Expression profiling identifies microRNA signature in pancreatic cancer

Eun Joo Lee, Yuriy Gusev, Jinmai Jiang, +7

International Journal of Cancer

Consumption of Oxidized Oil Increases Oxidative Stress in Broilers and Affects the Quality of Breast Meat

Wangang Zhang, Shan Xiao, Eun Joo Lee, +1

Journal of Agricultural and Food Chemistry

Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat

Marwan Al-Hijazeen, Eun Joo Lee, Aubrey F. Mendonça, +1

Antioxidants

Effects of Tannic Acid on Lipid and Protein Oxidation, Color, and Volatiles of Raw and Cooked Chicken Breast Meat during Storage

Marwan Al-Hijazeen, Eun Joo Lee, Aubrey F. Mendonça, +1

Antioxidants

Breast meat quality of broiler chickens can be affected by managing the level of nitric oxide

Wangang Zhang, Al-Hijazeen Marwan, Himali Samaraweera, +2

Poultry Science

NutritionNitric OxideEducationMeat QualityBreast Meat Quality +19

Effect of Fermentation Temperature on the Volatile Composition of Kimchi

Sang Pil Hong, Eun Joo Lee, Young Ho Kim, +1

Journal of Food Science

Food ChemistryFood FermentationFlavoromicsIn Vitro FermentationFermentation Temperature +7

Effect of electron-beam irradiation before and after cooking on the chemical properties of beef, pork, and chicken

Joong‐Ho Kwon, Youngju Kwon, Ki‐Chang Nam, +2

Meat Science

Chemical EngineeringFood IrradiationRadiation EffectElectron-beam IrradiationPulsed Electric Field +8

A Study on Validity of a Semi-Quantitative Food Frequency Questionnaire for Korean Adults

Jee‐Seon Shim, Kyung Won Oh, Il Suh, +4

Journal of Community Nutrition

Food ChoiceNutritionNutrition LiteracyGlobal HealthHealth Promotion +6

Addition of garlic or onion before irradiation on lipid oxidation, volatiles and sensory characteristics of cooked ground beef

Han‐Sul Yang, Eun Joo Lee, Sun Hee Moon, +2

Meat Science

Cooked Ground BeefFood AnalysisLipid OxidationSensory CharacteristicsMeat Quality +3

Effect of garlic, onion, and their combination on the quality and sensory characteristics of irradiated raw ground beef

Han‐Sul Yang, Eun Joo Lee, Sun Hee Moon, +3

Meat Science

Meat PackagingFood AnalysisFood ContaminantSensory CharacteristicsMeat Quality +3