ScholarWorks@Gyeongsang National University: Lee, Jung Suck

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Lee, Jung Suck (이정석)

해양과학대학 (해양식품생명의학부)

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Tel 0557729145
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Ecklonia cava:7||Olive flounder:6||Salted mackerel:5||Mackerel:5||RSM:4||Zebrafish:4||fucoidan:4||Enzymatic hydrolysis:3||chitosan:3||Surimi:3||Enzyme hydrolysate:3||antioxidant:2||moist pellet:2||most pellet.. ...... 1970.... .. . ... ... ...:2||Isoelectric solubilization/precipitation:2||Response surface methodology:2||Oliver flounder:2||Biogenic amine:2||DBD plasma:2||Roe protein isolates:2||oyster:2||peptide:2||Oyster:2||Ruditapes philippinarum:2||Padina boryana:2||quality:2||coating:2||Salmon:2||Paralichthys olivaceus:2||Salted fish:2||environmentalfriendly:2||Alaska pollock:2||sulfated polysaccharide:2||Dieckol:2||fish:2||Extrusion cooking:2||Fermentation:2||Antiinflammatory:2||Physicochemical properties:2||zebrafish:2||Chemical analysis:2||Heavy metal:2||Broughton’s ribbed ark:2||antiinflammation:2||Mytilus coruscus:2||Crassostrea gigas:2||anticancer:2||Electronic nose and tongue:2||Sliced raw fish:2||Apoptosis:2||Enzymatic digest membrane processing:1||Enzyme hydrolysates:1||Escherichia coli:1||Fish odor:1||Fish snack:1||Flavoring:1||Flounder fish:1||Food characteristics:1||Food functionality:1||Food poisoning:1||Freeze molding:1||Freshness:1||Freshness indicator:1||Fucoidan:1||Functional labeling foods:1||Functionality:1||Gambas al ajillo:1||HMR:1||Haliotis discus hannai:1||Heated shrimp in a retort:1||Hens:1||Hepatoprotective effect:1||Hepatoprotetive effect:1||Inflammation:1||Inflammatory response:1||Jeju:1||Jerky:1||Katsuobushi:1||Korean beef:1||Korean traditional wine:1||Laminaran:1||Laver snack:1||Lipid metabolism:1||Lipid peroxidation:1||Listeria monocytogenes:1||Litopenaeus vannamei:1||Liver:1||Low molecular weight polysaccharides:1||Lowing bitterness:1||MAPK pathway:1||MAPKs pathways:1||Maldives:1||Manila clam:1||Marine bacteria:1||Marine bacterium:1||Microalgae:1||Microbiological analysis:1||Microbiological hazard analysis:1||Microbiological hazards:1||Microbiological safety:1||Microstructure:1||Microwaveassisted rapid enzyme digest system:1||Mixed acids:1||Mustard leaf:1||Mytilus edulis:1||Nannochloropsis oculata:1||Nitric oxide:1||Nonthermal process:1||Nondigestible maltodextrin:1||Oligosaccharide:1||Oriental sauce:1||Oxidative stress:1||Pacific white shrimp:1||Pathogenic bacteria:1||Peptide:1||Peptides:1||Phaeophyceae, centrifugal partition chromatography:1||Phlorotannin:1||Phlorotannins:1||Purification and enzymatic properties:1||Pyroligneous liquor:1||Pyropia yezoensis:1||Quality:1||RAW 264.7 cell line:1||RAW264.7 cells:1||RTqPCR:1||Radioactivity:1||Recombinant icebinding protein:1||Red algae:1||Red sea bream:1||Retort foods:1||Rhodophyta:1||Roe:1||Room temperature distribution:1||Roomtemperature distribution:1||Safety assessment:1||Salmon jerky:1||Sargachromanol E:1||Sargassum siliquastrum:1||Sea mustard (Undaria pinnatifida):1||Seafood quality:1||Seasoned seafood product:1||Seasoning base:1||Secondary metabolite:1||Semidried:1||Seniorfriendly