K.S. Rhee

Texas A&M University — United States

Agricultural and Biological Sciences · Life Sciences

36h-index4.0kcitations112works0.02yr avg
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Research Topics

Meat and Animal Product Quality(89), Animal Nutrition and Physiology(34), Advanced Chemical Sensor Technologies(12), Fatty Acid Research and Health(10), Bee Products Chemical Analysis(10)

Publications112 total

Qualitative effects of fresh and dried plum ingredients on vacuum-packaged, sliced hams
Meat Science·2009· 50 cited
Antioxidant Properties of Dried Plum Ingredients in Raw and Precooked Pork Sausage
Journal of Food Science·2008· 80 cited
Antioxidant properties of plum concentrates and powder in precooked roast beef to reduce lipid oxidation
Meat Science·2008· 103 cited
Comparison of flavor changes in cooked–refrigerated beef, pork and chicken meat patties
Meat Science·2005· 19 cited
Antioxidant properties of selected Oriental non-culinary/nutraceutical herb extracts as evaluated in raw and cooked meat
Meat Science·2005· 78 cited
EXTRUSION OF MINCED CATFISH WITH CORN AND DEFATTED SOY FLOURS FOR SNACK FOODS
Journal of Food Processing and Preservation·2004· 47 cited
GROUND MEAT BROWNING/DRAINING EFFECTS ON FATTY ACID PROFILES
Journal of Food Lipids·2004· 3 cited
Sensory properties and lipid oxidation in aerobically refrigerated cooked ground goat meat
Meat Science·2003· 28 cited
Effects of sheep production systems on oxidative storage stability of lean lamb patties
Meat Science·2003· 14 cited
Consumer sensory evaluation of plain and seasoned goat meat and beef products
Meat Science·2003· 36 cited
Carcass traits of Rambouillet and Merino × Rambouillet lambs and fatty acid profiles of muscle and subcutaneous adipose tissues as affected by new sheep production system
Meat Science·2003· 20 cited
Chloride salt type/ionic strength, muscle site and refrigeration effects on antioxidant enzymes and lipid oxidation in pork
Meat Science·2002· 82 cited
Storage Stability of Extruded Products from Blends of Meat and Nonmeat Ingredients: Evaluation Methods and Antioxidative Effects of Onion, Carrot, and Oat Ingredients
Journal of Food Science·2002· 24 cited
Extrusion Puffing of Pork Meat - Defatted Soy Flour - Corn Starch Blends to Produce Snack - like Products
Preventive Nutrition and Food Science·2001· 1 cited
Chemical, Physical and Sensory Properties of Expanded Extrudates from Pork Meat - Defatted Soy Flour - Corn Starch Blends, With or Without Ingredients Derived from Onion, Carrot and Oat
Preventive Nutrition and Food Science·2001· 11 cited
Antioxidative effects of cottonseed meals as evaluated in cooked meat
Meat Science·2001· 26 cited
Pro-oxidative effects of NaCl in microbial growth-controlled and uncontrolled beef and chicken
Meat Science·2001· 102 cited
Stability of catalase and its potential role in lipid oxidation in meat
Meat Science·2000· 93 cited
Fatty acid composition of goat diets vs intramuscular fat
Meat Science·2000· 97 cited
Reduced - Fat Frankfurters with Varying Types of Meat and Fat
Preventive Nutrition and Food Science·2000· 10 cited
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Frequent Co-authors

Y.A. Ziprin(14), K. C. RHEE(10), H. R. Cross(5), T. R. Dutson(5), R. N. TERRELL(5), C.E. Bohac(4), J.T. Keeton(4), Gary C. Smith(3), Maryuri T. Núñez de González(3), R.M. Boleman(3), Jihye Park(3), G. Ordonez(3), J.W. Savell(3), B.K. KIM(3), B.S. Hafley(2), R. K. Miller(2), D. F. Waldron(2), Pilar Hernández(2), Betty M. Watts(2), G. C. SMITH(2)