Zobrazeno 1 - 10
of 103
pro vyhledávání: '"Hee-yul Lee"'
Autor:
Hee Yul Lee, Ji Ho Lee, Du Yong Cho, Kyeong Jin Jang, Jong Bin Jeong, Min Ju Kim, Ga Young Lee, Mu Yeun Jang, Jin Hwan Lee, Kye Man Cho
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101999- (2024)
Isoflavone-enriched soybean leaves (IESLs) were processed for drying, steaming, and fermentation, and bioactive compounds and biological activities were analyzed. During food processing, the content of fatty acids, water-soluble vitamins, total pheno
Externí odkaz:
https://doaj.org/article/0eb4b74b0d0341028923f42aa20a4ba3
Autor:
Kye Man Cho, Hee Yul Lee, Su Cheol Kim, Young Min Lee, Du Hyun Kim, Du Yong Cho, Jin Hwan Lee
Publikováno v:
Heliyon, Vol 10, Iss 14, Pp e34341- (2024)
This study was the first to document the fluctuations of nutritional constituents, antioxidant capacities, and physicochemical characteristics during the aging processes of red ginseng sprouts (RGS) and black ginseng sprouts (BGS) from dried ginseng
Externí odkaz:
https://doaj.org/article/b12f39fff3dd4e3fa9eedce6b8556f65
Autor:
Jina Seong, Hee Yul Lee, Jong Bin Jeong, Du Yong Cho, Da Hyun Kim, Ji Ho Lee, Ga Young Lee, Mu Yeun Jang, Jin Hwan Lee, Kye Man Cho
Publikováno v:
Foods, Vol 13, Iss 19, p 3155 (2024)
In this study, the nutrients, phytochemicals (including isoflavone and ginsenoside derivatives), and antioxidant activities of cheonggukjang with different ratios (0%, 2.5%, 5%, and 10%) of mountain-cultivated ginseng (MCG) were compared and analyzed
Externí odkaz:
https://doaj.org/article/8e64f1f4fd264529946d16d871fa2d3b
Autor:
Hee Yul Lee, Md. Azizul Haque, Du Yong Cho, Jong Bin Jeong, Ji Ho Lee, Ga Young Lee, Mu Yeun Jang, Jin Hwan Lee, Kye Man Cho
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101101- (2024)
In this study, the microbial diversity, free amino acid (FAA), and biological activities of household doenjang (HDJ) from four different regions and commercial doenjang (CDJ) four manufacturers were analyzed. And volatile flavor compound (VFC) and is
Externí odkaz:
https://doaj.org/article/10614a8b5be74fa88fcd508d197a543e
Autor:
Hee Yul Lee, Du Yong Cho, Du Hyun Kim, Jong-Hwan Park, Jong Bin Jeong, Se Hyeon Jeon, Ji Ho Lee, Eun Jeong Ko, Kye Man Cho, Jin Hwan Lee
Publikováno v:
Antioxidants, Vol 13, Iss 5, p 612 (2024)
The current research was the first to prove the existence of fluctuations in the metabolite constituents and antioxidant properties in different organs (leaves, stems, and roots) of the mountain-cultivated ginseng (MCG) plant during a two-month matur
Externí odkaz:
https://doaj.org/article/2d9b2164e03b454bb8849e3f94c71fdb
Publikováno v:
Agronomy, Vol 13, Iss 12, p 2914 (2023)
With regard to obtaining valuable information on the development of new breeding lines and functional agents, the present study was the first to demonstrate variations in nutritional metabolites and biological properties in yellow soybeans at three g
Externí odkaz:
https://doaj.org/article/1c1ab5e8c5f24afa95ed48068fc6ea5c
Autor:
Ji Ho Lee, Du Yong Cho, Kyeong Jin Jang, Jong Bin Jeong, Ga Young Lee, Mu Yeun Jang, Ki Ho Son, Jin Hwan Lee, Hee Yul Lee, Kye Man Cho
Publikováno v:
Plants, Vol 12, Iss 20, p 3640 (2023)
In this study, the high isoflavone-enriched soy leaves (IESLs) were manufactured by treating with the chemical inducer ethephon, a plant growth regulator, to confirm changes in the properties of soy leaves (SLs), which are underutilized. Ethephon tre
Externí odkaz:
https://doaj.org/article/856d0f6f025c4db882f2f03f7c04f9d1
Autor:
Du-Yong Cho, Hee-Yul Lee, Jong-Bin Jeong, Ji-Ho Lee, Ga-Young Lee, Mu-Yeon Jang, Jin-Hwan Lee, Ji-Hyun Lee, Md. Azizul Haque, Kye-Man Cho
Publikováno v:
Fermentation, Vol 9, Iss 7, p 677 (2023)
We studied the changes induced in pH, acidity, brix, reducing sugar, soluble protein, nutritional components, primary metabolites, and antioxidant activities of isoflavone-enriched soybean leaf during the different stages involved in Tricholoma matsu
Externí odkaz:
https://doaj.org/article/6a1818f67e7642079d2c232686ec2630
Autor:
Hee Yul Lee, Du Yong Cho, Jea Gack Jung, Min Ju Kim, Jong Bin Jeong, Ji Ho Lee, Ga Young Lee, Mu Yeun Jang, Jin Hwan Lee, Md Azizul Haque, Kye Man Cho
Publikováno v:
Molecules, Vol 28, Iss 8, p 3516 (2023)
In this study, the physicochemical properties (pH, acidity, salinity, and soluble protein), bacterial diversities, isoflavone contents, and antioxidant activities of doenjang (fermented soy paste), household doenjang (HDJ), and commercial doenjang (C
Externí odkaz:
https://doaj.org/article/b3d34593028d41668c8e4f24c1f27d2e
Autor:
Jin Hwan Lee, Su Cheol Kim, Hee Yul Lee, Du Yong Cho, Jea Gack Jung, Dawon Kang, Sang Soo Kang, Kye Man Cho
Publikováno v:
Journal of Functional Foods, Vol 86, Iss , Pp 104668- (2021)
The biochemical modification using microorganisms had an excellent functional values. This research was the first to investigate changes in nutritional components (ginsenosides, flavonols, and phenolic acids) and biological properties (antioxidant an
Externí odkaz:
https://doaj.org/article/a81a6e071ff44ff5860718848b4de34b