| [김세영], <[이정희]>, 박예림, 이혜서, 지하은, 방경희, <장현준> |
High-purity 1,2-dimyristoyl-sn-glycero-3-phosphocholine: synthesis and emulsifying performance evaluation |
Frontiers Media SA |
Frontiers in Nutrition |
11 |
|
p.1408937 |
2024.07.09 |
| [신정아], <이정희>, 이기택 |
기능성 농식품자원, 인지질 데이터베이스 및 활용 현황 |
한국식품영양과학회 |
식품산업과 영양 |
28 |
2 |
p.13 |
2023.12.29 |
| <[백채완]>, <[이정희]>, <장현준> |
Method Validation and Assessment of Hazardous Substances and Quality Control Characteristics in Traditional Fruit Wines |
MDPI |
Foods |
11 |
19 |
p.187 |
2022.10.03 |
| [Eun-Sik Hong], [Ji-Hyun Kim], [Ki-Teak Lee], <Jeung-Hee Lee>, Hee-Jin So, Eun-Ah Park, Ye-Lim Park, Jung-Ah Shi |
Compositional Study of Phospholipids from the Dried Big Head and Opossum Shrimp, Mussel, and Sea Cucumber Using 31P NMR Spectroscopy: Content and Fatty Acid Composition of Plasmalogen |
MDPI |
Molecules |
27 |
19 |
p.6250 |
2022.10.01 |
| <[Kwang-Seup Shin]>, <[Jeung-Hee Lee]> |
Melting, Crystallization, and In Vitro Digestion Properties of Fats Containing Stearoyl-Rich Triacylglycerols |
MDPI |
Molecules |
27 |
1 |
p.191 |
2022.01.04 |
| <[백채완]>, <[이정희]>, <이아영> |
Quality Evaluation of Pan Bread Supplemented with Immature Chalssalbori Powder |
한국식품영양과학회 |
한국식품영양과학회지 |
50 |
10 |
p.1108 |
2021.10.31 |
| <[Chae-Wan Baek]>, <[Jeung-Hee Lee]> |
Evaluation of the quality characteristics of protein cubes supplemented with moringa leaf (Moringa oleifera Lam.) and green tea powders |
The Korean Society of Food Preservation |
Korean Journal of Food Preservation |
28 |
4 |
p.456 |
2021.07.30 |
| <[Jeung-Hee Lee]>, <Hyeon-Jun Chang> |
Regiospecific Positioning of Palmitic Acid in Triacylglycerol Structure of Enzymatically Modified Lipids Affects Physicochemical and In Vitro Digestion Properties |
MDPI |
Molecules |
26 |
13 |
p.4015 |
2021.07.01 |
| <[Kwang-Seup Shin]>, <[Jeung-Hee Lee]> |
Optimization of enzymatic hydrolysis of immature citrus (Citrus unshiu Marcov.) for flavonoid content and antioxidant activity using a response surface methodology |
Springer |
Food Science and Biotechnology |
30 |
5 |
p.663 |
2021.05.25 |
| [Yan Qin], [Ki-Teak Lee], <Jeung Hee Lee>, Beibei Duan, Juna Ah Shin, Hee Jin So, Eun SIk Hong, Hee Gon Jeong |
Effect of Fermentation on Cyanide and Ethyl Carbamate Contents in Cassava Flour and Evaluation of Their Mass Balance during Lab-Scale Continuous Distillation |
MDPI |
Foods |
10 |
5 |
p.1089 |
2021.05.14 |
| [Beibei Duan], [Ki-Teak Lee], 이정희, Eun-Sik Hong, Jung-Ah Shin, Yan Qing, Chi-Woo Lee |
Correlations of Fat Content in Human Milk with Fat Droplet Size and Phospholipid Species |
MDPI |
Molecules |
26 |
6 |
p.1596 |
2021.03.13 |
| <[Bo-Ram Na]>, <[Jeung-Hee Lee]> |
In Vitro and In Vivo Digestibility of Soybean, Fish, and Microalgal Oils, and Their Influences on Fatty Acid Distribution in Tissue Lipid of Mice |
MDPI |
Molecules |
25 |
22 |
p.5357 |
2020.11.17 |
| <[Hyeon-Jun Chang]>, <[Jeung Hee Lee]>, <Yoon-Hee Kim>, Yun-Hwan Kang, Myung-Hwan Choi |
Antioxidant and antibacterial effects of medicinal plants and theirstick-type medicinal concentrated beverages |
