ScholarWorks@Gyeongsang National University

Browsing by Lee, J.H.Author

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전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

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SCOPUSKCI
A comparative study on fracture property of aluminum foam DCB and TDCB specimens for type of mode III on thickness

Lee, J.H.; Lyu, S.K.; Cho, J.U.

ArticleIssue Date2019CitationJournal of the Korean Society for Precision Engineering, v.36, no.3, pp 263 - 269PublisherKorean Society for Precision Engineeing
SCOPUSKCI
Application of tylosin antibiotics to olive flounder (Paralichthys olivaceus) infected with Streptococcus parauberisopen access

Joo, M.-S.; Hwang, S.D.; Choi, K.-M.; Kim, Y.-J.; Hwang, J.Y.; Kwon, M.-G.; Jeong, J.-M.; Seo, J.S.; Lee, J.H.; Lee, H.-C., et al.

ArticleIssue Date2020CitationFisheries and Aquatic Sciences, v.23, no.1, pp 1 - 18PublisherBioMed Central
SCIESCOPUSKCI
Busulfan, Melphalan, and Etoposide (BuME) Showed an Equivalent Effect to Busulfan, Cyclophosphamide, and Etoposide (BuCE) as Conditioning Therapy for Autologous Stem Cell Transplantation in Patients with Relapsed or High-Risk Non-Hodgkin's Lymphoma: A Multicenter Randomized Phase II Study bythe Consortium for Improving Survival of Lymphoma (CISL)open access

Kim, K.H.; Lee, J.H.; Lee, M.; Kim, H.-G.; Do, Y.R.; Park, Y.; Oh, S.Y.; Shin, H.-J.; Kim, W.S.; Park, S.K., et al.

ArticleIssue Date2023CitationCancer research and treatment, v.55, no.1, pp 304 - 313PublisherNLM (Medline)
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 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
Characteristic changes in brown rice (Oryza sativa L.) cultivars of 3 ecotypes during different storage conditions

Oh, S.K.; Hwang, P.S.; Lee, C.-K.; Kim, Y.-G.; Seo, W.D.; Cho, K.M.; Choung, M.-G.; Lee, J.H.

ArticleIssue Date2009CitationFood Science and Biotechnology, v.18, no.5, pp 1091 - 1095
SCOPUSKCI
Characteristics of hot-water extracts from salmon frame as basic ingredients for Gomtang-like products

Han, B.W.; Kim, H.-S.; Jee, S.J.; Lee, J.H.; Kim, H.J.; Park, S.H.; Ji, S.G.; Heu, M.S.; Kim, J.-S.

ArticleIssue Date2007CitationJournal of the Korean Society of Food Science and Nutrition, v.36, no.10, pp 1326 - 1333PublisherKorean Society of Food Science and Nutrition
SCIESCOPUS
Characterization of AtBAG2 as a Novel Molecular Chaperoneopen access

Kang, C.H.; Lee, J.H.; Kim, Y.-J.; Kim, C.Y.; Lee, S.I.; Hong, J.C.; Lim, C.O.

ArticleIssue Date2023CitationLife, v.13, no.3PublisherMultidisciplinary Digital Publishing Institute (MDPI)
SCIESCOPUSKCICANDI
Characterization of insertional variation of porcine endogenous retroviruses in six different pig breedsopen access

Jung, W.Y.; Yu, S.L.; Seo, D.W.; Jung, K.C.; Cho, I.C.; Lim, H.T.; Jin, D.I.; Lee, J.H.

ArticleIssue Date2012CitationAsian-Australasian Journal of Animal Sciences, v.25, no.10, pp 1357 - 1363
SCOPUSKCI
Characterization of isoflavones accumulation in developing leaves of soybean (Glycine max) cultivars

Lee, J.H.; Ha, T.J.; Baek, I.-Y.; Ko, J.-M.; Cho, K.M.; Im, M.-H.; Choung, M.-G.

ArticleIssue Date2009CitationJournal of Applied Biological Chemistry, v.52, no.2, pp 139 - 143
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
SCOPUSKCI
Comparative studies of antioxidant activities and nutritional constituents of persimmon juice (Diospyros kaki L. cv. Gapjubaekmok)open access

Lee, J.H.; Lee, Y.B.; Seo, W.D.; Kang, S.T.; Lim, J.W.; Cho, K.M.

ArticleIssue Date2012CitationPreventive Nutrition and Food Science, v.17, no.2, pp 141 - 151
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
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
Comparison of muscle texture between red seabreams cultured by feeding and starving

Shin, G.M.; Ahn, Y.S.; Shin, D.M.; Lee, J.H.; Kim, H.J.; Yoon, M.S.; Heu, M.S.; Kim, J.-S.

ArticleIssue Date2008CitationJournal of the Korean Society of Food Science and Nutrition, v.37, no.9, pp 1148 - 1153
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
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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