JaeHwan Lee

Isoflavone Characterization and Antioxidant Activity of Ohio Soybeans

JaeHwan Lee, Marjory Renita, Ronald J. Fioritto et al. · Journal of Agricultural and Food Chemistry · 2004 · 160 citations

Food Chemistry, Nutrition, Agricultural Chemistry +11

Effects of roasting conditions of sesame seeds on the oxidative stability of pressed oil during thermal oxidation

Seung Wook Lee, Min Kyu Jeung, Minhee Park et al. · Food Chemistry · 2009 · 148 citations

Food Chemistry, Thermal Oxidation, Food Engineering +4

Utilization of Oleogels as a Replacement for Solid Fat in Aerated Baked Goods: Physicochemical, Rheological, and Tomographic Characterization

Joo Young Kim, Jeongtaek Lim, JaeHwan Lee et al. · Journal of Food Science · 2017 · 134 citations

Solid Fat, Aerated Baked Goods, Fatty Acids +10

Physicochemical properties and oxidative stability of oleogels made of carnauba wax with canola oil or beeswax with grapeseed oil

BoRa Yi, Mi‐Ja Kim, Su Yong Lee et al. · Food Science and Biotechnology · 2017 · 126 citations · Full text

Food Chemistry, Canola Oil, Chemical Composition +5

Effects of oven-drying, roasting, and explosive puffing process on isoflavone distributions in soybeans

SeungWook Lee, JaeHwan Lee · Food Chemistry · 2008 · 96 citations

Food Chemistry, Agricultural Chemistry, Food Analysis +6