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نمایش تعداد 1-7 از 7

Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe²⁺ or ultraviolet light

نوع: Journal Paper

نویسنده : Xiaoying Chen; Dong U. Ahn

ناشر: The American Oil Chemists' Society

سال: 1998

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Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat

نوع: Journal Paper

نویسنده : Wangang Zhang; Shan Xiao; Eun Joo Lee; Dong U. Ahn

سال: 2011

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Effect of dietary supplementation of gallic acid and linoleic acid mixture or their synthetic salt on egg quality

نوع: Journal Paper

نویسنده : Samooel Jung; Byung Hee Han; Kichang Nam; Dong U. Ahn; Jun Heon Lee; Cheorun Jo

سال: 2011

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Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging

نوع: Journal Paper

نویسنده : Shan Xiao; Wan Gang Zhang; Eun Joo Lee; Chang Wei Ma; Dong U. Ahn

ناشر: Institute of Food Technologists

سال: 2011

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Improving functional value of meat products

نوع: Journal Paper

نویسنده : Wangang Zhang; Shan Xiao; Himali Samaraweera; Eun Joo Lee; Dong U. Ahn

ناشر: Elsevier Science

سال: 2010

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Antioxidant activities of defatted sesame meal extracts in cooked turkey breast and thigh meats

نوع: Journal Paper

نویسنده : Seong-Chun Jo; Ki-Chang Nam; Byoung-Rok Min; Dong U Ahn; Seung-Cheol Lee

ناشر: John Wiley and Sons

سال: 2007

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Characterisation of phosvitin phosphopeptides using MALDI-TOF mass spectrometry

نوع: Journal Paper

نویسنده : Himali Samaraweera; Sun Hee Moon; Eun Joo Lee; Jenifer Grant; Jordan Fouks; Inwook Choi; Joo Won Suh; Dong U. Ahn

سال: 2014

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Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe²⁺ or ultraviolet light

Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat

Effect of dietary supplementation of gallic acid and linoleic acid mixture or their synthetic salt on egg quality

Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging

Improving functional value of meat products

Antioxidant activities of defatted sesame meal extracts in cooked turkey breast and thigh meats

Characterisation of phosvitin phosphopeptides using MALDI-TOF mass spectrometry

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Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe2+ or ultraviolet light

Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat

Effect of dietary supplementation of gallic acid and linoleic acid mixture or their synthetic salt on egg quality

Lipid and Protein Oxidation of Chicken Breast Rolls as Affected by Dietary Oxidation Levels and Packaging

Improving functional value of meat products

Antioxidant activities of defatted sesame meal extracts in cooked turkey breast and thigh meats

Characterisation of phosvitin phosphopeptides using MALDI-TOF mass spectrometry

Antioxidant activities of six natural phenolics against lipid oxidation induced by Fe²⁺ or ultraviolet light