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Browsing by Hwang, C.E.Author

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SCOPUSKCI
Change in physicochemical properties, phytoestrogen content, and antioxidant activity during lactic acid fermentation of soy powder milk obtained from colored small soybeanopen access

Hwang, C.E.; Cho, K.M.; Kim, S.C.; Joo, O.S.

ArticleIssue Date2018CitationKorean Journal of Food Preservation, v.25, no.6, pp 696 - 705PublisherKorean Society of Food Preservation
SCOPUSKCI
Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruitopen access

Cho, K.M.; Hwang, C.E.; Joo, O.S.

ArticleIssue Date2017CitationKorean Journal of Food Preservation, v.24, no.1, pp 125 - 133PublisherKorean Society of Food Preservation
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 phytoestrogen contents and antioxidant activities during fermentation of soybean-powder milks prepared from different soybean cultivars by Lactobacillus plantarum P1201open access

Hwang, C.E.; Haque, M.A.; Lee, J.H.; Ahn, M.J.; Lee, H.Y.; Lee, B.W.; Lee, Y.-Y.; Lee, C.; Kim, B.J.; Park, J.-Y., et al.

ArticleIssue Date2016CitationKorean Journal of Microbiology, v.52, no.2, pp 202 - 211PublisherMicrobiological Society of Korea
SCOPUSKCI
Changes in quality characteristics and antioxidant activity of bitter melon (Momordica charantia L.) pickle during ageing

Lee, H.Y.; Park, K.S.; Joo, O.S.; Hwang, C.E.; Ahn, M.J.; Jeong, Y.S.; Hong, S.Y.; Kwon, O.K.; Kang, S.S.; Yuk, H.J., et al.

ArticleIssue Date2015CitationJournal of the Korean Society of Food Science and Nutrition, v.44, no.3, pp 401 - 411PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
Changes in yeast diversity and volatile flavor compounds during fermentation of mugwort sugar extractsopen access

Hong, S.Y.; Jeong, W.J.; Lee, H.Y.; Lee, J.H.; Hwang, C.E.; Kim, S.C.; Joo, O.S.; Cho, K.M.

ArticleIssue Date2018CitationKorean Journal of Food Preservation, v.25, no.7, pp 863 - 873PublisherKorean Society of Food Preservation
SCOPUSKCI
Changes of physiochemical properties and biological activity during the fermentation of Doenjnag with bitter melon (Momordica charantia L.)open access

Hwang, C.E.; Joo, O.S.; Lee, J.H.; Song, Y.H.; Hwang, I.G.; Cho, K.M.

ArticleIssue Date2017CitationKorean Journal of Food Preservation, v.24, no.1, pp 134 - 144PublisherKorean Society of Food Preservation
SCOPUSKCI
Comparison of ginsenoside (Rg1, Rb1) content and radical-scavenging activities of wild-simulated ginseng extract with respect to the solventopen access

Kim, S.C.; Hwang, C.E.; Lo, Kim B.O.; Lee, K.H.; Lee, J.H.; Cho, K.M.; Joo, O.S.

ArticleIssue Date2021CitationKorean Journal of Food Preservation, v.28, no.2, pp 261 - 269PublisherKorean Society of Food Preservation
SCOPUSKCI
Comparison of physiochemical property, phytochemical contents, and biological activity of soy sauce added with bitter melon powderopen access

Hwang, C.E.; Lee, D.H.; Joo, O.S.; Lee, H.Y.; Kim, S.C.; Park, K.S.; Um, B.S.; Cho, K.M.

ArticleIssue Date2017CitationKorean Journal of Food Preservation, v.24, no.8, pp 1138 - 1148PublisherKorean Society of Food Preservation
SCOPUSKCI
Comparison of primary and secondary metabolite compositions and antioxidant effects of specific soybean cultivarsopen access

Hwang, C.E.; Kim, S.C.; Lee, J.H.; Lee, D.-H.; Cho, K.M.

ArticleIssue Date2019CitationKorean Journal of Food Preservation, v.26, no.5, pp 555 - 565PublisherKorean Society of Food Preservation
SCOPUSKCI
Comparison of γ-aminobutyric acid and isoflavone aglycone contents, to radical scavenging activities of high-protein soybean sprouting by lactic acid fermentation with Lactobacillus brevisopen access

Hwang, C.E.; Haque, M.A.; Lee, J.H.; Joo, O.S.; Kim, S.C.; Lee, H.Y.; Um, B.S.; Park, K.S.; Cho, K.M.

