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C Jo

Research Profile

Living Beings

Objects

Physiology

Lipid Peroxidation

Concepts & Ideas

Hydrogen-Ion Concentration

Chemicals & Drugs

Activities & Behaviors

Procedures

Chromatography, Gas

Organizations

Meat-Packing Industry

Co-author Network

Co-Publications
Name
14
Dong Ahn
5
Ki-Chang Nam
4
DG Olson
3
JL Sell
1
M Jeffrey
1
EJ Lee

Publications

TOP 3
K Y Ko; Ki-Chang Nam; C Jo; EJ Lee; Dong U Ahn
A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and salts.
Ki-Chang Nam; M Du; C Jo; Dong U Ahn
Cholesterol oxidation products in irradiated raw meat with different packaging and storage time.
Dong U Ahn; M Du; Ki-Chang Nam; C Jo
Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions.

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All Publications

2011: K Y Ko; Ki-Chang Nam; C Jo; EJ Lee; Dong U Ahn
A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and salts.
Poultry science 2011;90(5):1096-104.
2001: Ki-Chang Nam; M Du; C Jo; Dong U Ahn
Cholesterol oxidation products in irradiated raw meat with different packaging and storage time.
Meat science 2001;58(4):431-5.
2001: Dong U Ahn; M Du; Ki-Chang Nam; C Jo
Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions.
Meat science 2001;57(4):419-26.
2001: Dong U Ahn; M Du; Ki-Chang Nam; C Jo
Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage.
Meat science 2001;57(4):413-8.
2000: Dong U Ahn; M Du; C Jo; DG Olson; Ki-Chang Nam
Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions.
Meat science 2000;56(2):203-9.
2000: C Jo; S K Jin; Dong U Ahn
Color changes in irradiated cooked pork sausage with different fat sources and packaging during storage.
Meat science 2000;55(1):107-13.
2000: Dong U Ahn; C Jo; DG Olson
Analysis of volatile components and the sensory characteristics of irradiated raw pork.
Meat science 2000;54(3):209-15.
1999: Dong U Ahn; C Jo; DG Olson
Headspace oxygen in sample vials affects volatiles production of meat during the automated purge-and-Trap/GC analyses.
Journal of agricultural and food chemistry 1999;47(7):2776-81.
1999: Dong U Ahn; J I Lee; C Jo; JL Sell
Analysis of cholesterol oxides in egg yolk and turkey meat.
Poultry science 1999;78(7):1060-4.
1999: Dong U Ahn; JL Sell; C Jo; M Chamruspollert; M Jeffrey
Effect of dietary conjugated linoleic acid on the quality characteristics of chicken eggs during refrigerated storage.
Poultry science 1999;78(6):922-8.
1999: C Jo; J I Lee; Dong U Ahn
Lipid oxidation, color changes and volatiles production in irradiated pork sausage with different fat content and packaging during storage.
Meat science 1999;51(4):355-61.
1998: Dong U Ahn; JL Sell; C Jo; X Chen; C Wu; J I Lee
Effects of dietary vitamin E supplementation on lipid oxidation and volatiles content of irradiated, cooked turkey meat patties with different packaging.
Poultry science 1998;77(6):912-20.
1998: Dong U Ahn; X Chen; C Jo; DG Olson; C Wu; J I Lee
Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties.
Meat science 1998;49(1):27-39.
1998: C Jo; Dong U Ahn
Fluorometric analysis of 2-thiobarbituric acid reactive substances in turkey.
Poultry science 1998;77(3):475-80.