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Author: Jin Hwan Lee
9 Articles are founded.
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
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
, Chung Eun Hwang , Ba O Lo Kim , Ki Hyun Lee , Jin Hwan Lee , Kye Man Cho , Ok Soo Joo
Korean J. Food Preserv. 2021;28(2):261-269.
https://doi.org/10.11002/kjfp.2021.28.2.261
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https://doi.org/10.11002/kjfp.2021.28.2.261
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 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
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
, Du Yong Cho , Jin Hwan Lee , Dong Hee Lee , Kye Man Cho
Korean J. Food Preserv. 2020;27(6):769-780.
https://doi.org/10.11002/kjfp.2020.27.6.769
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https://doi.org/10.11002/kjfp.2020.27.6.769
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
특이 콩 품종의 1차 대사체와 2차 대사체 조성 및 항산화 활성 비교
Korean J Food Preserv 2019;26(5):555-565.
https://doi.org/10.11002/kjfp.2019.26.5.555
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https://doi.org/10.11002/kjfp.2019.26.5.555
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
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
Korean J Food Preserv 2018;25(4):461-470.
https://doi.org/10.11002/kjfp.2018.25.4.461
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https://doi.org/10.11002/kjfp.2018.25.4.461
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
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
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
, Ok Soo Joo , Jin Hwan Lee , Yeong Hun Song , In Guk Hwang , Kye Man Cho
Korean J Food Preserv 2017;24(1):134-144.
https://doi.org/10.11002/kjfp.2017.24.1.134
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https://doi.org/10.11002/kjfp.2017.24.1.134
Physicochemical and sensory characteristics of Samgyetang retorted at different F0 values during storage at room temperature
F0값 수준을 달리한 삼계탕의 실온 저장 중 물리화학적 및 관능학적 특성
F0값 수준을 달리한 삼계탕의 실온 저장 중 물리화학적 및 관능학적 특성
Jin Hwan Lee , Jin Ho Lee , Keun Taik Lee
, Jin Ho Lee , Keun Taik Lee
Korean J Food Preserv 2014;21(4):491-299.
https://doi.org/10.11002/kjfp.2014.21.4.491
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https://doi.org/10.11002/kjfp.2014.21.4.491
