Peer review publications by Ken Lee (chronological)
  1. Morse, R.E., Lee, K. and Curran, J., 1976. Course exposes student technologist to development cycle. Food Prod. Devel. 10(1):36, 38.
  2. 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.
  3. 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.
  4. Lee, K. and Clydesdale, F.M., 1980. Chemical changes of iron in food and drying processes. J. Food Sci. 45:711-715.
  5. 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.
  6. 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.
  7. Lee, K. and Clydesdale, F.M., 1981. Effect of thermal processing on endogenous and added iron in canned spinach. J. Food Sci. 46:1064-1068.
  8. 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.
  9. Lee, K., 1982. Bioavailability of iron from cured meats. Proceedings, USDA-ARS Northern Regional Research Center, Conference of General Cooperators p. 43-44.
  10. 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.
  11. Lee, K. and Marder, S., 1983. High performance liquid chromatographic determination of erythorbate in cured meats. J. Food Sci. 48:306-307.
  12. Lee, K. and Greger, J.L., 1983. Bioavailability and chemistry of iron from nitrite-cured meats. Food Technol. 37(10):139-144.
  13. 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.
  14. 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.
  15. Consaul, J.R. and Lee, K., 1983. Extrinsic tagging in iron bioavailability research: A critical review. J. Ag. Food Chem. 31:684-689.
  16. 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.
  17. Lee, K. and Greger, J.L., 1984. Bioavailability of iron to rats and humans from nitrite cured meats. Food Res. Inst. Ann. Rep. p. 422-428.
  18. Lee, K. and Shimaoka, J.E., 1984. Forms of iron in meat cured with nitrite and erythorbate. J. Food Sci. 49:284-285, 287.
  19. 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.
  20. 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. 61:877-883.
  21. 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. 32:861-865.
  22. 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. 32:856-860.
  23. Lee, K., Herian, A.M. and Higley, N.A., 1985. Sterol oxidation products in french fries and in stored potato chips. J. Food Prot. 48:158-161.
  24. Garcia-Lopez, S. and Lee, K. 1985. Iron binding by fiber is influenced by competing minerals. J. Food Sci. 50:424-425, 428.
  25. 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.
  26. Lee, K., 1985. The dietary iron from nitrite cured meats. Food Nutr. News 57(1):5-6.
  27. 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.
  28. 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.
  29. 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 & 673.
  30. 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.
  31. Higley, N.A., Taylor, S.L., Herian, A.M. and Lee, K., 1986. Cholesterol oxides in meats. Meat Sci. 16:175-188.
  32. 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. 44:188-194.
  33. 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.
  34. 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.
  35. 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.
  36. Jackson, L.S. and Lee, K., 1988. Chemical forms of iron, calcium magnesium zinc and copper from rat diets containing tea. J. Food Protection 51(9):711-714.
  37. 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.
  38. Lee, K., 1989. Food neophobia: Major causes and treatments. Food Technol. 43(12):67-72.
  39. Brummel, S.E. and Lee, K., 1990. Soluble hydrocolloids for fat replacement in processed cheese spreads. J. Food Sci. 55:1290-1295, 1364.
  40. 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.
  41. 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. 1:648-652.
  42. 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.
  43. Puspitasari, N.L. and Lee, K. 1991. Calcium fortification of cottage cheese with hydrocolloid control of bitter flavor defects. J. Dairy Sci. 74(1):1-7.
  44. 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.
  45. Brummel, S.E. and Lee, K., 1991. Addition of a soluble fiber to mozzarella cheese. J. Dairy Sci. 74(1):1-7.
  46. 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.
  47. 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.
  48. Jackson, L.S. and Lee, K. 1991. Microencapsulated iron for food fortification. J. Food Sci. 56(4):1047-1050.
  49. Jackson, L.S. and Lee, K. 1991. Microencapsulation in the food industry. Lebensm.-Wiss. u. Technol. 24:289-297.
  50. Jackson, L.S. and Lee, K. 1992. Fortification of cheese with microencapsulated iron. Cultured Dairy Products J. 27(2):4-7.
  51. Jackson, L.S. and Lee, K. 1992. The effect of dairy products on iron availability. CRC Crit. Rev. Food Sci. Nutr. 31(4):259-270.
  52. 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, October 13.
  53. 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.
  54. 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, September 29.
  55. Reykdal, O. and Lee, K. 1993. Validation of chemical measures of calcium with bioassay of calcium-fortified cottage cheese. Food Chemistry 47:1-6.
  56. Lee, K., 1998. Task force addresses leadership through education. Food Technol. 52(5):10.
  57. Lee, K. 2005. Fundraising and a new building in tight budget times. Dept. Chair 15(4): 15-18.
  58. 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.
  59. Yousef, A., Lee, K. 2006. Optimizing Ozone Processing Technology for Farm-Fresh, Salmonella-Free Shell eggs OARDC Research Update, Seeds No. 35. p1.
  60. Lee, K. 2006. Functional killer tomatoes. Food Prod. Des., Vol. 16(8):87.
  61. 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.
