Y.A. Ziprin - Concepedia

Author

Y.A. Ziprin

Also Known As

C.J. Lupton, D.F Waldron, K.S. KWON, Y. A. ZIPRIN, Y.A. ZIPRIN, Y.A. Ziprin, YOLANDA A. ZIPRIN, YOLANDA ACACIO ZIPRIN, YOLANDA ZIPRIN, Yolanda A. Ziprin

Publications

1.2K

Citations

H-Index

Concepts

All Affiliations

Texas A&M University Arkansas Agricultural Experiment Station Texas College Iowa State University

About

Y.A. Ziprin is an author at Texas A&M University specializing in nutrition, health sciences, and animal nutrition.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	14	17	616
2	Education	9	9	276
3	Medicine	5	5	313
4	Engineering	3	3	68
5	Public Health	3	3	147

Y.A. Ziprin

Publications

990

Citations

H-Index

Page 1

	Year	Citations
LIPID OXIDATION IN RETAIL BEEF, PORK AND CHICKEN MUSCLES AS AFFECTED BY CONCENTRATIONS OF HEME PIGMENTS AND NONHEME IRON AND MICROSOMAL ENZYMIC LIPID PEROXIDATION ACTIVITY K.S. Rhee, Y.A. Ziprin Journal of Food Biochemistry	1987	130
Pro-oxidative effects of NaCl in microbial growth-controlled and uncontrolled beef and chicken K.S. Rhee, Y.A. Ziprin Meat Science NutritionBiochemistryAnimal ScienceAnimal NutritionBiotechnology	2001	102
Catalysis of lipid oxidation in raw and cooked beef by metmyoglobin-hydrogen peroxide, nonheme iron, and enzyme systems K.S. Rhee, Y.A. Ziprin, G. Ordonez Journal of Agricultural and Food Chemistry Lipid AnalysisDietary ExposureNonheme IronFood AnalysisLipid Peroxidation	1987	86
Fatty acid profiles of the total lipids and lipid oxidation in pork muscles as affected by canola oil in the animal diet and muscle location K.S. Rhee, Y.A. Ziprin, G. Ordonez, Meat Science Animal PhysiologyNutritionCanola OilMuscle LocationLipid Analysis	1988	80
Modification of the Schricker Nonheme Iron Method to Minimize Pigment Effects for Red Meats K.S. Rhee, Y.A. Ziprin Journal of Food Science Nano 2Iron MetabolismNonheme IronFood AnalysisPigment Effects	1987	75
Low‐fat Frankfurters with Elevated Levels of Water and Oleic Acid Jihye Park, K.S. Rhee, Y.A. Ziprin Journal of Food Science Food ChemistryNutritionFood CompositionLipid NutritionSimultaneous Incorporation	1990	55
Glandless Cottonseed, Peanut and Soy Protein Ingredients in Ground Beef Patties: Effect on Rancidity and Othei Quality Factors Y.A. Ziprin, K.S. Rhee, Z. L. CARPENTER, Journal of Food Science NutritionSoy ProteinFood AnalysisAgricultural EconomicsMeat Quality	1981	52
Effect of dietary high-oleic sunflower oil on pork carcass traits and fatty acid profiles of raw tissues K.S. Rhee, Todd Davidson, D. A. Knabe, Meat Science NutritionFatty Acid ProfilesPork Carcass TraitsOmega-3 Fatty AcidAnimal Science	1988	52
Characteristics of pork products from Swine Fed a high monounsaturated fat diet: Part 1—Whole muscle products K.S. Rhee, Todd Davidson, H. R. Cross, Meat Science Animal PhysiologyNutritionPork ProductsAnimal NutritionAnimal Science	1990	42
Antioxidant Activity of Methanolic Extracts of Various Oilseed Protein Ingredients K.S. Rhee, Y.A. Ziprin, K. C. RHEE Journal of Food Science NutritionFood AnalysisAgricultural EconomicsAntioxidant ActivitySoy Protein Ingredients	1981	38

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