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Journal of Food Science
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January 9, 2019
How Can the Value and Use of Egg Yolk Be Increased?
X Huang, Dong U Ahn
Critical Reviews in Food Science and Nutrition
|
September 7, 2013
Protein oxidation: basic principles and implications for meat quality
Wangang Zhang, Shan Xiao, Dong U Ahn
Journal of Agricultural and Food Chemistry
|
March 20, 2004
Automated dynamic headspace/GC-MS analyses affect the repeatability of volatiles in irradiated Turkey
Ki-Chang Nam, Joseph Cordray, Dong U Ahn
Asian-Australasian Journal of Animal Sciences
|
February 13, 2019
Development of non-dairy creamer analogs/mimics for an alternative of infant formula using egg white, yolk, and soy proteins
Xi Huang, Eun Joo Lee, Dong U Ahn
Poultry Science
|
September 3, 2016
Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products
Xi Feng, Sunhee Moon, Hyunyong Lee, et al.
Poultry Science
|
January 10, 2013
Irradiation and additive combinations on the pathogen reduction and quality of poultry meat
Dong U Ahn, Il Suk Kim, Eun Joo Lee
Poultry Science
|
September 1, 2018
How can heat stress affect chicken meat quality? - a review
Gholamreza Zaboli, Xi Huang, Xi Feng, et al.
Korean Journal for Food Science of Animal Resources
|
January 14, 2016
Effect of Packaging and Antioxidant Combinations on Physicochemical Properties of Irradiated Restructured Chicken Rolls
Dong-Gyun Yim, Dong U Ahn, Ki-Chang Nam
Journal of Agricultural and Food Chemistry
|
January 4, 2011
Consumption of oxidized oil increases oxidative stress in broilers and affects the quality of breast meat
Wangang Zhang, Shan Xiao, Eun Joo Lee, et al.
Journal of the Science of Food and Agriculture
|
July 11, 2012
Effects of high-pressure processing and enzymatic dephosphorylation on phosvitin properties
Stephanie P Volk, Dong U Ahn, Michael Zeece, et al.
Page
of 3
Search research articles
Search
Showing results (1-10 of 30) with videos related to
Sort By:
Page
of 3
Journal of Food Science
|
January 9, 2019
How Can the Value and Use of Egg Yolk Be Increased?
X Huang, Dong U Ahn
Critical Reviews in Food Science and Nutrition
|
September 7, 2013
Protein oxidation: basic principles and implications for meat quality
Wangang Zhang, Shan Xiao, Dong U Ahn
Journal of Agricultural and Food Chemistry
|
March 20, 2004
Automated dynamic headspace/GC-MS analyses affect the repeatability of volatiles in irradiated Turkey
Ki-Chang Nam, Joseph Cordray, Dong U Ahn
Asian-Australasian Journal of Animal Sciences
|
February 13, 2019
Development of non-dairy creamer analogs/mimics for an alternative of infant formula using egg white, yolk, and soy proteins
Xi Huang, Eun Joo Lee, Dong U Ahn
Poultry Science
|
September 3, 2016
Effect of irradiation on the parameters that influence quality characteristics of uncured and cured cooked turkey meat products
Xi Feng, Sunhee Moon, Hyunyong Lee, et al.
Poultry Science
|
January 10, 2013
Irradiation and additive combinations on the pathogen reduction and quality of poultry meat
Dong U Ahn, Il Suk Kim, Eun Joo Lee
Poultry Science
|
September 1, 2018
How can heat stress affect chicken meat quality? - a review
Gholamreza Zaboli, Xi Huang, Xi Feng, et al.
Korean Journal for Food Science of Animal Resources
|
January 14, 2016
Effect of Packaging and Antioxidant Combinations on Physicochemical Properties of Irradiated Restructured Chicken Rolls
Dong-Gyun Yim, Dong U Ahn, Ki-Chang Nam
Journal of Agricultural and Food Chemistry
|
January 4, 2011
Consumption of oxidized oil increases oxidative stress in broilers and affects the quality of breast meat
Wangang Zhang, Shan Xiao, Eun Joo Lee, et al.
Journal of the Science of Food and Agriculture
|
July 11, 2012
Effects of high-pressure processing and enzymatic dephosphorylation on phosvitin properties
Stephanie P Volk, Dong U Ahn, Michael Zeece, et al.
Page
of 3