Nam KC - Search Results

1

Taste-active compound levels in Korean native chicken meat: The effects of bird age and the cooking process.

Jayasena DD, Jung S, Kim HJ, Yong HI, Nam KC, Jo C. Jayasena DD, et al. Among authors: nam kc. Poult Sci. 2015 Aug;94(8):1964-72. doi: 10.3382/ps/pev154. Epub 2015 Jun 6. Poult Sci. 2015. PMID: 26049798 Free article.

2

Volatile profiles and lipid oxidation of irradiated cooked chicken meat from laying hens fed diets containing conjugated linoleic acid.

Du M, Ahn DU, Nam KC, Sell JL. Du M, et al. Among authors: nam kc. Poult Sci. 2001 Feb;80(2):235-41. doi: 10.1093/ps/80.2.235. Poult Sci. 2001. PMID: 11233015 Free article.

3

Volatiles, color, and lipid oxidation of broiler breast fillets irradiated before and after cooking.

Du M, Hur SJ, Nam KC, Ismail H, Ahn DU. Du M, et al. Among authors: nam kc. Poult Sci. 2001 Dec;80(12):1748-53. doi: 10.1093/ps/80.12.1748. Poult Sci. 2001. PMID: 11771891 Free article.

4

Use of double packaging and antioxidant combinations to improve color, lipid oxidation, and volatiles of irradiated raw and cooked turkey breast patties.

Nam KC, Ahn DU. Nam KC, et al. Poult Sci. 2003 May;82(5):850-7. doi: 10.1093/ps/82.5.850. Poult Sci. 2003. PMID: 12762410 Free article.

5

Effects of dietary functional ingredients and packaging methods on sensory characteristics and consumer acceptance of irradiated turkey breast meat.

Yan HJ, Lee EJ, Nam KC, Min BR, Ahn DU. Yan HJ, et al. Among authors: nam kc. Poult Sci. 2006 Aug;85(8):1482-9. doi: 10.1093/ps/85.8.1482. Poult Sci. 2006. PMID: 16903482 Free article.

6

Meat products and consumption culture in the East.

Nam KC, Jo C, Lee M. Nam KC, et al. Meat Sci. 2010 Sep;86(1):95-102. doi: 10.1016/j.meatsci.2010.04.026. Epub 2010 Apr 29. Meat Sci. 2010. PMID: 20510536 Review.

7

Electrostatic spraying of antioxidants on the oxidative quality of ground beef.

Nam KC, Seo KS, Jo C, Ahn DU. Nam KC, et al. J Anim Sci. 2011 Mar;89(3):826-32. doi: 10.2527/jas.2010-3326. Epub 2010 Nov 19. J Anim Sci. 2011. PMID: 21097682

8

A simple and efficient method for preparing partially purified phosvitin from egg yolk using ethanol and salts.

Ko KY, Nam KC, Jo C, Lee EJ, Ahn DU. Ko KY, et al. Among authors: nam kc. Poult Sci. 2011 May;90(5):1096-104. doi: 10.3382/ps.2010-01138. Poult Sci. 2011. PMID: 21489960 Free article.

9

Effect of irradiation and packaging conditions after cooking on the formation of cholesterol and lipid oxidation products in meats during storage.

Ahn DU, Nam KC, Du M, Jo C. Ahn DU, et al. Among authors: nam kc. Meat Sci. 2001 Apr;57(4):413-8. doi: 10.1016/s0309-1740(00)00119-4. Meat Sci. 2001. PMID: 22061714

10

Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions.

Ahn DU, Nam KC, Du M, Jo C. Ahn DU, et al. Among authors: nam kc. Meat Sci. 2001 Apr;57(4):419-26. doi: 10.1016/s0309-1740(00)00120-0. Meat Sci. 2001. PMID: 22061715

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