![Dr. Yongki Colin Ryu DC, MS, ICCSP, DGCSS, Chiropractor](/fatd/images/avatar.png)
Dr. Yongki Colin Ryu DC, MS, ICCSP, DGCSS
Chiropractor | Sports Physician
633 Prospect Ave Ridgefield NJ, 07657About
Dr. Yongki Ryu is a Chiropractor practicing in New Providence, NJ. Dr. Ryu specializes in preventing, diagnosing, and treating conditions associated with the neuromusculoskeletal system, while improving each patients functionality and quality of life. Conditions treated include sciatica, neck pain, and arthritis pain, among many others. Dr. Ryu seeks to reduce pain and discomfort through manipulation and adjustment of the spine.
Provider Details
Expert Publications
Data provided by the National Library of Medicine- Effects of different levels of dietary supplemental selenium on performance, lipid oxidation, and color stability of broiler chicks.
- Comparison of histochemical characteristics in various pork groups categorized by postmortem metabolic rate and pork quality.
- Skeletal muscle fiber type and myofibrillar proteins in relation to meat quality.
- Polymorphisms of the 5' regulatory region of the porcine PPARGC1A gene and the effects on muscle fiber characteristics and meat quality.
- The influence of pork quality traits and muscle fiber characteristics on the eating quality of pork from various breeds.
- Variations in metabolite contents and protein denaturation of the longissimus dorsi muscle in various porcine quality classifications and metabolic rates.
- Combination of low voltage electrical stimulation and early postmortem temperature conditioning on degradation of myofibrillar proteins in Korean native cattle (Hanwoo).
- The relation between glycogen, lactate content and muscle fiber type composition, and their influence on postmortem glycolytic rate and pork quality.
- Comparing the histochemical characteristics and meat quality traits of different pig breeds.
- The relationship between muscle fiber characteristics, postmortem metabolic rate, and meat quality of pig longissimus dorsi muscle.
- Influence of myosin heavy- and light chain isoforms on early postmortem glycolytic rate and pork quality.
- Effects of variation in porcine MYOD1 gene on muscle fiber characteristics, lean meat production, and meat quality traits.
- Control of fresh meat quality through manipulation of muscle fiber characteristics.
Dr. Yongki Colin Ryu DC, MS, ICCSP, DGCSS's Practice location
New Providence Chiropractic Clinic
133 Gales Dr -New Providence, NJ 07974Get Direction
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