Morse, R.E., Lee, K. and Curran, J., 1976. Course exposes student
technologist to development cycle. Food Prod. Devel.
Lee, K. and Clydesdale, F.M., 1979. Quantitative determination of
the elemental, ferrous, ferric, soluble and complexed iron in foods.
J. Food Sci. 44:549-544.
Lee, K. and Clydesdale, F.M., 1979. Iron sources used in food
fortification and their changes due to food processing. C.R.C.
Crit. Rev. Food Sci. Nutr. 11(2):117-153.
Lee, K. and Clydesdale, F.M., 1980. Chemical changes of iron in
food and drying processes. J. Food Sci. 45:711-715.
Lee, K. and Clydesdale, F.M., 1980. Effect of baking on the forms
of iron in iron-enriched flour. J. Food Sci. 45:1500-1504.
Lee, K., and Clydesdale, F.M., 1980. The effect of food and
processing on the chemical status of iron used in fortification.
Inst. Food Technol. Nutr. Div. Newsl. 3(3):17-18.
Lee, K. and Clydesdale, F.M., 1981. Effect of thermal processing
on endogenous and added iron in canned spinach. J. Food Sci.
Lee, K. 1982. Iron chemistry and bioavailability in food
processing. Chapter 3 in "Nutritional Bioavailability of Iron,"
C. Kies, ed., American Chemical Society Div. Ag. Food Chem., Nutr.
Subdiv., ACS Books, Washington, D.C. pp. 27-54.
Lee, K., 1982. Bioavailability of iron from cured meats.
Proceedings, USDA-ARS Northern Regional Research Center, Conference
of General Cooperators p. 43-44.
Lee, K., Greger, J.L., Graham, K.L. Chinn, B.L., Liebert, J.C.,
Shimaoka, J.E., 1983. Bioavailability of iron, zinc, and copper from
nitrite cured meats. Food Res. Inst. Ann. Rep. p. 400-404.
Lee, K. and Marder, S., 1983. High performance liquid
chromatographic determination of erythorbate in cured meats. J.
Food Sci. 48:306-307.
Lee, K. and Greger, J.L., 1983. Bioavailability and chemistry of
iron from nitrite-cured meats. Food Technol. 37(10):139-144.
Lee, K. and Abendroth, J.A., 1983. High performance liquid
chromatographic determination of phytic acid in foods. J. Food
Sci. 48(4):1344-1345, 1351.
Consaul, J.R. and Lee, K., 1983. Determination of nitrate and
nitrite in cured meats and biological fluids by high performance
liquid chromatography. J. Food Sci. 48:684-689.
Consaul, J.R. and Lee, K., 1983. Extrinsic tagging in iron
bioavailability research: A critical review. J. Ag. Food Chem.
Graham, K.L., Chinn, B.L., Liebert, J.C., Lee, K. and Greger,
J.L. 1983. Zinc, iron and copper metabolism in rats fed
nitrite-cured meats. Fed. Proc. 42(4):3081.
Lee, K. and Greger, J.L., 1984. Bioavailability of iron to rats
and humans from nitrite cured meats. Food Res. Inst. Ann. Rep.
Lee, K. and Shimaoka, J.E., 1984. Forms of iron in meat cured
with nitrite and erythorbate. J. Food Sci. 49:284-285, 287.
Lee, K., Herian, A.M., and Richardson, T., 1984. Detection of
sterol epoxides in foods by colorimetric reaction with picric acid.
J. Food Prot. 47:340-342.
Finocchiaro, E.T., Lee, K. and Richardson, T., 1984.
Identification and quantification on cholesterol oxides in grated
cheese and bleached butter oil. J. Am. Oil Chem. Soc.
Greger, J.L., Lee, K., Graham, K.L., Chinn, B.L. and Liebert,
J.C., 1984. Iron, zinc and copper metabolism in human subjects fed
nitrite and erythorbate cured meats. J. Ag. Food Chem.
