• International peer-reviewed journals
• Choi, S., Seo, H. S., Lee, K. R., Lee, S., Lee, J., & Lee, J. (2019). Effect of milling and long-term storage on volatiles of black rice (Oryza sativa L.) determined by headspace solid-phase microextraction with gas chromatography–mass spectrometry. Food chemistry, 276, 572-582.
• Pramudya, R. C., Lee, J., Chapko, M. J., Lee, K., Lee, S., Lee, J., … & Seo, H. S. (2019). Variations in US consumers’ acceptability of commercially‐available rice‐based milk alternatives with respect to sensory attributes and food neophobia traits. Journal of Sensory Studies, 34(3), e12496.
• Kim, I., Ku, K. H., Jeong, M. C., Kim, S. S., Mitchell, A. E., & Lee, J. (2019). A comparison of the chemical composition and antioxidant activity of several new early‐to mid‐season apple cultivars for a warmer climate with traditional cultivars. Journal of the Science of Food and Agriculture, 99(10), 4712-4724.
• Kim, I., Ku, K. H., Jeong, M. C., Kwon, S. I., & Lee, J. (2020). Metabolite profiling and antioxidant activity of 10 new early-to mid-season apple cultivars and 14 traditional cultivars. Antioxidants, 9(5), 443.
• Kim, I., Moon, J. K., Hur, S. J., & Lee, J. (2020). Structural changes in mulberry (Morus Microphylla. Buckl) and chokeberry (Aronia melanocarpa) anthocyanins during simulated in vitro human digestion. Food Chemistry, 318, 126449.
• An, K., Kim, I., Lee, C., Moon, J. K., Suh, H. J., & Lee, J. (2020). Quantification of Morpholine in Peel and Pulp of Apples and Oranges by Gas Chromatography− Mass Spectrometry. Foods, 9(6), 746.
• Choi, S., Kim, I., Seo, H. S., & Lee, J. (2020). Cross‐cultural consumer acceptability of cooked aromatic (cv. Heukhyangchal) and non‐aromatic (cv. Sinnongheukchal) black rice with different milling degrees. Journal of Sensory Studies, 35(5), e12595.
• Kim, H., Park, J., Suh, H. J., Lee, J., & Lee, C. (2020). Simultaneous analysis of polyethylene glycol in dietary supplement tablets using high-performance liquid chromatography and verification with liquid chromatography–electrospray ionization mass spectrometry. Food chemistry, 326, 126933.
• Song, M., Park, J., Lee, J., Suh, H., Lee, H., Ryu, D., & Lee, C. (2020). New analytical approach for the determination of calcium phosphate dibasic and tribasic in processed food by comparison of ion chromatography with high-performance liquid chromatography. Foods, 9(3), 248.
• Kim, I., & Lee, J. Variations in anthocyanin profiles and antioxidant activity of 12 genotypes of mulberry (Morus spp.) fruits and their changes during processing. Antioxidants (Basel). 2020; 9 (3): 242.
• Sim, S., Kim, Y. M., Park, Y. J., Siddiqui, M. X., Gang, Y., Lee, J., … & Suh, H. J. (2020). Determination of polyvinyl acetate in chewing gum using high-performance liquid chromatography–evaporative light scattering detector and pyrolyzer–gas chromatography–mass spectrometry. Foods, 9(10), 1473.
• Jang, H. S., Lee, J., Lee, H. J., & Park, E. Y. (2020). Phytate-mediated phosphorylation of maize, rice, and potato starches at different pH conditions. International Journal of Biological Macromolecules, 165, 857-864.
• Lee, H., Choi, S., Kim, E., Kim, Y. N., Lee, J., & Lee, D. U. (2020). Effects of pulsed electric field and thermal treatments on microbial reduction, volatile composition, and sensory properties of orange juice, and their characterization by a principal component analysis. Applied Sciences, 11(1), 186.
• Jung, H., Kim, I., Jung, S., & Lee, J. (2021). Oxidative stability of chia seed oil and flax seed oil and impact of rosemary (Rosmarinus officinalis L.) and garlic (Allium cepa L.) extracts on the prevention of lipid oxidation. Applied Biological Chemistry, 64, 1-16.
• Choi, S., & Lee, J. (2021). Volatile and sensory profiles of different black rice (Oryza sativa L.) cultivars varying in milling degree. Food Research International, 141, 110150.
• Jung, S., Kim, S., Kim, I., Chung, M. S., Moon, B., Shin, S., & Lee, J. (2021). Risk assessment of ethyl carbamate in alcoholic beverages in Korea using the margin of exposure approach and cancer risk assessment. Food Control, 124, 107867.
• Lee, E. C., Lee, J., Chung, H. J., & Park, E. Y. (2021). Impregnation of normal maize starch granules with ionic hydrocolloids by alkaline dry heating. Food Hydrocolloids, 113, 106462.
