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Showing results 1 to 32 of 32

Issue Date	Title / Author(s) / Citation	File
1997-09	Dietary vitamin E affects lipid oxidation and total volatiles of irradiated raw turkey meat Ahn, D. U.; Sell, J. L.; Jeffery, M.; Jo, C.; Chen, X.; Wu, C.; Lee, J. I. Journal of Food Science, Vol.62 No.5, pp.954-958	DOI
1998-01	Packaging and irradiation effects on lipid oxidation and volatiles in pork patties Ahn, D. U.; Olson, D. G.; Lee, J. I.; Jo, C.; Wu, C.; Chen, X. Journal of Food Science, Vol.63 No.1, pp.15-19	DOI
1998-03	Fluorometric analysis of 2-thiobarbituric acid reactive substances in turkey Jo, C.; Ahn, D. U. Poultry Science, Vol.77 No.3, pp.475-480	DOI
1998-05	Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties Ahn, D. U.; Olson, D. G.; Jo, C.; Chen, X.; Wu, C.; Lee, J. I. Meat Science, Vol.49 No.1, pp.27-39	DOI
1998-06	Effects of Dietary Vitamin E Supplementation on Lipid Oxidation and Volatiles Content of Irradiated, Cooked Turkey Meat Patties with Different Packaging Ahn, D. U.; Sell, J. L.; Jo, C.; Chen, X.; Wu, C.; Lee, J. I. Poultry Science, Vol.77 No.6, pp.912-920	DOI
1999-01	Lipid oxidation, volatiles and color changes of irradiated pork patties as affected by antioxidants Chen, X.; Jo, C.; Lee, J. I.; Ahn, D. U. Journal of Food Science, Vol.64 No.1, pp.16-19	DOI
1999-03	Volatiles production and lipid oxidation in irradiated cooked sausage as related to packaging and storage Ahn, D. U.; Olson, D. G.; Jo, C.; Love, J.; Jin, S. K. Journal of Food Science, Vol.64 No.2, pp.226-229	DOI
1999-03	Volatile profiles of raw and cooked turkey thigh as affected by purge temperature and holding time before purge Ahn, D. U.; Jo, C.; Olson, D. G. Journal of Food Science, Vol.64 No.2, pp.230-233	DOI
1999-04	Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage Jo, C.; Lee, J. I.; Ahn, D. U. Meat Science, Vol.51 No.4, pp.355-361	DOI
1999-06	Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage Ahn, D. U.; Sell, J. L.; Jo, C.; Chamruspollert, M.; Jeffrey, M. Poultry Science, Vol.78 No.6, pp.922-928	DOI
1999-07	Analysis of cholesterol oxides in egg yolk and turkey meat Ahn, D. U.; Lee, J. I.; Jo, C.; Sell, J. L. Poultry Science, Vol.78 No.7, pp.1060-1064	DOI
1999-07	Headspace oxygen in sample vials affects volatiles production of meat during the automated purge-and-trap/GC analyses Ahn, D. U.; Jo, C.; Olson, D. C. Journal of Agricultural and Food Chemistry, Vol.47 No.7, pp.2776-2781	DOI
1999-07	Fat reduces volatiles production in oil emulsion system analyzed by purge-and-trap dynamic headspace/gas chromatography Jo, C.; Ahn, D. U. Journal of Food Science, Vol.64 No.4, pp.641-643	DOI
2000-03	Analysis of volatile components and the sensory characteristics of irradiated raw pork Ahn, D. U.; Jo, C.; Olson, D. G. Meat Science, Vol.54 No.3, pp.209-215	DOI
2000-03	Volatiles and oxidative changes in irradiated pork sausage with different fatty acid composition and tocopherol content Jo, C; Ahn, D. U. Journal of Food Science, Vol.65 No.2, pp.270-275	DOI
2000-05	Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage Jo, C.; Jin, S. K.; Ahn, D. U. Meat Science, Vol.55 No.1, pp.107-113	DOI
