Concepedia
4
Publications
136
Citations
H-Index
2003
Active since
Affiliations
Korea University(Current)
Yuhan University
Seog‐Won Lee is an author at Korea University specializing in food processing, food quality, and food chemistry.
Top concepts
HealthFood QualityFood ChemistryFood ProcessingFood EngineeringIn Vitro Fermentation
Publications per year
2003–2019
Effect of Various Processing Methods on the Physical Properties of Cooked Rice and on <b><i>in vitro</i></b> Starch Hydrolysis and Blood Glucose Response in Rats
Seog‐Won Lee, Jun‐Hyung Lee, Sung‐Hee Han et al. · Starch - Stärke · 2005 · 48 citations
Food Chemistry, Cooked Rice, Health Sciences +10
Selective increase in pinolenic acid (all‐<i>cis</i>‐5,9,12–18∶3) in Korean pine nut oil by crystallization and its effect on LDL‐receptor activity
Jinwon Lee, Kwang‐Won Lee, Seog‐Won Lee et al. · Lipids · 2004 · 47 citations
Effects of moisture content and drying temperature on the physicochemical properties of ostrich jerky
Seog‐Won Lee, C. K. KANG · Food / Nahrung · 2003 · 24 citations
Enzymatic hydrolysis increases ginsenoside content in Korean red ginseng (<i>Panax ginseng</i> CA Meyer) and its biotransformation under hydrostatic pressure
Hyo Won Kim, Sung‐Hee Han, Seog‐Won Lee et al. · Journal of the Science of Food and Agriculture · 2019 · 17 citations
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