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Jung-A Lee

Dong-A University

37, Nakdong-daero 550(obaegosip)be

Saha-gu, 604-714

Korea, Republic of (South Korea)

  • Dong-A University

SCHOLARLY PAPERS

2

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104

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Scholarly Papers (2)

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1.

Investigation on the Formations of Volatile Components, Capsaicinoids, and Hazardous Compounds in Dried Red Peppers (Capsicum Annuum L.) During Heat Treatment

Number of pages: 35 Posted: 28 Feb 2023
Soo-Jeong Mun, Min Kyung Park, Ji-Yoon Lee, Da-Som Nam, Jung-A Lee, Joon-Goo Lee, Cheong-Tae Kim and Young-Suk Kim
Ewha Womans University, Korea Food Research Institute, Ewha Womans University, Ewha Womans University, Dong-A University, Dong-A University, affiliation not provided to SSRN and Ewha Womans University
Downloads 81 (796,622)

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Dried red pepper, Heating temperature, Cooking method, Volatile components, Capsaicinoids, Hazardous compounds

2.

Effects of Cooking Methods and Temperatures on Quality and Safety of Dried Red Peppers (Capsicum Annuum L.)

Number of pages: 35 Posted: 28 Sep 2023
Soo-Jeong Mun, Ji-Yoon Lee, Da-Som Nam, Jung-A Lee, Joon-Goo Lee, Cheong-Tae Kim, Min Kyung Park and Young-Suk Kim
Ewha Womans University, Ewha Womans University, Ewha Womans University, Dong-A University, Dong-A University, affiliation not provided to SSRN, Korea Food Research Institute and Ewha Womans University
Downloads 23 (1,411,822)

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Dried red pepper, Cooking method, Quality-related compounds, Safety-related compounds, Cooking temperature