K.Y. Ko

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

Ethylenediaminetetraacetate and lysozyme improves antimicrobial activities of ovotransferrin against Escherichia coli O157:H7

K.Y. Ko, A.F. Mendoncam, Hesham Ismail et al. · Poultry Science · 2009 · 43 citations · Full text

Agriculture, Food Science, Microbiology +11

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

Influence of Zinc, Sodium Bicarbonate, and Citric Acid on the Antibacterial Activity of Ovotransferrin Against Escherichia coli O157:H7 and Listeria monocytogenes in Model Systems and Ham

K.Y. Ko, Aubrey F. Mendonça, Dong Uk Ahn · Poultry Science · 2008 · 35 citations · Full text

Agriculture, Food Science, Microbiology +9

Influence of rosemary–tocopherol/packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loins

Ki‐Chang Nam, K.Y. Ko, Byungrok Min et al. · Meat Science · 2006 · 34 citations

Agriculture, Food Science, Food Packaging +15