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Author: Hwan Lee

24 Articles are founded.

Development and validation of analysis method for sarmentosin in Sedum sarmentosum extract
수분초 추출물의 Sarmentosin 분석법 개발 및 검증
Da-Hyun Ko , Geun-Hee Cho , Tae-Woong Song , Aram Song , Sang Min Park , Jeong Hyun Seo , Ok-Hwan Lee , Sun-Il Choi
고다현, 조근희, 송태웅, 송아람, 박상민, 서정현, 이옥환, 최선일
Food Sci. Preserv. 2025;32(3):533-541.
https://doi.org/10.11002/fsp.2025.32.3.533
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Analysis of physicochemical properties and antioxidant activities of commercial tteokbokki sauce in Korea
국내 시판 떡볶이 소스에 대한 이화학적 특성 및 항산화 활성 분석
Geon Oh , June Seok Lim , Geun-hee Cho , Sun-Il Choi , Xionggao Han , Xiao Men , Se-Jeong Lee , Sang Mi Jung , Min Hee Kwon , Yeong Rae Song , Ok-Hwan Lee , Moon Jin Ra
오건, 임준석, 조근희, 최선일, 한웅호, 문효, 이세정, 정상미, 권민희, 송영래, 이옥환, 라문진
Korean J. Food Preserv. 2022;29(7):1150-1163.
https://doi.org/10.11002/kjfp.2022.29.7.1150
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Comparison of ginsenoside (Rg1, Rb1) content and radical-scavenging activities of wild-simulated ginseng extract with respect to the solvent
추출용매에 따른 산양삼의 진세노사이드(Rg1, Rb1) 함량과 radical-scavenging 활성 비교
Su Cheol Kim , Chung Eun Hwang , Ba O Lo Kim , Ki Hyun Lee , Jin Hwan Lee , Kye Man Cho , Ok Soo Joo
김수철, 황정은, 김바오로, 이기현, 이진환, 조계만, 주옥수
Korean J. Food Preserv. 2021;28(2):261-269.
https://doi.org/10.11002/kjfp.2021.28.2.261
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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
Su Cheol Kim , Young Min Kang , Jin A Seong , Hee Yul Lee , Du Yong Cho , Ok Soo Joo , Jin Hwan Lee , Kye Man Cho
김수철, 강영민, 성진아, 이희율, 조두용, 주옥수, 이진환, 조계만
Korean J. Food Preserv. 2021;28(1):72-87.
https://doi.org/10.11002/kjfp.2021.28.1.72
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Changes in active compounds and biological activities during fermentation of soy-powder milk by the mixtures of probiotics lactic acid bacteria
복합 생균제제 유산균에 의한 콩-분말 두유 발효에 따른 유효성분 및 생리활성 변화
Chung Eun Hwang , Du Yong Cho , Jin Hwan Lee , Dong Hee Lee , Kye Man Cho
황정은, 조두용, 이진환, 이동희, 조계만
Korean J. Food Preserv. 2020;27(6):769-780.
https://doi.org/10.11002/kjfp.2020.27.6.769
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Comparison of primary and secondary metabolite compositions and antioxidant effects of specific soybean cultivars
특이 콩 품종의 1차 대사체와 2차 대사체 조성 및 항산화 활성 비교
Chung Eun Hwang, Su Cheul Kim, Jin Hwan Lee, Dong-Hee Lee, Kye Man Cho
황정은, 김수철, 이진환, 이동희, 조계만
Korean J Food Preserv 2019;26(5):555-565.
https://doi.org/10.11002/kjfp.2019.26.5.555
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Nitrite scavenging activity and anti-inflammatory effects of standardized Cirsium setidens extract
표준화된 고려엉겅퀴 추출물의 아질산염 소거능 및 항염증효과
Hee-Yeon Kwon, Sun-Il Choi, Bong-Yeon Cho, Seung-Hyun Choi, Wan-Sup Sim, Han Xionggao, Gill-Woong Jang, Ok-Hwan Lee
권희연, 최선일, 조봉연, 최승현, 심완섭, 한웅호, 장길웅, 이옥환
Korean J Food Preserv 2019;26(3):343-349.
