본문 바로가기

이영순 (Young-soon Lee)

소속기관
경희대학교
소속부서
-
직급
-
ORCID
-
연구경력
-

주요 연구분야

  • 자연과학 > 생활과학
  • 의약학 > 수의학
  • 농수해양학 > 식품과학

저자의 논문 현황

연도별 상세보기를 클릭하시면 연도별 이용수·피인용수 상세 현황을 확인하실 수 있습니다.
피인용수는 저자의 논문이 DBpia 내 인용된 횟수이며, 실제 인용된 횟수보다 적을 수 있습니다.
  • 논문수47
  • 발행기간1995 ~ 2015
  • 이용수2,988
  • 피인용수37

논문제목를 인용한 논문목록입니다.

  • 피인용 논문 제목
    • 피인용 논문 저자
게시판 목록
논문명 저널명 발행연도 이용수 피인용수
서울지역 초등학교 급식에서 제공하는 후식 메뉴의 인식, 기호도 및 만족도 조사 동아시아식생활학회지 2015 138 0
Protective Effect of Apocynin on Antimycin A-induced Cell Damage in Osteoblastic MC3T3-E1 Cells 동아시아식생활학회 학술발표대회논문집 2012 11 0
Effect of Magnolol on the Function of Osteoblastic MC3T3-E1 Cells 동아시아식생활학회 학술발표대회논문집 2012 7 0
Effect of Pollen from Typha angustata on Hydrogen Peroxide Induced Toxicity in Osteoblastic MC3T3-E1 Cells 동아시아식생활학회 학술발표대회논문집 2012 5 0
FT-IR and X-Ray Diffraction Characterization of Melanoidins Formed from Glucose and Fructose with Amino Acid Enantiomers in the Maillard Reaction Food Science and Biotechnology 2009 79 0
Antioxidative and Lipofuscin-Formation Inhibitory Effects of Soybean and Chungkukjang Preventive Nutrition and Food Science 2009 40 0
The Influence of pH on the Color Development of Melanoidins Formed from Fructose/Amino Acid Enantiomer Model Systems Preventive Nutrition and Food Science 2008 25 0
Influence of pH on the Antioxidant Activity of Melanoidins Formed from Different Model Systems of Sugar/Lysine Enantiomers Food Science and Biotechnology 2008 19 0
Effect of pH on the Enolization of Sugars and Antioxidant Activity of Caramelization Products Obtained by Caramelization Browning Food Science and Biotechnology 2008 98 0
The Effect of pH on the Antioxidative Activity of Melanoidins Formed from Glucose and Fructose with L and D-Asparagine in the Maillard Reaction Preventive Nutrition and Food Science 2008 38 0
저온 질소 건조한 엿기름과 시판 엿기름으로 제조한 식혜의 품질 특성 비교 한국식품과학회지 2008 179 6
The Effect of pH on the Formation of Acrylamide and Acrylate from Glucose and Fructose with Amino Acid Enantiomers in the Maillard Reaction Preventive Nutrition and Food Science 2008 26 0
분말화한 홍국 Sourdough를 첨가한 Sourdough Bread의 품질 특성 한국식품영양과학회지 2008 172 2
The Effect of pH on the Formation of Furfural Compounds in the Glucose and Fructose with Amino Acid Enantiomers in Maillard Reaction Preventive Nutrition and Food Science 2008 52 0
Antioxidant Activity of Main and Fine Roots of Ginseng (Panax Ginseng C.A. Meyer) Extracted with Various Solvents Food Science and Biotechnology 2008 56 0
Antioxidant Properties of Ginseng (P. ginseng C.A. Meyer) Extracts by Organic Solvent Fractionation Preventive Nutrition and Food Science 2007 41 0
[P9-02] 청소년들의 웰빙 인식과 건강 지향적인 학교급식 운영방안에 대한 요구조사 한국식품영양과학회 학술대회발표집 2007 8 0
[P1-03] Antioxidant Activity of Main Root and Fine Root of Ginseng (Panax ginseng C.A. Meyer) Extracted with Various Solvents 한국식품영양과학회 학술대회발표집 2007 2 0
[P1-04] Effect of pH on Enolization Reaction of Sugars and Antiox-idative Activity of Caramelization Products in Caramelization Browning 한국식품영양과학회 학술대회발표집 2007 1 0
[P1-05] Effect of Reaction pH on Enolization and Racemization Reactions of Glucose and Fructose on Heating with Amino Acid Enantiomers and Formation of Melanoidins as Result of the Maillard Reaction 한국식품영양과학회 학술대회발표집 2007 1 0
더보기