Automated dynamic headspace/GC-MS analyses affect the repeatability of volatiles in irradiated TurkeyNAM, Ki-Chang; CORDRAY, Joseph; AHN, Dong U et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 6, pp 1735-1741, issn 0021-8561, 7 p.Article

Protein Oxidation: Basic Principles and Implications for Meat QualityWANGANG ZHANG; SHAN XIAO; AHN, Dong U et al.Critical reviews in food science and nutrition. 2013, Vol 53, Num 10-12, pp 1191-1201, issn 1040-8398, 11 p.Article

Effects of high-pressure processing and enzymatic dephosphorylation on phosvitin propertiesVOLK, Stephanie P; AHN, Dong U; ZEECE, Michael et al.Journal of the science of food and agriculture. 2012, Vol 92, Num 15, pp 3095-3098, issn 0022-5142, 4 p.Article

Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast MeatWANGANG ZHANG; SHAN XIAO; EUN JOO LEE et al.Journal of agricultural and food chemistry (Print). 2011, Vol 59, Num 3, pp 969-974, issn 0021-8561, 6 p.Article

Effect of Cooking on Radiation-Induced Chemical Markers in Beef and Pork during StorageKWON, Joong-Ho; KWON, Youngju; KAUSAR, Tusneem et al.Journal of food science. 2012, Vol 77, Num 1-3, issn 0022-1147, C211-C215Article

Improving functional value of meat productsWANGANG ZHANG; SHAN XIAO; SAMARAWEERA, Himali et al.Meat science. 2010, Vol 86, Num 1, pp 15-31, issn 0309-1740, 17 p.Conference Paper

Potential Chemical Markers for the Identification of Irradiated SausagesJOONG HO KWON; AKRAM, Kashif; KI CHANG NAM et al.Journal of food science. 2012, Vol 77, Num 7-9, issn 0022-1147, C1000-C1004Article

Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beefHAN SUL YANG; EUN JOO LEE; SUN HEE MOON et al.Meat science. 2011, Vol 88, Num 2, pp 286-291, issn 0309-1740, 6 p.Article

Changes of hormone-sensitive lipase (HSL), adipose tissue triglyceride lipase (ATGL) and free fatty acids in subcutaneous adipose tissues throughout the ripening process of dry-cured hamSHANXIAO; WANGANGZHANG; YONGYANG et al.Food chemistry. 2010, Vol 121, Num 1, pp 191-195, issn 0308-8146, 5 p.Article

Far-infrared radiation increases the antioxidant properties of rice hull extract in cooked Turkey meatNAM, K. C; KIM, Jeong-Han; AHN, Dong U et al.Journal of agricultural and food chemistry (Print). 2004, Vol 52, Num 2, pp 374-379, issn 0021-8561, 6 p.Article

Egg Yolk Phosvitin and Functional Phosphopeptides—ReviewSAMARAWEERA, Himali; ZHANG, Wan-Gang; EUN JOO LEE et al.Journal of food science. 2011, Vol 76, Num 7, issn 0022-1147, R143-R150Article

Effect of electron-beam irradiation before and after cooking on the chemical properties of beef, pork, and chickenKWON, Joong-Ho; KWON, Youngju; NAM, Ki-Chang et al.Meat science. 2008, Vol 80, Num 3, pp 903-909, issn 0309-1740, 7 p.Article

Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and PackagingSHAN XIAO; WAN GANG ZHANG; EUN JOO LEE et al.Journal of food science. 2011, Vol 76, Num 4, issn 0022-1147, C612-C617Article

Influence of dietary vitamin E on behavior of Listeria monocytogenes and color stability in ground turkey meat following electron beam irradiationROMERO, Maria G; MENDONCA, Aubrey F; AHN, Dong U et al.Journal of food protection. 2005, Vol 68, Num 6, pp 1159-1164, issn 0362-028X, 6 p.Article

Characterisation of phosvitin phosphopeptides using MALDI-TOF mass spectrometrySAMARAWEERA, Himali; SUN HEE MOON; EUN JOO LEE et al.Food chemistry. 2014, Vol 165, pp 98-103, issn 0308-8146, 6 p.Article

Antioxidant activities of defatted sesame meal extracts in cooked turkey breast and thigh meatsJO, Seong-Chun; NAM, Ki-Chang; MIN, Byoung-Rok et al.Journal of the science of food and agriculture. 2007, Vol 87, Num 11, pp 2141-2146, issn 0022-5142, 6 p.Article

The effects of irradiation at 1.6 kGy on quality characteristics of commercially produced ham and pork frankfurters over extended storageHOUSER, Terry A; SEBRANEK, Joseph G; NUNEZ MAISONET, Wigberto et al.Journal of food science. 2005, Vol 70, Num 4, pp S262-S266, issn 0022-1147Article

The effects of irradiation on quality of injected fresh pork loinsDAVIS, Kathy J; SEBRANEK, Joseph G; HUFF-LONERGAN, Elisabeth et al.Meat science. 2004, Vol 67, Num 3, pp 395-401, issn 0309-1740, 7 p.Article

Effect of dietary supplementation of gallic acid and linoleic acid mixture or their synthetic salt on egg qualityJUNG, Samooel; HEE HAN, Byung; NAM, Kichang et al.Food chemistry. 2011, Vol 129, Num 3, pp 822-829, issn 0308-8146, 8 p.Article

Effect of garlic, onion, and their combination on the quality and sensory characteristics of irradiated raw ground beefHAN SUL YANG; EUN JOO LEE; SUN HEE MOON et al.Meat science. 2011, Vol 89, Num 2, pp 202-208, issn 0309-1740, 7 p.Article

Irradiation-induced cured ham color fading and regenerationHOUSER, Terry A; SEBRANEK, Joseph G; NUNEZ MAISONET, Wigberto et al.Journal of food science. 2005, Vol 70, Num 4, pp C281-C285, issn 0022-1147Article

Nutritional regulation of porcine bacterial-induced colitis by conjugated linoleic acidHONTECILLAS, Raquel; WANNEMEULHER, Michael J; ZIMMERMAN, Dean R et al.The Journal of nutrition. 2002, Vol 132, Num 7, pp 2019-2027, issn 0022-3166, 9 p.Article