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Author: Sam-Pin Lee

19 Articles are founded.

Analysis of sugars and mycotoxin contents in commercial fermented vinegars
국내 발효식초류의 당류 및 곰팡이독소 함량 분석
Hyun-Jeong Kim , Ji-Eun Kim , Subi Lee , Bae-Hwan Kim , Sam-Pin Lee
김현정, 김지은, 이수비, 김배환, 이삼빈
Food Sci. Preserv. 2025;32(6):1156-1166.
https://doi.org/10.11002/fsp.2025.32.6.1156
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Production of Dendropanax morbiferus extract containing multi-functional ingredients by serial fermentation using Bacillus subtilis HA and Lactobacillus plantarum KS2020
고초균-젖산균의 순차적 복합 발효를 통한 복합 기능성 물질 함유 황칠나무 추출물의 생산
Su-Jin Son , Hye-Mi Kang , Yun-Ho Park , Mi-Hyang Hwangbo , Sam-Pin Lee
손수진, 강혜미, 박윤호, 황보미향, 이삼빈
Food Sci. Preserv. 2024;31(1):138-148.
https://doi.org/10.11002/fsp.2024.31.1.138
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Production of highly enriched GABA through Lactobacillus plantarum fermentation of katsuobushi protein hydrolyzate made from Dendropanax morbiferus extract fermented by Bacillus subtilis
황칠나무 추출물의 고초균 발효물로 제조된 가쓰오부시 단백가수분해물의 Lactobacillus plantarum 발효를 통한 고농도 GABA 생산
Yu-Jeong An , Nak-Ju Sung , Sam-Pin Lee
안유정, 성낙주, 이삼빈
Korean J. Food Preserv. 2023;30(1):146-154.
https://doi.org/10.11002/kjfp.2023.30.1.146
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Increased production of γ-aminobutyric acid using the extract of Phellinus linteus fruiting body by Lactobacillus plantarum KS2020
상황버섯 자실체 추출물의 젖산발효를 통한 고농도 γ-aminobutyric acid 생산
Jong-Soon Lim , Yun-Ho Park , Beom-Su Jo , Ji-Eun Kim , Sam-Pin Lee
임종순, 박윤호, 조범수, 김지은, 이삼빈
Korean J. Food Preserv. 2022;29(3):472-481.
https://doi.org/10.11002/kjfp.2022.29.3.472
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Analysis of vitamin D content of frequently-consumed foods
다소비 식품에 대한 비타민 D 함량 분석 다소비 식품에 대한 비타민 D 함량 분석
Jong-Soon Lim , Hyun-Jeong Kim , Sang-Hoon Lee , Young-Min Choi , Sam-Pin Lee
임종순, 김현정, 이상훈, 최용민, 이삼빈
Korean J. Food Preserv. 2022;29(1):70-83.
https://doi.org/10.11002/kjfp.2022.29.1.70
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Comparison of mineral and ash contents in commercial beverages
국내 시판 음료류의 무기질 및 회분 함량 비교
Hye-Mi Kang , Hyun-Jeong Kim , Eun-Jin Park , Jung-Woo Chae , Dong-Won Seo , Sam-Pin Lee
강혜미, 김현정, 박은진, 채정우, 서동원, 이삼빈
Korean J. Food Preserv. 2021;28(6):758-770.
https://doi.org/10.11002/kjfp.2021.28.6.758
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Higher production of γ-aminobutyric acid in Toxicodendron vernicifluum extract by co-fermentation using yeast and lactic acid bacteria
옻나무 추출물의 효모-젖산균 혼합발효를 통한 고농도 γ-aminobutyric acid 생산
Hye-Mi Kang , Jong-Soon Lim , Sam-Pin Lee
강혜미, 임종순, 이삼빈
Korean J. Food Preserv. 2021;28(1):129-140.
https://doi.org/10.11002/kjfp.2021.28.1.129
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Higher production of γ-aminobutyric acid (GABA) by co-fermentation lactic acid bacteria with Rhus verniciflura extract
옻나무 추출물의 젖산균 혼합 발효를 통한 고농도 γ-aminobutyric acid(GABA) 생산
Young-Jun Jeon , Yun-Geum-Sang Gwak , Sam-Pin Lee
전영준, 곽윤금상, 이삼빈
Korean J. Food Preserv. 2020;27(7):925-935.
https://doi.org/10.11002/kjfp.2020.27.7.925
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Analysis of mineral and ash contents in domestic commercial sauces
국내 시판 소스류에 대한 무기질 및 회분의 함량 분석
Hyun-Jeong Kim , Young-Eun Kim , Ji-Eun Kim , Dong Won Seo , Byung Hee Kim , Sam-Pin Lee
김현정, 김영은, 김지은, 서동원, 김병희, 이삼빈
Korean J. Food Preserv. 2020;27(1):98-110.