• Ahn, D., Kim, I., Lim, J. H., Choi, J. H., Park, K. J., & Lee, J. (2021). The effect of high CO2 treatment on targeted metabolites of ‘Seolhyang’strawberry (Fragaria× ananassa) fruits during cold storage. LWT, 143, 111156.
• Im, Y. R., Kim, I., & Lee, J. (2021). Phenolic composition and antioxidant activity of purple sweet potato (Ipomoea batatas (L.) Lam.): Varietal comparisons and physical distribution. Antioxidants, 10(3), 462.
• Kim, S., Jung, S., Kim, I., Chung, M., Shin, S., & Lee, J. (2021). Ethyl carbamate in retail market condiments and risk assessment of its dietary exposure for the Korean population. Food Additives & Contaminants: Part A, 38(12), 2026-2035.
• Hossain, M. I., Mizan, M. F. R., Roy, P. K., Nahar, S., Toushik, S. H., Ashrafudoulla, M., … & Ha, S. D. (2021). Listeria monocytogenes biofilm inhibition on food contact surfaces by application of postbiotics from Lactobacillus curvatus B. 67 and Lactobacillus plantarum M. 2. Food Research International, 148, 110595.
• Han, N., Kim, I., Kim, J., & Lee, J. (2021). Tissue-specific distribution of primary and secondary metabolites of Baemoochae (× Brassicoraphanus) and its changes as a function of developmental stages. Food Research International, 150, 110796.
• Lee, C., Lee, J., & Lee, J. (2022). Relationship of fruit color and anthocyanin content with related gene expression differ in strawberry cultivars during shelf life. Scientia Horticulturae, 301, 111109.
• Park, J., Lee, J., Kim, Y. M., Kang, M. J., Suh, H. J., Lee, J., … & Lee, C. (2022). A high-performance liquid chromatography–evaporative light scattering detection–based quantitative analytical method for polyvinyl alcohol in food supplements with pyrolysis–gas chromatography/mass spectrometry-based verification. Food Science and Biotechnology, 31(7), 797-805.
• Cho, K. M., Lee, H. Y., Lee, Y. M., Seo, E. Y., Son, K. H., Lee, J., … & Lee, J. H. (2022). Comparative assessment of compositional constituents and antioxidant effects in ginseng sprouts (Panax ginseng) through aging and fermentation processes. LWT, 164, 113644.
• Han, K., Lee, H., Kang, T. G., Lee, J., & Kim, S. K. (2022). Direct and efficient elimination of ethyl carbamate by engineered Saccharomyces cerevisiae displaying urethanase. Food control, 142, 109236.
• Kim, I., Ahn, D., Choi, J. H., Lim, J. H., Ok, G., Park, K. J., & Lee, J. (2022). Changes in volatile compounds in short-term high CO2-treated ‘Seolhyang’strawberry (Fragaria× ananassa) fruit during cold storage. Molecules, 27(19), 6599.
• Jang, W., Lee, C., Suh, H. J., & Lee, J. (2023). β-Carotene and β-apo-8′-carotenal contents in processed foods in Korea. Food Science and Biotechnology, 32(11), 1501-1513.
• Park, E., Yu, H., Lim, J. H., Choi, J. H., Park, K. J., & Lee, J. (2023). Seaweed metabolomics: A review on its nutrients, bioactive compounds and changes in climate change. Food Research International, 163, 112221.
• Kwon, J., Kim, I., Moon, B., Lee, K. W., Jung, M., & Lee, J. (2023). The effects of different cooking methods and spices on the formation of 11 HCAs in chicken wing and pork belly. Food Control, 147, 109572.
• Cho, J. S., Choi, B., Lim, J. H., Choi, J. H., Yun, D. Y., Park, S. K., … & Lee, J. (2023). Determination of freshness of mackerel (Scomber japonicus) using shortwave infrared hyperspectral imaging. Foods, 12(12), 2305.
• Park, Y. J., Sim, S., Jung, S., Seo, H., Lee, Y., Lee, J., … & Suh, H. J. (2023). Simultaneous quantification of ferrous gluconate and calcium gluconate in foods using liquid chromatography–tandem mass spectrometry (LC–MS/MS). Applied Biological Chemistry, 66(1), 31.
• Cho, D. Y., Lee, H. Y., Jeong, J. B., Lee, J. H., Lee, G. Y., Jang, M. Y., … & Cho, K. M. (2023). Comprehensive changes in nutrient constituents and antioxidant activity during food processing of isoflavone-enriched soybean leaf by mycelia of Tricholoma matsutake. Fermentation, 9(7), 677.
