ScholarWorks@Gyeongsang National University: Cho, Kye Man

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Cho, Kye Man (조계만)

농업생명과학대학 (식품공학부)

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Tel 0557723272
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Antioxidant activity:20||Antioxidant:20||Isoflavone:18||antioxidant activity:13||isoflavone:12||Cheonggukjang:11||Fermentation:9||antioxidant:7||Lactobacillus plantarum P1201:7||Isoflavones:6||Soybean:6||Kimchi:6||Bitter melon:6||Doenjang:6||roasting:5||Oxidative stress:5||Bacillus subtilis:5||garlic:4||Bacillus subtilis CSY191:4||Biodegradation:4||Elaeagnus multiflora:4||DPPH:4||bacterial diversity:4||fermentation:4||Lactic acid bacteria:4||Organophosphorus insecticides:4||Pleurotus eryngii:4||Bacillus amyloliquefaciens:3||Fatty acids:3||Fatty acid:3||Bacillus pumilus HY1:3||Makgeolli:3||Black soybean:3||16S rRNA gene:3||plant factory:3||phenolic acids:3||항산화:3||cheonggukjang:3||antimicrobial activity:3||Vinegar:3||γaminobutyric acid:3||Tricholoma matsutake:3||Storage:3||Purple sweet potato:3||αglucosidase inhibition activity:3||Probiotic:3||Alcohol fermentation:3||Phenolic acids:3||Amino acid:3||Amino acids:3||Persimmon:3||Paenibacillus polymyxa GS01:3||soybeans:3||Cultivar:3||Lactobacillus brevis:3||Lactic acid fermentation:3||Antimicrobial activity:3||Ginsenoside:3||:2||26S rRNA gene:2||Acetic fermentation:2||Aging:2||Anthocyanin:2||Bitter melon (Momordica charantia L.):2||Brown rice:2||Browning:2||Fermented soypowder milk:2||Fermented soybean:2||Fibrinolytic enzyme:2||GCMS:2||Gammaaminobutyric acid:2||Ganoderma lucidum:2||Ginseng sprout:2||Ginsenosides:2||Glucosidase:2||HPLC:2||LLCPK1 cell:2||Microbial diversity:2||Multiple starters:2||Phenolic acid:2||Phytochemicals:2||Plant factory:2||Probiotics:2||Radical scavenging activity:2||Rhizopus oryzae CCS01:2||Rice nuruk:2||Rumen:2||Rumen metagenome:2||Soyyogurt:2||Soybean meat:2||UV:2||Volatile compounds:2||Wheat:2||Yeast:2||Yeast diversity:2||bioconversion:2||bitter melon:2||doenjang:2||endophytic bacteria:2||food safety:2||ganjang:2||ginseng:2||ginsenoside:2||highfat diet:2||in silico analysis:2||insulin resistance:2||isoflavoneenriched soybean leaf:2||lactic acid bacteria:2||leave:2||medicinal plant:2||metabolites:2||metagenome:2||oyster shell:2||phenolic acid:2||phylogeny:2||physicochemical:2||quality characteristics:2||soluble phenolics:2||soybean cultivar:2||soybean paste:2||volatile flavor compounds:2||wine:2||αglucosidase inhibition:2||αglucosidase 저해활성:2||이소플라본:2||콩고기:2||Enzyme binding:1||Enzyme inhibition:1||Enzyme inhibitory activity:1||Esterase:1||Ethanol extract:1||Ethanolic extracts:1||Extracellular enzyme:1||Fat acidity:1||Bacillus licheniformis:1||Fatty acid composition:1||Fatty acid oxidation:1||Bacillus cereus:1||Bacillus amyloliquefaciens MJ14:1||Fermentation temperatures:1||Fermented beverage of plant extract:1||volatile compounds:1||&apos:1||Fibrinolytic activity:1||water and ethanol extracts:1||Fibronectin:1||Fieldscale composter:1||Firmicutes:1||Flavanol:1||Flavanols:1||Flavonols:1||Flavor components:1||Food analysis:1||Food composition:1||Food safety:1||Free amino acid:1||Fruit juice:1||Fruits:1||Fungal diversity:1||Fusion gene:1||GABA:1||watersoluble vitamin:1||Gaeddongssuk (Artemisia annua L.):1||Gamju:1||white light:1||항산화 활성:1||Garlic (Allum sativum L.) shoot:1||Gene fusion:1||Genome comparison:1||Genome sequence:1||Geotrichum sp.:1||Germination rate:1||yellow soybean:1||Ginseng sprouts:1||Autoinducer inactivation:1||Ginsenoside (Rb1:1||yields enhancement:1||GlgB:1||yolk lutein:1||Glutamic acid:1||Glycine max:1||Goat omasum strain:1||Growth enhancement:1||Growth period:1||Growth periods:1||Growth promotion:1||Growth times:1||Hbonds:1||young radish:1||HPLC (highperformance liquid chromatography):1||HPLCDADESI/MS:1||HPS:1||HRM curve analysis:1||Hangover:1||Heattreatment:1||Highfat diet:1||Highprotein soybean:1||Hydrogen peroxide:1||IFNγ:1||Immune activity Copyright:1||Indole acetic acid:1||Inflammation:1||Insecticides:1||Insecticides degradation:1||Antioxidant · Fermentation · Food processing · Lactic acid bacteria · Phytochemicals · Polygoni multiflori Radix:1||Isoflavone aglycone:1||Isoflavone aglycones:1||Isoflavoneenriched soybean leaves (IESLs):1||Antioxidant activities:1||Iturin:1||Kazachstania exigua CCSY27:1||Kenshin:1||Keumkangmil:1||Antifungal activity:1||Kimchivegetables:1||Kiwi:1||Kiwifruit wine:1||Klebsiella variicola:1||Korean domestic wheat:1||Korean herbal medicine:1||L. brevis:1||L. plantarum:1||LCMS/MS:1||LEDs:1||LLCPK1:1||αEleostearic acid:1||LPS &:1||LSU (26S) rRNA:1||Labelfree quantification:1||Anticancer activity:1||Anticancer:1||Lactiplantibacillus plantarum:1||Antioxidant:1||Lactobacillus plantarum:1||Antiobesity:1||Lactobacillus plantarum WCP931:1||Lactobacillus sakei WCP904:1||Leaf:1||Leaves:1||Leuconostoc mesenteriodes WCP307:1||Leuconostoc mesenteroides:1||Levilactobacillus brevis:1||Lignocellulose:1||Limonium tetragonum:1||Linoleic acid:1||Lipid metabolism:1||Lipoxygenase activity:1||MALDITOF mass:1||MCF7 human breast cancer cell:1||MD simulation:1||MDR bacterial inhibition:1||MS:1||MS analysis:1||Maillard reaction products:1||Antiinflammatory:1||Makgeolli&apos:1||Manure:1||Medicinal herb:1||Metagenomic library:1||Metagenomics:1||Methanogenic archaea:1||Metschnikowia persimmonesis sp nov:1||αGlucosidase:1||Microbial safety:1||Microwaveassisted acid hydrolysis:1||Molecular diversity:1||Molecular docking:1||Molecular dynamic simulation:1||Momordica charantia:1||Momordica charantia L:1||Mountaincultivated ginseng:1||Mountaincultivated ginseng sprout:1||Mugwort:1||Mugwort sugarextracts:1||Mulkimchi:1||Multifunctional βglycosyl hydrolase:1||αglucosidase:1||Multiplex PCR:1||MultiplexPCR:1||Multiplexpolymerase chain reaction:1||Mutation:1||Myosin heavy chain:1||NO:1||Naxibacter sp. CY6:1||Neuroprotective effect:1||Nori:1||Novel esterase (Est3S):1||Nuclear ribosomal DNA internal transcribed spacers:1||Nuruk:1||Nuruk&apos:1||Nutritional constituent:1||OH:1||OP degradation:1||Obesity:1||OpdC gene:1||Organic acids:1||Organophosphorus hydrolase gene:1||Antiadipogenesis:1||Organophosphours pesticides:1||Origin:1||Ovariectomy:1||Angelica gigas Nakai:1||Oyster shell:1||PCA:1||PTS system:1||Amyloid beta 2535:1||Panax ginseng:1||Pancreatic lipase:1||Pancreatic lipase inhibitory activity:1||Pcc LY34:1||Pectobacterium carotovorum subsp carotovorum LY34:1||Pectobacterium carotovorum subsp.:1||Pectobacterium carotovorum subsp. carotovorum LY34:1||Peroxynitrite:1||Amylase:1||항산화활성:1||Alzheimer&apos:1||Phenolic compounds:1||Phenolics:1||Phomopsis longicolla:1||Phylogenetic analysis:1||Phylogenetic tree:1||Phylogeny:1||Physicochemical:1||Physicochemical properties:1||Phytochemical:1||16S and 26S rRNA genes:1||Phytochemicals radical scavenging activity:1||Phytoestrogen:1||Pickle:1||αglucosidase inhibitory activity:1||Plant probiotics:1||Platycodon grandiflorus:1||Alcohol:1||Polygonum multiflorum:1||Potato proteinase inhibitor II:1||Agrobacteriummediated transformation:1||향기성분:1||Processed Polygoni Multiflori