Jihyun Lee

ORCID

Publication Activity (10 Years)

Years Active: 2019-2024
Publications (10 Years): 15

Top Venues

Foods (Basel, Switzerland)

Food science and biotechnology

Journal of food science

Antioxidants (Basel, Switzerland)

Chung-Ang University

University of California Davis (PHD)

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

Affiliation History

Chung-Ang University Mar 01 2020

South Korea

Associate professor :: Department of Food science and Technology

Chung-Ang University Mar 01 2015 - Feb 28 2020

South Korea

Assistant professor :: Department of Food Science and Technology

Education History

University of California Davis

United States

PHD :: Food science

Publications

Hee Won Lee, Chung Hun Baek, Yongzhe Ma, Jihyun Lee, BoKyung Moon, Kwang-Won Lee, Mun Yhung Jung
Identifying high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning. Journal of food science 89 (3) (2024)
Hee Won Lee, Chung Hun Baek, Yongzhe Ma, Jihyun Lee, BoKyung Moon, Kwang-Won Lee, Mun Yhung Jung
Identifying high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning. Journal of food science 89 (3) (2024)
Sunghyeon Jung, Hyunjun Lee, Inhwan Kim, Seongjae Kim, Bokyung Lee, Jihyun Lee
The effect of plum extracts and antioxidants on reduction of ethyl carbamate in plum liqueur. Food science and biotechnology 33 (10) (2024)
Sunghyeon Jung, Hyunjun Lee, Inhwan Kim, Seongjae Kim, Bokyung Lee, Jihyun Lee
The effect of plum extracts and antioxidants on reduction of ethyl carbamate in plum liqueur. Food science and biotechnology 33 (10) (2024)
Hee Won Lee, Chung Hun Baek, Yongzhe Ma, Jihyun Lee, BoKyung Moon, Kwang-Won Lee, Mun Yhung Jung
Identifying high-risk factors and mitigation strategies for acrylamide formation in air-fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning. Journal of food science (2024)
Jeong-Seok Cho, Byungho Choi, Jeong-Ho Lim, Jeong Hee Choi, Dae-Yong Yun, Seul-Ki Park, Gyuseok Lee, Kee-Jai Park, Jihyun Lee
Determination of Freshness of Mackerel ( Scomber japonicus ) Using Shortwave Infrared Hyperspectral Imaging. Foods (Basel, Switzerland) 12 (12) (2023)
Jeong-Seok Cho, Byungho Choi, Jeong-Ho Lim, Jeong Hee Choi, Dae-Yong Yun, Seul-Ki Park, Gyuseok Lee, Kee-Jai Park, Jihyun Lee
Determination of Freshness of Mackerel ( Scomber japonicus ) Using Shortwave Infrared Hyperspectral Imaging. Foods (Basel, Switzerland) 12 (12) (2023)
Woojin Jang, Chan Lee, Hee-Jae Suh, Jihyun Lee
β-Carotene and β-apo-8'-carotenal contents in processed foods in Korea. Food science and biotechnology 32 (11) (2023)
Inhwan Kim, Donghee Ahn, Jeong Hee Choi, Jeong-Ho Lim, Gyeongsik Ok, Kee-Jai Park, Jihyun Lee
Changes in Volatile Compounds in Short-Term High CO 2 -Treated 'Seolhyang' Strawberry ( Fragaria × ananassa ) Fruit during Cold Storage. Molecules (Basel, Switzerland) 27 (19) (2022)
Seungmin Kim, Sunghyeon Jung, Inhwan Kim, MyungSub Chung, Sangah Shin, Jihyun Lee
Ethyl carbamate in retail market condiments and risk assessment of its dietary exposure for the Korean population. Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment 38 (12) (2021)
Yeong Ran Im, Inhwan Kim, Jihyun Lee
Phenolic Composition and Antioxidant Activity of Purple Sweet Potato (Ipomoea batatas (L.) Lam.): Varietal Comparisons and Physical Distribution. Antioxidants (Basel, Switzerland) 10 (3) (2021)
Inhwan Kim, Jihyun Lee
Variations in Anthocyanin Profiles and Antioxidant Activity of 12 Genotypes of Mulberry (Morus spp.) Fruits and Their Changes during Processing. Antioxidants (Basel, Switzerland) 9 (3) (2020)
Sol Sim, Young-Min Kim, Yeong-Ju Park, Mohammed Xain Siddiqui, Yejin Gang, Jihyun Lee, Juhee Park, Hee-Jae Suh
Determination of Polyvinyl Acetate in Chewing Gum Using High-Performance Liquid Chromatography-Evaporative Light Scattering Detector and Pyrolyzer-Gas Chromatography-Mass Spectrometry. Foods (Basel, Switzerland) 9 (10) (2020)
Kunho An, Inhwan Kim, Juhee Park, Joon-Kwan Moon, Hee-Jae Suh, Jihyun Lee
Quantification of Morpholine in Peel and Pulp of Apples and Oranges by Gas Chromatography-Mass Spectrometry. Foods (Basel, Switzerland) 9 (6) (2020)
Inhwan Kim, Kyung-Hyung Ku, Moon-Cheol Jeong, Sang Seop Kim, Alyson E Mitchell, Jihyun Lee
A comparison of the chemical composition and antioxidant activity of several new early- to mid-season apple cultivars for a warmer climate with traditional cultivars. Journal of the science of food and agriculture 99 (10) (2019)

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Publication Activity (10 Years)

Top Topics

Top Venues

Jihyun Lee