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Sangrok Lee

Showing results (1-10 of 10) with videos related to

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Plos One|May 5, 2026
Technological impact, generality, and complementarity of artificial intelligence patents: Evidence from Samsung ElectronicsSangrok Lee, Taehyun Jung
Optics Letters|April 10, 2004
High-contrast, fast-switching liquid-crystal-on-silicon microdisplay with a frame buffer pixel arraySangrok Lee, Michael Sullivan, Chongchang Mao, et al.
Foods (Basel, Switzerland)|January 23, 2024
Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide CookingJoko Sujiwo, Sangrok Lee, Dongwook Kim, et al.
Journal of Animal Science and Technology|April 6, 2026
Comprehensive comparison of egg yolk of three Korean native chicken varieties: physicochemical quality, antioxidant activity, and flavor-related substancesYousung Jung, Dongwook Kim, Soomin Oh, et al.
Food Science of Animal Resources|June 30, 2026
The Effectiveness of Calamansi (Citrus microcarpa) Extract in Enhancing the Shelf Life and Quality of Dakgalbi Made from Domestic Korean ChickenJoko Sujiwo, Yousung Jung, Sangrok Lee, et al.
Food Science of Animal Resources|March 13, 2026
The Effectiveness of Calamansi (<i>Citrus microcarpa</i>) Extract in Enhancing the Shelf Life and Quality of Dakgalbi Made from Domestic Korean ChickenJoko Sujiwo, Yousung Jung, Sangrok Lee, et al.
Food Science of Animal Resources|March 17, 2025
The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken BreastJoko Sujiwo, Yousung Jung, Sangrok Lee, et al.
Food Science of Animal Resources|April 30, 2026
The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken BreastJoko Sujiwo, Yousung Jung, Sangrok Lee, et al.
Poultry Science|December 2, 2024
Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storageYousung Jung, Soomin Oh, Sangrok Lee, et al.
Poultry Science|March 12, 2024
Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chickenYousung Jung, Soomin Oh, Dongwook Kim, et al.
Pageof 1

Showing results (1-10 of 10) with videos related to

Sort By:
Pageof 1
Plos One|May 5, 2026
Technological impact, generality, and complementarity of artificial intelligence patents: Evidence from Samsung ElectronicsSangrok Lee, Taehyun Jung
Optics Letters|April 10, 2004
High-contrast, fast-switching liquid-crystal-on-silicon microdisplay with a frame buffer pixel arraySangrok Lee, Michael Sullivan, Chongchang Mao, et al.
Foods (Basel, Switzerland)|January 23, 2024
Physicochemical Features and Volatile Organic Compounds of Horse Loin Subjected to Sous-Vide CookingJoko Sujiwo, Sangrok Lee, Dongwook Kim, et al.
Journal of Animal Science and Technology|April 6, 2026
Comprehensive comparison of egg yolk of three Korean native chicken varieties: physicochemical quality, antioxidant activity, and flavor-related substancesYousung Jung, Dongwook Kim, Soomin Oh, et al.
Food Science of Animal Resources|June 30, 2026
The Effectiveness of Calamansi (Citrus microcarpa) Extract in Enhancing the Shelf Life and Quality of Dakgalbi Made from Domestic Korean ChickenJoko Sujiwo, Yousung Jung, Sangrok Lee, et al.
Food Science of Animal Resources|March 13, 2026
The Effectiveness of Calamansi (<i>Citrus microcarpa</i>) Extract in Enhancing the Shelf Life and Quality of Dakgalbi Made from Domestic Korean ChickenJoko Sujiwo, Yousung Jung, Sangrok Lee, et al.
Food Science of Animal Resources|March 17, 2025
The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken BreastJoko Sujiwo, Yousung Jung, Sangrok Lee, et al.
Food Science of Animal Resources|April 30, 2026
The Effect of Different Freezing and Thawing Methods on Physicochemical, Sensory, and Flavor Characteristics of Korean Native Chicken BreastJoko Sujiwo, Yousung Jung, Sangrok Lee, et al.
Poultry Science|December 2, 2024
Characterization of meat quality, storage stability, flavor-related compounds, and their relationship in Korean Woorimatdag No. 2 chicken breast meat during cold storageYousung Jung, Soomin Oh, Sangrok Lee, et al.
Poultry Science|March 12, 2024
Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chickenYousung Jung, Soomin Oh, Dongwook Kim, et al.
Pageof 1