  62. 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.
  63. 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.
  64. Aruscavage, D., S.A. Miller, M.L. Lewis-Ivey, K. Lee, and J.T. LeJeune, 2008. Survival and Dissemination of Escherichia coli O157:H7 on Physically and Biologically Damaged Lettuce Plants, Journal of Food Protection®, Volume 71, Number 12, pp. 2384-2388(5).
  65. Aruscavage, D., P.L. Phelan, K. Lee and J.T. LeJeune, 2009. Effect of nutritional changes created by biological damage to tomato plants on the proliferation of Escherichia coli O157. Appl. Envir. Microbio. Accepted.
  66. Pascall, M, K. Lee, A. Frasier, L. Halim, 2009. Using Focus Groups to Study Consumer Understanding and Experience with Tamper-Evident Devices. Journal of Food Science Education. Vol. 8, no. 2. (April): 53-59. . (IF: 1.813)
  67. Kamotani, S., Hooker, NA., Smith, SA, and Lee, K. 2010. Consumer Acceptance of Ozone-Treated Whole Shell Eggs. J Food Sci 75(2):S103-S107. DOI: 10.1111/j.1750-3841.2009.01468.
  68. Aruscavage, D, Phelan, PL., Lee, K. and LeJeune, JT. 2010. Impact of changes in sugar exudate created by biological damage on the persistence of Escherichia coli O157:H7. J Food Sci 75(4): M187-M192.
    DOI: 10.1111/j.1750-3841.2010.01593.
  69. Grasso EM., Somerville, JA., Balasubramaniam, VM., and Lee, K. 2010. Minimal Effects of High-Pressure Treatment on Salmonella Inoculated into Peanut Butter and Peanut Products. J Food Sci 75(8): E522-E526.
    DOI: 10.1111/j.1750-3841.2010.01807.
  70. Grasso, EM., Uribe-Rendon, RM., Lee, K. 2010. Inactivation of Escherichia coli inoculated onto fresh-cut chopped cabbage using electron-beam processing. J Food Prot 74(1):115-118. DOI: 10.4315/0362-028X.JFP
  71. Sigua, G., Lee, Y.H., Lee, J., Lee, K. Hipp, J. and Pascall, M.A. 2011. Comparative Efficacies Of Various Chemical Sanitizers for Ware washing Operations In Restaurants. Food Control 22, no. 2011. (May 4): 13-19.
  72. Gabriel C. Sanglay, Jianrong Li, R.M. Uribe and Ken Lee. 2011. Electron beam inactivation of a norovirus surrogate in fresh produce and model systems. Journal of Food Protection. (IF: 2.206) Volume 74, Number 7, July 2011 , pp. 1155-1160(6)
  73. Davis, G.P., Huang, B.L., Lee, K., Yamagata-Noji, A., and Suzuki, B.H., 2013. Diversity Matters in U.S. Higher Education, Raising Voices, Lifting Leaders: Empowering Aisian Pacific Islander American Leadership in Higher Education. American Council on Education, One Dupont Circle NW, Washington DC.
  74. Maxkwee, E.N., Perry, J.J. and Lee, K. 2014. Flavor and appearance of whole shell eggs made safe with ozone pasteurization. Food Science & Nutrition (3)134, DOI: 10.1002/fsn3.134
  75. Predmore, A.N., G. Sanglay, E. DiCaprio, J. Li, R. Uribe, and K. Lee. 2015. Electron Beam Inactivation of Tulane virus on Fresh Produce, and Mechanism of Inactivation of Human Norovirus Surrogates by Electron Beam Irradiation. International Journal of Food Microbiology, accepted, DOI:
  76. Pascall, Melvin A. and Lee, Ken, “Food Regulations in the United States.” In “Nutrition: An Approach to Good Health and Disease Management”. Carcache de Blanco, E.J. and Mirtallo, J., 1 ed. Vol. 1 Oak Park, IL: Bentham Science Publishers. 21-60. 2015.
  77., Ken and Murray, Bob. “Dietary guidelines: Focus on diets, not individual nutrients”. The Hill. Capitol Hill Publishing Corp. (2015): July 10, 2015.
  78. Predmore, A.N., G. Sanglay, J. Li., K. Lee, 2015. Control of human norovirus surrogates in fresh foods by gaseous ozone and a proposed mechanism of inactivation. Food Microbiol. 50: 118-125. 2015 Sep;50:118-25. doi: 10.1016/ Epub 2015 Apr 21.
  79. Lee, K.,, 2016. “Advancing Food Safety Technology: From Cave Dwellers to the Modern Home Kitchen,” in Food Safety, 3rd Edition, Redman, N.E. and Morrone, M. ed. ABC-CLIO LLC. Santa Barbara CA. ISBN: 978-1-4408-5262-6
  80. Ahn-Jarvis, J.H., M.D. Teegarden, S.J.Schwartz, K.Lee, Y.Vodovotz, 2017. Modulating conversion of isoflavone glycosides to aglycones using crude beta-glycosidase extracts from almonds and processed soy. Food Chem. 237: 685-692.