Su-Rae Lee

Quality attributes of Korean red pepper according to cultivars and growing areas

Hyun-Hee Shin, Su-Rae Lee · Korean Journal of Food Science and Technology · 1991 · 25 citations

Food Chemistry, Capsaicin Content, Health Sciences +8

Development of Composite Flours and Their Products Utilizing Domestic Raw Materials IV. Textural Characteristics of Noodles made of Composite Flours Based on Barley and Sweet Potato

Kyung-Jung Chang, Su-Rae Lee · Korean Journal of Food Science and Technology · 1974 · 17 citations

Food Chemistry, Food Composition, Noodle Sheet +12

Elimination of Insecticide EPN Residues during Rice Cooking and Kimchi Preparation

Mi-Gyung Lee, Su-Rae Lee · Food Science and Biotechnology · 1997 · 14 citations

Engineering, Rice Cooking, Insecticide Epn Residues +10

Retail Distribution Temperature and Quality Status of Fried-Frozen Korean Meat Ball Products

Sung-Hee Yun, Jae-Young Yoon, Su-Rae Lee · Korean Journal of Food Science and Technology · 1996 · 10 citations

Food Chemistry, Nutrition, Retail Distribution Temperature +13

Effects of Frying Oils and Storage Conditions on the Rancidity of Yackwa

Byung-Aye Min, Jinhwa Lee, Su-Rae Lee · Korean Journal of Food Science and Technology · 1985 · 10 citations

Food Chemistry, Nutrition, Storage Conditions +13