Personal profile
In Korean
이새벽 교수(농업생명과학대학 식품공학부)
Education
o (2011) B.A., Kyungpook National University
o (2015) M.A., Kyungpook National University
o (2019) Ph.D., Kyungpook National University
o (2015) M.A., Kyungpook National University
o (2019) Ph.D., Kyungpook National University
Professional Experience
o (2022~present) Assistant Professor, Kyungpook National University, Daegu
o (2019~2022) Postdoc, University of Wisconsin-Madison, WI
o (2011~2012) QC Manager, Foodwell Coorperation, Daegu
o (2019~2022) Postdoc, University of Wisconsin-Madison, WI
o (2011~2012) QC Manager, Foodwell Coorperation, Daegu
Research Interests
Fermentation, Microbiology, Wine, Yeast, Lactic acid bacteria, Microbiome, Bioenergy, Flavoromics, Metabolomics, Synthetic biology, Metabolic engineering, Upcycling,
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Collaborations and top research areas from the last five years
Recent external collaboration on country/territory level. Dive into details by clicking on the dots or
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Effect of drying temperature on the volatile aromatic profile and quality characteristics of Amarone-style persimmon wine
Lee, S. H., Bae, J. H., Kang, J., Choi, J. S., Jung, H. M., Lee, M. H., Cho, H. D., Cho, J. S. & Lee, S. B., 15 Apr 2026, In: LWT. 246, 119271.Research output: Contribution to journal › Article › peer-review
Open Access -
Multi-Analysis Characterization of Makgeolli Made from the Novel Glutinous Rice Cultivar ‘Gureumchal’: Free Amino Acids, GC–MS Volatiles, and Electronic Tongue-Derived Flavor Profile
Heo, S. H., Lee, S. H., Lee, J. H., Kang, J., Kim, Y., Jung, H. M., Lee, M. H., Cho, J. S. & Lee, S. B., Feb 2026, In: Foods. 15, 3, 586.Research output: Contribution to journal › Article › peer-review
Open Access -
Amelioration of Alcoholic Hepatic Steatosis in a Rat Model via Consumption of Poly-γ-Glutamic Acid-Enriched Fermented Protaetia brevitarsis Larvae Using Bacillus subtilis
Sim, S. Y., Cho, H. D. & Lee, S. B., Mar 2025, In: Foods. 14, 5, 861.Research output: Contribution to journal › Article › peer-review
Open Access1 Scopus citations -
Fermentation and quality characteristics of peach wine with nectarine addition
Choi, J. S., Seong, G. U., Shin, H. R., Lee, S. H., Choi, K. T., Cho, H. D., Cho, J. S. & Lee, S. B., 1 Oct 2025, In: Italian Journal of Food Science. 37, 4, p. 168-179 12 p.Research output: Contribution to journal › Article › peer-review
Open Access3 Scopus citations -
Physicochemical and sensory evaluation of additive-free hot-air dried applemango (Mangifera indica L. var. Irwin) fruit leathers
Kim, M., Jung, Y., Silva Pincay, M. J., Kim, J., Kim, J. S., Lee, S. B., Jung, Y. H., Lee, S. H., Moon, K. D., Son, D. S., Ku, S. & Choe, D., 2025, In: Food Science and Preservation. 32, 4, p. 665-673 9 p.Research output: Contribution to journal › Article › peer-review
Open Access