Lee, K., Chinn, B.L., Greger, J.L., Graham, K.L. and Liebert,
J.C. 1984. Bioavailability of iron to rats from nitrite and
erythorbate cured processed meats. J. Ag. Food Chem.
Lee, K., Herian, A.M. and Higley, N.A., 1985. Sterol oxidation
products in french fries and in stored potato chips. J. Food
Garcia-Lopez, S. and Lee, K. 1985. Iron binding by fiber is
influenced by competing minerals. J. Food Sci. 50:424-425,
Greger, J.L., Graham, K.L., Lee, K., and Chinn, B.L., 1985.
Bioavailability of zinc and copper to rats fed erythorbate and/or
nitrite cured meats. J. Food Prot. 48:355-358.
Lee, K., 1985. The dietary iron from nitrite cured meats. Food
Nutr. News 57(1):5-6.
Lee, K. and Greger, J.L., 1985. Rebuttal to bioavailability of
iron to rats from nitrite and erythorbate cured processed meats.
J. Ag. Food Chem. 33:320-321.
Herian, A.M. and Lee, K. 1985. Seven á- and seven â-
hydroxycholesterols formed in dry egg nog mix exposed to fluorescent
light. J. Food Sci. 50:276-277.
Lee, K. and Garcia-Lopez, J.S., 1985. Iron, zinc, copper and
magnesium binding by cooked pinto bean (Phaseolus vulgaris)
neutral and acid detergent fiber. J. Food Sci. 50:651-653 &
Herian, A.M., Kuehl, N. and Lee, K., 1985. Growth inhibition of
Mycoplasma gallisepticum following membrane insertion of
cholesterol triol. J. Food Prot. 48:1050-1053.
Higley, N.A., Taylor, S.L., Herian, A.M. and Lee, K., 1986.
Cholesterol oxides in meats. Meat Sci. 16:175-188.
Lee, K., Greger, J.L., Consaul, J.R., Graham, K.L. and Chinn,
B.L., 1986. Nitrate, Nitrite balance and de novo synthesis of
nitrate in humans consuming cured meats. Am. J. Clin. Nutr.
Schuster, B.E. and Lee, K., 1987. Nitrate and nitrite methods of
analysis and levels in raw carrots, processed carrots and in
selected vegetables and grain products. J. Food Sci.
52(6):1632-1636 & 1641.
Jackson, L.S. and Lee, K., 1987. Chemical forms of iron, calcium,
magnesium and zinc in black, oolong, green and instant black tea.
J. Food Sci. 53(1):181-184.
Barbut, S., Meske, L., Thayer, D.W., Lee, K. Mauer, A.J., 1988.
Low dose gamma irradiation effects on Clostridium botulinum
inoculated turkey frankfurters containing various sodium chloride
levels. Food Microbiology 5:1-7.
Jackson, L.S. and Lee, K., 1988. Chemical forms of iron, calcium
magnesium zinc and copper from rat diets containing tea. J. Food
Jackson, L.S. and Lee, K., 1988. Chemical forms of iron, calcium,
magnesium and zinc in coffee and rat diets containing coffee. J.
Food Protection 51(11):883-886.
Lee, K., 1989. Food neophobia: Major causes and treatments.
Food Technol. 43(12):67-72.
Brummel, S.E. and Lee, K., 1990. Soluble hydrocolloids for fat
replacement in processed cheese spreads. J. Food Sci.
Greger, J.L., Kaup, S.M., Powers, C.F. and Lee, K. 1990.
Bioavailability of calcium from calcium-fortified cottage cheese.
FASEB J. 4(3):1474.
Lee, K. and J. Salvador Garcia-Lopez, 1990. Non-everted
oxygenated rat intestinal segments as a measure of neutral detergent
fiber effects on iron absorption. J. Nutritional Biochem.
