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Author: Sang-Han Lee
7 Articles are founded.
Physicochemical and sensory evaluation of additive-free hot-air dried applemango (Mangifera indica L. var. Irwin) fruit leathers
Minhui Kim 
, Yujung Jung , Maria Jose Silva Pincay , Jiyoon Kim , Jung Soo Kim , Sae-Byuk Lee , Young Hoon Jung , Sang-Han Lee , Kwang-Deog Moon , Deok-Soo Son 
, Seockmo Ku , Deokyeong Choe
, Yujung Jung , Maria Jose Silva Pincay , Jiyoon Kim , Jung Soo Kim , Sae-Byuk Lee , Young Hoon Jung , Sang-Han Lee , Kwang-Deog Moon , Deok-Soo Son , Seockmo Ku , Deokyeong Choe
Food Sci. Preserv. 2025;32(4):665-673.
https://doi.org/10.11002/fsp.2025.32.4.665
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https://doi.org/10.11002/fsp.2025.32.4.665
In silico analysis of dual tyrosinase and elastase inhibition by bioactive ingredients from Gardenia jasminoides seeds
치자나무 씨앗 성분에 의한 타이로시나제 및 엘라스타제 이중억제에 대한 인실리코 분석
치자나무 씨앗 성분에 의한 타이로시나제 및 엘라스타제 이중억제에 대한 인실리코 분석
Jae-Sik Na , Bo-Rim Song , Won-Sik Choi , Tae-Hun Lee , Deokyeong Choe , Sang-Han Lee
, Bo-Rim Song , Won-Sik Choi , Tae-Hun Lee , Deokyeong Choe , Sang-Han Lee
Food Sci. Preserv. 2025;32(2):328-343.
https://doi.org/10.11002/fsp.2025.32.2.328
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https://doi.org/10.11002/fsp.2025.32.2.328
Physicochemical and organoleptic properties of hot-air dried oriental melon slices prepared using different physical pretreatments
Young Min Kim , Minhui Kim , Yujung Jung , Jiyoon Kim , Jung Soo Kim , Dong Hyun Kim , Sae-Byuk Lee , Juhyun Kim , Sang-Han Lee , Kwang-Deog Moon , Seockmo Ku , Deokyeong Choe
, Minhui Kim , Yujung Jung , Jiyoon Kim , Jung Soo Kim , Dong Hyun Kim , Sae-Byuk Lee , Juhyun Kim , Sang-Han Lee , Kwang-Deog Moon , Seockmo Ku , Deokyeong Choe
Food Sci. Preserv. 2024;31(2):218-226.
https://doi.org/10.11002/fsp.2024.31.2.218
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https://doi.org/10.11002/fsp.2024.31.2.218
Alleviation of atopic dermatitis-related indications of the Lonicera japonica aqueous fraction produced by solid-state fermentation
고체발효를 통한 인동 추출물의 항아토피 활성 증진효과 분석
고체발효를 통한 인동 추출물의 항아토피 활성 증진효과 분석
Korean J Food Preserv 2019;26(5):532-538.
https://doi.org/10.11002/kjfp.2019.26.5.532
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https://doi.org/10.11002/kjfp.2019.26.5.532
Analysis of quality characteristics for food ingredients using fine powder of Jeju citrus
제주 감귤의 미세분말을 이용한 식품소재로서의 품질특성 분석
제주 감귤의 미세분말을 이용한 식품소재로서의 품질특성 분석
Korean J Food Preserv 2019;26(3):365-369.
https://doi.org/10.11002/kjfp.2019.26.3.365
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https://doi.org/10.11002/kjfp.2019.26.3.365
In vitro correlation and analysis of anti-oxidant and anti-inflammatory activities by fruit ripening of peach cultivars
복숭아 품종별 성숙정도에 따른 항산화 및 항염증 효과간의 상관관계
복숭아 품종별 성숙정도에 따른 항산화 및 항염증 효과간의 상관관계
Kyung-Mi Jung , San Yeong Kim , Sang-Han Lee
, San Yeong Kim , Sang-Han Lee
Korean J Food Preserv 2017;24(5):638-646.
https://doi.org/10.11002/kjfp.2017.24.5.638
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https://doi.org/10.11002/kjfp.2017.24.5.638
Quality characteristics of domestic dried persimmon and imported dried persimmon
국내산과 수입산 시판 곶감의 품질특성
국내산과 수입산 시판 곶감의 품질특성
Sang-Sun Hur , Bok-Hee Kang , Dong-Sun Lee , Sang-Han Lee , Jin-Man Lee
, Bok-Hee Kang , Dong-Sun Lee , Sang-Han Lee , Jin-Man Lee
Korean J Food Preserv 2014;21(1):140-145.
https://doi.org/10.11002/kjfp.2014.21.1.140
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https://doi.org/10.11002/kjfp.2014.21.1.140
