Jihyun Lee
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View article: Field Validation of OTR-Modified Atmosphere Packaging Under Controlled Atmosphere Storage for Korean Melon Export to Vietnam
Field Validation of OTR-Modified Atmosphere Packaging Under Controlled Atmosphere Storage for Korean Melon Export to Vietnam Open
Korean melon (K-melon, Cucumis melo L. var. makuwa) is a key horticultural crop in the Republic of Korea, but its short shelf life restricts long-distance export. This study evaluated the modified atmosphere (MA) films of varying oxygen tr…
View article: Mitigation of heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide in air-fried chicken and beef: effects of cooking methods and marinades
Mitigation of heterocyclic amines, polycyclic aromatic hydrocarbons, and acrylamide in air-fried chicken and beef: effects of cooking methods and marinades Open
This study evaluated how air frying conditions, temperature, time, searing, marination, and spices, affect the formation of heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons (PAHs), and acrylamide in whole chicken and beef steak…
View article: Effects of Adding of Tomato (Lycopersicon esculentum Mill.) Peel Powder on Quality Characteristics of Yanggaeng
Effects of Adding of Tomato (Lycopersicon esculentum Mill.) Peel Powder on Quality Characteristics of Yanggaeng Open
View article: Impact of Harvest Maturity and Controlled Atmosphere on Strawberry Quality Under Simulated Export Conditions
Impact of Harvest Maturity and Controlled Atmosphere on Strawberry Quality Under Simulated Export Conditions Open
This study aimed to evaluate the effects of controlled atmosphere (CA) treatment on the postharvest quality of strawberries harvested at different 50% and 80% maturity under export shipping conditions. The strawberries were subjected to CA…
View article: Effects of Adding of Steamed Ginger (Zingiber officinale Roscoe) on Quality Characteristics of Sulgidduk
Effects of Adding of Steamed Ginger (Zingiber officinale Roscoe) on Quality Characteristics of Sulgidduk Open
View article: Metabolomics and proteomics analyses of zebrafish exposed to mesaconitine from Aconitum plants reveal marked reductions in lipid, glycolytic pathways
Metabolomics and proteomics analyses of zebrafish exposed to mesaconitine from Aconitum plants reveal marked reductions in lipid, glycolytic pathways Open
View article: Exploring ripening suppression in peach fruit during controlled atmosphere storage with transcriptome insights
Exploring ripening suppression in peach fruit during controlled atmosphere storage with transcriptome insights Open
This study evaluated the effectiveness of controlled atmosphere (CA) storage in preserving the post-harvest quality of peaches (Prunus persica), focusing on delaying ripening and extending shelf life. Peaches harvested 110 days after bloom…
View article: Novel UHPLC-(+ESI)MS/MS Method for Determining Amygdalin, Prunasin and Total Cyanide in Almond Kernels and Hulls (<i>Prunus dulcis</i>)
Novel UHPLC-(+ESI)MS/MS Method for Determining Amygdalin, Prunasin and Total Cyanide in Almond Kernels and Hulls (<i>Prunus dulcis</i>) Open
Almonds contain cyanogenic glycosides (CNGs), prunasin and amygdalin, which generate hydrogen cyanide upon hydrolysis. Different extraction and analytical methods are currently used to measure CNGs or cyanide (CN), necessitating distinct s…
View article: Development of Starter Cultures for Precision Fermentation of Kombucha with Enriched Gamma-Aminobutyric Acid (GABA) Content
Development of Starter Cultures for Precision Fermentation of Kombucha with Enriched Gamma-Aminobutyric Acid (GABA) Content Open
Kombucha, a fermented tea beverage, is produced through the symbiotic interaction of several microbial strains, including acetic acid bacteria, lactic acid bacteria, and yeast, collectively known as symbiotic culture of bacteria and yeast …
View article: Comprehensive Approaches for Mitigation of Total Cyanide in Maesil (Prunus Mume) Syrup: A Stone Fruit-Derived Product
Comprehensive Approaches for Mitigation of Total Cyanide in Maesil (Prunus Mume) Syrup: A Stone Fruit-Derived Product Open