Radix:1||Production year:1||Protocatechuic acid:1||Protozoa:1||Pseudomonas sp p7014:1||Pseudomonas sp. P7014:1||Ageing:1||Quality characteristics:1||RAW 264.7 cell:1||βproteobacteria:1||Radicalscavenging activities:1||Raffinose:1||Rg1):1||γGTP:1||Rhizopus ozyzae:1||Rice &apos:1||(Electro spray ionization/mass spectrometry):1||Roasting:1||Roasting process:1||γoryzanol:1||갈변:1||SNP:1||Saccharomyces cerevisiae:1||Saccharomyces cerevisiae Y28:1||Sensory evaluation:1||Sibjeondaebohwan:1||Sikhe:1||Single nucleotide polymorphisms:1||Size:1||Sodium nitroprusside:1||Soft rot disease tolerance:1||Solid state fermentation:1||Soluble anthocyanins:1||Soluble phenolic:1||Soluble phenolics:1||Soy powder milk:1||Soy powder yogurt:1||Soy sauce:1||갈색콩 두유:1||Acute liver injury:1||Soybean cultivar:1||Soybean cultivars:1||Soybean leaf:1||Soybean leaves:1||대두식품:1||Soybean organ:1||Soybean powder milk:1||Soybean sauce (Kanjang):1||Soybean seed:1||Soybean seed coat colour:1||Soybeanfermented foods:1||Soybeans:1||Soyfoods:1||Speciesspecific primer:1||Spinach:1||Sprout Ginseng:1||Sprout ginseng:1||Sprouting:1||Stachyose:1||Starter:1||Acute Liver Injury:1||Storage temperature:1||Storage time:1||Sugars:1||Superoxide anion:1||Surfactin:1||TCP degrading enzyme:1||Transresveratrol:1||Acetobacter pasteurianus A8:1||대봉감 연시:1||Unculturable bacteria:1||Vicine:1||Abelmoschus manihot:1||Vitamins:1||두유 요구르트:1||Volatile flavor compound:1||Volatile flavor compounds:1||Water and ethanol extract:1||라디칼 소거 활성:1||Wheat vinegar:1||Wildsimulated ginseng:1||Wine:1||Xylanase:1||Xyn3ALin16A:1||마늘종:1||바실러스 아밀로리퀴파시엔스:1||Yeast expression:1||aging:1||antiinflammation:1||antiinflammatory activity:1||ARMSPCR:1||Aglucosidase:1||75% methanol extract:1||antioxidant properties:1||antioxidants:1||aprE2:1||archaeal diversity:1||asthma:1||autophagy:1||bacteria:1||6phosphobetaglucosidase:1||balloon flower:1||betaglucosidase:1||betaxylanase:1||bgl operon:1||bifunctional enzyme:1||발효 · 식품가공 · 유산균 · 하수오 · 항산화 · Phytochemicals:1||biodiversity:1||biological compounds:1||볶음처리:1||bitter melon (BM, Momordica charantia L):1||black rice:1||brown soybeans:1||carotovorum LY34:1||cel44Cman26A gene:1||cel9Exyn10A:1||celEFG:1||cellobiase:1||cellulase:1||cellulose microfibril swelling gene:1||chemical properties:1||50% ethanol extract Copyright:1||cherry tomato:1||chlorogenic acid:1||chlorpyrifos:1||chlorpyrifos mineralization:1||chromosome integration:1||cloning and expression:1||cobweb disease:1||cognitive dysfunction:1||cognitive function:1||cogon grass:1||commercial production:1||composting:1||compound K:1||corn silk extracts:1||cosmid library:1||crude extract of spinach:1||cultureindependent:1||cytotoxic effect:1||degradation:1||diabetic nephropathy:1||digestive enzymatic inhibition activity:1||digestive enzyme inhibition:1||생균제제:1||생산년도:1||energy use efficiency:1||essential residue:1||est5S gene:1||ethephon:1||fatty acids:1||3Morpholinosydnonimine:1||ferroptosis:1||fibrinolytic genes:1||flavan3ol:1||flavonols:1||flavor:1||food:1||food processing:1||식물공장:1||foodborne pathogenic bacteria:1||free amino acid:1||free sugars:1||fruit yield:1||functional foods:1||fungal pathogen:1||fungicides:1||fusion enzyme:1||gammaaminobutyric acid:1||식초:1||3,5,6trichloro2pyridinol:1||garlic sprout:1||gene expression:1||gene fusion:1||쑥:1||ginseng sprout:1||쓴맛:1||ginsenoside contents:1||ginsenosides:1||glycogen branching enzyme:1||glycogen debranching enzyme:1||growth:1||growth promoting:1||growth promotion:1||halophyte:1||아미노산:1||highprotein soybean:1||human pathogenic