Jeehyun Lee

Unravelling caramelization and Maillard reactions in glucose and glucose + leucine model cakes: Formation and degradation kinetics of precursors, α-dicarbonyl intermediates and furanic compounds during baking

Jeehyun Lee, Stéphanie Roux, Even Le Roux et al. · Food Chemistry · 2021 · 58 citations

Food Chemistry, Engineering, α-Dicarbonyl Intermediates +13

Shell evolution beyond Z = 28 and N = 50: Spectroscopy of 81,82,83,84 Zn

C.M. Shand, Zs. Podolyák, M. Górska et al. · Physics Letters B · 2017 · 33 citations · Full text

Delivering remote food engineering labs in COVID-19 time

Marie Debacq, Giana Almeida, Kevin Lachin et al. · Education for Chemical Engineers · 2020 · 29 citations

Food Control, Laboratory Management, Covid-19 Time +3

Positron production using a 9 MeV electron linac for the GBAR experiment

M. Charlton, J.J. Choi, Pierre Cladé et al. · Nuclear Instruments and Methods in Physics Research Section A Accelerators Spectrometers Detectors and Associated Equipment · 2020 · 17 citations · Full text

Nuclear Physics, Physics, Natural Sciences +8

Quantitative determination of volatile compounds using TD-GC-MS and isotope standard addition for application to the heat treatment of food

Jeehyun Lee, Stéphanie Roux, Nicolas Descharles et al. · Food Control · 2020 · 16 citations · Full text

Food Chemistry, Volatile Compounds, Food Authentication +11