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K

Kwang‐Geun Lee

Dongguk University

38H指数
223论文数
6.6K被引数
收录论文 92
发表时间
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Changes in in vitro anti-adipogenic activity and aroma-related volatile compound profiles of bioconverted goji berry extract枸杞提取物生物转化后其体外抗脂肪生成活性和香气相关挥发性化合物谱的变化
errChemical and Biological Technologies in Agriculture
IF5.2
err2026-09-02
err0
errOAAI
errHyunwoo Ahn; Kwang-Geun Lee
err分享
err收藏
Physicochemical and sensory properties of Robusta coffee treated with vacuum impregnation using ultrasound-assisted lemon (Citrus limon L.) pomace extracts罗布斯塔咖啡经超声波辅助柠檬（柑橘属）果渣提取物真空渗透处理后的理化及感官特性
errFood Chemistry
IF9.8
err2026-08-01
err0
PREAI
errJeon, Hyojin; Lee, Kwang-Geun
err分享
err收藏
Furan and 5-hydroxymethylfurfural in the products of Maillard reaction model systems consisting of 2′-fucosyllactose and amino acids呋喃和5-羟甲基糠醛在由2'-岩藻糖基乳糖和氨基酸组成的梅拉德反应模型系统产物中
errFood Science and Biotechnology
IF3.1
err2026-07-01
err0
PREAI
errKim, Dami; Shin, Euiyeon; Jeong, Bomi; Yoo, Hoeon; Lee, Kwang-Geun
err分享
err收藏
Bioactive potential of lactic acid bacteria-fermented grape (Vitis labrusca B.) by-products: volatile compounds, antioxidant activity, and anti-inflammatory properties乳酸菌发酵葡萄(Vitis labrusca B.)副产品的生物活性潜力：挥发性化合物、抗氧化活性和抗炎特性
errFood Science and Biotechnology
IF3.1
err2026-06-01
err0
PREAI
errLee, Geonhak; Cho, Beomkyung; Lee, Kwang-Geun
err分享
err收藏
Comparison of conventional and room-temperature derivatization methods for the analysis of fatty acids in edible oils比较常规和室温衍生化方法在食用油脂脂肪酸分析中的应用
errFood Science and Biotechnology
IF3.1
err2026-06-01
err0
PREAI
errLee, Dageum; Na, Woojin; Lee, Kwang-Geun
err分享
err收藏
Effects of ultrasound-assisted Maillard reaction on the emulsifying and flavor properties of brewer’s spent grain protein–gum arabic conjugates超声辅助美拉德反应对啤酒废谷物蛋白-阿拉伯树胶结合物乳化和风味特性的影响
errUltrasonics Sonochemistry
IF9.7
err2026-01-29
err0
errOAAI
errMingyu Kim; Hyunwoo Ahn; Yujin Wang; Beomkyung Cho; Woojin Na; Kwang-Geun Lee
err分享
err收藏
Analysis of physicochemical properties of cold brew Robusta and decaffeinated coffee prepared via ultrasound-assisted soaking and extraction通过超声辅助浸泡和提取制备的冷萃罗布斯塔咖啡和脱因咖啡的理化性质分析
errFood Chemistry
IF9.8
err2025-12-11
err0
PREAI
errHyojin Jeon; Hyunjeong Park; Kwang-Geun Lee
err分享
err收藏
Antioxidant, antimicrobial, and anti-obesity activity of lactic acid bacteria- bioconversioned black raspberry (Rubus Coreanus Miquel) extract乳酸菌生物转化黑树莓（Rubus Coreanus Miquel）提取物的抗氧化、抗菌和抗肥胖活性
errJournal of Food Science and Technology
IF3.3
err2025-10-22
err0
PREAI
errDaehyeop Lee; Hyunwoo Ahn; Eunyeong Choi; Kwang-Geun Lee
err分享
err收藏
Effects of ultrasound treatment on physicochemical, sensory, and structural properties of cold brew coffee超声波处理对冷萃咖啡的理化性质、感官特性和结构特性的影响
errUltrasonics Sonochemistry
IF9.7
err2025-06-13
err0
errOAAI
errYoungji Lee; Kwang-Geun Lee
err分享
err收藏
Kinetic modelling of Maillard reaction products and protein content during roasting of coffee beans
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2024-11-01
err2
