Publications by authors named "Solhee Lee"

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Sustainable media development for cultured meat: Technology and material reviews.
Da-Mi Choi, Sol-Hee Lee, Hack-Youn Kim

Food Res Int· October 2025

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(Maitake) extract as natural antioxidant on emulsion-type pork sausages.
Soyoung Jang, Sanghun Park, Gyutae Park, Beobmo Ku, Minjun Kim, Hwayong Lee, Sol-Hee Lee

Food Chem X· July 2025

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A cross-language speech model for detection of Parkinson's disease.
Wee Shin Lim, Shu-I Chiu, Pei-Ling Peng, Jyh-Shing Roger Jang, Sol-Hee Lee

J Neural Transm (Vienna)· April 2025

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A Comparison of the Physicochemical and Storage Characteristics of Emulsified Sausages Made from Black Goat Meat and Conventional Meats.
Da-Mi Choi, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour· March 2025

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Smartphone Application-Based Voice and Speech Training Program for Parkinson Disease: Feasibility and Satisfaction Study With a Preliminary Rater-Blinded Single-Arm Pretest and Posttest Design.
Sol-Hee Lee, Jiae Kim, Han-Joon Kim

J Med Internet Res· February 2025

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Effects of Black Soldier Fly Larvae Hydrolysate on Culture of Primary Myogenic and Adipogenic Cells Isolated from Broilers for Cultured Meat Development.
Sang-Hun Park, Se-Hyuk Oh, Gyu-Tae Park, So-Young Jang, Young-Ho Lim, Tae-Hyung Lee, Sol-Hee Lee

Foods· February 2025

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Drone pupae extract enhances Hanwoo myosatellite cell function for cultivated meat production.
Nayoung Choi, Sanghun Park, Gyutae Park, Sehyuk Oh, Sol-Hee Lee, Junsoo Lee

J Anim Sci Technol· January 2025

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Analyses of the physicochemical and sensory characteristics of black goat muscle based on slaughter age.
Sol-Hee Lee, Hack-Youn Kim

Food Chem X· December 2024

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Effect of Non-Meat Proteins on Storage Characteristics and Amino Acid Composition of Pork Emulsified Sausages.
Sang-Keun Jin, Sol-Hee Lee, Sung-Ho Kim, Sung-Sil Moon, Jungseok Choi

Food Sci Anim Resour· September 2024

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Titanium Silicide: A Promising Candidate of Recombination Layer for Perovskite/Tunnel Oxide Passivated Contact Silicon Two-Terminal Tandem Solar Cells.
Dowon Pyun, Dongjin Choi, Soohyun Bae, Sang-Won Lee, Hoyoung Song, Solhee Lee, Huiyeon Lee, Yerin Lee, Changhyun Lee, Hae-Seok Lee

ACS Appl Mater Interfaces· June 2024

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Study on Ways to Improve the Quality of Black Goat Meat Jerky and Reduce Goaty Flavor through Various Spices.
Da-Mi Choi, Hack-Youn Kim, Sol-Hee Lee

Food Sci Anim Resour· May 2024

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Optimization of dry-aging conditions for chicken meat using the electric field supercooling system.
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim

J Anim Sci Technol· May 2024

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The Need for Research on the Comparison of Sensory Characteristics between Cultured Meat Produced Using Scaffolds and Meat.
Sol-Hee Lee, Jungseok Choi

Food Sci Anim Resour· March 2024

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Proteolysis Analysis and Sensory Evaluation of Fermented Sausages using Strains Isolated from Korean Fermented Foods.
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour· September 2023

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Analysis of Quality and Color Properties according to the Gas Composition (Modified Atmosphere Packaging) of Pork Sous-Vide Ham Preserved in Natural Brine.
Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour· July 2023

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Analysis of physicochemical properties of dry-cured beef made from Hanwoo and Holstein meat distributed in South Korea.
Sol-Hee Lee, Hack-Youn Kim

Heliyon· June 2023

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Effect of Seawater Curing Agent on the Flavor Profile of Dry-Cured Bacon Determined by Sensory Evaluation, Electronic Nose, and Fatty Composition Analysis.
Sol-Hee Lee, Hack-Youn Kim

Foods· May 2023

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Identification of Optimal Fermentation Temperature for Dry-Fermented Sausage Using Strains Isolated from Korean Fermented Foods.
Chang-Hwan Jeong, Sol-Hee Lee, Yohan Yoon, Hyung-Youn Choi, Hack-Youn Kim

Foods· December 2022

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Microbiological Composition and Sensory Characterization Analysis of Fermented Sausage Using Strains Isolated from Korean Fermented Foods.
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour· November 2022

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Utilization of By-Products from Livestock: Study on the Mechanical and Thermal Properties of Biodegradable Containers Made with Pork Skin Gelatin Polymer.
Sol-Hee Lee, Hack-Youn Kim

Foods· August 2022

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The Effect of Hot-Air Dried on the Quality and Oranoleptic Properties of Rolled-Dumplings.
Ha-Yoon Go, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour· July 2022

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Analysis of Food Storage Stability of Biodegradable Containers Made of Pork Skin Gelatin Polymer with Walnut Shell Powder.
Chang-Hwan Jeong, Sol-Hee Lee, Hack-Youn Kim

Polymers (Basel)· May 2022

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Changes in Physico-Chemical and Storage Properties of Dry-Aged Beef Loin Using Electric Field Refrigeration System.
Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim

Foods· May 2022

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Effects of Using Soybean Protein Emulsion as a Meat Substitute for Chicken Breast on Physicochemical Properties of Vienna Sausage.
Kyu-Min Kang, Sol-Hee Lee, Hack-Youn Kim

Food Sci Anim Resour· January 2022

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Comparison of Quality and Sensory Characteristics of Spent Hen and Broiler in South Korea.
Sol-Hee Lee, Hack-Youn Kim

Animals (Basel)· August 2021

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