Sol-Hee Lee (Sol Hee Lee)

Publication Activity (10 Years)

Years Active: 2020-2024
Publications (10 Years): 22

Top Topics

Molecularly Imprinted

Magnetic Resonance Imaging

Staphylococcus Aureus

Top Venues

Food science of animal resources

Journal of animal science and technology

Foods (Basel, Switzerland)

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

Publications

Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Optimization of dry-aging conditions for chicken meat using the electric field supercooling system. Journal of animal science and technology 66 (3) (2024)
Sol-Hee Lee, Jung Seok Choi
The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat. Food science of animal resources 44 (2) (2024)
Sol-Hee Lee, Jung Seok Choi
The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat. Food science of animal resources 44 (2) (2024)
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Optimization of dry-aging conditions for chicken meat using the electric field supercooling system. Journal of animal science and technology 66 (3) (2024)
Da-Mi Choi, Hack-Youn Kim, Sol-Hee Lee
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices. Food science of animal resources 44 (3) (2024)
Da-Mi Choi, Hack-Youn Kim, Sol-Hee Lee
Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices. Food science of animal resources 44 (3) (2024)
Sang-Keun Jin, Sol-Hee Lee, Sung-Ho Kim, Sung-Sil Moon, Jung Seok Choi
Effect of Non-Meat Proteins on Storage Characteristics and Amino Acid Composition of Pork Emulsified Sausages. Food science of animal resources 44 (5) (2024)
Sol-Hee Lee, Hack-Youn Kim
Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine. Food science of animal resources 43 (4) (2023)
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods. Food science of animal resources 43 (5) (2023)
Chang-Hwan Jeong, Sol-Hee Lee, Yohan Yoon, Hyung-Youn Choi, Hack-Youn Kim
Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods. Foods (Basel, Switzerland) 12 (1) (2022)
Chang-Hwan Jeong, Sol-Hee Lee, Yohan Yoon, Hyung-Youn Choi, Hack-Youn Kim
Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods. Foods (Basel, Switzerland) 12 (1) (2022)
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods. Food science of animal resources 42 (6) (2022)
Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage. Food science of animal resources 42 (1) (2022)
Ha-Yoon Go, Sol-Hee Lee, Hack-Youn Kim
The Effect of Hot-Air Dried Lentinula edodes on the Quality and Oranoleptic Properties of Rolled-Dumplings. Food science of animal resources 42 (4) (2022)
Chang-Hwan Jeong, Sol-Hee Lee, Yohan Yoon, Hyung-Youn Choi, Hack-Youn Kim
Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods. Foods (Basel, Switzerland) 12 (1) (2022)
Chang-Hwan Jeong, Sol-Hee Lee, Yohan Yoon, Hyung-Youn Choi, Hack-Youn Kim
Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods. Foods (Basel, Switzerland) 12 (1) (2022)
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim
Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder. Polymers 14 (10) (2022)
Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim
Quality properties of whole milk powder on chicken breast emulsion-type sausage. Journal of animal science and technology 63 (2) (2021)
Sol-Hee Lee, Hack-Youn Kim
Effect of Sodium Nitrite, Sodium Chloride and Concentrated Seawater on Physicochemical Properties of Meat Emulsion System. Food science of animal resources 40 (6) (2020)
Sol-Hee Lee, Gye-Woong Kim, Hack-Youn Kim
Physicochemical properties analysis of bamboo salt on chicken emulsion sausage. Journal of animal science and technology 62 (1) (2020)
Sol-Hee Lee, Sung-Duck Joe, Gye-Woong Kim, Hack-Youn Kim
Physicochemical properties of sausage manufactured with carp (Carassius carassius) muscle and pork. Journal of animal science and technology 62 (6) (2020)
Sol-Hee Lee, Juhui Choe, Jong-Chan Kim, Hack-Youn Kim
Effect of Seawater on the Technological Properties of Chicken Emulsion Sausage in a Model System. Food science of animal resources 40 (3) (2020)