ArticleIssue Date2018CitationKorean Journal of Food Preservation, v.25, no.1, pp 7 - 18PublisherKorean Society of Food Preservation
SCOPUSKCI
Diversity of Bacillus groups isolated from fermented soybean foods ('Doenjang' and 'Kanjang') and their fermentation characteristics of 'Cheonggukjang'open access

Hwang, C.E.; Cho, K.M.; Joo, O.S.

ArticleIssue Date2020CitationKorean Journal of Food Preservation, v.27, no.7, pp 946 - 958PublisherKorean Society of Food Preservation
SCOPUSKCI
Enhanced antioxidant effect of black soybean by Cheonggukjang with potential probiotic Bacillus subtilis CSY191open access

Hwang, C.E.; Seo, W.T.; Cho, K.M.

ArticleIssue Date2013CitationKorean Journal of Microbiology, v.49, no.4, pp 391 - 397
SCOPUSKCI
Enhanced biological effect of fermented soy-powder milk with lactobacillus brevis increasing in γ-aminobutyric acid and isoflavone aglycone contentsopen access

Hwang, C.E.; Kim, S.C.; Lee, J.H.; Hong, S.Y.; Cho, K.M.

ArticleIssue Date2018CitationJournal of Applied Biological Chemistry, v.61, no.3, pp 245 - 255PublisherKorean Society for Applied Biological Chemistry
SCOPUSKCI
Enhanced digestive enzyme activity and anti-adipogenic of fermented soy-powder milk with probiotic Lactobacillus plantarum P1201 through an increase in conjugated linoleic acid and isoflavone aglycone contentopen access

Hwang, C.E.; Lee, D.H.; Kim, B.; Joo, O.S.; Kim, S.C.; Lee, J.H.; Hong, S.Y.; Choi, A.R.; Cho, K.M.

ArticleIssue Date2018CitationKorean Journal of Food Preservation, v.25, no.4, pp 461 - 470PublisherKorean Society of Food Preservation
SCOPUSKCI
Free radical scavenging effect and oxidative stress protective activity of domestic processed Polygoni Multiflori Radix

Kim, H.Y.; Kim, J.Y.; Cho, E.J.; Choi, J.M.; Hwang, C.E.; Lee, H.Y.; Ahn, M.J.; Lee, J.H.; Kim, Y.-G.; Ko, K.H., et al.

ArticleIssue Date2015CitationJournal of the Korean Society of Food Science and Nutrition, v.44, no.6, pp 809 - 815PublisherKorean Society of Food Science and Nutrition
SCOPUSKCI
Microbial diversity in the enrichment cultures from the fermented beverage of plant extract using ribosomal RNA sequence analysisopen access

Lee, C.K.; Kim, B.; Kang, Y.M.; Lee, H.Y.; Hwang, C.E.; Ahn, M.J.; Seo, W.T.; Cho, K.M.

ArticleIssue Date2014CitationKorean Journal of Microbiology, v.50, no.4, pp 351 - 359PublisherMicrobiological Society of Korea
SCOPUSKCI
Molecular diversity of endobacterial communities in edible part of King oyster mushroom (Pleurotus eryngii) based on 16S rRNAopen access

Lee, C.K.; Haque, M.A.; Choi, B.R.; Lee, H.Y.; Hwang, C.E.; Ahn, M.J.; Cho, K.M.

ArticleIssue Date2015CitationKorean Journal of Microbiology, v.51, no.2, pp 148 - 155PublisherMicrobiological Society of Korea
SCOPUSKCI
Nutritional components, phytochemicals and biological activities of Sibjeondaebohwan produced from balloon flower by high-temperature agingopen access

Kim, S.C.; Im, C.Y.; Hwang, C.E.; Park, S.W.; Lee, D.-H.; Cho, K.M.

ArticleIssue Date2019CitationKorean Journal of Food Preservation, v.26, no.5, pp 483 - 495PublisherKorean Society of Food Preservation
SCOPUSKCI
Origin of lactic acid bacteria in mulkimchi fermentationopen access

Hwang, C.E.; Haque, M.A.; Hong, S.Y.; Kim, S.C.; Cho, K.M.

ArticleIssue Date2019CitationJournal of Applied Biological Chemistry, v.62, no.4, pp 441 - 446PublisherKorean Society for Applied Biological Chemistry
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