Research output per year
Research output per year
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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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 Access -
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 -
Apple Cider Fermentation Properties and Sensory Evaluation of Korean Fuji Apples for Processing According to the Different Cultivation Area
Lee, S. B. & Wahyono, A., 24 Oct 2024, In: AIP Conference Proceedings. 3098, 1, 020020.Research output: Contribution to journal › Conference article › peer-review
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Fermentation Characteristics of Unripe Citrus unshiu Vinegar Production Using Acetic Acid Bacteria Isolated from Traditional Fermented Vinegars
Won, S. H., Kim, Y. J., Choi, K. T., Choi, J. S., Park, H. D. & Lee, S. B., Jun 2024, In: Preventive Nutrition and Food Science. 29, 2, p. 220-227 8 p.Research output: Contribution to journal › Article › peer-review
Open Access3 Scopus citations -
Improvement of volatile aromatic compound levels and sensory quality of distilled soju derived from Saccharomyces cerevisiae and Wickerhamomyces anomalus co-fermentation
Choi, K. T., Lee, S. H., Kim, Y. J., Choi, J. S. & Lee, S. B., 30 Jun 2024, In: Food Chemistry: X. 22, 101368.Research output: Contribution to journal › Article › peer-review
Open Access9 Scopus citations