Kwang-Geun Lee, Ph.D. - Publications

Affiliations: 
2000 University of California, Davis, Davis, CA 
Area:
Food Science and Technology Agriculture

39 high-probability publications. We are testing a new system for linking publications to authors. You can help! If you notice any inaccuracies, please sign in and mark papers as correct or incorrect matches. If you identify any major omissions or other inaccuracies in the publication list, please let us know.

Year Citation  Score
2019 Kim MK, Lee YY, Lee KG, Jang HW. Instrumental volatile flavor analysis of omija (Schisandra chinesis Baillon) using headspace stir-bar sorptive extraction-gas chromatography-mass spectrometry and its relationship to human sensory perceptions. Food Research International (Ottawa, Ont.). 120: 650-655. PMID 31000283 DOI: 10.1016/j.foodres.2018.11.022  0.44
2019 Cha J, Debnath T, Lee KG. Analysis of α-dicarbonyl compounds and volatiles formed in Maillard reaction model systems. Scientific Reports. 9: 5325. PMID 30926875 DOI: 10.1038/s41598-019-41824-8  0.44
2018 Jeong SY, Jang HW, Debnath T, Lee KG. Validation of analytical method for furan determination in eight food matrices and its levels in various foods. Journal of Separation Science. PMID 30569623 DOI: 10.1002/jssc.201800736  0.44
2018 Jang HW, Lee J, Choi H, Nam TG, Kim SH, Lee KG. Analytical method validation for terbutryn using gas chromatography/ion trap, gas chromatography/mass selective detector, and liquid chromatography/triple quadrupole mass spectrometers. Food Science and Biotechnology. 27: 1525-1530. PMID 30319864 DOI: 10.1007/s10068-018-0355-8  0.44
2018 Kim MK, Lee MA, Lee KG. Determination of compositional quality and volatile flavor characteristics of radish-based Kimchi suitable for Chinese consumers and its correlation to consumer acceptability. Food Science and Biotechnology. 27: 1265-1273. PMID 30319834 DOI: 10.1007/s10068-018-0387-0  0.44
2018 Lee JB, Kim MK, Kim BK, Chung YH, Lee KG. Analysis of ethyl carbamate in plum wines produced in Korea. Food Science and Biotechnology. 27: 277-282. PMID 30263750 DOI: 10.1007/s10068-017-0199-7  0.44
2018 Kim MK, Jang HW, Lee KG. Sensory and instrumental volatile flavor analysis of commercial orange juices prepared by different processing methods. Food Chemistry. 267: 217-222. PMID 29934160 DOI: 10.1016/j.foodchem.2017.10.129  0.44
2018 Kim MK, Lee KG. Defining gu-soo perception in Doenjang (fermented soybean paste) using consumer tests with limited sensory modality and instrumental analysis. Food Chemistry. 267: 210-216. PMID 29934159 DOI: 10.1016/j.foodchem.2017.11.035  0.44
2017 Han J, Kim MK, Lee KG. Furan Levels and Sensory Profiles of Commercial Coffee Products Under Various Handling Conditions. Journal of Food Science. PMID 29095494 DOI: 10.1111/1750-3841.13933  0.44
2017 Her JY, Cho H, Kim MK, Lee KG. Organic acids as a freshness indicator for tofu (soybean curd). Journal of Food Science and Technology. 54: 3443-3450. PMID 29051639 DOI: 10.1007/s13197-017-2799-x  0.44
2017 Jung MC, Kim MK, Lee KG. Reduction of 4(5)-Methylimidazole Using Cookie Model Systems. Journal of Food Science. PMID 28892158 DOI: 10.1111/1750-3841.13864  0.44
2017 Debnath T, Deb Nath NC, Kim EK, Lee KG. Role of phytochemicals in the modulation of miRNA expression in cancer. Food & Function. PMID 28782785 DOI: 10.1039/c7fo00739f  0.44
