Concepedia

Namrye Lee

NL

3

Publications

41

Citations

3

H-Index

2015

Active since

Affiliations

Korea Food Research Institute(Current)

Namrye Lee is an author at Korea Food Research Institute specializing in food quality, health sciences, and food chemistry.

Top concepts

HealthFood QualityPsychologyFood ChemistryFood TechnologyBehavioral ScienceMarketingFood ChoiceFood SafetyFood Texture

Publications per year

2015–2018

3

Publications

3

Effects of Partial Replacement of Pork Meat with Chicken or Duck Meat on the Texture, Flavor, and Consumer Acceptance of Sausage

Namrye Lee, Han Sub Kwak, Jaeyoung Joo et al. · Journal of Food Quality · 2018 · 18 citations · Full text

Poultry Science, Food Choice, More Duck Meat +13

Effect of Nitrite Substitution of Sausage with Addition of Purple Sweet Potato Powder and Purple Sweet Potato Pigment

Namrye Lee, Man Chun Park, Un Kwon Jung et al. · Journal of the Korean Society of Food Science and Nutrition · 2015 · 13 citations

Food Chemistry, Behavioral Sciences, 자색 색소 0.2 +9

Quality Characteristics and Antioxidant Activities of Sausages Made from a Mixture of Purple Sweet Potato Powder and Purple Sweet Potato Pigment

Namrye Lee, Yoon-Jeong Jo, Hong‐Sun Yook · Journal of the Korean Society of Food Science and Nutrition · 2015 · 10 citations

Food Chemistry, Quality Characteristics, Agricultural Chemistry +14

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