• Hong, H. K., Kajino, N., Park, B. K., Shin, J. S., Lee, J., & Choi, K. S. (2023). Detection of tetrodotoxin (TTX) and its analogues in mud snails Nassarius livescens occurring on a sandy beach in Jeju Island, Korea, using liquid chromatography–tandem mass spectrometry (LC–MS/MS). Fisheries Science, 89(6), 863-873.
• Yun, S. H., Lee, S. Y., Lee, J., Joo, S. T., Choi, I., Choi, J. S., … & Hur, S. J. (2023). Analysis of commercial fetal bovine serum (FBS) and its substitutes in the development of cultured meat. Food Research International, 174, 113617.
• Park, B. K., Lee, H., Kim, I., Choi, K. S., Lee, W. O., Kajino, N., … & Lee, J. (2024). Development and validation of an LC–MS/MS method for determination of tetrodotoxin and its analogues in various pufferfish tissues and its application in Korean pufferfish. Journal of Food Composition and Analysis, 125, 105816.
• Lee, H. W., Baek, C. H., Ma, Y., Lee, J., Moon, B., Lee, K. W., & Jung, M. Y. (2024). Identifying high‐risk factors and mitigation strategies for acrylamide formation in air‐fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning. Journal of Food Science, 89(3), 1473-1484.
• Lee, H., Park, B. K., Choi, K. S., Kajino, N., Kim, S., Lee, W. O., … & Lee, J. (2024). Determination of the Tetramine Distribution in Marine Gastropods in Korea. Journal of Shellfish Research, 43(1), 85-93.
• Jung, S., Lee, H., Kim, I., Kim, S., Lee, B., & Lee, J. (2024). The effect of plum extracts and antioxidants on reduction of ethyl carbamate in plum liqueur. Food Science and Biotechnology, 1-10.
• Yoon, H., Jung, M. Y., Choi, S. H., Chun, S. H., Lee, J., Moon, B., & Lee, K. W. (2024). Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment. Food Science and Biotechnology, 1-17.
• Lee, H. Y., Cho, D. Y., Lee, J. H., Lee, J., Jeong, J. B., Lee, J. H., … & Cho, K. M. (2024). Enhancement of non-glycoside phytoestrogens and digestive enzymatic inhibition activity during bioprocessing of isoflavone-enriched soybean leaves by mycelia of Tricholoma matsutake. Food Bioscience, 104729.

Domestic Peer-reviewed Journals

• Lee H-S, Choi DK, Lee JH, Choi C, and Park K-H. (2020). Current Status of International Management Criteria and Monitoring of Five Marine Biotoxins. Safe Food. 15: 27-31
• Park, B. K., Jang, W. J., Park, K. H., Lee, H. S., Lee, W. O., Choi, K. S., & Lee, J. (2021). Tetrodotoxin and its analogs: a review of analysis methods and levels in pufferfish. Journal of Food Hygiene and Safety, 36(2), 105-117.
• Park, Y., Jeong, S., Seo, H., Lee, J., Lee, C., & Suh, H. J. (2021). Establishment and Validation of an Optimized Analytical Method for Ferrous Gluconic Acid in Health Functional Foods Using HPLC-ELSD and LC/MS.
• Lee, J., Park, J., Lee, J., Suh, H. J., & Lee, C. (2021). Optimization of analytical method for annatto pigment in foods. J Food Hyg Saf, 36, 298-309.
• Hong, H. K., Kajino, N., Kim, H. J., Lee, W. O., Lee, J., & Choi, K. S. (2021). Anatomical and Ecological Characteristics of Marine Biotoxin-Bearing Mollusks. Journal of Food Hygiene and Safety, 36(6), 455-473.
• Ahn, D., Park, E., Kim, S., Ku, K. H., Lim, J. H., & Lee, J. (2022). Capsaicinoid content and quality attributes of commercial red pepper powder according to the labeled pungency levels. Food Science and Preservation, 29(6), 907-917.
• Jang, W. J., Choi, J. Y., Kim, S. J., Ha, S. D., & Lee, J. H. (2023). Determination of Propionic, Benzoic, and Sorbic Acids in Dried Seasoned Seafood Products in Korea. Journal of Food Hygiene and Safety, 38(5), 311-318.
• Bae, S. Y., Jang, C. M., Park, S. W., Lee, H., Lee, J., Lee, K. W., & Kim, H. S. (2023). Cyanogenic Glycoside Content and Quality Characteristic of Apricot (Prunus armeniaca) and Plum (Prunus salicina) Chungs According to Their Preparation Conditions. Food Engineering Progress, 27(4), 334-341.
• Bae, S. Y., Jang, C. M., Park, S. W., Lee, H., Lee, J., Lee, K. W., & Kim, H. S. (2023). Cyanogenic Glycoside Content and Quality Characteristic of Maesil (Prunus mume) Chung according to its Preparation Conditions. Food Engineering Progress, 27(4), 342-352.