| Effect of Volatile Organic Chemicals in Chrysanthemum indicum Linné on Blood Pressure and Electroencephalogram DS Kim, YM Goo, J Cho, J Lee, DY Lee, SM Sin, YS Kil, WM Jeong, ... Molecules 23 (8), 2063, 2018 | 51 | 2018 |
| Platycodon grandiflorum roots: A comprehensive study on odor/aroma and chemical properties during roasting J Lee, JJ Cho, SJ Hong, DS Kim, CG Boo, EC Shin Journal of food biochemistry 44 (9), e13344, 2020 | 23 | 2020 |
| Soy protein hydrolysate; Solubility, thermal stability, bioactivity and sensory acceptability in a tea beverage. J Lee University of Minnesota, 2011 | 22 | 2011 |
| Children’s eating behaviours and related constructs: conceptual and theoretical foundations and their implications A Russell, E Jansen, AJ Burnett, J Lee, CG Russell International Journal of Behavioral Nutrition and Physical Activity 20 (1), 19, 2023 | 20 | 2023 |
| Perilla frutescens Britton: A Comprehensive Study on Flavor/Taste and Chemical Properties During the Roasting Process J Lee, DS Kim, J Cho, SJ Hong, JH Pan, JK Kim, EC Shin Molecules 24 (7), 1374, 2019 | 19 | 2019 |
| Development and application of specific questions to classify a child as food texture sensitive CF Ross, VA Surette, CB Bernhard, S Smith‐Simpson, J Lee, CG Russell, ... Journal of Texture Studies 53 (1), 3-17, 2022 | 18 | 2022 |
| Investigation of water-soluble vitamin (B1, B2 and B3) content in various rice, soups and stews produced in Korea DS Kim, HS Kim, SJ Hong, JJ Cho, MJ Choi, SU Heo, J Lee, H Chung, ... Korean Journal of Food Science and Technology 50 (4), 362-370, 2018 | 18 | 2018 |
| Comparison of the retention rates of thiamin, riboflavin and niacin between normal and high-oleic peanuts after roasting DS Kim, HS Kim, SJ Hong, JJ Cho, J Lee, EC Shin Applied Biological Chemistry 61, 449-458, 2018 | 17 | 2018 |
| Grating orientation task: A screening tool for determination of oral tactile acuity in children J Lee, CG Russell, M Mohebbi, R Keast Food Quality and Preference 95, 104365, 2022 | 15 | 2022 |
| Thermal Coursed Effect of Comprehensive Changes in the Flavor/Taste of Cynanchi wilfordii D Kim, JT Lee, SJ Hong, JJ Cho, EC Shin Journal of food science 84 (10), 2831-2839, 2019 | 15 | 2019 |
| Chemosensory approach supported-analysis of wintering radishes produced in Jeju island by different processing methods SJ Hong, CG Boo, J Lee, SW Hur, SM Jo, H Jeong, S Yoon, Y Lee, ... Food Science and Biotechnology 30 (8), 1033-1049, 2021 | 14 | 2021 |
| Peanut coffee: Enhancement of nutritional, physicochemical, and sensory characteristics in coffee brewed with conventional and high-oleic peanut extracts J Lee, SJ Hong, JJ Cho, CG Boo, DS Kim, EC Shin Foods 9 (11), 1664, 2020 | 13 | 2020 |
| Measurement is the foundation of research and theory on children's eating behaviours: Current issues and directions for progress CG Russell, AJ Burnett, J Lee, A Russell, E Jansen Appetite 186, 106546, 2023 | 12 | 2023 |
| The biological foundations of children’s food fussiness: Systematic review with narrative synthesis J Lee, R Keast, CG Russell Food Quality and Preference 97, 104477, 2022 | 10 | 2022 |
| A comprehensive study for taste and odor characteristics using electronic sensors in broccoli floret with different methods of thermal processing SJ Hong, S Yoon, J Lee, SM Jo, H Jeong, Y Lee, SS Park, EC Shin Journal of Food Processing and Preservation 46 (4), e16435, 2022 | 10 | 2022 |
| Comprehensive changes in volatile/nonvolatile compounds and flavor and physicochemical characteristics in Angelica gigas Nakai roots by thermal processing DS Kim, HS Kim, J Lee, SJ Hong, JJ Cho, KM Cho, EC Shin Journal of food biochemistry 43 (10), e12842, 2019 | 10 | 2019 |
| Wasabia koreana Nakai: A Preliminary Study on Nutrients and Chemical Compounds That May Impact Sensory Properties DS Kim, HS Kim, J Lee, JH Pan, YJ Kim, JK Kim, S Woo, EC Shin Molecules 23 (10), 2512, 2018 | 8 | 2018 |
| Characterization of edible oil containing wasabi during frying process HS Kim, DS Kim, J Lee, SJ Hong, JJ Cho, S Woo, EC Shin Journal of the Korean Society of Food Science and Nutrition 47 (11), 1191-1199, 2018 | 7 | 2018 |
| Inhalation of low‐dose basil (Ocimum basilicum) essential oil improved cardiovascular health and plasma lipid markers in high fat diet‐induced obese rats SJ Hong, DS Kim, J Lee, CG Boo, MY Youn, B Le, JK Kim, EC Shin Journal of Food Science 87 (6), 2450-2462, 2022 | 6 | 2022 |
| Chemosensory device assisted-estimation of the quality of edible oils with repetitive frying J Lee, C Boo, S Hong, EC Shin Foods 10 (5), 972, 2021 | 4 | 2021 |