2000-05	Production of volatile compounds from irradiated oil emulsion containing amino acids of proteins Jo, C.; Ahn, D. U. Journal of Food Science, Vol.65 No.4, pp.612-616	DOI
2000-10	Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions Ahn, D. U.; Jo, C.; Du, T.; Olson, D. G.; Nam, K. C. Meat Science, Vol.56 No.2, pp.203-209	DOI
2001-04	Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage Ahn, D. U.; Nam, K. C.; Du, M.; Jo, C. Meat Science, Vol.57 No.4, pp.413-418	DOI
2001-04	Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions Ahn, D. U.; Nam, K. C.; Du, M.; Jo, C. Meat Science, Vol.57 No.4, pp.419-426	DOI
2001-04	Lipid oxidation and volatile production in irradiated raw pork batters prepared with commercial soybean oil containing vitamin E Jo, C.; Ahn, D. U.; Byun, M. W. Radiation Physics and Chemistry, Vol.61 No.1, pp.41-47	DOI
2001-08	Cholesterol oxidation products in irradiated raw meat with different packaging and storage time Nam, K. C.; Du, M.; Jo, C.; Ahn, D. U. Meat Science, Vol.58 No.4, pp.431-435	DOI
2001-10	Lipid oxidation, color, volatiles, and sensory characteristics of aerobically packaged and irradiated pork with different ultimate pH Nam, K. C.; Ahn, D. U.; Du, M.; Jo, C. Journal of Food Science, Vol.66 No.8, pp.1225-1229
2002-03	Irradiation-induced oxidative changes and production of volatile compounds in sausages prepared with vitamin E-enriched commercial soybean oil Jo, C.; Ahn, D. U.; Byun, M. W. Food Chemistry, Vol.76 No.3, pp.299-305	DOI
2011-02	Effects of chitosan coating and storage with dry ice on the freshness and quality of eggs Jo, C.; Ahn, D. U.; Liu, X. D.; Kim, K. H.; Nam, K. -C. Poultry Science, Vol.90 No.2, pp.467-472	DOI
2011-03	Electrostatic spraying of antioxidants on the oxidative quality of ground beef Nam, K. C.; Seo, K. S.; Jo, C.; Ahn, D. U. Journal of Animal Science, Vol.89 No.3, pp.826-832	DOI
2011-05	A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and salts Ko, K. Y.; Nam, K. C.; Jo, C.; Lee, E. J.; Ahn, D. U. Poultry Science, Vol.90 No.5, pp.1096-1104	DOI
2011-12	Effect of dietary supplementation of gallic acid and linoleic acid mixture or their synthetic salt on egg quality Jung, S.; Han, B. H.; Nam, K.; Ahn, D. U.; Lee, J. H.; Jo, C. Food Chemistry, Vol.129 No.3, pp.822-829	DOI
2012-04	Effects of low-level gamma irradiation on the characteristics of fermented pork sausage during storage Kim, I. S.; Jo, C.; Lee, K. H.; Lee, E. J.; Ahn, D. U.; Kang, S. N. Radiation Physics and Chemistry, Vol.81 No.4, pp.466-472	DOI
2012-10	Irradiation of shell egg on the physicochemical and functional properties of liquid egg white Min, B.; Nam, K. C.; Jo, C.; Ahn, D. U. Poultry Science, Vol.91 No.10, pp.2649-2657	DOI
2013-09	Factors affecting cooked chicken meat flavour: a review Jayasena, D. D.; Ahn, D. U.; Nam, K. C.; Jo, C. World's Poultry Science Journal, Vol.69 No.3, pp.515-526	DOI
2016-02	Enzymatic hydrolysis of ovomucin and the functional and structural characteristics of peptides in the hydrolysates Abeyrathne, E. D. N. S.; Lee, H. Y.; Jo, C.; Suh, J. W.; Ahn, D. U. Food Chemistry, Vol.192, pp.107-113	DOI