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SCIESCOPUS
Effect of organic acid-soaking and sonication on the formation of volatile compounds and α-dicarbonyl compounds in Robusta coffeeopen access

Lee, Haeun; Yim, Jonggab; Lee, Youngji; Lee, Kwang-Geun

ArticleIssue Date2023CitationUltrasonics Sonochemistry, v.99, pp 1 - 10PublisherElsevier B.V.
SCIESCOPUS
Effect of roasting after sugar-soaking on the level of volatile compounds, total polyphenol, total flavonoid, and isoflavones in black soybean (Glycine max (L.) Merr.)open access

Choi, Jaehee; Noh, Eunjeong; Lee, Dohyoung; Lee, Youngji; Lee, Kwang-Geun

ArticleIssue Date2023CitationLWT- Food Science and Technology, v.185, pp 1 - 9PublisherElsevier Ltd.
SCIESCOPUS
Effects of ultrasound treatment on physicochemical, sensory, and structural properties of cold brew coffeeopen access

Lee, Youngji; Lee, Kwang-Geun

ArticleIssue Date2025CitationUltrasonics Sonochemistry, v.119, pp 1 - 13PublisherELSEVIER
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