https://doi.org/10.11002/kjfp.2020.27.1.98
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Vitamin D content analysis of agricultural products and processed foods
농식품자원 및 가공식품에 대한 비타민 D 함량 분석
Jong-Soon Lim, Hyun-Jeong Kim, Sang-Hoon Lee, Sam-Pin Lee
임종순, 김현정, 이상훈, 이삼빈
Korean J Food Preserv 2019;26(7):756-765.
https://doi.org/10.11002/kjfp.2019.26.7.756
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High production of GABA in Pyrus ussuriensis Maximowicz fruit extract by mixed fermentation of lactic acid bacteria
산돌배 과실 추출물의 젖산균 혼합발효를 통한 고농도 GABA 생산
Ji-Yeon Choe, Sam-Pin Lee
최지연, 이삼빈
Korean J Food Preserv 2019;26(6):642-649.
https://doi.org/10.11002/kjfp.2019.26.6.642
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Increased production of GABA in non-alcoholic Makgeolli by optimization of lactic acid fermentation using Lactobacillus plantarum
비알콜 쌀막걸리의 젖산 발효 최적화를 통한 고농도 GABA 생산
Ji-Yeon Choe, Jong-Soon Lim, Sam-Pin Lee
최지연, 임종순, 이삼빈
Korean J Food Preserv 2019;26(2):157-164.
https://doi.org/10.11002/kjfp.2019.26.2.157
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Improved extraction of bioactive compounds by cold storage of spirulina fermented by Kazachstnia servazzii
스피루리나의 Kazachstnia servazzii 효모발효 및 자가소화를 통한 생리활성 물질 추출 향상
Kang-Min Heo, Ji-Hyeon Park, Sam-pin Lee, Young Hoon Jung
허강민, 박지현, 이삼빈, 정영훈
Korean J Food Preserv 2018;25(7):770-778.
https://doi.org/10.11002/kjfp.2018.25.7.770
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An analytical method for quantifying diazinon, chlorfenapyr, and lufenuron in Napa cabbage using QuEChERS and HPLC-UV
Ahmed Gotah, Coralia V. Garcia, Sam-Pin Lee, Key Whang
Korean J Food Preserv 2018;25(4):446-452.
https://doi.org/10.11002/kjfp.2018.25.4.446
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Development of natural fermented seasoning with Flammulina velutipes powder fortified with γ-aminobutyric acid (GABA) by lactic acid fermentation
팽이버섯(Flammulina velutipes) 분말의 젖산발효를 통한 고농도 γ-aminobutyric acid 함유 천연 발효조미료 개발
Eun-Jin Park , Syng-Ook Lee , Sam-Pin Lee
박은진, 이승욱, 이삼빈
Korean J Food Preserv 2017;24(2):237-245.
https://doi.org/10.11002/kjfp.2017.24.2.237
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Fortification of dextran and mannitol in sweet pumpkin by fermentation with Leuconostoc mesenteroides SM
Leuconostoc mesenteroides SM 젖산균 발효를 통한 dextran과 mannitol 강화 단호박 발효물 생산
Jong-Soon Lim , Young-Cheol Son , Dong-Cheol Park , Sam-Pin Lee
임종순, 송영철, 박동철, 이삼빈
Korean J Food Preserv 2016;23(5):718-726.
https://doi.org/10.11002/kjfp.2016.23.5.718
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Production of fermented Omija (Schizandra chinensis) beverage fortified with high content of gamma-amino butyric acid using Lactobacillus plantarum
오미자(Schizandra chinensis) 열매 추출물의 Lactobacillus plantarum 젖산발효를 통한 고농도 GABA 함유 발효음료 제조
Hyo-Seon Lee , Soon-Young Kwon , Syng-Ook Lee , Sam-Pin Lee
이효선, 권순영, 이승욱, 이삼빈
Korean J Food Preserv 2016;23(3):326-334.
https://doi.org/10.11002/kjfp.2016.23.3.326
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Effect of submerged culture of Ceriporia lacerata mycelium on GLUT4 protein in db/db mouse
db/db 마우스에서 Ceriporia lacerata 균사체 배양액이 GLUT4 발현에 미치는 영향
Eun Ji Shin , Ji-Eun Kim , Ji-Hye Kim , Yong Man Park , Sung Kyoon Yoon , Byeong-Churl Jang , Sam-Pin Lee , Byoung-Cheon Kim
신은지, 김지은, 김지혜, 박용만, 윤성균, 장병철, 이삼빈, 김병천
Korean J Food Preserv 2015;22(6):893-900.
https://doi.org/10.11002/kjfp.2015.22.6.893
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Hypoglycemic effects of submerged culture of Ceriporia lacerata mycelium
Ceriporia lacerata 균사체 배양물의 혈당 강하 활성 평가
Eun Ji Shin , Ji-Eun Kim , Ji-Hye Kim , Yong Man Park , Sung Kyoon Yoon , Byeong-Churl Jang , Sam-Pin Lee , Byoung-Cheon Kim
신은지, 김지은, 김지혜, 박용만, 윤성균, 장병철, 이삼빈, 김병천
Korean J Food Preserv 2015;22(1):145-153.
https://doi.org/10.11002/kjfp.2015.22.1.145
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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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