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Author: Jeung-Hee Lee
9 Articles are founded.
Comparative analysis of cholesterol, phospholipid, and fatty acid composition in duck and chicken cuts before and after oven roasting
오븐 구이 전 · 후 오리고기와 닭고기의 부위별 콜레스테롤, 인지질 및 지방산 조성 비교
오븐 구이 전 · 후 오리고기와 닭고기의 부위별 콜레스테롤, 인지질 및 지방산 조성 비교
Myeong-Ju Kim 
, Sang-Gyu Lee , Hyeon-Jun Chang , Jeung-Hee Lee
, Sang-Gyu Lee , Hyeon-Jun Chang , Jeung-Hee Lee
Food Sci. Preserv. 2026;33(3):480-493.
https://doi.org/10.11002/fsp.2026.33.3.480
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https://doi.org/10.11002/fsp.2026.33.3.480
Comparative analysis of lipid profiles in different pork cuts before and after boiling
삶는 조리에 따른 돼지고기 부위별 지방 프로파일 비교 분석
삶는 조리에 따른 돼지고기 부위별 지방 프로파일 비교 분석
Eun-Ju Cho , Ho-Chang Kim , Jeung-Hee Lee
, Ho-Chang Kim , Jeung-Hee Lee
Food Sci. Preserv. 2025;32(2):190-204.
https://doi.org/10.11002/fsp.2025.32.2.190
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https://doi.org/10.11002/fsp.2025.32.2.190
Quality properties of defatted rice bran extract powder and vegan cookies
탈지미강 추출 분말과 비건 쿠키의 품질 특성
탈지미강 추출 분말과 비건 쿠키의 품질 특성
A-Young Lee , Hyun-A An , Seung-Bin Han , Eun-Ju Cho , Hye-Jeong Kim , Dong-Jin Moon , Jeung-Hee Lee
, Hyun-A An , Seung-Bin Han , Eun-Ju Cho , Hye-Jeong Kim , Dong-Jin Moon , Jeung-Hee Lee
Food Sci. Preserv. 2024;31(6):865-878.
https://doi.org/10.11002/fsp.2024.31.6.865
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https://doi.org/10.11002/fsp.2024.31.6.865
Evaluation of the quality characteristics of protein cubes supplemented with moringa leaf (Moringa oleifera Lam.) and green tea powders
Chae-Wan Baek , Jeung-Hee Lee
, Jeung-Hee Lee
Korean J. Food Preserv. 2021;28(4):456-468.
https://doi.org/10.11002/kjfp.2021.28.4.456
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https://doi.org/10.11002/kjfp.2021.28.4.456
Quality evaluation of macaroons added with moringa leaf (Moringa oleifera Lam.) and green tea powder
모링가잎과 녹차 분말을 첨가한 마카롱의 품질 평가
모링가잎과 녹차 분말을 첨가한 마카롱의 품질 평가
Chae-Wan Baek , Jeung-Hee Lee
, Jeung-Hee Lee
Korean J. Food Preserv. 2020;27(5):555-565.
https://doi.org/10.11002/kjfp.2020.27.5.555
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https://doi.org/10.11002/kjfp.2020.27.5.555
Monitoring the crude fat and cholesterol content and fatty acid composition of commercial ice cream products in Korea
국내 유통 아이스크림 제품류의 조지방과 콜레스테롤 함량 및 지방산 조성 모니터링
국내 유통 아이스크림 제품류의 조지방과 콜레스테롤 함량 및 지방산 조성 모니터링
So-Ra Sim , Ye-Seul Kim , Jeung-Hee Lee
, Ye-Seul Kim , Jeung-Hee Lee
Korean J. Food Preserv. 2020;27(5):544-554.
https://doi.org/10.11002/kjfp.2020.27.5.544
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https://doi.org/10.11002/kjfp.2020.27.5.544
Effect of commercial carbohydrases on the hesperetin and narigenin contents of citrus fruits
Kwang-Seup Shin , Hyeon-Jun Chang , Jeung-Hee Lee
, Hyeon-Jun Chang , Jeung-Hee Lee
Korean J. Food Preserv. 2020;27(4):446-456.
https://doi.org/10.11002/kjfp.2020.27.4.446
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https://doi.org/10.11002/kjfp.2020.27.4.446
Evaluation of quality characteristics in commercial yogurt
시중 유통되는 요구르트의 품질특성 평가
시중 유통되는 요구르트의 품질특성 평가
Korean J Food Preserv 2018;25(2):195-204.
https://doi.org/10.11002/kjfp.2018.25.2.195
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https://doi.org/10.11002/kjfp.2018.25.2.195
Antioxidative capacity of hydrolyzed rapeseed cake extract and oxidative stability of fish oil-in-water emulsion added with the extract
A-Young Lee , Jeung-Hee Lee
, Jeung-Hee Lee
Korean J Food Preserv 2017;24(4):529-535.
https://doi.org/10.11002/kjfp.2017.24.4.529
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https://doi.org/10.11002/kjfp.2017.24.4.529
