ScholarWorks@Gyeongsang National University

Browsing by Lee, H.Y.Author

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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
SCOPUSKCI
Changes in physicochemical property and lactic acid bacterial community during kimchi fermentation at different temperaturesopen access

Lee, H.Y.; Haque, M.A.; Cho, K.M.

ArticleIssue Date2020CitationJournal of Applied Biological Chemistry, v.63, no.4, pp 429 - 437PublisherKorean Society for Applied Biological Chemistry
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
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 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
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
SCOPUSKCI
Effects of supercritical carbon dioxide extracts of red pepper and pine needle on the oxidative stability of perilla oilopen access

Lee, K.-Y.; Kim, A.-N.; Lee, H.Y.; Pyo, M.J.; Choi, S.-G.

ArticleIssue Date2021CitationKorean Journal of Food Preservation, v.28, no.6, pp 747 - 757PublisherKorean 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
SCOPUS
Group A β-hemolytic streptococcal meningoencephalitis with unilateral hemiparesis

Kim, K.-W.; Soon, E.-G.; Cha, B.H.; Lee, H.Y.; Uh, Y.; Kim, S.; Chun, J.-K.

ArticleIssue Date2009CitationKorean Journal of Pediatric Infectious Diseases, v.16, no.2, pp 210 - 214PublisherThe Korean Society of Pediatric Infectious Diseases
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
Physicochemical characteristics and volatile flavor compounds of produced mixture wine with kiwi and permission fruits using wild yeast, Saccharomyces cerevisiae Y28open access

Lee, H.Y.; Seo, W.T.; Jeong, S.H.; Hwang, C.E.; Ahn, M.J.; Lee, A.R.; Shin, J.H.; Lee, J.Y.; Jo, H.K.; Cho, K.M.

ArticleIssue Date2016CitationKorean Journal of Microbiology, v.52, no.1, pp 98 - 109PublisherMicrobiological Society of Korea
SCOPUSKCI
Potential probiotic Lactobacillus plantarum P1201 to produce soy-yogurt with enhanced antioxidant activity

Hwang, C.E.; An, M.J.; Lee, H.Y.; Lee, B.W.; Kim, H.T.; Ko, J.M.; Baek, I.Y.; Seo, W.T.; Cho, K.M.

ArticleIssue Date2014CitationKorean Journal of Food Science and Technology, v.46, no.5, pp 556 - 565PublisherThe Korean Society of Food Science and Technology
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