| Improving functional value of meat products W Zhang, S Xiao, H Samaraweera, EJ Lee, DU Ahn Meat science 86 (1), 15-31, 2010 | 805 | 2010 |
| Consumption of oxidized oil increases oxidative stress in broilers and affects the quality of breast meat W Zhang, S Xiao, EJ Lee, DU Ahn Journal of agricultural and food chemistry 59 (3), 969-974, 2011 | 198 | 2011 |
| Production of off‐odor volatiles from liposome‐containing amino acid homopolymers by irradiation DU Ahn, EJ Lee Journal of food science 67 (7), 2659-2665, 2002 | 157 | 2002 |
| Effects of diet, packaging, and irradiation on protein oxidation, lipid oxidation, and color of raw broiler thigh meat during refrigerated storage S Xiao, WG Zhang, EJ Lee, CW Ma, DU Ahn Poultry Science 90 (6), 1348-1357, 2011 | 149 | 2011 |
| Quality characteristics of irradiated turkey breast rolls formulated with plum extract EJ Lee, DU Ahn Meat Science 71 (2), 300-305, 2005 | 125 | 2005 |
| Egg yolk phosvitin and functional phosphopeptides H Samaraweera, W Zhang, EJ Lee, DU Ahn Journal of Food Science 76 (7), R143-R150, 2011 | 123 | 2011 |
| Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef HA Ismail, EJ Lee, KY Ko, DU Ahn Meat science 80 (3), 582-591, 2008 | 111 | 2008 |
| Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat M Al-Hijazeen, EJ Lee, A Mendonca, DU Ahn Antioxidants 5 (2), 18, 2016 | 88 | 2016 |
| Effect of irradiating shell eggs on quality attributes and functional properties of yolk and white BR Min, KC Nam, EJ Lee, GY Ko, DW Trampel, DU Ahn Poultry science 84 (11), 1791-1796, 2005 | 79 | 2005 |
| Effect of irradiation on the quality of turkey ham during storage MJ Zhu, EJ Lee, A Mendonca, DU Ahn Meat science 66 (1), 63-68, 2004 | 78 | 2004 |
| Irradiation and additive combinations on the pathogen reduction and quality of poultry meat DU Ahn, IS Kim, EJ Lee Poultry science 92 (2), 534-545, 2013 | 76 | 2013 |
| Effect of dietary vitamin E and irradiation on lipid oxidation, color, and volatiles of fresh and previously frozen turkey breast patties KC Nam, BR Min, H Yan, EJ Lee, A Mendonca, I Wesley, DU Ahn Meat Science 65 (1), 513-521, 2003 | 72 | 2003 |
| Effect of electron-beam irradiation before and after cooking on the chemical properties of beef, pork, and chicken JH Kwon, Y Kwon, KC Nam, EJ Lee, DU Ahn Meat science 80 (3), 903-909, 2008 | 61 | 2008 |
| Effect of fermentation temperature on the volatile composition of kimchi SP Hong, EJ Lee, YH Kim, DU Ahn Journal of Food Science 81 (11), C2623-C2629, 2016 | 59 | 2016 |
| Breast meat quality of broiler chickens can be affected by managing the level of nitric oxide W Zhang, AH Marwan, H Samaraweera, EJ Lee, DU Ahn Poultry Science 92 (11), 3044-3049, 2013 | 59 | 2013 |
| Production of volatiles from fatty acids and oils by irradiation EJ Lee, DU Ahn Journal of food science 68 (1), 70-75, 2003 | 59 | 2003 |
| Effects of tannic acid on lipid and protein oxidation, color, and volatiles of raw and cooked chicken breast meat during storage M Al-Hijazeen, EJ Lee, A Mendonca, DU Ahn Antioxidants 5 (2), 19, 2016 | 58 | 2016 |
| Effects of oleoresin–tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties KC Nam, KY Ko, BR Min, H Ismail, EJ Lee, J Cordray, DU Ahn Meat science 75 (1), 61-70, 2007 | 58 | 2007 |
| Impact of antimicrobial ingredients and irradiation on the survival of Listeria monocytogenes and the quality of ready-to-eat turkey ham MJ Zhu, A Mendonca, HA Ismail, M Du, EJ Lee, DU Ahn Poultry science 84 (4), 613-620, 2005 | 53 | 2005 |
| Influence of rosemary–tocopherol/packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loins KC Nam, KY Ko, BR Min, H Ismail, EJ Lee, J Cordray, DU Ahn Meat Science 74 (2), 380-387, 2006 | 51 | 2006 |
