Kyo-Yeon Lee

Employment

• Gyeongsang National University BK21 Academic research professor
  2025 - Present

Education

Education history is unavailable.

Projects & Funding

• Next-Generation Scholars Program National Research Foundation of Korea (NRF), Ministry of Education
  2021 - 2024

Publications (34)

• Effect of ethanol concentration, temperature, and time on total soluble matter, antioxidant activity and metabolite profiles of turmeric (Curcuma longa L.) extracts
  2026 DOI: 10.2139/ssrn.7139572
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• Impact of Grinding Under Different Vacuum Levels on Browning, Antioxidant Activity, and Phenolic Compounds of Asian Pears (Pyrus pyrifolia Niitaka)
  Food and Bioprocess Technology 2025 DOI: 10.1007/s11947-024-03662-z
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• Impact of various vacuum degrees during grinding and on the quality characteristics of the onion: Color, antioxidant activities, quercetin, and quercetin glucoside compounds
  Food Bioscience 2025 DOI: 10.1016/j.fbio.2024.105680
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• The effect of aluminum coating to corrugated packaging on quality characteristics of Enoki mushrooms (Flammulina velutipes) during storage
  Food Science and Preservation 2024 DOI: 10.11002/kjfp.2024.31.4.612
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• The effect of aluminum coating to corrugated packaging on quality characteristics of Enoki mushrooms (Flammulina velutipes) during storage
  Food Science and Preservation 2024 DOI: 10.11002/fsp.2024.31.4.612
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• Ginsenoside stability and antioxidant activity of Korean red ginseng (Panax ginseng CA meyer) extract as affected by temperature and time
  LWT 2024 DOI: 10.1016/j.lwt.2024.116205
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• Quality Characteristics of Vegan Mayonnaise Produced Using Supercritical Carbon Dioxide-Processed Defatted Soybean Flour
  Foods 2024 DOI: 10.3390/foods13081170
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• Effect of different vacuum levels for beef brisket during cold storage: A microbiological and physicochemical analysis
  Food Microbiology 2023 DOI: 10.1016/j.fm.2023.104287
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• Miyeokgui (Undaria pinnatifida Sporophyll) Characteristic under Different Relative Humidity: Microbial Safety, Antioxidant Activity, Ascorbic Acid, Fucoxanthin, α-/β-/γ-Tocopherol Contents
  Foods 2023 DOI: 10.3390/foods12122342
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• Effect of oil pressing and packaging under oxygen-free conditions on yield, oxidative stability, antioxidant activity, and physicochemical characteristics of perilla oil
  LWT 2023 DOI: 10.1016/j.lwt.2023.114647
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• Phospholipids molecular species, proteins secondary structure, and emulsion microstructure of egg yolk with reduced polar and/or nonpolar lipids
  International Journal of Biological Macromolecules 2023 DOI: 10.1016/j.ijbiomac.2023.123529
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• Effect of Heating under Different Vacuum Levels on Physicochemical and Oxidative Properties of Beef Sirloin
  Foods 2023 DOI: 10.3390/foods12071393
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• Effect of an oxygen-free atmosphere during heating on anthocyanin, organic acid, and color of strawberry puree
  Food Bioscience 2022 DOI: 10.1016/j.fbio.2022.102065
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• Effect of red paprika powder on quality and oxidative stability of mayonnaise prepared with perilla oil
  Korean Journal of Food Preservation 2022 DOI: 10.11002/kjfp.2022.29.6.932
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• Effects of supercritical carbon dioxide extracts of red pepper and pine needle on the oxidative stability of perilla oil
  Korean Journal of Food Preservation 2021 DOI: 10.11002/kjfp.2021.28.6.747
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• Oil yield, physicochemical characteristics, oxidative stability and microbial safety of perilla seeds stored at different relative humidity
  Industrial Crops and Products 2021 DOI: 10.1016/j.indcrop.2021.113431
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• Phytochemical profile and antioxidant activity of Dracocephalum moldavica L. seed extracts using different extraction methods
  Food Chemistry 2021 DOI: 10.1016/j.foodchem.2020.128531
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• Superheated steam pretreatment of rice flours: Gelatinization behavior and functional properties during thermal treatment
  Food Bioscience 2021 DOI: 10.1016/j.fbio.2021.101013
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• Thermal processing under oxygen–free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activities
  Food Chemistry 2021 DOI: 10.1016/j.foodchem.2020.128345
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• Effect of vacuum grinding and storage under oxygen free condition on antioxidant activity and bacterial communities of strawberry puree
  LWT 2021 DOI: 10.1016/j.lwt.2020.110495
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