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

Type: Journal Paper

Author : Xiaoying Chen; Dong U. Ahn

Publisher: The American Oil Chemists' Society

Year: 1998

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

Type: Journal Paper

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

Year: 2011

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

Type: Journal Paper

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

Year: 2011

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

Type: Journal Paper

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

Publisher: Institute of Food Technologists

Year: 2011

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Improving functional value of meat products

Type: Journal Paper

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

Publisher: Elsevier Science

Year: 2010

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

Type: Journal Paper

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

Publisher: John Wiley and Sons

Year: 2007

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Characterisation of phosvitin phosphopeptides using MALDI-TOF mass spectrometry

Type: Journal Paper

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

Year: 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