Sung-Ki Lee (Sung Ki Lee)

Scopus Author ID ORCID

Publication Activity (10 Years)

Years Active: 2017-2022
Publications (10 Years): 11

Top Venues

Food science of animal resources

Journal of animal science and technology

Asian-Australasian journal of animal sciences

Kangwon National University

Seoul National University (PHD)

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

Affiliation History

Kangwon National University

South Korea

Professor :: Applied Animal Science

Education History

Seoul National University

South Korea

PHD

Publications

Farouq Heidar Barido, Sung-Ki Lee
Effect of detoxified Rhus verniciflua extract on oxidative stability and quality improvement of raw chicken breast during cold storage. Journal of animal science and technology 64 (2) (2022)
Farouq Heidar Barido, Hee Ju Kim, Sun-Moon Kang, Aera Jang, Jae In Pak, Sung-Ki Lee
The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic. Food science of animal resources 42 (4) (2022)
Dicky Tri Utama, Aera Jang, Gur-Yoo Kim, Sun-Moon Kang, Sung-Ki Lee
Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach. Food science of animal resources 42 (2) (2022)
Hye-Jin Kim, Jinwoo Cho, Dongwook Kim, Tae Sun Park, Sang-Keun Jin, Sun-Jin Hur, Sung-Ki Lee, Aera Jang
Effects of Gochujang (Korean Red Pepper Paste) Marinade on Polycyclic Aromatic Hydrocarbon Formation in Charcoal-Grilled Pork Belly. Food science of animal resources 41 (3) (2021)
Farouq Heidar Barido, Sung-Ki Lee
Different Effect of Sodium Chloride Replacement with Calcium Chloride on Proteolytic Enzyme Activities and Quality Characteristics of Spent Hen Samgyetang. Food science of animal resources 41 (5) (2021)
Farouq Heidar Barido, Aera Jang, Jae In Pak, Yeong Jong Kim, Sung-Ki Lee
The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang). Food science of animal resources 41 (6) (2021)
Juntae Kim, Dicky Tri Utama, Hae Seong Jeong, Farouq Heidar Barido, Sung-Ki Lee
Quality characteristics of retort samgyetang marinated with different levels of soy sauce and processed at different F0 values. Journal of animal science and technology 62 (5) (2020)
Farouq Heidar Barido, Aera Jang, Jae In Pak, Do Yeong Kim, Sung-Ki Lee
Investigation of Taste-Related Compounds and Antioxidative Profiles of Retorted Samgyetang Made from Fresh and Dried Cordyceps militaris Mushrooms. Food science of animal resources 40 (5) (2020)
Dongwook Kim, Yuan H Brad Kim, Jun-Sang Ham, Sung-Ki Lee, Aera Jang
Pig Skin Gelatin Hydrolysates Attenuate Acetylcholine Esterase Activity and Scopolamine-induced Impairment of Memory and Learning Ability of Mice. Food science of animal resources 40 (2) (2020)
Aera Jang, Hye-Jin Kim, Dongwook Kim, Jin-Soo Kim, Sung-Ki Lee
Effects of Doneness on the Microbial, Nutritional, and Quality Properties of Pork Steak of Different Thicknesses. Food science of animal resources 39 (5) (2019)
Dicky Tri Utama, Ki Ho Baek, Hae Seong Jeong, Seok Ki Yoon, Seon Tea Joo, Sung-Ki Lee
Effects of cooking method and final core-temperature on cooking loss, lipid oxidation, nucleotide-related compounds and aroma volatiles of Hanwoo brisket. Asian-Australasian journal of animal sciences 31 (2) (2017)

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Publication Activity (10 Years)

Top Topics

Top Venues

Sung-Ki Lee (Sung Ki Lee)