2017 Park SW, Jeong JH, Her JY, Kim MK, Lee KG. Polycyclic aromatic hydrocarbon levels and risk assessment for food from service facilities in Korea. Food Additives & Contaminants. Part B, Surveillance. PMID 28100150 DOI: 10.1080/19393210.2017.1284159  0.44
2016 Kim Y, Lee KG, Kim MK. Volatile and non-volatile compounds in green tea affected in harvesting time and their correlation to consumer preference. Journal of Food Science and Technology. 53: 3735-3743. PMID 28017988 DOI: 10.1007/s13197-016-2349-y  0.44
2016 Kim MK, Kim MY, Lee KG. Determination of furan levels in commercial orange juice products and its correlation to the sensory and quality characteristics. Food Chemistry. 211: 654-60. PMID 27283680 DOI: 10.1016/j.foodchem.2016.05.114  0.44
2016 Kim MK, Kim MY, Lee KG. Determination of furan levels in commercial orange juice products and its correlation to the sensory and quality characteristics Food Chemistry. 211: 654-660. DOI: 10.1016/j.foodchem.2016.05.114  1
2015 Lee S, Lee JB, Hwang J, Lee KG. Effect of Various Food Additives on the Levels of 4(5)-Methylimidazole in a Soy Sauce Model System. Journal of Food Science. PMID 26661512 DOI: 10.1111/1750-3841.13183  1
2015 Seok YJ, Her JY, Kim YG, Kim MY, Jeong SY, Kim MK, Lee JY, Kim CI, Yoon HJ, Lee KG. Toxicological Research. 31: 241-253. PMID 26483883 DOI: 10.5487/TR.2015.31.3.241  1
2015 Kim MY, Her JY, Kim MK, Lee KG. Formation and reduction of furan in a soy sauce model system. Food Chemistry. 189: 114-9. PMID 26190609 DOI: 10.1016/j.foodchem.2015.02.015  1
2015 Kim YG, Lyu J, Kim MK, Lee KG. Effect of citrulline, urea, ethanol, and urease on the formation of ethyl carbamate in soybean paste model system. Food Chemistry. 189: 74-9. PMID 26190603 DOI: 10.1016/j.foodchem.2015.02.012  1
2014 Kim MK, Lee KG. Correlating consumer perception and consumer acceptability of traditional Doenjang in Korea. Journal of Food Science. 79: S2330-6. PMID 25311874 DOI: 10.1111/1750-3841.12676  1
2014 Kim MK, Lee KG. Consumer awareness and interest toward sodium reduction trends in Korea. Journal of Food Science. 79: S1416-23. PMID 24975166 DOI: 10.1111/1750-3841.12503  1
2013 Lee KG, Jang H, Shibamoto T. Formation of carcinogenic 4(5)-methylimidazole in caramel model systems: a role of sulphite. Food Chemistry. 136: 1165-8. PMID 23194510 DOI: 10.1016/j.foodchem.2012.09.025  1
2012 Lee KG, Lee SK. Monitoring and risk assessment of pesticide residues in yuza fruits (Citrus junos Sieb. ex Tanaka) and yuza tea samples produced in Korea. Food Chemistry. 135: 2930-3. PMID 22980892 DOI: 10.1016/j.foodchem.2012.06.111  1
2009 Son MY, Jun HI, Lee KG, Demple B, Sung JS. Biochemical evaluation of genotoxic biomarkers for 2-deoxyribonolactone-mediated cross-link formation with histones. Journal of Toxicology and Environmental Health. Part A. 72: 1311-7. PMID 20077202 DOI: 10.1080/15287390903212402  1
2006 Son DJ, Lim Y, Park YH, Chang SK, Yun YP, Hong JT, Takeoka GR, Lee KG, Lee SE, Kim MR, Kim JH, Park BS. Inhibitory effects of Tabebuia impetiginosa inner bark extract on platelet aggregation and vascular smooth muscle cell proliferation through suppressions of arachidonic acid liberation and ERK1/2 MAPK activation. Journal of Ethnopharmacology. 108: 148-51. PMID 16766151 DOI: 10.1016/j.jep.2006.04.016  0.36
