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Author: Hee Yul Lee
8 Articles are founded.
Nutritional components and physiological activities of kombucha containing ginseng sprouts
새싹인삼 함유 콤부차의 영양성분 및 생리활성
새싹인삼 함유 콤부차의 영양성분 및 생리활성
Hee Yul Lee 
, Ga Young Lee , Kye Man Cho , Ok Soo Joo
, Ga Young Lee , Kye Man Cho , Ok Soo Joo
Food Sci. Preserv. 2024;31(4):645-659.
https://doi.org/10.11002/fsp.2024.31.4.645
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https://doi.org/10.11002/fsp.2024.31.4.645
Bioconversion of nutrient and phytoestrogen constituents during the solid-state fermentation of soybeans by mycelia of Tricholoma matsutake
송이버섯 균사체를 이용한 대두 고체발효 중 영양성분과 식물성 에스트로겐 성분의 생물전환
송이버섯 균사체를 이용한 대두 고체발효 중 영양성분과 식물성 에스트로겐 성분의 생물전환
Hee Yul Lee , Kye Man Cho , Ok Soo Joo
, Kye Man Cho , Ok Soo Joo
Korean J. Food Preserv. 2023;30(6):1012-1028.
https://doi.org/10.11002/kjfp.2023.30.6.1012
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https://doi.org/10.11002/kjfp.2023.30.6.1012
Kiwi-persimmon wine produced using wild Saccharomyces cerevisiae strains with sugar, acid, and alcohol tolerance
Hee Yul Lee , Kye Man Cho , Ok Soo Joo
, Kye Man Cho , Ok Soo Joo
Korean J. Food Preserv. 2023;30(1):52-64.
https://doi.org/10.11002/kjfp.2023.30.1.52
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https://doi.org/10.11002/kjfp.2023.30.1.52
Comprehensive changes of nutritional constituents and antioxidant activities of ginseng sprouts according to the roasting process
볶음 처리에 따른 새싹인삼의 영양성분 및 항산화 활성 변화
볶음 처리에 따른 새싹인삼의 영양성분 및 항산화 활성 변화
Su Cheol Kim , Young Min Kang , Jin A Seong , Hee Yul Lee , Du Yong Cho , Ok Soo Joo , Jin Hwan Lee , Kye Man Cho
, Young Min Kang , Jin A Seong , Hee Yul Lee , Du Yong Cho , Ok Soo Joo , Jin Hwan Lee , Kye Man Cho
Korean J. Food Preserv. 2021;28(1):72-87.
https://doi.org/10.11002/kjfp.2021.28.1.72
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https://doi.org/10.11002/kjfp.2021.28.1.72
Changes in yeast diversity and volatile flavor compounds during fermentation of mugwort sugar extracts
쑥 당-추출액의 발효 중 효모 다양성과 향기성분 변화
쑥 당-추출액의 발효 중 효모 다양성과 향기성분 변화
Korean J Food Preserv 2018;25(7):863-873.
https://doi.org/10.11002/kjfp.2018.25.7.863
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https://doi.org/10.11002/kjfp.2018.25.7.863
Comparison of γ-aminobutyric acid and isoflavone aglycone contents, to radical scavenging activities of high-protein soybean sprouting by lactic acid fermentation with Lactobacillus brevis
발아 고단백 콩의 Lactobacillus brevis 젖산발효에 의한 가바와 이소플라본 함량 및 라디칼 소거활성의 비교
발아 고단백 콩의 Lactobacillus brevis 젖산발효에 의한 가바와 이소플라본 함량 및 라디칼 소거활성의 비교
Chung Eun Hwang , Md. Azizul Haque , Jin Hwan Lee , Ok Soo Joo , Su Cheol Kim , Hee Yul Lee , Bong Sik Um , Kyung Sook Park , Kye Man Cho
, Md. Azizul Haque , Jin Hwan Lee , Ok Soo Joo , Su Cheol Kim , Hee Yul Lee , Bong Sik Um , Kyung Sook Park , Kye Man Cho
Korean J Food Preserv 2018;25(1):7-18.
https://doi.org/10.11002/kjfp.2018.25.1.7
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https://doi.org/10.11002/kjfp.2018.25.1.7
Comparison of physiochemical property, phytochemical contents, and biological activity of soy sauce added with bitter melon powder
여주분말 함유 간장의 이화학적 특성, phytochemical 함량 및 생리활성 비교
여주분말 함유 간장의 이화학적 특성, phytochemical 함량 및 생리활성 비교
Chung Eun Hwang , Dong Hee Lee , Ok Soo Joo , Hee Yul Lee , Su Cheol Kim , Kyung Sook Park , Bong Sik Um , Kye Man Cho
, Dong Hee Lee , Ok Soo Joo , Hee Yul Lee , Su Cheol Kim , Kyung Sook Park , Bong Sik Um , Kye Man Cho
Korean J Food Preserv 2017;24(8):1138-1148.
https://doi.org/10.11002/kjfp.2017.24.8.1138
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https://doi.org/10.11002/kjfp.2017.24.8.1138
Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)
여주 분말 함유 쌀누룩을 이용하여 제조된 막걸리의 품질 특성 및 항산화 활성
여주 분말 함유 쌀누룩을 이용하여 제조된 막걸리의 품질 특성 및 항산화 활성
Kye Man Cho , Chung Eun Hwang , Min Ju Ahn , Hee Yul Lee , Ok Soo Joo
, Chung Eun Hwang , Min Ju Ahn , Hee Yul Lee , Ok Soo Joo
Korean J Food Preserv 2016;23(2):259-266.
https://doi.org/10.11002/kjfp.2016.23.2.259
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https://doi.org/10.11002/kjfp.2016.23.2.259
