Effects of ascorbic acid and antioxidants on color, lipid oxidation and volatiles of irradiated ground beef

Crosslinking of recycled polyethylene by gamma and electron beam irradiation

E. Adem, M. Ávalos‐Borja, Diónico Carrillo et al. · Radiation Physics and Chemistry · 1998 · 1.5K citations

Engineering, Materials Engineering, Materials Science +14

Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties

Dong Uk Ahn, D. G. OLSON, Cheorun Jo et al. · Meat Science · 1998 · 284 citations

Agriculture, Animal Sciences, Food Science +17

The effects of ascorbic acid, taurine, carnosine and rosemary powder on colour and lipid stability of beef patties packaged in modified atmosphere

Armida Sánchez‐Escalante, Djamel Djenane, G. Torrescano et al. · Meat Science · 2001 · 246 citations

Agriculture, Animal Sciences, Food Science +17

Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions

Dong Uk Ahn, Cheorun Jo, ‬Min Du et al. · Meat Science · 2000 · 168 citations

Agriculture, Food Science, Food Packaging +16

Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat

Ki‐Chang Nam, Dong Uk Ahn · Meat Science · 2002 · 163 citations

Agriculture, Biochemistry, Food Science +14