Sung-Ki Lee

13PUBLICATIONS
24CO-AUTHORS
Food packaging, preservation and processingPost harvest horticultural technologies (incl. transportation and storage)Animal growth and developmentHorticultural crop improvement (incl. selection and breeding)Food chemistry and food sensory science
Featured researcher

Get your video featured.

JoVEPublish with JoVE
Journal

Publications (13)

|Jun 30, 2026
Flavorzyme Hydrolyzed Cordyceps militaris Mushroom Enhanced Quality and Functional Properties of Chicken Breast Meat during Storage.

|Mar 13, 2026
Flavorzyme Hydrolyzed Cordyceps militaris Mushroom Enhanced Quality and Functional Properties of Chicken Breast Meat during Storage.

Farouq Heidar Barido, Puruhita, Juntae Kim

|Jul 20, 2022
The Effect of Hydrolysis Pre-Treatment by Flavourzyme on Meat Quality, Antioxidative Profiles, and Taste-Related Compounds in Samgyetang Breast Supplemented with Black Garlic.

Farouq Heidar Barido, Hee Ju Kim, Sun Moon Kang

|May 09, 2022
Effect of detoxified Rhus verniciflua extract on oxidative stability and quality improvement of raw chicken breast during cold storage.

Farouq Heidar Barido, Sung Ki Lee

|Mar 21, 2022
Distinguishing Aroma Profile of Highly-Marbled Beef according to Quality Grade using Electronic Nose Sensors Data and Chemometrics Approach.

Dicky Tri Utama, Aera Jang, Gur Yoo Kim

|Nov 19, 2021
The Effect of Pre-Treated Black Garlic Extracts on the Antioxidative Status and Quality Characteristics of Korean Ginseng Chicken Soup (Samgyetang).

Farouq Heidar Barido, Aera Jang, Jae In Pak

Pageof 3

Frequent Collaborators

8 joint publications

Farouq Heidar Barido

7 joint publications

Aera Jang

3 joint publications

Dicky Tri Utama

3 joint publications

Dongwook Kim