Kyung Y. Ko, Ph.D.
Affiliations: | 2007 | Animal Science | Iowa State University, Ames, IA, United States |
Area:
Food Science and Technology AgricultureGoogle:
"Kyung Ko"Parents
Sign in to add mentor| James S. Dickson | grad student | 2007 | Iowa State | |
| (Development of simple and rapid procedures for purification of egg yolk immunoglobulin and ovotransferrin from chicken egg and antimicrobial activity of ovotransferrin against Escherichia coli O157:H7 and Listeria monocytogenes.) | ||||
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Publications
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| Ko KY, Mendonca AF, Ahn DU. (2010) EDTA and Lysozyme Improves Antimicrobial Activities of Ovotransferrin against Escherichia coli O157:H7 Animal Industry Report. 656: 19 |
| Ismail HA, Lee EJ, Ko KY, et al. (2009) Fat content influences the color, lipid oxidation, and volatiles of irradiated ground beef. Journal of Food Science. 74: C432-40 |
| Ismail HA, Lee EJ, Ko KY, et al. (2009) Effect of antioxidant application methods on the color, lipid oxidation, and volatiles of irradiated ground beef. Journal of Food Science. 74: C25-32 |
| Ismail HA, Lee EJ, Ko KY, et al. (2008) Effects of aging time and natural antioxidants on the color, lipid oxidation and volatiles of irradiated ground beef. Meat Science. 80: 582-91 |
| Nam KC, Ko KY, Min BR, et al. (2007) Effects of oleoresin-tocopherol combinations on lipid oxidation, off-odor, and color of irradiated raw and cooked pork patties. Meat Science. 75: 61-70 |
| Nam KC, Ko KY, Min BR, et al. (2006) Influence of rosemary-tocopherol/packaging combination on meat quality and the survival of pathogens in restructured irradiated pork loins. Meat Science. 74: 380-7 |