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Author: Kye Man Cho

21 Articles are founded.

Nutritional components and physiological activities of kombucha containing ginseng sprouts
새싹인삼 함유 콤부차의 영양성분 및 생리활성
Hee Yul Lee , Ga Young Lee , Kye Man Cho , Ok Soo Joo
이희율, 이가영, 조계만, 주옥수
Food Sci. Preserv. 2024;31(4):645-659.
https://doi.org/10.11002/fsp.2024.31.4.645
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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
Hee Yul Lee , Kye Man Cho , Ok Soo Joo
이희율, 조계만, 주옥수
Korean J. Food Preserv. 2023;30(6):1012-1028.
https://doi.org/10.11002/kjfp.2023.30.6.1012
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Kiwi-persimmon wine produced using wild Saccharomyces cerevisiae strains with sugar, acid, and alcohol tolerance
Hee Yul Lee , 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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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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Diversity of Bacillus groups isolated from fermented soybean foods (‘Doenjang’ and ‘Kanjang’) and their fermentation characteristics of ‘Cheonggukjang’
콩 발효식품(된장 및 간장)에서 분리된 Bacillus 그룹의 다양성과이들의 청국장 발효특성
Chung Eun Hwang , Kye Man Cho , Ok Soo Joo
황정은, 조계만, 주옥수
Korean J. Food Preserv. 2020;27(7):946-958.
https://doi.org/10.11002/kjfp.2020.27.7.946
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Comparison of chlorogenic acid and rutin contents and antioxidant activity of Dendropanax morbiferus extracts according to ethanol concentration
주정 농도에 따른 황칠나무(Dendropanax morbiferus) 부위별클로로젠산 및 루틴 함량과 항산화 활성 비교
Chung Eun Hwang , Su Cheol Kim , Chang Soo Cho , Won Yeong Song , Ok Soo Joo , Kye Man Cho
황정은, 김수철, 조창수, 송원영, 주옥수, 조계만
Korean J. Food Preserv. 2020;27(7):880-887.
https://doi.org/10.11002/kjfp.2020.27.7.880
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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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Quality characteristics of wheat-rice ‘Makgeolli’ prepared using rice ‘Nuruk’ and the potential probiotic Kazachstania exigua CCSY27
생균제제 효모 Kazachstania exigua CCSY27 및 쌀누룩을 이용하여 제조한 쌀-밀 막걸리의 품질 특성
Chung Eun Hwang , Kye Man Cho , OK Soo Joo
황정은, 조계만, 주옥수
Korean J. Food Preserv. 2020;27(1):58-65.
https://doi.org/10.11002/kjfp.2020.27.1.58
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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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Nutritional components, phytochemicals and biological activities of Sibjeondaebohwan produced from balloon flower by high-temperature aging
고온숙성법에 의해 제조된 도라지 함유 십전대보환의 영양성분, phytochemicals 및 생리활성
Su Cheol Kim, Chae Youn Im, Chung Eun Hwang, Sang Won Park, Min Cheol Kang, Dong-Hee Lee, Kye Man Cho
김수철, 임채연, 황정은, 박상원, 강민철, 이동희, 조계만
Korean J Food Preserv 2019;26(5):483-495.
https://doi.org/10.11002/kjfp.2019.26.5.483
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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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Change in physicochemical properties, phytoestrogen content, and antioxidant activity during lactic acid fermentation of soy powder milk obtained from colored small soybean
유색 소립콩 분말 두유의 젖산발효 중 이화학적 특성, 식물성 에스트로겐 및 항산화 활성 변화
Chung Eun Hwang, Kye Man Cho, Su Cheol Kim, Ok Soo Joo
황정은, 조계만, 김수철, 주옥수
Korean J Food Preserv 2018;25(6):696-705.
https://doi.org/10.11002/kjfp.2018.25.6.696
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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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Physicochemical properties, phytochemicals, and biological activities of heat-treated Elaeagnus multiflora juice and vinegar
열처리 보리수 과즙과 식초의 이화학적 특성, phytochemicals 및 생리활성
Kye Man Cho , Chung Eun Hwang , Su Cheol Kim , Ok Soo Joo
조계만, 황정은, 김수철, 주옥수
Korean J Food Preserv 2018;25(1):52-61.
https://doi.org/10.11002/kjfp.2018.25.1.52
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Antioxidative and digestion enzyme inhibitory activity of Ganoderma lucidum depends on the extraction solvent
추출용매에 따른 영지버섯(Ganoderma lucidum)의 항산화 및 소화효소 저해활성
Ok Soo Joo , Chung Eun Hwang , Su Young Hong , Eui Cheol Sin , Sang Hae Nam , Kye Man Cho
주옥수, 황정은, 홍수영, 신의철, 남상해, 조계만
Korean J Food Preserv 2018;25(1):124-135.
https://doi.org/10.11002/kjfp.2018.25.1.124
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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
Chung Eun Hwang , Dong Hee Lee , Ok Soo Joo , Hee Yul Lee , Su Cheol Kim , Kyung Sook Park , Bong Sik Um , Kye Man Cho
황정은, 이동희, 주옥수, 이희율, 김수철, 박경숙, 엄봉식, 조계만
Korean J Food Preserv 2017;24(8):1138-1148.
https://doi.org/10.11002/kjfp.2017.24.8.1138
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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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Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit
보리수 열매 식초 발효 중 이화학적 특성, phytochemical 함량 및 생리활성 변화
Kye Man Cho , Chung Eun Hwang , Ok Soo Joo
조계만, 황정은, 주옥수
Korean J Food Preserv 2017;24(1):125-133.
https://doi.org/10.11002/kjfp.2017.24.1.125
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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