Author

Young‐Sang Lee

Observed name: Young-Sang Lee

Institution: Soonchunhyang University

Observed institution: Soonchunhyang University

ORCID: 0000-0002-0049-1423

Observed ORCID: 0000-0002-0049-1423

OpenAlex ID: A5079108131

Quantitation of 2‐acetyl‐1‐pyrroline in aseptic‐packaged cooked fragrant rice by HS ‐ SPME / GC ‐ MS

2018 · Young‐Sang Lee, Yejin Oh, et al. · Food Science & Nutrition · 22

Effects of milling on aromatics, lipophilic phytonutrients, and fatty acids in unprocessed white rice of scented rice ‘Cheonjihyang-1-se’

2017 · M. M. Chayan Mahmud, Yejin Oh, et al. · Food Science and Biotechnology · 22

Absolute contents of aroma-affecting volatiles in cooked rice determined by one-step rice cooking and volatile extraction coupled with standard-addition calibration using HS-SPME/GC–MS

2023 · Kanphassorn Wimonmuang, Young-Sang Lee · Food Chemistry · 19

High temperature-induced alterations of volatile profiles in fragrant brown rice

2022 · Kanphassorn Wimonmuang, Yoo-Hyun Cho, et al. · Journal of Crop Science and Biotechnology · 6

Genome-Wide Association Study for Squalene Contents and Functional Haplotype Analysis in Rice

2019 · Xiao-Qiang Wang, Kyu-Won Kim, et al. · ACS Omega · 6

Genetic Diversity of Fatty Acids, Tocols, Squalene, and Phytosterols in Grains of 157 Rice Cultivars Bred in Korea

2020 · Young-Sang Lee, Kyu-Won Kim, et al. · Plant Breeding and Biotechnology · 3

Quantitative changes in odor-active volatile organic compounds in fragrant rice stored as different grain forms at various temperatures

2026 · Kanphassorn Wimonmuang, Young-Sang Lee · Journal of Cereal Science · 1

Effects of sun, heated-air, and near-infrared drying on the retention of bioactive compounds and color stability in red pepper powder

2026 · Jueun Kwon, Seongeun Moon, et al. · Food Engineering Progress

Works count: 8

Citation count: 79

H-index: 5

I10-index: 3