foods:1||Seniorfriendly seafoods:1||Sensory evaluation:1||Shelfstability stability:1||Shortneck clam:1||Shrimp:1||Simultaneous extraction:1||Smoked oysters:1||Snack:1||Sri Lankan algae:1||Steamdried concentrate:1||Streptomyces griseus:1||Styela clava:1||Styrofoam box:1||Sugarsalt solution:1||Sulfated galactan:1||Surimi gel:1||Surimi snack:1||TFF system:1||Tasty soy sauce:1||Texture:1||Texture of fish:1||Texture softening in shrimp:1||Thiobarbituric acid:1||Toxicity:1||Tung oil:1||UVB irradiation:1||Undaria pinnatifida sporophylls:1||Vacuum frying:1||Vacuumpacked frozen fish fillets:1||Vibrio parahaemolyticus:1||Wooden chopping board:1||aguacultual forms:1||angiotensin Iconverting enzyme:1||antiinflammatory:1||antimelanogenesis effect:1||antiphotoaging effect:1||anticancer peptide:1||anticoagulant:1||antihypertensive:1||antimicrobial:1||antioxidant peptide:1||antioxidants:1||antivirus efficacy:1||apoptosis:1||bioactivities:1||biofilm:1||biopolymer:1||blood pressure:1||blue mussel:1||byproduct:1||cancer cells:1||cancer therapeutics:1||chitosanbased:1||coating material:1||crispy snack:1||cytotoxicity:1||enzymatic hydrolysis:1||enzymeassisted extraction:1||eribulin:1||extraction:1||flavourzyme:1||foodcontact surfaces:1||gliotoxin:1||growing fish:1||hair dye:1||halichondrin:1||heat treatment:1||hepatitis A virus:1||human cervical cancer cells:1||human chondrosarcoma cells:1||human norovirus GII.4:1||immune response:1||immunomodulation:1||invitro and invivo models:1||inactivation:1||<italic>Patinopecten yessoensis</italic>:1||melanogenesis:1||microtubule disruption:1||molecular docking:1||muscle atrophy:1||nonthermalplasma:1||nutritional supplementation:1||oligosaccharides:1||olive flounder:1||optimized:1||oxidative stress:1||pHshift treatment:1||physical treatment:1||polyphenol:1||potential:1||propidium monoazide:1||protein:1||quinoa:1||sargassum:1||scallops:1||seaweed:1||seaweeds:1||skin health:1||structure:1||sulfated chitosan oligosaccharides:1||sulfated polysaccharides:1||surimi:1||suspension:1||temperature:1||time:1||vacuum lowtemperature frying:1||marine bioresource:1||ACE inhibition:1||Alcalase:1||Alcohol:1||Alginic acid:1||Aminopeptidase active fraction:1||Anchovy hydrolysate:1||AngiotensinIconverting enzyme:1||Anticancer activity:1||Antiinflammatory peptide:1||Anticancer:1||Anticancer peptide:1||Anticoagulant activity:1||Antihypertensive:1||Antiinflammatory activity:1||Antioxidant peptide:1||Antioxidative effect:1||Antioxidative enzyme activity:1||Apo9 'fucoxanthinone:1||Ascidian tunics:1||Aspergillus sp.:1||Bacillus sp. LJ25, extracellular chitinase:1||Blanching:1||Boiled frozen ark shell:1||Cancer cells:1||Carbon tetrachloride (CCl4):1||Celluclast:1||Centrifugal partition chromatography:1||Chemical contamination:1||Chemical hazards:1||Chitosan:1||Chondroitin sulfate:1||Coating:1||Cold pack:1||Cold packs:1||Collagen:1||Common squid:1||Commonly consumed fish:1||Conjugated fatty acid:1||Cordyceps militaris:1||Corn starch:1||Cultured frozen abalone:1||Dvalue:1||Dewatering:1||Dietary fiber:1||Dried laver:1||Dried sea mustard:1||E7389:1||Eleostearic acid:1||Enrichment culture:1||

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