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Author: Syng-Ook Lee
7 Articles are founded.
Antioxidant and anti-browning activities of leaf extracts from paper mulberry (Broussonetia kazinoki)
Chae Eun Kim 
, Eun Young Cheon , Yu Jeong Kim , Syng-Ook Lee
, Eun Young Cheon , Yu Jeong Kim , Syng-Ook Lee
Food Sci. Preserv. 2024;31(6):857-864.
https://doi.org/10.11002/fsp.2024.31.6.857
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https://doi.org/10.11002/fsp.2024.31.6.857
Anti-inflammatory effect of beluga lentil extract in RAW 264.7 macrophages
RAW 264.7 대식세포에서 벨루가 렌틸 추출물의 항염증 효과
RAW 264.7 대식세포에서 벨루가 렌틸 추출물의 항염증 효과
Hyeon-Ji Song , Syng-Ook Lee
, Syng-Ook Lee
Food Sci. Preserv. 2024;31(3):462-473.
https://doi.org/10.11002/fsp.2024.31.3.462
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https://doi.org/10.11002/fsp.2024.31.3.462
Enzymatic preparation and antioxidant activities of protein hydrolysates from defatted egg yolk
탈지난황을 이용한 단백가수분해물 제조 및 항산화 활성 평가
탈지난황을 이용한 단백가수분해물 제조 및 항산화 활성 평가
Go-Eun Ko , Na-Yeong Kwak , Ha-Eun Nam , Su-Jin Seo , Syng-Ook Lee
, Na-Yeong Kwak , Ha-Eun Nam , Su-Jin Seo , Syng-Ook Lee
Food Sci. Preserv. 2024;31(3):444-451.
https://doi.org/10.11002/fsp.2024.31.3.444
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https://doi.org/10.11002/fsp.2024.31.3.444
Enzymatic preparation and antioxidant activities of protein hydrolysates derived from tuna byproducts
참치 가공부산물로부터 단백가수분해물 제조 및 항산화 활성 평가
참치 가공부산물로부터 단백가수분해물 제조 및 항산화 활성 평가
Gyu-Hyeon Park , Jeong-Min Lee , Na-Young Lim , Syng-Ook Lee
, Jeong-Min Lee , Na-Young Lim , Syng-Ook Lee
Korean J. Food Preserv. 2023;30(5):885-895.
https://doi.org/10.11002/kjfp.2023.30.5.885
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https://doi.org/10.11002/kjfp.2023.30.5.885
Enzymatic preparation and antioxidant activities of protein hydrolysates from hemp (Cannabis sativa L.) seeds
Hyeon-Ji Yoon , Gyu-Hyeon Park , Yu-Rim Lee , Jeong-Min Lee , Hyun-Lim Ahn , Syng-Ook Lee
, Gyu-Hyeon Park , Yu-Rim Lee , Jeong-Min Lee , Hyun-Lim Ahn , Syng-Ook Lee
Korean J. Food Preserv. 2023;30(3):434-445.
https://doi.org/10.11002/kjfp.2023.30.3.434
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https://doi.org/10.11002/kjfp.2023.30.3.434
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
팽이버섯(Flammulina velutipes) 분말의 젖산발효를 통한 고농도 γ-aminobutyric acid 함유 천연 발효조미료 개발
Eun-Jin Park , Syng-Ook Lee , Sam-Pin Lee
, Syng-Ook Lee , Sam-Pin Lee
Korean J Food Preserv 2017;24(2):237-245.
https://doi.org/10.11002/kjfp.2017.24.2.237
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https://doi.org/10.11002/kjfp.2017.24.2.237
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
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
, Soon-Young Kwon , Syng-Ook Lee , Sam-Pin Lee
Korean J Food Preserv 2016;23(3):326-334.
https://doi.org/10.11002/kjfp.2016.23.3.326
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https://doi.org/10.11002/kjfp.2016.23.3.326