https://doi.org/10.11002/kjfp.2019.26.3.343
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Antioxidant activities of B. campestris var. chinensis and B. juncea L. Czern var. Laciniata Makino baby leaf extracts
청경채 및 경수채 어린잎 추출물의 항산화활성
Hee-Yeon Kwon, Su-Mi Lee, Sun-Il Choi, Bong-Yeon Cho, Seung-Hyun Choi, Wan-Sup Sim, Han Xionggao, Gill-Woong Jang, Ok-Hwan Lee, Duck-Hwan Park
권희연, 이수미, 최선일, 조봉연, 최승현, 심완섭, 한웅호, 장길웅, 이옥환, 박덕환
Korean J Food Preserv 2019;26(3):336-342.
https://doi.org/10.11002/kjfp.2019.26.3.336
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Changes in yeast diversity and volatile flavor compounds during fermentation of mugwort sugar extracts
쑥 당-추출액의 발효 중 효모 다양성과 향기성분 변화
Su Young Hong, Woe Ja Jeong, Hee Yul Lee, Jin Hwan Lee, Chun Eun Hwang, Su Cheol Kim, Ok Soo Joo, Kye Man Cho
홍수영, 정외자, 이희율, 이진환, 황정은, 김수철, 주옥수, 조계만
Korean J Food Preserv 2018;25(7):863-873.
https://doi.org/10.11002/kjfp.2018.25.7.863
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Enhanced digestive enzyme activity and anti-adipogenic of fermented soy-powder milk with probiotic Lactobacillus plantarum P1201 through an increase in conjugated linoleic acid and isoflavone aglycone content
Chung Eun Hwang, Dong Hoon Lee, Baolo Kim, Ok Soo Joo, Su Cheol Kim, Jin Hwan Lee, Su Young Hong, A Ra Choi, Kye Man Cho
Korean J Food Preserv 2018;25(4):461-470.
https://doi.org/10.11002/kjfp.2018.25.4.461
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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
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
황정은, 모하메드 아지줄 하크만, 이진환, 주옥수, 김수철, 이희율, 엄봉식, 박경숙, 조계만
Korean J Food Preserv 2018;25(1):7-18.
https://doi.org/10.11002/kjfp.2018.25.1.7
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Changes of physiochemical properties and biological activity during the fermentation of Doenjnag with bitter melon (Momordica charantia L.)
여주 함유 된장의 발효 중 이화학적 특성 및 생리활성의 변화
Chung Eun Hwang , Ok Soo Joo , Jin Hwan Lee , Yeong Hun Song , In Guk Hwang , Kye Man Cho
황정은, 주옥수, 이진환, 송영훈, 황인국, 조계만
Korean J Food Preserv 2017;24(1):134-144.
https://doi.org/10.11002/kjfp.2017.24.1.134
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Quality characteristics of detoxified Rhus verniciflua vinegar fermented using different acetic acid bacteria
초산균 종류에 따른 무독화 옻식초의 품질 특성
Seong Yeol Baek , Ji-Seon Kim , Ji-Young Mun , Choong Hwan Lee , Yoo Kyoung Park , Soo-Hwan Yeo
백성열, 김지선, 문지영, 이충환, 박유경, 여수환
Korean J Food Preserv 2016;23(3):347-354.
https://doi.org/10.11002/kjfp.2016.23.3.347
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Evaluation of quality characteristics of Korean and Chinesebuckwheats
품종에 따른 국내산 및 중국산 메밀의 품질특성
MyoungLae Cho, Sun-il Choi, Jin-Ha Lee, Bong-Jae Cho, Hyo-ku Lee, Seong-Kap Rhee, Jeong-Ho Lim, Ok-Hwan Lee
조명래, 최선일, 이진하, 조봉제, 이효구, 이성갑, 임정호, 이옥환
Korean J Food Preserv 2016;23(2):225-232.
