E. Lee

发表

Effect of Fermentation Temperature on the Volatile Composition of Kimchi.

Eun Joo Lee, Young Ho Kim, Sangpil Hong, 2016, Journal of food science.

Volatile Sulfur Compounds in Foods as a Result of Ionizing Radiation

Eun Joo Lee, Xuetong Fan, D. Ahn, 2011 .

Improving functional value of meat products.

Eun Joo Lee, Wangang Zhang, Wangang Zhang, 2010, Meat science.

Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef.

Eun Joo Lee, H. Paik, D. Ahn, 2011, Meat science.

Irradiation and additive combinations on the pathogen reduction and quality of poultry meat.

Eun Joo Lee, D. Ahn, Il-Suk Kim, 2013, Poultry science.

Mechanisms and Prevention of Quality Changes in Meat by Irradiation

D. U. Ahn, E. Lee, 2012 .

Advanced Decontamination Technologies: Irradiation

D. Ahn, E. Lee, 2009 .

Effect of Fat Substitute and Plum Extract on Radiation-induced Hydrocarbons and 2-Alkylcyclobutanones in Freeze-dried Beef Patties

Eun Joo Lee, J. Kwon, D. Ahn, 2011 .

Effect of Dietary Cholesterol and Cholesterol Oxides on Blood Cholesterol, Lipids, and the Development of Atherosclerosis in Rabbits

Eun Joo Lee, Sun Jin Hur, S. Hur, 2013, International journal of molecular sciences.

Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage

Eun Joo Lee, D. Ahn, A. Mendonca, 2016, Antioxidants.

Lipid Oxidation and Flavor

Eun Joo Lee, D. Ahn, K. Nam, 2009 .

The use of irradiation in processed meat products.

D. Ahn, E. Lee, 2011 .

Electrospinning of tri-acetyl-β-cyclodextrin (TA-β-CD) functionalized low-density polyethylene to minimize sulfur odor volatile compounds

D. Ahn, Joongmin Shin, E. Lee, 2018, Food Packaging and Shelf Life.

Mechanisms of volatile production from sulfur-containing amino acids by irradiation

Eun Joo Lee, Ji Hwan Lee, Wangang Zhang, 2016 .

Production of Off‐Odor Volatiles from Liposome‐Containing Amino Acid Homopolymers by Irradiation

Eun Joo Lee, D. Ahn, E. Lee, 2002 .

Effects of low-level gamma irradiation on the characteristics of fermented pork sausage during storage

Suk-Nam Kang, D. Ahn, C. Jo, 2012 .

Inhibition of natural bacterial flora, Staphylococcus aureus, and enterotoxin A production in cooked ground chicken with oregano oil or tannic acid (TA) alone or combination

Eun Joo Lee, D. Ahn, A. Mendonca, 2021, Korean Journal of Food Preservation.

The colour of poultry meat: understanding, measuring and maintaining product quality

D. Ahn, K. Nam, E. Lee, 2016 .

Fate of natural bacterial flora, and artificially inoculated Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica in raw ground chicken meat with added oregano oil or tannic acid alone or combined

D. Ahn, A. Mendonca, S. White, 2022, Food Control.

Effect of Potassium Chloride and Potassium-Based Emulsifying Salts as a Salt (Sodium chloride) Replacer on the Chemical and Microbiological Characteristics of Pasteurized Process Cheese

Eun Joo Lee, E. Lee, 2012 .

Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat

Eun Joo Lee, D. Ahn, A. Mendonca, 2016, Antioxidants.

Breast meat quality of broiler chickens can be affected by managing the level of nitric oxide.

Eun Joo Lee, Wangang Zhang, D. Ahn, 2013, Poultry science.

Consumption of oxidized oil increases oxidative stress in broilers and affects the quality of breast meat.

Eun Joo Lee, Wangang Zhang, D. Ahn, 2011, Journal of agricultural and food chemistry.

Lipid and protein oxidation of chicken breast rolls as affected by dietary oxidation levels and packaging.

Eun Joo Lee, Wangang Zhang, D. Ahn, 2011, Journal of food science.

Sources and Mechanisms of Carbon Monoxide Production by Irradiation

D. Ahn, E. Lee, 2005 .

The Effects of Irradiation at 1.6 kGy on Quality Characteristics of Commercially Produced Ham and Pork Frankfurters over Extended Storage

J. Sebranek, T. Houser, D. Ahn, 2006 .

Erratum to “A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and salts” (Poult. Sci. 90(5):1096–1104)

D. Ahn, K. Nam, C. Jo, 2011 .

Effects of Dietary Functional Ingredients and Irradiation on the Quality of Cooked Turkey Breast Meat during Storage

D. Ahn, K. Nam, B. Min, 2006 .

Egg yolk phosvitin and functional phosphopeptides--review.

