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Food Chemistry
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August 26, 2015
Enzymatic hydrolysis of ovomucin and the functional and structural characteristics of peptides in the hydrolysates
E D N S Abeyrathne, H Y Lee, C Jo, et al.
Poultry Science
|
November 7, 2003
The role of dietary vitamin E in experimental Listeria monocytogenes infections in turkeys
M Zhu, I V Wesley, R Nannapaneni, et al.
Poultry Science
|
October 21, 2017
Immune-enhancing activity of phosvitin by stimulating the production of pro-inflammatory mediator
J H Lee, S H Moon, H S Kim, et al.
Meat Science
|
November 9, 2011
Effect of dietary vitamin E and irradiation on lipid oxidation, color, and volatiles of fresh and previously frozen turkey breast patties
K C Nam, B R Min, H Yan, et al.
Poultry Science
|
February 9, 2006
Effect of irradiating shell eggs on quality attributes and functional properties of yolk and white
B R Min, K C Nam, E J Lee, et al.
Poultry Science
|
March 10, 2001
Influence of two dietary fats on the composition of emu oil and meat
L M Beckerbauer, R Thiel-Cooper, D U Ahn, et al.
Meat Science
|
November 9, 2011
Effects of oleoresin-tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties
K C Nam, K Y Ko, B R Min, et al.
Meat Science
|
November 9, 2011
Influence of rosemary-tocopherol/packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loins
K C Nam, K Y Ko, B R Min, et al.
Journal of Agricultural and Food Chemistry
|
July 10, 2003
Effect of far-infrared radiation on the antioxidant activity of rice hulls
Seung-Cheol Lee, Jeong-Han Kim, Seok-Moon Jeong, et al.
Poultry Science
|
January 10, 2013
Screening for cytotoxic activity of ovotransferrin and its enzyme hydrolysates
S H Moon, J H Lee, Y J Lee, et al.
Page
of 11
Search research articles
Search
Showing results (91-100 of 105) with videos related to
Sort By:
Page
of 11
Food Chemistry
|
August 26, 2015
Enzymatic hydrolysis of ovomucin and the functional and structural characteristics of peptides in the hydrolysates
E D N S Abeyrathne, H Y Lee, C Jo, et al.
Poultry Science
|
November 7, 2003
The role of dietary vitamin E in experimental Listeria monocytogenes infections in turkeys
M Zhu, I V Wesley, R Nannapaneni, et al.
Poultry Science
|
October 21, 2017
Immune-enhancing activity of phosvitin by stimulating the production of pro-inflammatory mediator
J H Lee, S H Moon, H S Kim, et al.
Meat Science
|
November 9, 2011
Effect of dietary vitamin E and irradiation on lipid oxidation, color, and volatiles of fresh and previously frozen turkey breast patties
K C Nam, B R Min, H Yan, et al.
Poultry Science
|
February 9, 2006
Effect of irradiating shell eggs on quality attributes and functional properties of yolk and white
B R Min, K C Nam, E J Lee, et al.
Poultry Science
|
March 10, 2001
Influence of two dietary fats on the composition of emu oil and meat
L M Beckerbauer, R Thiel-Cooper, D U Ahn, et al.
Meat Science
|
November 9, 2011
Effects of oleoresin-tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties
K C Nam, K Y Ko, B R Min, et al.
Meat Science
|
November 9, 2011
Influence of rosemary-tocopherol/packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loins
K C Nam, K Y Ko, B R Min, et al.
Journal of Agricultural and Food Chemistry
|
July 10, 2003
Effect of far-infrared radiation on the antioxidant activity of rice hulls
Seung-Cheol Lee, Jeong-Han Kim, Seok-Moon Jeong, et al.
Poultry Science
|
January 10, 2013
Screening for cytotoxic activity of ovotransferrin and its enzyme hydrolysates
S H Moon, J H Lee, Y J Lee, et al.
Page
of 11