E.J. Lee

Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef

Hesham Ismail, E.J. Lee, K.Y. Ko et al. · Meat Science · 2008 · 75 citations

Agriculture, Animal Sciences, Food Science +16

Assessing nutrient losses of reclaimed wastewater irrigation in paddy fields for sustainable agriculture

Taeil Jang, H.K. Kim, Changjoon Seong et al. · Agricultural Water Management · 2011 · 57 citations

Agriculture, Agronomy, Sustainable Agriculture +17

Effect of Antioxidants on the Production of Off‐Odor Volatiles and Lipid Oxidation in Irradiated Turkey Breast Meat and Meat Homogenates

E.J. Lee, Dong Uk Ahn · Journal of Food Science · 2003 · 44 citations

Agriculture, Biochemistry, Food Science +17

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

Ki‐Chang Nam, Byungrok Min, H. Yan et al. · Meat Science · 2003 · 44 citations

Agriculture, Food Science, Nutritional Sciences +16

Effects of oleoresin–tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties

Ki‐Chang Nam, K.Y. Ko, Byungrok Min et al. · Meat Science · 2006 · 40 citations

Agriculture, Biochemistry, Food Science +16