errOAAI
errLee, Seongho; Choi, Eunyeong; Lee, Kwang-Geun
err分享
err收藏
Analysis of physicochemical properties of nut-based milk and sweetened condensed milk alternatives
errFOOD CHEMISTRY
IF9.8
err2024-10-01
err2
PREAI
errOh, Jeongeun; Lee, Kwang-Geun
err分享
err收藏
Analysis of volatile compounds, α-dicarbonyl compounds, and acetic acid in Robusta coffee by soaking with D-xylose and D-ribose
errCHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
IF5.2
err2024-09-17
err2
errOAAI
errPark, Jooyeon; Choi, Eunyeong; Lee, Kwang-Geun
err分享
err收藏
Effects of ultrasound on the structural, physicochemical, and emulsifying properties of aquafaba extracted from various legumes
errFOOD CHEMISTRY
IF9.8
err2024-09-01
err2
PREAI
errNoh, Eunjeong; Lee, Kwang-Geun
err分享
err收藏
Analysis of volatile and nonvolatile compounds in decaffeinated and regular coffee prepared under various roasting conditions
errFOOD CHEMISTRY
IF9.8
err2024-03-01
err9
PREAI
errPark, Hyunbeen; Noh, Eunjeong; Kim, Mingyu; Lee, Kwang-Geun
err分享
err收藏
Analysis of volatile compounds, betaine, and antioxidant effect in goji berry ( Lycium barbarum L.) powder extracted by various drying methods and extraction solvents
errCURRENT RESEARCH IN FOOD SCIENCE
IF7
err2024-01-01
err2
errOAAI
errDo, Subeen; Kim, Yuri; Yim, Jonggab; Lee, Kwang-Geun
err分享
err收藏
Effect of organic acid-soaking and sonication on the formation of volatile compounds and α-dicarbonyl compounds in Robusta coffee
errULTRASONICS SONOCHEMISTRY
IF9.7
err2023-10-01
err11
errOAAI
errLee, Haeun; Yim, Jonggab; Lee, Youngji; Lee, Kwang-Geun
err分享
err收藏
Effect of ultrasound and microwave treatment on the level of volatile compounds, total polyphenols, total flavonoids, and isoflavones in soymilk processed with black soybean (Glycine max (L.) Merr.)
errULTRASONICS SONOCHEMISTRY
IF9.7
err2023-10-01
err8
errOAAI
errLee, Minju; Lee, Kwang-Geun
err分享
err收藏
Effect of roasting after sugar-soaking on the level of volatile compounds, total polyphenol, total flavonoid, and isoflavones in black soybean (Glycine max (L.) Merr.)
errLWT-FOOD SCIENCE AND TECHNOLOGY
IF6.6
err2023-08-01
err10
errOAAI
errChoi, Jaehee; Noh, Eunjeong; Lee, Dohyoung; Lee, Youngji; Lee, Kwang-Geun
err分享
err收藏
Evaluation of probiotic and anti-inflammatory properties of bacteriocinogenic Pediococcus acidilactici HW01 and Leuconostoc citreum HW02 from malted barley
errCHEMICAL AND BIOLOGICAL TECHNOLOGIES IN AGRICULTURE
IF5.2
err2023-06-13
err7
errOAAI
errAhn, Hyunwoo; Lee, Geonhak; Lee, Woorin; Kim, Mingyu; Lee, Kwang-Geun
err分享
err收藏
Quality characteristics of soybean fermented by Mucor, Rhizopus, and Aspergillus from meju
errHELIYON
IF3.6
err2023-03-01
err5
errOAAI
errHeo, Sojeong; Park, Junghyun; Lee, Kwang-Geun; Lee, Jong-Hoon; Jeong, Do-Won
err分享
err收藏

研究方向

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H 指数: 54 · 论文数: 498
J
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H 指数: 53 · 论文数: 356
S
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H 指数: 53 · 论文数: 610
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