2013 - Meats Research Award, American Society of Animal Science
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.
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.
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.
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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Effect of heat treatment on the antioxidant activity of extracts from citrus peels.
Seok-Moon Jeong;So-Young Kim;Dong-Ryul Kim;Seong-Chun Jo.
Journal of Agricultural and Food Chemistry (2004)
Improving functional value of meat products.
Wangang Zhang;Shan Xiao;Shan Xiao;Himali Samaraweera;Eun Joo Lee.
Meat Science (2010)
Mechanism of Lipid Peroxidation in Meat and Meat Products -A Review
B. Min;D. U. Ahn.
Food Science and Biotechnology (2005)
Protein Oxidation: Basic Principles and Implications for Meat Quality
Wangang Zhang;Shan Xiao;Dong U Ahn.
Critical Reviews in Food Science and Nutrition (2013)
Effect of far-infrared radiation on the antioxidant activity of rice hulls.
Seung-Cheol Lee;Jeong-Han Kim;Seok-Moon Jeong;Dong-Ryul Kim.
Journal of Agricultural and Food Chemistry (2003)
Egg white proteins and their potential use in food processing or as nutraceutical and pharmaceutical agents—A review
E. D. N. S. Abeyrathne;H. Y. Lee;Dong U. Ahn;Dong U. Ahn.
Poultry Science (2013)
Effect of muscle type, packaging, and irradiation on lipid oxidation, volatile production, and color in raw pork patties.
D.U. Ahn;D.G. Olson;C. Jo;X. Chen.
Meat Science (1998)
Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts
So-Young Kim;Seok-Moon Jeong;Woo-Po Park;K.C. Nam.
Food Chemistry (2006)
Analysis of volatile components and the sensory characteristics of irradiated raw pork
Dong U. Ahn;Cheorun Jo;D. G. Olson.
Meat Science (2000)
Effect of egg size and strain and age of hens on the solids content of chicken eggs
Dong U. Ahn;S. M. Kim;H. Shu.
Poultry Science (1997)
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