View article: Facile Eco-Friendly Sol-Gel Synthesis of Highly Monodispersed Zn@Silica Nanospheres with Dual Antibacterial Mechanism Against Multidrug-Resistant Bacteria
Facile Eco-Friendly Sol-Gel Synthesis of Highly Monodispersed Zn@Silica Nanospheres with Dual Antibacterial Mechanism Against Multidrug-Resistant Bacteria Open
View article: Comparative assessments of risk from Salmonella spp. and Listeria monocytogenes in raw and processed vegetables from retail to consumption at home
Comparative assessments of risk from Salmonella spp. and Listeria monocytogenes in raw and processed vegetables from retail to consumption at home Open
View article: Characterization of bioactive compounds in phytophthora blight-infected red pepper powder (Capsicum annuum) and nondestructive discrimination of adulteration ratios using hyperspectral imaging
Characterization of bioactive compounds in phytophthora blight-infected red pepper powder (Capsicum annuum) and nondestructive discrimination of adulteration ratios using hyperspectral imaging Open
View article: Enhancement of non-glycoside phytoestrogens and digestive enzymatic inhibition activity during bioprocessing of isoflavone-enriched soybean leaves by mycelia of Tricholoma matsutake
Enhancement of non-glycoside phytoestrogens and digestive enzymatic inhibition activity during bioprocessing of isoflavone-enriched soybean leaves by mycelia of Tricholoma matsutake Open
View article: Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment
Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment Open
View article: High Fidelity Text-to-Speech Via Discrete Tokens Using Token Transducer and Group Masked Language Model
High Fidelity Text-to-Speech Via Discrete Tokens Using Token Transducer and Group Masked Language Model Open
We propose a novel two-stage text-to-speech (TTS) framework with two types of discrete tokens, i.e., semantic and acoustic tokens, for high-fidelity speech synthesis. It features two core components: the Interpreting module, which processe…
View article: Simultaneous Analysis of 203 Illicit Drugs and Metabolites in Urine Samples Using Liquid Chromatography–Tandem Mass Spectrometry
Simultaneous Analysis of 203 Illicit Drugs and Metabolites in Urine Samples Using Liquid Chromatography–Tandem Mass Spectrometry Open
View article: Determination of Naturally Derived Propionic, Benzoic, and Sorbic Acids in Seafood, Meats, and Fruits During Storage
Determination of Naturally Derived Propionic, Benzoic, and Sorbic Acids in Seafood, Meats, and Fruits During Storage Open
View article: Effect of Air-Frying on Formation and Correlations of Polycyclic Aromatic Hydrocarbons, Acrylamide, and Heterocyclic Aromatic Amines in Foods and Risk Assessment
Effect of Air-Frying on Formation and Correlations of Polycyclic Aromatic Hydrocarbons, Acrylamide, and Heterocyclic Aromatic Amines in Foods and Risk Assessment Open
View article: Quality characteristics and antioxidant activities of cookies prepared using ‘Heukbochal’ barley powder
Quality characteristics and antioxidant activities of cookies prepared using ‘Heukbochal’ barley powder Open
본 연구에서는 흑보찰 분말을 박력밀가루 중량을 기준으로 0, 15, 30, 45, 60%를 첨가하여 쿠키를 제조하고 품질특성과 항산화 활성 측정 및 관능평가를 실시하였다. 반죽의 밀도는 흑보찰 함량의 증가에 따라 유의적으로 증가하였으며 pH는 유의적으로 감소하였다. 퍼짐성과 손실율 또한 흑보찰 함량이 증가함에 따라 유의적으로 감소하였다. 흑보찰을 첨가한 쿠키의 DPPH, ABTS radical 소거 활성 결과에서는 흑보찰 함…
View article: Changes in Composition of Purple Jerusalem Artichoke (Helianthus tuberosus) due to Repeated Steaming Process and Quality Characteristics of Sulgidduk Prepared by Adding Them
Changes in Composition of Purple Jerusalem Artichoke (Helianthus tuberosus) due to Repeated Steaming Process and Quality Characteristics of Sulgidduk Prepared by Adding Them Open
In this study, we investigated the composition changes of purple Jerusalem artichoke by repeated steaming process, and the quality characteristics of Sulgidduk manufactured by adding steamed purple Jerusalem artichoke (SPJA). Heat treatmen…
View article: Comparative Analysis of Metabolites of ‘Hongro’ Apple Greasiness in Response to Temperature
