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Gyeong Mi Lee
Institution:
Jeonju University
Observed institution:
Jeonju University
ORCID:
0000-0003-3077-2370
Observed ORCID:
0000-0003-3077-2370
OpenAlex ID:
A5002877508
Nonthermal Sterilization of Animal-based Foods by Intense Pulsed Light Treatment
2024
·
Gyeong Mi Lee
, Jung-Kue Shin
·
Food Science of Animal Resources
·
5
PDF
Sterilization Effect on Black- and White Pepper by Intense Pulsed Light with Tubular-shaped Treatment Chamber
2018
·
Jihyun Park
, Gwangmin Lee
, et al.
·
Food Engineering Progress
·
4
Quality Properties of Yakgwa with Different Types of Frying Oil During Storage
2018
·
Gyeong Mi Lee
, Jin Won Kim
, et al.
·
Food Engineering Progress
·
3
Quality Properties of Yakgwa with Different Types Frying Oil
2017
·
Gyeong Mi Lee
, Jin Won Kim
, et al.
·
Food Engineering Progress
·
3
Physicochemical properties of pan bread with different amounts of ladybell (Adenophora triphylla var. japonica) leaf powder
2026
·
Do Hyun Shim
, Gyeong Mi Lee
, et al.
·
Food Engineering Progress
PDF
Quality properties of muffins supplemented with rice bran fermentate
2026
·
Hayeon Jeong
, Na Ryeon Han
, et al.
·
Food Engineering Progress
PDF
Inactivation of Vibrio parahaemolyticus by intense pulsed light treatment
2026
·
Hui Sub Um
, Junyoung Park
, et al.
·
Food Engineering Progress
PDF
Effects of saltiness enhancement and reduction of sodium intake by using brewed and brewed low-sodium soy sauces
2026
·
Su-A Lee
, Chaeyoung Mun
, et al.
·
Food Engineering Progress
PDF
Pasteurization of Saccharomyces cerevisiae and quality changes in clear and cloudy apple juice using intense pulsed light combined with mild heat treatment
2024
·
Se Hyun Park
, Gyeong Mi Lee
, et al.
·
Food Engineering Progress
PDF
Effect of Treatment Time of High-Voltage Pulsed Electric Fields on Quality of White Pan Bread
2024
·
Gyeong Mi Lee
, Da Yun Kim
, et al.
·
Preprints.org
PDF
The Effect of Escherichia coli Inactivation on Packaging Films Under Intense Pulsed Light Treatment
2024
·
Gyeong Mi Lee
, Juan Park
, et al.
·
Food Engineering Progress
PDF
Quality Properties of Yackwa Depending on Leavening Agents
2016
·
Jin Won Kim
, Sang Won Park
, et al.
·
Food Engineering Progress
Quality Characteristics of Taro Matang (Deep-Fried Sugar Glazed Sweet Taro) with Various Starch
2016
·
Hee-Ju Kim
, Gyeong Mi Lee
, et al.
·
Food Engineering Progress
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Works count:
13
Citation count:
15
H-index:
3
I10-index:
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