https://doi.org/10.11002/kjfp.2016.23.2.225
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Determination of the shelf life of cricket powder and effects ofstorage on its quality characteristics
식품원료용 귀뚜라미 분말의 저장 중 품질특성 및 유통기한 설정
Dae-Hyun Kim , Eun-Mi Kim , Yoon-Je Chang , Mi-Young Ahn , Yong-Hwan Lee , Jin Ju Park , Jeong-Ho Lim
김대현, 김은미, 장윤제, 안미영, 이용환, 박진주, 임정호
Korean J Food Preserv 2016;23(2):211-217.
https://doi.org/10.11002/kjfp.2016.23.2.211
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Changes of quality characteristics of Jicama (Pachyrhizus erosus) potato powder by drying methods
건조방법에 따른 히카마 감자분말의 품질특성 변화
Sun-Il Choi , Jin-Ha Lee , Myoung-Lae Cho , Gi-Hae Shin , Jae-Min Kim , Ji-Won Oh , Tae-Dong Jung , Seong-Kap Rhee , Ok-Hwan Lee
최선일, 이진하, 조명래, 신기해, 김재민, 오지원, 정태동, 이성갑, 이옥환
Korean J Food Preserv 2015;22(6):915-919.
https://doi.org/10.11002/kjfp.2015.22.6.915
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Physicochemical properties of edible cricket (Gryllus bimaculatus) in different districts
산지별 식용 귀뚜라미의 이화학적 특성
Eun-Mi Kim , Dae-Hyun Kim , Jeong-Ho Lim , Yoon-Je Chang , Yong-Hwan Lee , Jin Ju Park , Mi-Young Ahn
김은미, 김대현, 임정호, 장윤제, 이용환, 박진주, 안미영
Korean J Food Preserv 2015;22(6):831-837.
https://doi.org/10.11002/kjfp.2015.22.6.831
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Effect of hot water and ethanol extracts from Nelumbo nucifera Gaertner flower on lipid accumulation and reactive oxygen species (ROS) production in adipogenesis of 3T3-L1 cells
3T3-L1 세포분화 중 지방축적 및 ROS 생성에 대한 연화 열수 및 에탄올 추출물의 효과
Ji-Won Oh , Jin-Ha Lee , Ok-Hwan Lee , Kye-Hoon Kim , Hey-Ran Kim , Hyo-Ku Lee
오지원, 이진하, 이옥환, 김계훈, 김혜란, 이효구
Korean J Food Preserv 2015;22(5):744-750.
https://doi.org/10.11002/kjfp.2015.22.5.744
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Quality characteristics of fermented vinegar prepared with the detoxified Rhus verniciflua extract
무독화 옻 추출물로 제조한 발효식초의 품질 특성
Seong Yeol Baek , Choong Hwan Lee , Yoo Kyoung Park , Han-Seok Choi , Ji-Young Mun , Soo-Hwan Yeo
백성열, 이충환, 박유경, 최한석, 문지영, 여수환
Korean J Food Preserv 2015;22(5):674-682.
https://doi.org/10.11002/kjfp.2015.22.5.674
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A study on manufacturing of red ginseng Makgeolli using the red ginseng starch and changes of physicochemical components of red ginseng Makgeolli during storage periods
홍삼 전분을 이용한 홍삼막걸리의 제조 및 이화학적 성분 변화
Hwan Lee , Yeong-Su Kim , Do-Yeon Kim , So-Young Kim , Wan-Kyu Lee , Sang-Myeong Lee , Jong-Dae Park , Mi-Yae Shon
이환, 김영수, 김도연, 김소영, 이완규, 이상명, 박종대, 손미례
Korean J Food Preserv 2015;22(3):369-376.
https://doi.org/10.11002/kjfp.2015.22.3.369
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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