Eui-Soo Lee - Concepedia

Author

Eui-Soo Lee

Konkuk University

Also Known As

E.M. Lee, Eui-Soo LEE, Eui-Soo Lee

Publications

455

Citations

H-Index

Concepts

All Affiliations

Konkuk University Hanbat National University National Institute of Animal Science

About

Eui-Soo Lee is an author at Konkuk University specializing in food technology, health sciences, and food processing.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	4	4	202
2	Food Processing	3	3	131
3	Engineering	1	1	12
4	Computer Engineering	1	1	12
5	Electrical Engineering	1	1	12

Eui-Soo Lee

Publications

401

Citations

H-Index

Page 1

	Year	Citations
Effects of pork/beef levels and various casings on quality properties of semi-dried jerky Ji-Hun Choi, Jong-Youn Jeong, Doo‐Jeong Han, Meat Science Food ProcessingPork/beef LevelsMeat QualityFood QualitySemi-dried Jerky	2008	73
Oxidative and color stability of cooked ground pork containing lotus leaf (Nelumbo nucifera) and barley leaf (Hordeum vulgare) powder during refrigerated storage Juhui Choe, Aera Jang, Eui-Soo Lee, Meat Science Food ChemistryGround PorkHordeum VulgareFood AnalysisLotus Leaf	2010	71
Effects of Wheat Fiber on the Quality of Meat Batter Yun‐Sang Choi, Mi-Ai Lee, Jong-Youn Jeong, Korean Journal for Food Science of Animal Resources	2007	66
Effect of bamboo salt on the physicochemical properties of meat emulsion systems Hack-Youn Kim, Eui-Soo Lee, Jong-Youn Jeong, Meat Science Food ChemistryBamboo SaltHealth SciencesFood AnalysisMeat Emulsion Systems	2010	46
Effects of Replaced Plant Oils on the Quality Properties in Low-Fat Hamburger Patties Jong‐Chul Park, Jong-Yon Jeong, Eui-Soo Lee, Korean Journal of Food Science and Technology	2005	43
Effects of Drying Conditions on Quality Properties of Pork Jerky Doo‐Jeong Han, Jong-Youn Jeong, Ji-Hun Choi, Korean Journal for Food Science of Animal Resources	2007	34
Effects of Carcass Processing Method and Curing Condition on Quality Characteristics of Ground Chicken Breasts Ji-Hun Choi, Il Kim, Jong-Youn Jeong, Korean Journal for Food Science of Animal Resources	2009	14
Effects of Immersion Period after Tumbling Processing on the Quality Properties of Boiled Pork Loin with Soy Sauce Yun-Sang Choi, Jong-Youn Jeong, Ji-Hun Choi, Korean Journal of Food and Cookery Science Boiled Pork LoinHealth SciencesFood EngineeringFood ProcessingImmersion Period	2006	12
An LPWAN Radio with a Reconfigurable Data/Duty-Cycled-Wake-Up Receiver Keun-Mok Kim, Kyung‐Sik Choi, Hyunki Jung, 2022 IEEE International Solid- State Circuits Conference (ISSCC) Electrical EngineeringLpwan RadiosEngineeringEdge ComputingIot Communication	2022	12
Effects of Post-mortem Temperature on the Physicochemical Properties of Hot-boned Chicken Breast Muscles Long-Hao Yu, Eui-Soo Lee, Jong-Youn Jeong, Korean Journal for Food Science of Animal Resources	2009	10

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