| Improving functional value of meat products W Zhang, S Xiao, H Samaraweera, EJ Lee, DU Ahn Meat science 86 (1), 15-31, 2010 | 811 | 2010 |
| Effect of heat treatment on the antioxidant activity of extracts from citrus peels SM Jeong, SY Kim, DR Kim, SC Jo, KC Nam, DU Ahn, SC Lee Journal of agricultural and food chemistry 52 (11), 3389-3393, 2004 | 799 | 2004 |
| Protein oxidation: basic principles and implications for meat quality W Zhang, S Xiao, DU Ahn Critical reviews in food science and nutrition 53 (11), 1191-1201, 2013 | 708 | 2013 |
| Mechanism of lipid peroxidation in meat and meat products-A review B Min, DU Ahn Food Science and Biotechnology 14 (1), 152-163, 2005 | 700 | 2005 |
| Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review EDNS Abeyrathne, HY Lee, DU Ahn Poultry science 92 (12), 3292-3299, 2013 | 526 | 2013 |
| Effect of far-infrared radiation on the antioxidant activity of rice hulls SC Lee, JH Kim, SM Jeong, DR Kim, JU Ha, KC Nam, DU Ahn Journal of agricultural and food chemistry 51 (15), 4400-4403, 2003 | 416 | 2003 |
| Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties DU Ahn, DG Olson, C Jo, X Chen, C Wu, JI Lee Meat Science 49 (1), 27-39, 1998 | 381 | 1998 |
| Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts SY Kim, SM Jeong, WP Park, KC Nam, DU Ahn, SC Lee Food chemistry 97 (3), 472-479, 2006 | 352 | 2006 |
| Flavour chemistry of chicken meat: A review DD Jayasena, DU Ahn, KC Nam, C Jo Asian-Australasian journal of animal sciences 26 (5), 732, 2013 | 327 | 2013 |
| Analysis of volatile components and sensory characteristics of irradiated raw pork DU Ahn, C Jo, DG Olson Iowa State University Animal Industry Report 1 (1), 2000 | 289 | 2000 |
| Effect of egg size and strain and age of hens on the solids content of chicken eggs DU Ahn, SM Kim, H Shu Poultry science 76 (6), 914-919, 1997 | 274 | 1997 |
| Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions DU Ahn, C Jo, M Du, DG Olson, KC Nam Meat Science 56 (2), 203-209, 2000 | 243 | 2000 |
| Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts SM Jeong, SY Kim, DR Kim, KC Nam, DU Ahn, SC Lee Journal of food science 69 (5), C377-C381, 2004 | 238 | 2004 |
| How can heat stress affect chicken meat quality?–a review G Zaboli, X Huang, X Feng, DU Ahn Poultry science 98 (3), 1551-1556, 2019 | 235 | 2019 |
| Control of Listeria monocytogenes Contamination in Ready‐to‐Eat Meat Products M Zhu, M Du, J Cordray, DU Ahn Comprehensive Reviews in Food Science and Food Safety 4 (2), 34-42, 2005 | 229 | 2005 |
| Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat KC Nam, DU Ahn Meat Science 60 (1), 25-33, 2002 | 227 | 2002 |
| Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties KC Nam, DU Ahn Meat science 63 (1), 1-8, 2003 | 225 | 2003 |
| Nutritional regulation of porcine bacterial-induced colitis by conjugated linoleic acid R Hontecillas, MJ Wannemeulher, DR Zimmerman, DL Hutto, JH Wilson, ... The Journal of nutrition 132 (7), 2019-2027, 2002 | 225 | 2002 |
| Effects of varying levels of vegetable juice powder and incubation time on color, residual nitrate and nitrite, pigment, pH, and trained sensory attributes of ready‐to‐eat … JJ Sindelar, JC Cordray, JG Sebranek, JA Love, DU Ahn Journal of Food Science 72 (6), S388-S395, 2007 | 223 | 2007 |
| Effect of dietary conjugated linoleic acid on the growth rate of live birds and on the abdominal fat content and quality of broiler meat M Du, DU Ahn Poultry science 81 (3), 428-433, 2002 | 222 | 2002 |
Eun Joo LeeAssociate Professor of Food and Nutrition, University of Wisconsin-Stout在 uwstout.edu 的电子邮件经过验证