Springer |
Food Science and Biotechnology |
29 |
10 |
p.1413 |
2020.10.01 |
| <[백채완]>, <[이정희]> |
Quality evaluation of macaroons added with moringa leaf (Moringa oleifera Lam.) and green tea powder |
한국식품저장유통학회 |
한국식품저장유통학회지 |
27 |
5 |
p.555 |
2020.08.31 |
| <[심소라]>, <[이정희]>, <김예슬> |
Monitoring the crude fat and cholesterol content and fatty acid composition of commercial ice cream products in Korea |
한국식품저장유통학회 |
한국식품저장유통학회지 |
27 |
5 |
p.544 |
2020.08.31 |
| <[Kwang-Seup Shin]>, <[Jeung-Hee Lee]>, <Hyeon-Jun Change> |
Effect of commercial carbohydrases on the hesperetin and narigenin contents of citrus fruits |
The Korean Society of Food Preservation |
Korean Journal of Food Preservation |
27 |
4 |
p.446 |
2020.07.31 |
| [Jung-Ah Shin], [Ki-Teak Lee], <이정희>, Yan Qin, 조훈호 |
Changes in the Cyanide Content during Distilled Spirit Production from Cassava |
한국식품영양과학회 |
한국식품영양과학회지 |
49 |
5 |
p.531 |
2020.05.29 |
| <[HyeonJun Chang]>, <[JeungHee Lee]> |
Emulsification and oxidation stabilities of DAG-rich algae oil-in-water emulsions prepared with the selected emulsifiers |
Wiley |
J. Sci. Food Agric. |
100 |
1 |
p.287 |
2020.01.15 |
| <[신광섭]>, <[이정희]> |
Acetaldehyde contents and quality characteristics of commercial alcoholic beverages |
Springer |
Food Science and Biotechnology |
28 |
4 |
p.1027 |
2019.08.01 |
| [Jung-Ah Shin], [Ki-Teak Lee], <이정희>, Hoonho Cho, Dong-Woo Seo, Hee-Gon Jeong , Sung Chul Kim, Soon-Taek Hong |
Approach Study for Mass Balance of PesticideResidues in Distillers’ Stillage along with Distillateand Absence Verification of Pesticides in Distilled |
MDPI |
Molelules |
24 |
14 |
p.2572 |
2019.07.15 |
| <[장현준]>, <[이정희]>, <신광섭> |
Effects of emulsifier type on physical and oxidative stabilities of algae oil-in-water emulsions |
Institute of Food Science and Technology |
International Journal of Food Science and Technology |
54 |
5 |
p.1530 |
2019.05.06 |
| <[장현준]>, <[이정희]>, <나보람> |
pH-Stat 및 Multi-step in vitro 소화모델을 이용한 algae oil과 DAG-rich algae oil의 가수분해특성평가 |
한국식품영양과학회 |
한국식품영양과학회지 |
47 |
11 |
p.1118 |
2018.11.30 |
| <[이정희]>, <신광섭> |
시중 유통되는 요구르트의 품질특성 평가 |
한국식품저장유통학회 |
한국식품저장유통학회지 |
25 |
2 |
p.195 |
2018.04.30 |
| <[김예슬]>, <[이정희]> |
Effects of hydrolyzed rapeseed cake extract on the quality characteristics of Mayonnaise dressing |
IFT |
Journal of Food Science |
82 |
12 |
p.2847 |
2017.12.08 |
| <[이정희]>, <이아영> |
Antioxidative capacity of hydrolyzed rapeseed cake extract and oxidative stability of fish oil-in-water emulsion added with the extract |
The Korean Society of Food Preservation |
Korean J. Food Preserv. |
24 |
4 |
p.529 |
2017.07.30 |
| <[김예슬]>, <[이정희]>, <신광섭> |
전처리과정과 분석방법에 따른 막걸리의 총산 함량 비교 |
한국식품영양과학회 |
한국식품영양과학회지 |
46 |
5 |
p.600 |
2017.05.31 |
| <이정희> 외 3명 |
Development of a quantitative method for organic acid in wine and beer using high performance liquid chromatography |
Korean Society of Food Science and Technology |
FOOD SCIENCE AND BIOTECHNOLOGY |
26 |
2 |
p.349 |
2017.04.26 |
| <[나보람]>, <[이정희]> |
초석잠과 인삼의 항산화 활성 및 분말로 첨가한 쿠키의 품질 특성 |
