Jeehyun Lee

ORCID

Publication Activity (10 Years)

Years Active: 2017-2023
Publications (10 Years): 14

Top Venues

Foods (Basel, Switzerland)

Food science and biotechnology

Journal of texture studies

Pusan National University

Kansas State University (PHD)

This page only lists publications with an associated author ORCID identifier.

Affiliation History

Pusan National University Mar 01 2019

South Korea

Professor :: Food Science and Nutrition

Pusan National University Mar 01 2014 - Feb 28 2019

South Korea

Associate Professor :: Food Science and Nutrition

Pusan National University Mar 01 2013 - Feb 28 2014

South Korea

Assistant Professor :: Food Science and Nutrition

Drexel University Sep 01 2009 - Jan 31 2013

United States

Assistant Professor :: Food Science

Education History

Kansas State University

United States

PHD :: Human Nutrition

Kansas State University

United States

MSC :: Human Nutrition

Pusan National University

South Korea

BSC :: Food Science and Nutrition

Publications

Soyoung Park, Jihye An, Jeehyun Lee
Consumer acceptability and texture analysis of frozen dumplings using different cooking methods. Food science and biotechnology 33 (4) (2023)
Jihye An, Jeehyun Lee
Comparison of check-all-that-apply and intensity rating in orange juice and yogurt studies. Food science and biotechnology 33 (5) (2023)
Soyoung Park, Jihye An, Jeehyun Lee
Consumer acceptability and texture analysis of frozen dumplings using different cooking methods. Food science and biotechnology 33 (4) (2023)
Jihye An, Jeehyun Lee
Comparison of check-all-that-apply and intensity rating in orange juice and yogurt studies. Food science and biotechnology 33 (5) (2023)
Jihye An, Jeehyun Lee
Comparison of check-all-that-apply and intensity rating in orange juice and yogurt studies. Food science and biotechnology 33 (5) (2023)
Soyoung Park, Jihye An, Jeehyun Lee
Consumer acceptability and texture analysis of frozen dumplings using different cooking methods. Food science and biotechnology 33 (4) (2023)
Seongju Han, Jiyun Yang, Kapseong Choi, Juyoung Kim, Koushik Adhikari, Jeehyun Lee
Chemical Analysis of Commercial White Wines and Its Relationship with Consumer Acceptability. Foods (Basel, Switzerland) 11 (4) (2022)
Nahyung Lee, Jeehyun Lee
Comparison of Home Use Tests with Differing Time and Order Controls. Foods (Basel, Switzerland) 10 (6) (2021)
Rajesh Kumar, Edgar Iv Chambers, Delores H Chambers, Jeehyun Lee
Generating New Snack Food Texture Ideas Using Sensory and Consumer Research Tools: A Case Study of the Japanese and South Korean Snack Food Markets. Foods (Basel, Switzerland) 10 (2) (2021)
Jiyun Yang, Jeehyun Lee
Consumer Perception of Red Wine by the Degree of Familiarity Using Consumer-Based Methodology. Foods (Basel, Switzerland) 10 (4) (2021)
JeongAe Heo, Koushik Adhikari, Kap Seong Choi, Jeehyun Lee
Analysis of Caffeine, Chlorogenic Acid, Trigonelline, and Volatile Compounds in Cold Brew Coffee Using High-Performance Liquid Chromatography and Solid-Phase Microextraction-Gas Chromatography-Mass Spectrometry. Foods (Basel, Switzerland) 9 (12) (2020)
JeongAe Heo, Kap Seong Choi, Shangci Wang, Koushik Adhikari, Jeehyun Lee
Cold Brew Coffee: Consumer Acceptability and Characterization Using the Check-All-That-Apply (CATA) Method. Foods (Basel, Switzerland) 8 (8) (2019)
Jiyun Yang, Jeehyun Lee
Application of Sensory Descriptive Analysis and Consumer Studies to Investigate Traditional and Authentic Foods: A Review. Foods (Basel, Switzerland) 8 (2) (2019)
Hyeri Kim, Han-Im Hwang, Ki-Won Song, Jeehyun Lee
Sensory and rheological characteristics of thickened liquids differing concentrations of a xanthan gum-based thickener. Journal of texture studies 48 (6) (2017)

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Publication Activity (10 Years)

Top Topics

Top Venues

Jeehyun Lee