Jookyeong Lee
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Explore the profile of Jookyeong Lee including associated specialties, affiliations and a list of published articles.
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12
Citations
50
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Recent Articles
1.
Lee J, Russell C, Burnett A
Appetite
. 2025 Feb;
208:107933.
PMID: 40020970
Childhood overweight and obesity are significant public health concerns. Eating behavior profiles using person-centered analysis have been utilized to understand patterns of commonly co-occurring eating behaviors within subgroups of individuals....
2.
Russell A, Jansen E, Burnett A, Lee J, Russell C
Int J Behav Nutr Phys Act
. 2023 Feb;
20(1):19.
PMID: 36793039
Background: There is a substantial body of research on children's eating behaviours (e.g., food responsiveness and fussiness) and related constructs (e.g., eating in the absence of hunger, appetite self-regulation). This...
3.
Hong S, Kim D, Lee J, Boo C, Youn M, Le B, et al.
J Food Sci
. 2022 May;
87(6):2450-2462.
PMID: 35591766
This study investigated the antiobesogenic effects of the inhalation of volatile compounds derived from basil essential oil (BEO) in high fat diet-induced obese rats. A total of 47 volatile compounds...
4.
Hong S, Boo C, Lee J, Hur S, Jo S, Jeong H, et al.
Food Sci Biotechnol
. 2021 Sep;
30(8):1033-1049.
PMID: 34471558
The purpose of this study was to investigate sensory characteristics in radishes, processed through different methods, using chemosensory-assisted instruments. For electronic tongue (E-tongue) analysis, freeze-dried radish was high in the...
5.
Ross C, Surette V, Bernhard C, Smith-Simpson S, Lee J, Russell C, et al.
J Texture Stud
. 2021 Aug;
53(1):3-17.
PMID: 34435671
Understanding food texture sensitivity in children is important in guiding food selection. The objective of this work was to develop a short questionnaire that could be completed by parents in...
6.
Lee J, Boo C, Hong S, Shin E
Foods
. 2021 May;
10(5).
PMID: 33946677
Methods: Chemical parameters including oxygen induction time, acid value, -anisidine value, malondialdehyde, and total polar compounds were measured. Electronic nose and electronic tongue analyses were performed to assess sensory properties....
7.
Lee J, Hong S, Cho J, Boo C, Kim D, Shin E
Foods
. 2020 Nov;
9(11).
PMID: 33202627
This study investigated nutritional, physicochemical, and sensory characteristics of coffee brewed with conventional and high-oleic peanut extracts. Compared to normal coffee, peanut coffee exhibited more diverse amino acids compositions. In...
8.
Lee J, Cho J, Hong S, Kim D, Boo C, Shin E
J Food Biochem
. 2020 Jul;
44(9):e13344.
PMID: 32614082
Platycodon is a ubiquitous plant widely grown in Asia. This study investigated changes in odor/aroma associated sensory attributes and chemical properties in Platycodon grandiflorum roots upon roasting. Amino acid analysis,...
9.
Kim D, Kim H, Lee J, Hong S, Cho J, Cho K, et al.
J Food Biochem
. 2019 Oct;
43(10):e12842.
PMID: 31608467
This study investigated the changes of physicochemical and flavor characteristics of Angelica gigas Nakai roots during roasting. Glutamic acid and arginine were higher in constituent amino acids. In the taste...
10.
Lee J, Kim D, Cho J, Hong S, Pan J, Kim J, et al.
Molecules
. 2019 Apr;
24(7).
PMID: 30965657
This study investigated changes of volatile compounds, sniffing test-assisted sensory properties, taste associated-constituent and free amino acid compositions, taste description by electronic-tongue, and chemical characteristics in Britton Kudo after roasting...