2006 Sadakane K, Ichinose T, Takano H, Abe M, Sera N, Yanagisawa R, Ochi H, Fujioka K, Lee KG, Shibamoto T. Murine strain differences in 8-hydroxy-deoxyguanosine formation in hepatic DNA induced by oxidized lard and dietary oils. Food and Chemical Toxicology : An International Journal Published For the British Industrial Biological Research Association. 44: 1372-6. PMID 16624473 DOI: 10.1016/j.fct.2006.03.002  1
2005 Kim H, Park BS, Lee KG, Choi CY, Jang SS, Kim YH, Lee SE. Effects of naturally occurring compounds on fibril formation and oxidative stress of beta-amyloid. Journal of Agricultural and Food Chemistry. 53: 8537-41. PMID 16248550 DOI: 10.1021/jf051985c  0.36
2004 Ichinose T, Nobuyuki S, Takano H, Abe M, Sadakane K, Yanagisawa R, Ochi H, Fujioka K, Lee KG, Shibamoto T. Liver carcinogenesis and formation of 8-hydroxy-deoxyguanosine in C3H/HeN mice by oxidized dietary oils containing carcinogenic dicarbonyl compounds. Food and Chemical Toxicology : An International Journal Published For the British Industrial Biological Research Association. 42: 1795-803. PMID 15350677 DOI: 10.1016/j.fct.2004.06.011  1
2004 Yanagimoto K, Ochi H, Lee KG, Shibamoto T. Antioxidative activities of fractions obtained from brewed coffee. Journal of Agricultural and Food Chemistry. 52: 592-6. PMID 14759154 DOI: 10.1021/jf030317t  1
2003 Yanagimoto K, Ochi H, Lee KG, Shibamoto T. Antioxidative activities of volatile extracts from green tea, oolong tea, and black tea. Journal of Agricultural and Food Chemistry. 51: 7396-401. PMID 14640590 DOI: 10.1021/jf030127i  1
2003 Lee KG, Shibamoto T, Takeoka GR, Lee SE, Kim JH, Park BS. Inhibitory effects of plant-derived flavonoids and phenolic acids on malonaldehyde formation from ethyl arachidonate. Journal of Agricultural and Food Chemistry. 51: 7203-7. PMID 14611194 DOI: 10.1021/jf0345447  1
2003 Park BS, Lee KG, Shibamoto T, Lee SE, Takeoka GR. Antioxidant activity and characterization of volatile constituents of Taheebo (Tabebuia impetiginosa Martius ex DC). Journal of Agricultural and Food Chemistry. 51: 295-300. PMID 12502424 DOI: 10.1021/jf020811h  1
2002 Yanagimoto K, Lee KG, Ochi H, Shibamoto T. Antioxidative activity of heterocyclic compounds found in coffee volatiles produced by Maillard reaction. Journal of Agricultural and Food Chemistry. 50: 5480-4. PMID 12207495  1
2002 Lee KG, Shibamoto T. Determination of antioxidant potential of volatile extracts isolated from various herbs and spices. Journal of Agricultural and Food Chemistry. 50: 4947-52. PMID 12166987 DOI: 10.1021/jf0255681  1
2001 Lee KG, Shibamoto T. Inhibition of malonaldehyde formation from blood plasma oxidation by aroma extracts and aroma components isolated from clove and eucalyptus. Food and Chemical Toxicology : An International Journal Published For the British Industrial Biological Research Association. 39: 1199-204. PMID 11696393 DOI: 10.1016/S0278-6915(01)00078-3  1
2000 Lee KG, Mitchell A, Shibamoto T. Antioxidative activities of aroma extracts isolated from natural plants. Biofactors (Oxford, England). 13: 173-8. PMID 11237179  1
2000 Lee KG, Mitchell AE, Shibamoto T. Determination of antioxidant properties of aroma extracts from various beans. Journal of Agricultural and Food Chemistry. 48: 4817-20. PMID 11052738 DOI: 10.1021/jf000237e  1
2000 Lee KG, Shibamoto T. Antioxidant properties of aroma compounds isolated from soybeans and mung beans. Journal of Agricultural and Food Chemistry. 48: 4290-3. PMID 10995351 DOI: 10.1021/jf000442u  1
Show low-probability matches.