Eun Joo Lee, Wangang Zhang, D. Ahn, 2011, Journal of food science.

Effect of garlic, onion, and their combination on the quality and sensory characteristics of irradiated raw ground beef.

H. Paik, D. Ahn, S. Moon, 2011, Meat science.

Effect of electron-beam irradiation before and after cooking on the chemical properties of beef, pork, and chicken.

Eun Joo Lee, J. Kwon, D. Ahn, 2008, Meat science.

Effect of Antioxidants on the Production of Off-Odor Volatiles and Lipid Oxidation in Irradiated Turkey Breast Meat and Meat Homogenates

Eun Joo Lee, D. Ahn, E. Lee, 2003 .

Effect of Antioxidants on Consumer Acceptance of Irradiated Turkey Meat

D. Ahn, J. Love, E. Lee, 2003 .

Characterisation of phosvitin phosphopeptides using MALDI-TOF mass spectrometry.

J. Suh, D. Ahn, S. Moon, 2014, Food chemistry.

Thermo-irreversible glycol chitosan/hyaluronic acid blend hydrogel for injectable tissue engineering.

Sun-Woong Kang, E. Kang, K. Huh, 2020, Carbohydrate polymers.

Mechanisms of volatile production from non-sulfur amino acids by irradiation

Eun Joo Lee, Ji Hwan Lee, Wangang Zhang, 2016 .

Activity of Phosvitin in Hydroxyapatite Acid-Damage Immersion and Antimicrobial Assays

Eun Joo Lee, Jack R. Hemsath, Jennifer E. Grant, 2020, Biochemistry research international.

Synthesis of CIGS powders: Transition from binary to quaternary crystalline structure

Eun Joo Lee, Jaehoon Kim, J. Yun, 2010 .

Mechanisms of volatile production from amino acid esters by irradiation

Eun Joo Lee, D. Ahn, K. Nam, 2016 .

The Effects of Food on the Bioavailability of Fenofibrate Administered Orally in Healthy Volunteers via Sustained-Release Capsule

Eun Joo Lee, K. Kwon, H. Yun, 2006, Clinical pharmacokinetics.

Title : Effect of Potassium Chloride and Potassium-Based Emulsifying Salts as a Salt ( Sodium chloride ) Replacer on the Sensory and Textural Properties of Pasteurized Process Cheese

Eun Joo Lee, E. Lee, 2012 .

Effects of electron beam irradiation and antimicrobials on the volatiles, color, and texture of ready-to-eat turkey breast roll

D. Ahn, K. Nam, M. Du, 2005 .

Volatile compounds and odor preferences of ground beef added with garlic and red wine, and irradiated with charcoal pack

Eun Joo Lee, D. Ahn, C. Jo, 2012 .

Mesenchymal Stem Cell Therapy in Pulmonary Disease

Eun Joo Lee, E. Lee, 2015 .

An effective preparation method of phosphopeptides from phosvitin and the analysis of peptide profiles using tandem mass spectrometry.

Eun Joo Lee, H. Paik, D. Ahn, 2019, Journal of agricultural and food chemistry.

Ekta Title : Evaluating the Effect of Dietary Fiber Arabinogalactan on the Rheological and Textural Properties of Nonfat Set-type Yogurt

C. Barnhart, E. Sharma, E. Lee, 2012 .

Development of non-dairy creamer analogs/mimics for an alternative of infant formula using egg white, yolk, and soy proteins

Eun Joo Lee, D. Ahn, Xi Huang, 2019, Asian-Australasian journal of animal sciences.

Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage.

W. G. Zhang, Wangang Zhang, D. Ahn, 2011, Poultry science.

Title: Effect of Potassium Chloride and Potassium-Based Emulsifying Salts as a Salt (Sodium chloride) Replacer on the Sensory and Textural Properties of Pasteurized Process Cheese

E. Lee, 2012 .

Chemical Hydrolysis of Phosvitin and the Functional Properties of the Hydrolysates

S. Yang, J. Suh, D. Ahn, 2013 .

Effect of Dietary Cholesterol and Cholesterol Oxides on Blood Cholesterol, Lipids, and the Development of Atherosclerosis in Rabbits

S. Hur, D. Ahn, K. Nam, 2013, International journal of molecular sciences.

Effects of electron beam irradiation and antimicrobials on the volatiles, color, and texture of ready-to-eat turkey breast roll

D. Ahn, K. Nam, M. Du, 2005 .