ScholarWorks@Gyeongsang National University

Browsing by Lee, Jin HwanAuthor

All A B C D E F G H I J K L M N O P Q R S T U V W X Y Z
전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

Showing results 1 to 20 of 48

SCIESCOPUSKCI
Antioxidant and tyrosinase inhibitory activities from seed coat of brown soybean

Lee, Jin Hwan; Baek, In-Younl; Ko, Jong-Min; Kang, Nam Suk; Shin, Seong-Hyu; Lim, Sea-Gyu; Oh, Ki-Won; Shin, Sang-Ouk; Park, Keum-Yong; Park, Ki Hun, et al.

ArticleIssue Date2008CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.17, no.1, pp 1 - 7PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
SCIESCOPUS
BACE1 inhibitory effects of lavandulyl flavanones from Sophora flavescens

Hwang, Eun Mi; Ryu, Young Bae; Kim, Hoi Young; Kim, Dong-Gyu; Hong, Seong-Geun; Lee, Jin Hwan; Curtis-Long, Marcus J.; Jeong, Seong Hun; Park, Jae-Yong; Park, Ki Hun

ArticleIssue Date2008CitationBIOORGANIC & MEDICINAL CHEMISTRY, v.16, no.14, pp 6669 - 6674PublisherPERGAMON-ELSEVIER SCIENCE LTD
SCIESCOPUSKCI
Bioconversion of gamma-aminobutyric acid and isoflavone contents during the fermentation of high-protein soy powder yogurt with Lactobacillus brevisopen access

Hwang, Chung Eun; Haque, Md Azizul; Lee, Jin Hwan; Song, Yeong Hun; Lee, Hee Yul; Kim, Su Cheol; Cho, Kye Man

ArticleIssue Date2018CitationAPPLIED BIOLOGICAL CHEMISTRY, v.61, no.4, pp 409 - 421PublisherKOREAN SOC APPLIED BIOLOGICAL CHEMISTRY
SCIESCOPUSKCI
Biodegradable properties of organophosphorus insecticides by the potential probiotic Lactobacillus plantarum WCP931 with a degrading gene (opdC)open access

Lee, Jin Hwan; Lee, Hee Yul; Cho, Du Yong; Kim, Min Ju; Jung, Jea Gack; Jeong, Eun Hye; Haque, Md Azizul; Cho, Kye Man

ArticleIssue Date2021CitationAPPLIED BIOLOGICAL CHEMISTRY, v.64, no.1PublisherSPRINGER SINGAPORE PTE LTD
SCIESCOPUS
Biodegradation of organophosphorus insecticides by two organophosphorus hydrolase genes (opdA and opdE) from isolated Leuconostoc mesenteroides WCP307 of kimchi origin

Haque, Azizul Md; Hwang, Chung Eun; Kim, Su Cheol; Cho, Du Yong; Lee, Hee Yul; Cho, Kye Man; Lee, Jin Hwan

ArticleIssue Date2020CitationPROCESS BIOCHEMISTRY, v.94, pp 340 - 348PublisherELSEVIER SCI LTD
SCIESCOPUS
Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the fermentation of cheonggukjang by Bacillus pumilus HY1

Cho, Kye Man; Hong, Su Young; Math, Renukaradhya K.; Lee, Jin Hwan; Kambiranda, Devaiah M.; Kim, Jong Min; Islam, Shah Md. Asraful; Yun, Myoung Geun; Cho, Ji Joong; Lim, Woo Jin, et al.

ArticleIssue Date2009CitationFOOD CHEMISTRY, v.114, no.2, pp 413 - 419PublisherELSEVIER SCI LTD
SCIESCOPUS
Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginsengopen access

Lee, Hee Yul; Lee, Jin Hwan; Shin, Eui-Cheol; Cho, Du Yong; Jung, Jea Gack; Kim, Min Ju; Jeong, Jong Bin; Kang, Dawon; Kang, Sang Soo; Cho, Kye Man

ArticleIssue Date2022CitationMolecules, v.27, no.14PublisherMultidisciplinary Digital Publishing Institute (MDPI)
SCIESCOPUS
Changes in conjugated linoleic acid and isoflavone contents from fermented soymilks using Lactobacillus plantarum P1201 and screening for their digestive enzyme inhibition and antioxidant properties

Lee, Jin Hwan; Kim, Baolo; Hwang, Chung Eun; Haque, Md. Azizul; Kim, Su Cheol; Lee, Chung Soo; Kang, Sang Soo; Cho, Kye Man; Lee, Dong Hoon

ArticleIssue Date2018CitationJOURNAL OF FUNCTIONAL FOODS, v.43, pp 17 - 28PublisherELSEVIER SCIENCE BV
SCIESCOPUS
Changes in nutritional compositions and digestive enzyme inhibitions of isoflavone-enriched soybean leaves at different stages (drying, steaming, and fermentation) of food processingopen access

Lee, Hee Yul; Lee, Ji Ho; Cho, Du Yong; Jang, Kyeong Jin; Jeong, Jong Bin; Kim, Min Ju; Lee, Ga Young; Jang, Mu Yeun; Lee, Jin Hwan; Cho, Kye Man

ArticleIssue Date2024CitationFood Chemistry: X, v.24PublisherElsevier Ltd
SCIESCOPUS
Changes in nutritional compositions of processed mountain-cultivated ginseng sprouts (Panax ginseng) and screening for their antioxidant and anti-inflammatory propertiesopen access

Lee, Jin Hwan; Kim, Su Cheol; Lee, Hee Yul; Cho, Du Yong; Jung, Jea Gack; Kang, Dawon; Kang, Sang Soo; Cho, Kye Man

