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Chemico-Biological Interactions|June 24, 2008
Comparison of hypolipidemic activity of synthetic gallic acid-linoleic acid ester with mixture of gallic acid and linoleic acid, gallic acid, and linoleic acid on high-fat diet induced obesity in C57BL/6 Cr Slc miceAera Jang, Periasamy Srinivasan, Na Young Lee, et al.Lipids in Health and Disease|July 24, 2015
Monitoring the formation of cholesterol oxidation products in model systems using response surface methodologyJoong-Seok Min, Sang-Ok Lee, Muhammad Issa Khan, et al.Lipids in Health and Disease|August 12, 2015
Cooking, storage, and reheating effect on the formation of cholesterol oxidation products in processed meat productsMuhammad I Khan, Joong-Seok Min, Sang-Ok Lee, et al.Foodborne Pathogens and Disease|December 4, 2012
Effects of combined treatments of electron-beam irradiation and addition of leek (Allium tuberosum) extract on reduction of pathogens in pork jerkyMingu Kang, Hyun-Joo Kim, Dinesh D Jayasena, et al.Korean Journal for Food Science of Animal Resources|July 19, 2018
Influence of Cooking, Storage Period, and Re-heating on Production of Cholesterol Oxides in Chicken MeatJuhui Choe, Joong-Seok Min, Sang-Ok Lee, et al.Korean Journal for Food Science of Animal Resources|August 9, 2016
Impact of Cooking, Storage, and Reheating Conditions on the Formation of Cholesterol Oxidation Products in Pork LoinJoong-Seok Min, Muhammad I Khan, Sang-Ok Lee, et al.Pageof 2