bacteria:1||hydroponics:1||약용식물:1||inner beauty:1||여주:1||integration vector:1||isoamylase:1||2,3,5,40tetrahydroxystilbene2Obetaglucoside:1||와인:1||isoflavones:1||isolation:1||kimbab:1||kimchi:1||kiwipersimmon wine:1||우리밀:1||lactic acid fermentation:1||laying hens:1||유기산:1||lettuce:1||lichenase:1||light use efficiency:1||lightemitting diodes:1||liming materials:1||lipid:1||low salt:1||lutein:1||makgeolli:1||mass spectrum:1||mcrA gene:1||혈전용해능:1||이화학적 특성:1||인삼:1||microbial diversity:1||mild alkali pretreatment:1||mitochondrial fissionfusion:1||molecular cloning:1||molecular diversity:1||mountaincultivated ginseng:1||mulkimchi:1||multifunctional enzyme:1||multiplex PCR:1||multiplex polymerase chain reaction (PCR):1||myricetin:1||neuroprotection:1||nitric oxide:1||nonalcoholic fatty liver:1||nonalcoholic steatosis:1||nutritional metabolite:1||obesity:1||opdB gene:1||opdD gene:1||organic acids:1||organophosphate pesticides (OPPs):1||osteoporosis:1||overexpression:1||oxidative stress:1||지방산:1||panax:1||pesticidedegrading bacterium:1||pesticidedegrading endophyte:1||진세노사이드:1||18S rDNA:1||phenolic aicd:1||phenolic compound:1||phenolics:1||phylogene:1||참다래 와인:1||초산발효:1||phytochemical:1||pinIISPaii fusion gene:1||16S rRNA sequence:1||plant pathogenic fungi:1||processed Polygoni multiflori Radix:1||protease:1||흑마늘종:1||radical scavenging activity:1||readytoeat food:1||recalcitrance:1||response surface methodology(RSM):1||rice nuruk:1||rice plant:1||ripe Daebong persimmon:1||16S rRNA:1||rumen:1||rutin:1||s disease:1||saccharification:1||salt stress:1||sensory:1||sitedirected mutagenesis:1||skin aging:1||soil:1||soilless:1||solid fermentation:1||solidstate fermentation:1||페놀릭 산:1||soybean:1||품질특성:1||soybean fermented food:1||soybean leaf:1||soybean leaves:1||항균력:1||soybean yield:1||16S rDNA:1||sprouted garlic:1||steatosis:1||structural analysis:1||structural changes:1||structural features:1||structure elucidation:1||supplemental light:1||surfactin:1||swine slurry and mushroom cultural wastes:1||synthetic consortia:1||taste:1||temperature:1||tomato growth and yield:1||total phenolic contents:1||tricholoma matsutake:1||truncated Cel44CMan26A proteins:1||ultraviolet rays:1||Biological compounds:1||Bioassay:1||uncultivable bacterium:1||Bitter taste:1||Black garlic shoot:1||Bifunctional enzyme:1||Brassica rapa L. ssp pekinensis inbred line:1||vertical farm:1||Brown soymilk:1||vertical farming:1||C6 glial cell:1||CLA:1||Camellia oil:1||Catechin:1||Cel44cman26ap558:1||Cellulase:1||Cellulose Hbonds:1||Cellulose swelling:1||Cellulose swelling enzyme:1||Cercospora kikuchii:1||Cereals:1||Balloon flower:1||Chinese cabbage:1||Chinese cabbage root:1||Chitin binding domain:1||Chitinase:1||Chloroplast genome:1||Chlorpyrifos:1||Cladobotryum mycophilum:1||Cold stress:1||Colored small soybean:1||Composition:1||Compositional constituent:1||Conjugated linoleic acid:1||Consortium:1||Cow rumen:1||Bacteriocin:1||Cultureindependent:1||Cynanchi wilfordii radix:1||DNA protection:1||DNA shuffling:1||Bacteria diversity:1||DPPH radicalscavenging activity:1||Daepung cultivar:1||Daphne kiusiana:1||Dendropanax morbiferus:1||Digestive enzyme:1||Digestive enzyme inhibitory:1||Digestive enzyme inhibitory activity:1||Diospyros kaki Thumb:1||Bacillus subtilis CS90:1||Domestic wheat:1||Dongchimi naengmyeun broth:1||Dried laver:1||Dung:1||ESI/MS:1||Ecotype:1||Bacillus sp AY8:1||Endobacteria:1||Endophytic:1||Endophytic bacteria:1||Enhanced saccharification:1||Enterobacter sp:1||

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