Y.A. Ziprin

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 citations

Pro-oxidative effects of NaCl in microbial growth-controlled and uncontrolled beef and chicken

K.S. Rhee, Y.A. Ziprin · Meat Science · 2001 · 102 citations

Nutrition, Biochemistry, Animal Science +15

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 · 1987 · 86 citations

Lipid Analysis, Dietary Exposure, Nonheme Iron +22

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 et al. · Meat Science · 1988 · 80 citations

Animal Physiology, Nutrition, Canola Oil +12

Modification of the Schricker Nonheme Iron Method to Minimize Pigment Effects for Red Meats

K.S. Rhee, Y.A. Ziprin · Journal of Food Science · 1987 · 75 citations

Nano 2, Iron Metabolism, Nonheme Iron +17