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SCOPUSKCI
Changes in active compounds and biological activities during fermentation of soy-powder milk by the mixtures of probiotics lactic acid bacteriaopen access

Hwang, C.E.; Cho, D.Y.; Lee, J.H.; Lee, D.H.; Cho, K.M.

ArticleIssue Date2020CitationKorean Journal of Food Preservation, v.27, no.6, pp 769 - 780PublisherKorean Society of Food Preservation
SCOPUSKCI
Changes in nutritional components and antioxidant activities from soybean leaves containing high isoflavone contents according to different storage temperatures and periodsopen access

Lee, H.Y.; Lee, D.H.; Kim, S.C.; Cho, D.Y.; Cho, K.M.

ArticleIssue Date2020CitationJournal of Applied Biological Chemistry, v.63, no.4, pp 305 - 317PublisherKorean Society for Applied Biological Chemistry
SCIESCOPUS
Comparative assessment of compositional constituents and antioxidant effects in ginseng sprouts (Panax ginseng) through aging and fermentation processesopen access

Cho, K.M.; Lee, H.Y.; Lee, Y.M.; Seo, E.Y.; Kim, D.H.; Son, K.-H.; Lee, J.; Cho, D.Y.; Lee, J.H.

ArticleIssue Date2022CitationLWT - Food Science and Technology, v.164PublisherAcademic Press
SCIESCOPUS
Comparison of Growth Patterns and Metabolite Composition of Different Ginseng Cultivars (Yunpoong and K-1) Grown in a Vertical Farmopen access

Lee, G.O.; Jang, S.-N.; Kim, M.J.; Cho, D.Y.; Cho, K.M.; Lee, J.H.; Son, K.-H.

ArticleIssue Date2023CitationHorticulturae, v.9, no.5PublisherMDPI
SCOPUSKCI
Comprehensive changes of nutritional constituents and antioxidant activities of ginseng sprouts according to the roasting processopen access

Kim, S.C.; Kang, Y.M.; Seong, J.A.; Lee, H.Y.; Cho, D.Y.; Joo, O.S.; Lee, J.H.; Cho, K.M.

ArticleIssue Date2021CitationKorean Journal of Food Preservation, v.28, no.1, pp 72 - 87PublisherKorean Society of Food Preservation
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