Protein Oxidation: Basic Principles and Implications for Meat QualityWangang Zhang, Dong Uk Ahn, Shan Xiao|Critical Reviews in Food Science and Nutrition|2013Cited by 695
Effect of Heat Treatment on the Antioxidant Activity of Extracts from Citrus PeelsSeok‐Moon Jeong, Seung‐Cheol Lee, Soyoung Kim et al.|Journal of Agricultural and Food Chemistry|2004Cited by 560
Improving functional value of meat productsWangang Zhang, Dong Uk Ahn, Eun Joo Lee et al.|Meat Science|2010Cited by 510
Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A reviewE.D.N.S. Abeyrathne, Dong Uk Ahn, Hyo Young Lee|Poultry Science|2013Cited by 499
Mechanism of Lipid Peroxidation in Meat and Meat Products -A ReviewByungrok Min, Dong Uk Ahn|Food Science and Biotechnology|2005Cited by 460