ArticleIssue Date2021CitationJOURNAL OF FUNCTIONAL FOODS, v.86PublisherELSEVIER
SCIESCOPUSKCI
Changes in Phenolic Compounds (Isoflavones and Phenolic acids) and Antioxidant Properties in High-Protein Soybean (Glycine max L., cv. Saedanbaek) for Different Roasting Conditions

Lee, Jin Hwan; Lee, Byong Won; Kim, Balo; Kim, Hyun Tae; Ko, Jong Min; Baek, In-Yeoul; Seo, Weon Taek; Kang, Young Min; Cho, Kye Man

ArticleIssue Date2013CitationJOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, v.56, no.5, pp 605 - 612PublisherKOREAN SOC APPLIED BIOLOGICAL CHEMISTRY
SCISCIESCOPUS
Changes occurring in compositional components of black soybeans maintained at room temperature for different storage periods

Lee, Jin Hwan; Cho, Kye Man

ArticleIssue Date2012CitationFOOD CHEMISTRY, v.131, no.1, pp 161 - 169PublisherELSEVIER SCI LTD
SCISCIESCOPUS
Changes occurring in compositions and antioxidant properties of healthy soybean seeds [Glycine max (L.) Merr.] and soybean seeds diseased by Phomopsis longicolla and Cercospora kikuchii fungal pathogens

Lee, Jin Hwan; Hwang, Seung-Ryul; Lee, Yeon-Hee; Kim, Kyun; Cho, Kye Man; Lee, Yong Bok

ArticleIssue Date2015CitationFOOD CHEMISTRY, v.185, pp 205 - 211PublisherELSEVIER SCI LTD
SCIESCOPUS
Changes of gamma-Aminobutyric Acid, Phytoestrogens, and Biofunctional Properties of the Isoflavone-Enriched Soybean (Glycine max) Leaves during Solid Lactic Acid Fermentationopen access

Lee, Hee Yul; Cho, Du Yong; Jang, Kyeong Jin; Lee, Jin Hwan; Jung, Jea Gack; Kim, Min Ju; Bin Jeong, Jong; Haque, Md Azizul; Cho, Kye Man

ArticleIssue Date2022CitationFERMENTATION-BASEL, v.8, no.10PublisherMDPI
SCIESCOPUS
Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90

Cho, Kye Man; Lee, Jin Hwan; Yun, Han Dae; Ahn, Byung Yong; Kim, Hoon; Seo, Weon Taek

ArticleIssue Date2011CitationJOURNAL OF FOOD COMPOSITION AND ANALYSIS, v.24, no.3, pp 402 - 410PublisherACADEMIC PRESS INC ELSEVIER SCIENCE
SCIESCOPUSKCI
Characteristics and Antioxidant Effect of Garlic in the Fermentation of Cheonggukjang by Bacillus amyloliquefaciens MJ1-4

Kim, Jeong Hwan; Hwang, Chung Eun; Lee, Chang Kwon; Lee, Jin Hwan; Kim, Gyoung Min; Jeong, Seong Hoon; Shin, Jeong Hee; Kim, Jong Sang; Cho, Kye Man

ArticleIssue Date2014CitationJOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.24, no.7, pp 959 - 968PublisherKOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
SCIESCOPUS
Comparative analysis of isoflavone aglycones using microwave-assisted acid hydrolysis from soybean organs at different growth times and screening for their digestive enzyme inhibition and antioxidant properties

Kim, Du Hyun; Yang, Won Tae; Cho, Kye Man; Lee, Jin Hwan

ArticleIssue Date2020CitationFood Chemistry, v.305PublisherElsevier BV
SCIESCOPUS
Comparative assessment of compositional components, antioxidant effects, and lignan extractions from Korean white and black sesame (Sesamum indicum L.) seeds for different crop years

Kim, Jin Hyo; Seo, Woo Duck; Lee, Seong Kyu; Lee, Yong Bok; Park, Choon Hwa; Ryu, Hyung Won; Lee, Jin Hwan

ArticleIssue Date2014CitationJOURNAL OF FUNCTIONAL FOODS, v.7, pp 495 - 505PublisherELSEVIER
SCIESCOPUS
Comparative Assessment of Nutritional Metabolites in Yellow Soybeans at Different Growth Years and Their Antioxidant and α-Glucosidase Inhibition Propertiesopen access

Cho, Kye Man; Lee, Young Min; Lee, Hee Yul; Lee, Jin Hwan

ArticleIssue Date2023CitationAgronomy, v.13, no.12PublisherMultidisciplinary Digital Publishing Institute (MDPI)
SCIESCOPUS
Comparison in Bioactive Compounds and Antioxidant Activity of <i>Cheonggukjang</i> Containing Mountain-Cultivated Ginseng Using Two <i>Bacillus</i> Genusopen access

Seong, Jina; Lee, Hee Yul; Jeong, Jong Bin; Cho, Du Yong; Kim, Da Hyun; Lee, Ji Ho; Lee, Ga Young; Jang, Mu Yeun; Lee, Jin Hwan; Cho, Kye Man

ArticleIssue Date2024CitationFoods, v.13, no.19PublisherMDPI AG
1 2 3
CONTACT US

RSS_1.0 RSS_2.0 ATOM_1.0

Gyeongsang National University Central Library, 501, Jinju-daero, Jinju-si, Gyeongsangnam-do, 52828, Republic of Korea+82-55-772-0533

COPYRIGHT 2022 GYEONGSANG NATIONAL UNIVERSITY LIBRARY. ALL RIGHTS RESERVED.

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

BROWSE

한국어