Comparative Analysis of Metabolites of ‘Hongro’ Apple Greasiness in Response to Temperature Open
Greasiness in apple skin reduces its quality, and its level varies depending on the variety. In this study, low-temperature (1 ± 0.5 °C) stored ‘Hongro’ and ‘Fuji’, which had differences in the occurrence of greasiness, were moved to room …
View article: Comprehensive Changes in Nutrient Constituents and Antioxidant Activity during Food Processing of Isoflavone-Enriched Soybean Leaf by Mycelia of Tricholoma matsutake
Comprehensive Changes in Nutrient Constituents and Antioxidant Activity during Food Processing of Isoflavone-Enriched Soybean Leaf by Mycelia of Tricholoma matsutake Open
We studied the changes induced in pH, acidity, brix, reducing sugar, soluble protein, nutritional components, primary metabolites, and antioxidant activities of isoflavone-enriched soybean leaf during the different stages involved in Trich…
View article: Determination of Freshness of Mackerel (Scomber japonicus) Using Shortwave Infrared Hyperspectral Imaging
Determination of Freshness of Mackerel (Scomber japonicus) Using Shortwave Infrared Hyperspectral Imaging Open
Shortwave infrared (SWIR) hyperspectral imaging was applied to classify the freshness of mackerels. Total volatile basic nitrogen (TVB-N) and acid values, as chemical compounds related to the freshness of mackerels, were also analyzed to d…
View article: Simultaneous quantification of ferrous gluconate and calcium gluconate in foods using liquid chromatography–tandem mass spectrometry (LC–MS/MS)
Simultaneous quantification of ferrous gluconate and calcium gluconate in foods using liquid chromatography–tandem mass spectrometry (LC–MS/MS) Open
Ferrous gluconate and calcium gluconate are used as food acidity regulators in South Korea, Japan, the European Union (EU), and other countries. A simultaneous analytical method was developed to quantify ferrous gluconate and calcium gluco…
View article: Supplementary Figure 1 from Chemotherapy Acts as an Adjuvant to Convert the Tumor Microenvironment into a Highly Permissive State for Vaccination-Induced Antitumor Immunity
Supplementary Figure 1 from Chemotherapy Acts as an Adjuvant to Convert the Tumor Microenvironment into a Highly Permissive State for Vaccination-Induced Antitumor Immunity Open
PDF file - 2862K, Immune response and disease outcome in tumor-bearing mice treated with chemotherapy and intratumor injection of protein
View article: Supplementary Figure 1 from Chemotherapy Acts as an Adjuvant to Convert the Tumor Microenvironment into a Highly Permissive State for Vaccination-Induced Antitumor Immunity
Supplementary Figure 1 from Chemotherapy Acts as an Adjuvant to Convert the Tumor Microenvironment into a Highly Permissive State for Vaccination-Induced Antitumor Immunity Open
PDF file - 2862K, Immune response and disease outcome in tumor-bearing mice treated with chemotherapy and intratumor injection of protein
View article: β-Carotene and β-apo-8′-carotenal contents in processed foods in Korea
β-Carotene and β-apo-8′-carotenal contents in processed foods in Korea Open
View article: Changes in Volatile Compounds in Short-Term High CO2-Treated ‘Seolhyang’ Strawberry (Fragaria × ananassa) Fruit during Cold Storage
Changes in Volatile Compounds in Short-Term High CO2-Treated ‘Seolhyang’ Strawberry (Fragaria × ananassa) Fruit during Cold Storage Open
‘Seolhyang’ strawberry is harvested before it is fully ripened and treated with CO2 to extend the shelf-life. However, the volatile changes in the ‘Seolhyang’ strawberry after short-term CO2 treatment have not been investigated, although t…
View article: Capsaicinoid content and quality attributes of commercial red pepper powder according to the labeled pungency levels
Capsaicinoid content and quality attributes of commercial red pepper powder according to the labeled pungency levels Open
As per Korean Industrial Standards (KS), red pepper powders are classified into five groups based on their pungency level: mild hot (1,000 mg capsaicinoid/kg). In the Korean market, the pungency level is voluntarily declared as labels for …