What is he best known for?
The fields of study he is best known for:
- Enzyme
- Food science
- Biochemistry
Dong U. Ahn mainly focuses on Food science, Lipid oxidation, TBARS, Antioxidant and Linoleic acid.
His study in Food science is interdisciplinary in nature, drawing from both Biochemistry, Polyunsaturated fatty acid and Fatty acid.
His Lipid oxidation research integrates issues from Food preservation, Hexanal, Chromatography, Vacuum packing and Aroma.
His TBARS research is multidisciplinary, incorporating elements of Raw meat, Ground turkey, Pork sausage and Odor.
His studies deal with areas such as Roasting and Phenol as well as Antioxidant.
His Linoleic acid research integrates issues from Fermentation, Food processing, Curing and Vegetable Proteins.
His most cited work include:
- Effect of heat treatment on the antioxidant activity of extracts from citrus peels. (364 citations)
- Improving functional value of meat products. (317 citations)
- Improving functional value of meat products. (317 citations)
What are the main themes of his work throughout his whole career to date?
Dong U. Ahn mainly investigates Food science, Lipid oxidation, Antioxidant, TBARS and Chromatography.
As a part of the same scientific study, he usually deals with the Food science, concentrating on Odor and frequently concerns with Flavor.
His Lipid oxidation study integrates concerns from other disciplines, such as Hexanal, Food preservation, Protein oxidation and Vacuum packing.
He works mostly in the field of TBARS, limiting it down to concerns involving Polyunsaturated fatty acid and, occasionally, Cholesterol.
His biological study spans a wide range of topics, including Egg white, Ovotransferrin and Enzymatic hydrolysis.
His Ovotransferrin study combines topics in areas such as Antimicrobial, Ovomucin and Citric acid.
He most often published in these fields:
- Food science (79.14%)
- Lipid oxidation (41.71%)
- Antioxidant (20.86%)
What were the highlights of his more recent work (between 2015-2021)?
- Food science (79.14%)
- Chromatography (27.01%)
- Antioxidant (20.86%)
In recent papers he was focusing on the following fields of study:
The scientist’s investigation covers issues in Food science, Chromatography, Antioxidant, Egg white and Ovotransferrin.
His Food science research incorporates themes from Dimethyl disulfide and Protein oxidation.
His research in Protein oxidation intersects with topics in Lipid oxidation, Tannic acid, Hexanal, Decreased lipid and Essential oil.
The Chromatography study combines topics in areas such as Papain, Ovomucin, Curing and Enzymatic hydrolysis.
The concepts of his Egg white study are interwoven with issues in Separation method, Flavor, Nutraceutical and Linoleic acid.
Transferrin and Tumor necrosis factor alpha is closely connected to In vitro in his research, which is encompassed under the umbrella topic of Ovotransferrin.
Between 2015 and 2021, his most popular works were:
- Effect of Oregano Essential Oil (Origanum vulgare subsp. hirtum) on the Storage Stability and Quality Parameters of Ground Chicken Breast Meat. (33 citations)
- How can heat stress affect chicken meat quality? - a review (29 citations)
- Antioxidant, angiotensin-converting enzyme inhibitory activity and other functional properties of egg white proteins and their derived peptides - A review. (24 citations)
In his most recent research, the most cited papers focused on:
- Enzyme
- Biochemistry
- Food science
His primary scientific interests are in Food science, Antioxidant, Biochemistry, Sulfur and Protein oxidation.
His studies deal with areas such as Dimethyl disulfide, Oxidative stress and Calcium as well as Food science.
His studies in Sulfur integrate themes in fields like Strecker degradation and Odor.
His Protein oxidation research is multidisciplinary, relying on both Butylated hydroxyanisole, Lipid oxidation, Raw meat, Preservative and Hexanal.
Dong U. Ahn has researched Lipid oxidation in several fields, including Alkane, Radiolysis, Thiobarbituric acid and Hydroxyl radical.
His research integrates issues of Ovomucin, Egg white, Ovotransferrin and Hydrolysate in his study of Enzyme.
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