한국식품영양과학회 |
한국식품영양과학회지 |
46 |
1 |
p.68 |
2017.01.31 |
| [Dan Yang], <[이정희]>, Xiang-Yu Wang |
Effects of flavonoids on physocal and oxidative stability of spybean oil O/W emulsions |
Korean society of food science and technology |
Food Science and Biotechnology |
24 |
3 |
p.851 |
2015.06.15 |
| <이정희> 외 7명 |
Relative oxidative stability of diacylglycerol and triglycerol oils |
IFT |
Journal of Food Science |
80 |
3 |
p.C510 |
2015.03.24 |
| <이정희> 외 7명 |
Comparison of nutritional composition of premature, mature and de-hulled barley in Korea |
Kyushu Univ. Faculty Agricultual Publication |
Journal of the faculty of Agriculture Kyushu Universty |
60 |
1 |
p.57 |
2015.02.27 |
| <[이아영]>, <[이정희]>, 홍순택, 장영석 |
국내산 유채종자의 품종별 지방 조성 및 페놀 추출물의 항산화 활성 |
식품영양과학회 |
식품영양과학회지 |
43 |
12 |
p.1817 |
2014.12.31 |
| <[Jeung Hee Lee]>, B.K. Cho |
Effects of red grape, wild grape and black raspberry wines on ground pork during refrigerated storage |
Akad？miai Kiad？ |
Acta Alimentaria, An international Journal of Food Science |
43 |
4 |
p.553 |
2014.12.01 |
| <Jeung Hee Lee> 외 4명 |
Oxidation and antioxidative effects of rosemary exctract and catechin on enzymatically modified lipids containing different total and positional fatty acid compositions |
KOREAN SOCIETY OF FOOD SCIENCE AND TECHNOLOGY |
FOOD SCIENCE AND BIOTECHNOLOGY |
23 |
5 |
p.1389 |
2014.10.31 |
| <[이정희]>, <김예슬>, <박주연> |
미성숙 찰쌀보리가루를 첨가한 식빵반죽의 품질특성 |
한국식품조리과학회 |
한국식품조리과학회지 |
30 |
4 |
p.384 |
2014.08.14 |
| <[이정희]> 외 3명 |
Optimization of omega-3 enriched-diacylglycerol production by enzymatic esterification using a response surface methodology |
KoSFost (Korean Society of Food Science and Technology) |
Food Science & Biotechnology |
23 |
4 |
p.1129 |
2014.08.01 |
| <[이정희]> 외 2명 |
Effect of conjugated linoleic acid in diaclylglycerol-rich oil on the lipid metabolism of C57BL/6J mice fed a high-fat high-cholesterol diet |
충남대학교 농업과학연구소 |
농업과학연구 |
41 |
1 |
p.47 |
2014.03.30 |
| <[이아영]>, <[이정희]>, <김예슬> |
미성숙 전곡립 미숫가루와 이를 첨가한 쿠키의 품질 특성 |
KFN (한국식품영양과학회) |
한국식품영양과학회지 |
42 |
11 |
p.1805 |
2013.11.30 |
| <[JeungHee Lee]>, So Ra Park |
The quality characteristics of Backsulgi with dough ripe stage rice and yellow ripe stage rice |
The Korean Society of Food & Cookery Science |
Korean J. Food Cookery Sci. |
29 |
4 |
p.353 |
2013.08.30 |
| [김진영], <[이정희]>, 이기택 |
녹색 밀을 첨가한 베이커리 제품의 품질 특성 |
한국식품조리과학회 |
한국식품조리과학회지 |
29 |
2 |
p.137 |
2013.04.30 |
| [Dan Yang], [Ki Lee], <Jeung Hee Lee>, Lu-Jing Gan, Jung-Ah Shin, Sunju-Kim, Soon-Taek Hong, Sang-Hyun Park |
Antioxidative activities of Ginko biloba extract on oil/water emulsion sustem prepared from enzymatically modified lipid containing alpha-linolenic acid |
Institute of Food Technologists |
Journal of Food Science |
78 |
1 |
p.c43 |
2013.01.20 |
| [Cheng-Lian Xue], [Ki-Teak Lee], <Jeung Hee Lee>, Daniel Solaiman, Richard Ashby, Jonathan Zerkowski, Soon-Taek Hong, Dan Yang, Jung-Ah Shin, Chen-Ming Ji |
Study of structured lipid-based oil-in-water emulsion prepared with sophorolipid and its oxidative stability |
AOCS/Springer |