Lee, K. 1990. Societal concerns on veterinary medicinal products:
Food fears and food facts, where consumer and expert disagree. 5th
International Technical Consultation on Veterinary Drug
Registration, Proceedings, October 1990. Ministry of
Agriculture, Nature Management and Fisheries, The Netherlands.
Puspitasari, N.L. and Lee, K. 1991. Calcium
fortification of cottage cheese with hydrocolloid control of bitter
flavor defects. J. Dairy
Sanderson, J.E., Consaul, J.R. and Lee, K. 1991. Nitrate
analytical methods and concentrations of nitrate and nitrite in
fresh meats. J. Food Sci. 56(4):1123-1124.
Brummel, S.E. and Lee, K., 1991. Addition of a soluble fiber to
mozzarella cheese. J. Dairy Sci. 74(1):1-7.
Kaup, S.M., Greger J.L. and Lee, K., 1991. Nutritional evaluation
with an animal model of cottage cheese fortified with calcium and
guar gum. J. Food Sci. 56(3):692-695.
Reykdal, O and Lee, K. 1991. Soluble, dialyzable and ionic
calcium in raw and processed skim milk, whole milk and spinach.
J. Food Sci. 56(3):864-866.
Jackson, L.S. and Lee, K. 1991. Microencapsulated iron for food
fortification. J. Food Sci. 56(4):1047-1050.
Jackson, L.S. and Lee, K. 1991. Microencapsulation in the food
industry. Lebensm.-Wiss. u. Technol. 24:289-297.
Jackson, L.S. and Lee, K. 1992. Fortification of cheese with
microencapsulated iron. Cultured Dairy Products J. 27(2):4-7.
Jackson, L.S. and Lee, K. 1992. The effect of dairy products on
iron availability. CRC Crit. Rev. Food Sci. Nutr.
Ndife, M.K, Allred, J.B., Chism, G.W., Lee, K. 1992. Trans fatty
acids in food spread confusing diet advice. Ohio Cooperative
Extension Service, The Ohio State University Research Digest,
Lee, K., Chism, G.W. and Lindamood, J.B., 1992. The time is now
to write FDA on labeling! Ohio Cooperative Extension Service, The
Ohio State University Timely Tips Special Report, February.
Lee, K., 1992. Issue 5! The Chemical labeling and notification
act on the November 3, 1992 Ohio ballot. Ohio Cooperative Extension
Service, The Ohio State University Timely Tips Special Report,
Reykdal, O. and Lee, K. 1993. Validation of chemical measures of
calcium with bioassay of calcium-fortified cottage cheese. Food
Lee, K., 1998. Task force addresses leadership through education.
Food Technol. 52(5):10.
Lee, K. 2005. Fundraising and a new building in tight budget
times. Dept. Chair 15(4): 15-18.
Beckwith, T., 45 co-authors with Lee K. 2005. Ohio
Agricultural Roadmap, Establishing a 25-year vision for Ohio’s
Agbioresource sector, Ohio Farm Bureau Federation, 25 N. High
Street, Columbus OH, 37pp.
Yousef, A., Lee, K. 2006. Optimizing Ozone Processing Technology
for Farm-Fresh, Salmonella-Free Shell eggs OARDC Research Update,
Seeds No. 35. p1.
Lee, K. 2006. Functional killer tomatoes. Food Prod. Des.,
Aruscavage, D., Lee, K. Miller, S. and LeJeune, J.T. 2006.
Interactions affecting the proliferation and control of human
pathogens on edible plants. J. Food Sci., 71(8): R89-R99.
Lee, K., Lives of Chinese Laundry Children, Chapter 7 in
Chinese Laundries, Tickets to Survival on Gold Mountain, John
Jung ed., 2007, Yin & Yang Press, p. 176-182.
Luis A. Rodriguez-Romo, Mustafa Vurma, Ken Lee, and Ahmed E.
Yousef, 2007. Penetration of Ozone Gas across the Shell of Hen Eggs,
Ozone Sci. Eng., 29(2):147-150.