M
Mooha Lee
Researcher at Seoul National University
Publications - 49
Citations - 970
Mooha Lee is an academic researcher from Seoul National University. The author has contributed to research in topics: Cold storage & Lipid oxidation. The author has an hindex of 16, co-authored 49 publications receiving 821 citations. Previous affiliations of Mooha Lee include Adama University.
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Antimicrobial and human cancer cell cytotoxic effect of synthetic angiotensin-converting enzyme (ACE) inhibitory peptides
TL;DR: It is expected that the ACE inhibitory peptides identified from beef sarcoplasmic protein hydrolysates have both antimicrobial and cancer cell cytotoxic effects.
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Comparison of indicators of microbial quality of meat during aerobic cold storage.
TL;DR: VBN and D-glucose contents showed the best correlation with bacterial counts at both temperatures for both beef and pork and could potentially be used as indicators in predicting the microbial quality of Beef and pork during chilled storage under aerobic conditions.
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Comparison of hypolipidemic activity of synthetic gallic acid-linoleic acid ester with mixture of gallic acid and linoleic acid, gallic acid, and linoleic acid on high-fat diet induced obesity in C57BL/6 Cr Slc mice.
TL;DR: The supplementation of synthetic GLE from gallic acid and linoleic acid ester may have a potential hypolipidemic effect on mice fed high-fat diet, although further studies are required to prove GLE as a hypolipsidemic agent.
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Antimicrobial effect of κ-carrageenan-based edible film containing ovotransferrin in fresh chicken breast stored at 5°C.
TL;DR: The κ-carrageenan-based film containing ovotransferrin combined with EDTA can be used for extending shelf life of fresh chicken breast and inhibits the growth of microorganisms in chicken breast during storage period.
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Relationship between the Concentration of Biogenic Amines and Volatile Basic Nitrogen in Fresh Beef, Pork, and Chicken Meat
TL;DR: In this paper, changes in the concentrations of biogenic amines (BAs) in fresh beef, pork, and chicken breast and leg were investigated during storage, and the relationship between the content of volatile basic nitrogen (VBN) and BAs was evaluated.