S. Lee

The effects of antioxidant combinations on color and lipid oxidation in n−3 oil fortified ground beef patties

S. Lee, Eric A. Decker, C. Faustman et al. · Meat Science · 2005 · 113 citations

Agriculture, Animal Sciences, Food Science +17

Effect of antioxidants on stabilization of meat products fortified with n− 3 fatty acids

S. Lee, C. Faustman, D. Djordjević et al. · Meat Science · 2005 · 94 citations

Agriculture, Food Science, Nutritional Sciences +16

Effects of reducing agents on premature browning in ground beef

Hilary A. Sepe, C. Faustman, S. Lee et al. · Food Chemistry · 2004 · 45 citations

Agriculture, Animal Sciences, Food Science +14

Effect of erythorbate, storage and high-oxygen packaging on premature browning in ground beef

Surendranath P. Suman, C. Faustman, S. Lee et al. · Meat Science · 2004 · 33 citations

Agriculture, Food Science, Food Preservation +15

Interaction of Fish Myoglobin and Myofibrillar Proteins

Manat Chaijan, S. Benjakul, Wonnop Visessanguan et al. · Journal of Food Science · 2008 · 23 citations

Life Sciences, Biochemistry, Molecular Biology +15