Concepedia
Statistics
Publications
34
Citations
1.8K
H-Index
16
Active since
1998
Affiliations
Sejong University(Current)
Korea Food Research Institute
Dongguk University
University of California, Davis
Kangwon National University
Seung‐Joo Lee is an author at Sejong University specializing in health sciences, food chemistry, and food quality.
Top concepts
HealthFood ChemistryFood QualityMedicineEngineeringAnalytical ChemistryWine TastingChromatographyFood TechnologyChemistry
Publications per year
1998–2022
Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties
Seung‐Joo Lee, K. UMANO, Takayuki Shibamoto et al. · Food Chemistry · 2004 · 872 citations
Thymus Vulgaris L., Chemical Composition, Toxicology +6
Characterization of Odor-Active Compounds in Californian Chardonnay Wines Using GC-Olfactometry and GC-Mass Spectrometry
Seung‐Joo Lee, Ann C. Noble · Journal of Agricultural and Food Chemistry · 2003 · 205 citations
Chemical Composition, Pls Models, Food Analysis +19
Chemical and sensory profiles of makgeolli, Korean commercial rice wine, from descriptive, chemical, and volatile compound analyses
Heeyong Jung, Seung‐Joo Lee, Jeong‐Ho Lim et al. · Food Chemistry · 2013 · 84 citations
Food Chemistry, Sensory Profiles, Food Analysis +4
Development of Korean red wines using Vitis labrusca varieties: instrumental and sensory characterization
Seung‐Joo Lee, Jang‐Eun Lee, Hyeon-Wee Kim et al. · Food Chemistry · 2005 · 46 citations
Sensory Characterization, Korean Red Wines, Wine Tasting +3
Understanding consumer preferences for rice wines using sensory data
Seung‐Joo Lee, Kwang‐Geun Lee · Journal of the Science of Food and Agriculture · 2007 · 43 citations
Flavoromics, Consumer Research, Sensory Science (Early Childhood Education) +19
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