| Effect of heat treatment on the antioxidant activity of extracts from citrus peels SM Jeong, SY Kim, DR Kim, SC Jo, KC Nam, DU Ahn, SC Lee Journal of agricultural and food chemistry 52 (11), 3389-3393, 2004 | 835 | 2004 |
| Effect of far-infrared radiation on the antioxidant activity of rice hulls SC Lee, JH Kim, SM Jeong, DR Kim, JU Ha, KC Nam, DU Ahn Journal of agricultural and food chemistry 51 (15), 4400-4403, 2003 | 427 | 2003 |
| Effect of heating conditions of grape seeds on the antioxidant activity of grape seed extracts SY Kim, SM Jeong, WP Park, KC Nam, DU Ahn, SC Lee Food chemistry 97 (3), 472-479, 2006 | 374 | 2006 |
| Flavour chemistry of chicken meat: A review DD Jayasena, DU Ahn, KC Nam, C Jo Asian-Australasian journal of animal sciences 26 (5), 732, 2013 | 343 | 2013 |
| Meat products and consumption culture in the East KC Nam, C Jo, M Lee Meat Science 86 (1), 95-102, 2010 | 279 | 2010 |
| Effect of seed roasting conditions on the antioxidant activity of defatted sesame meal extracts SM Jeong, SY Kim, DR Kim, KC Nam, DU Ahn, SC Lee Journal of food science 69 (5), C377-C381, 2004 | 243 | 2004 |
| Quality characteristics of pork patties irradiated and stored in different packaging and storage conditions DU Ahn, C Jo, M Du, DG Olson, KC Nam Meat Science 56 (2), 203-209, 2000 | 243 | 2000 |
| Carbon monoxide-heme pigment is responsible for the pink color in irradiated raw turkey breast meat KC Nam, DU Ahn Meat Science 60 (1), 25-33, 2002 | 231 | 2002 |
| Use of antioxidants to reduce lipid oxidation and off-odor volatiles of irradiated pork homogenates and patties KC Nam, DU Ahn Meat science 63 (1), 1-8, 2003 | 229 | 2003 |
| Effect of far-infrared radiation and heat treatment on the antioxidant activity of water extracts from peanut hulls SC Lee, SM Jeong, SY Kim, HR Park, KC Nam, DU Ahn Food chemistry 94 (4), 489-493, 2006 | 213 | 2006 |
| Endogenous factors affecting oxidative stability of beef loin, pork loin, and chicken breast and thigh meats B Min, KC Nam, J Cordray, DU Ahn Journal of Food Science 73 (6), C439-C446, 2008 | 207 | 2008 |
| Influence of dietary conjugated linoleic acid on volatile profiles, color and lipid oxidation of irradiated raw chicken meat M Du, DU Ahn, KC Nam, JL Sell Meat Science 56 (4), 387-395, 2000 | 195 | 2000 |
| Differences in the quality characteristics between commercial Korean native chickens and broilers JH Choe, KC Nam, S Jung, BN Kim, HJ Yun, CR Jo Food Science of Animal Resources 30 (1), 13-19, 2010 | 175 | 2010 |
| Volatile profiles, lipid oxidation and sensory characteristics of irradiated meat from different animal species YH Kim, KC Nam, DU Ahn Meat Science 61 (3), 257-265, 2002 | 173 | 2002 |
| Combination of aerobic and vacuum packaging to control lipid oxidation and off-odor volatiles of irradiated raw turkey breast KC Nam, DU Ahn Meat Science 63 (3), 389-395, 2003 | 166 | 2003 |
| Effects of ascorbic acid and antioxidants on the color of irradiated ground beef KC Nam, DU Ahn Journal of food science 68 (5), 1686-1690, 2003 | 146 | 2003 |
| Co-immobilization of three cellulases on Au-doped magnetic silica nanoparticles for the degradation of cellulose EJ Cho, S Jung, HJ Kim, YG Lee, KC Nam, HJ Lee, HJ Bae Chemical Communications 48 (6), 886-888, 2012 | 139 | 2012 |
| Keys to production and processing of Hanwoo beef: A perspective of tradition and science C Jo, SH Cho, J Chang, KC Nam Animal frontiers 2 (4), 32-38, 2012 | 136 | 2012 |
| Cholesterol oxidation products in irradiated raw meat with different packaging and storage time KC Nam, M Du, C Jo, DU Ahn Meat Science 58 (4), 431-435, 2001 | 136 | 2001 |
| Volatile production in irradiated normal, pale soft exudative (PSE) and dark firm dry (DFD) pork under different packaging and storage conditions DU Ahn, KC Nam, M Du, C Jo Meat Science 57 (4), 419-426, 2001 | 134 | 2001 |