Y.B. Lee
Effect of water activity on headspace volatile compounds produced in whey protein concentrate and other spray dried dairy products America Chemical Soc., 558(7): 98-107
1994
Y.B. Lee, etc
Formation of volatile compounds in whey protein concentrate during elevated temperature storages as a function of water activity International Dairy Journal, (6), 485-496
1996
S.B. Kim, Y.B. Lee, C.I Ji
Trends in researches on Nutraceuticals from seafood processing
Proceedings of the 1st Japan-korea joint seminar on fish, 1, 184-192
2001
J.H. Jung, Y.B. Lee
Simulation for performance improvement of a rice-taffy processing plant
Biosystem Engineering, 83(2), 159-168
2002
H. Lee, S.A. Kizito, S.J. Weese, M.C. Craig-Schmidt, Y.B. Lee
Analysis of headspace volatile and oxidized volatile compounds in DHA-enriched fish oil on accelerated oxidative storage
J. of food science, 68, 2169-2177
2003
S.B. Kim, Y.B. Lee, S. M. Cho, K.S. Kuak, D.C. Park
Processing optimization and functional properties of gelatin from shark cartilage
Food hydrocolloids
2004
국내학술발표논문
이양봉, 양지영
식품의 향연구를 위한 Headspace Analysis 기술
부산공업대학 논문집, 10, 113-118
1995
이양봉, 찰스 모어
유청단백농축분 저장 중의 휘발성 성분에 관한 연구
한국식품과학회, 4(4), 249-252
1995