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Author: Su Cheol Kim

10 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
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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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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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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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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June, 2026
Vol. 33, No. 3

eISSN:3022-5485


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