>orean native cattle beef

Hoa Van Ba, Kyoungmi Park, Dashmaa Dashdorj,

Animal Science Journal

2013

64

Differences in the Taste-active Compounds between Hanwoo Longissimus and Semitendinosus Muscles and Its Comparision with Angus Longissimus Beef Muscle

Dashmaa Dashdorj, Jieun Yang, Hoa Van Ba,

Korean Journal for Food Science of Animal Resources

2013

25

Effect of marbling and chilled ageing on meat-quality traits, volatile compounds and sensory characteristics of beef longissimus dorsi muscle

Hoa Van Ba, Cynthia M. Oliveros, Kyoungmi Park,

Animal Production Science

2016

25

Volatile Flavor Components as a Function of Electrical Stimulation and Chiller Aging for m. longissimus and biceps femoris of Hanwoo Beef

Jieun Yang, Dashmaa Dashdorj, Inho Hwang

Food Science of Animal Resources

2019

21

Meat Quality and Volatile Flavor Traits of Duroc, Berkshire and Yorksire Breeds

Dashmaa Dashdorj, Byung-Wook Cho, Ganbat Odkhuu,

Korean Journal for Food Science of Animal Resources

2011

13

Effect of High-pressure Processing on the Quality Characteristics and Shelf-life Stability of Hanwoo Beef Marinated with Various Sauces.

Yong An Kim, Hoa Van Ba, Dashmaa Dashdorj,

PubMed

2018

12

Effect of the Calpain System on Volatile Flavor Compounds in the Beef <i>Longissimus lumborum</i> Muscle.

Jieun Yang, Dashmaa Dashdorj, Inho Hwang

PubMed

2018

12

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