Min B - Search Results

1

Effective Preparation Method of Phosphopeptides from Phosvitin and the Analysis of Peptide Profiles Using Tandem Mass Spectrometry.

Huang X, Moon SH, Lee J, Paik H, Lee EJ, Min B, Ahn DU. Huang X, et al. Among authors: min b. J Agric Food Chem. 2019 Dec 26;67(51):14086-14101. doi: 10.1021/acs.jafc.9b05973. Epub 2019 Dec 10. J Agric Food Chem. 2019. PMID: 31766846

2

Effect of irradiating shell eggs on quality attributes and functional properties of yolk and white.

Min BR, Nam KC, Lee EJ, Ko GY, Trampel DW, Ahn DU. Min BR, et al. Poult Sci. 2005 Nov;84(11):1791-6. doi: 10.1093/ps/84.11.1791. Poult Sci. 2005. PMID: 16463979 Free article.

3

Effects of dietary functional ingredients and packaging methods on sensory characteristics and consumer acceptance of irradiated turkey breast meat.

Yan HJ, Lee EJ, Nam KC, Min BR, Ahn DU. Yan HJ, et al. Among authors: min br. Poult Sci. 2006 Aug;85(8):1482-9. doi: 10.1093/ps/85.8.1482. Poult Sci. 2006. PMID: 16903482 Free article.

4

Dietary functional ingredients: performance of animals and quality and storage stability of irradiated raw turkey breast.

Yan HJ, Lee EJ, Nam KC, Min BR, Ahn DU. Yan HJ, et al. Among authors: min br. Poult Sci. 2006 Oct;85(10):1829-37. doi: 10.1093/ps/85.10.1829. Poult Sci. 2006. PMID: 17012177 Free article. Clinical Trial.

5

Elucidation of structural isomers from the homogeneous rhodium-catalyzed isomerization of vegetable oils.

Andjelkovic DD, Min B, Ahn D, Larock RC. Andjelkovic DD, et al. Among authors: min b. J Agric Food Chem. 2006 Dec 13;54(25):9535-43. doi: 10.1021/jf0612124. J Agric Food Chem. 2006. PMID: 17147443

6

Factors in various fractions of meat homogenates that affect the oxidative stability of raw chicken breast and beef loin.

Min B, Ahn DU. Min B, et al. J Food Sci. 2009 Jan-Feb;74(1):C41-8. doi: 10.1111/j.1750-3841.2008.01003.x. J Food Sci. 2009. PMID: 19200084

7

Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats.

Min B, Nam KC, Cordray J, Ahn DU. Min B, et al. J Food Sci. 2008 Aug;73(6):C439-46. doi: 10.1111/j.1750-3841.2008.00805.x. J Food Sci. 2008. PMID: 19241532

8

Effect of NaCl, myoglobin, Fe(II), and Fe(III) on lipid oxidation of raw and cooked chicken breast and beef loin.

Min B, Cordray JC, Ahn DU. Min B, et al. J Agric Food Chem. 2010 Jan 13;58(1):600-5. doi: 10.1021/jf9029404. J Agric Food Chem. 2010. PMID: 19904983

9

Influence of rosemary-tocopherol/packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loins.

Nam KC, Ko KY, Min BR, Ismail H, Lee EJ, Cordray J, Ahn DU. Nam KC, et al. Among authors: min br. Meat Sci. 2006 Oct;74(2):380-7. doi: 10.1016/j.meatsci.2006.04.004. Epub 2006 Apr 29. Meat Sci. 2006. PMID: 22062849

10

Effect of dietary vitamin E and irradiation on lipid oxidation, color, and volatiles of fresh and previously frozen turkey breast patties.

Nam KC, Min BR, Yan H, Lee EJ, Mendonca A, Wesley I, Ahn DU. Nam KC, et al. Among authors: min br. Meat Sci. 2003 Sep;65(1):513-21. doi: 10.1016/S0309-1740(02)00243-7. Meat Sci. 2003. PMID: 22063244

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