Journal of american oil chemists society |
90 |
1 |
p.123 |
2013.01.10 |
| <[Jeung Hee Lee]>, [Daniel Solaiman], David Needleman, Richard Ashby, Ki Lee |
Cloning, sequencing, and characterization of lipase genes from a poluhyroxyalkanoate (PHA)-synthesizing Pseudomonas resinovorans |
Springer |
Applied Microbiology and Biotechnology |
96 |
4 |
p.993 |
2012.10.23 |
| [김민희], [김미리], <Lee, Jeung Hee>, 김민지, 한장일, 김진희, 석대은 |
Hepatoprotective Effect of Aged Black Garlic on Chronic Alcohol-Induced Liver Injury in Rats |
한국식품영양과학회 |
JOURNAL OF MEDICINAL FOOD |
14 |
7 |
p.732 |
2011.07.24 |
| <[이정희]> 외 5명 |
Production of diacylglycerols from glycerol monooleate and ethyl oleate through free and immobilized lipase-catalyzed consecutive reactions |
ELSEVIER |
New Biotechnology |
28 |
2 |
p.190 |
2011.02.24 |
| <[이정희]> 외 5명 |
Trans fatty acids content and fatty acid profiles in the selected food products from Korea between 2005 and 2008 |
IFT |
Journal of Food Science |
75 |
7 |
p.C647 |
2010.10.20 |
| <[이정희]> 외 5명 |
Optimization of tripalmitin-rich fractionation from palm stearin by response surface methodology |
WILEY-BLACKWELL |
Journal of the Science of Food and Agriculture |
90 |
9 |
p.1520 |
2010.07.20 |
| [김미연], [김미리], <Lee, Jeung Hee>, 정선희, 김민지, 석대은 |
Spirulina Improves Antioxidant Status by Reducing Oxidative Stress in Rabbits Fed a High-Cholesterol Diet |
한국식품영양과학회 |
Journal of Medicinal Food |
13 |
2 |
p.420 |
2010.04.20 |
| [정선희], [김미리], <Lee, Jeung Hee>, 김미연, 석대은, 김진희, 김혜란 외 2명 |
Spirulina Prevents Atherosclerosis by Reducing Hypercholesterolemia in Rabbits Fed a High-Cholesterol Diet |
Center for Academic Publications Japan |
Journal of Nutritional Science and Vitaminology |
56 |
1 |
p.34 |
2010.03.30 |
| <[이정희]> 외 4명 |
Optimized synthesis of 1,3-dioleoyl-2-palmitoylglycerol-rich triacylglycerol via interesterification catalyzed by a lipase from Thermomyces lanuginosus |
Elsevier |
New Biotechnology |
27 |
1 |
p.38 |
2010.02.28 |
| [김민지], [김미리], <이정희>, 유보람 |
쌀 입자 크기에 따른 생선죽의 이화학적 및 영양학적 특성 |
한국식품저장유통학회 |
한국식품저장유통학회지 |
17 |
1 |
p.117 |
2010.02.24 |
| <[이정희]> 외 7명 |
Red beet (Beta vulgaris L.) leaf supplementation improves antioxidant status in C57BL/6J mice fed high fat high cholesterol diet |
대한지역사회영양학회 |
Nutrition research and Practice |
3 |
2 |
p.114 |
2009.06.30 |
| <[이정희]> 외 7명 |
Effects of dietary supplementation with red-pigmented leafy lettuce (Lactuca sativa) on lipid profiles and antioxidant status in C57BL/6J mice fed a high-fat high-cholesterol diet |
Cambridge University Press |
British Journal of Nutrition |
101 |
8 |
p.1246 |
2009.04.20 |
| [이기택], <Lee, Jeung Hee>, 알림 |
Production of lipase-catalyzed solid fat from mustard oil and palm stearin with linoleic acid by response surface methodology |
Society of Chemical Industry |
Journal of the Science of Food and Agriculture |
89 |
4 |
p.706 |
2009.03.15 |
| <[이정희]> 외 5명 |
High performance liquid chromatographic separation of interesterified palm oil with tributyrin |
Elsevier |
LWT-Food Science and Technology |
41 |
8 |
p.1446 |
2008.11.20 |