Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Jea Gack Jung"'
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
Autor:
Hee Yul Lee, Du Yong Cho, Kyeong Jin Jang, Jin Hwan Lee, Jea Gack Jung, Min Ju Kim, Jong Bin Jeong, Md. Azizul Haque, Kye Man Cho
Publikováno v:
Fermentation, Vol 8, Iss 10, p 525 (2022)
The present study documents the changes in the γ-aminobutyric acid (GABA), the total phenolic (TP), total flavonoid (TF), and isoflavone contents, the antioxidant activities and the digestive enzyme inhibition during the solid lactic acid fermentati
Externí odkaz:
https://doaj.org/article/907c8b0da14e435eae22dbac8c66d227
Autor:
Hee Yul Lee, Jin Hwan Lee, Eui-Cheol Shin, Du Yong Cho, Jea Gack Jung, Min Ju Kim, Jong Bin Jeong, Dawon Kang, Sang Soo Kang, Kye Man Cho
Publikováno v:
Molecules, Vol 27, Iss 14, p 4550 (2022)
This study investigated changes in nutrients (fatty acids, amino acids, and minerals), ginsenosides, and volatile flavors, and antioxidant activities during food processing of mountain-cultivated ginseng (MCG) with the cocktail lactic acid bacteria.
Externí odkaz:
https://doaj.org/article/344b65fab7494bb9b1d371b011c180c0
Autor:
Kye Man Cho, Hee Yul Lee, Du Yong Cho, Jea Gack Jung, Min Ju Kim, Jong Bin Jeong, Seong-Nam Jang, Ga Oun Lee, Han-Sol Sim, Min Ji Kang, Ye Lin Kim, Ji Hyun Lee, Sooyeon Lim, Ki-Ho Son
Publikováno v:
Plants, Vol 11, Iss 14, p 1818 (2022)
In this study, the primary (such as amino acids, fatty acids, and minerals) and secondary (including ginsenosides, phenolic acids, and flavonols) metabolites and antioxidant effects of Panax ginseng sprouts (PGSs) by different cultivation systems, su
Externí odkaz:
https://doaj.org/article/8e246170dd2d4ceabe9aef6ec4eeda44
Autor:
Hee Yul Lee, Chung Eun Hwang, Kyung Pan Hwa, Du Yong Cho, Jea Gack Jung, Min Ju Kim, Jong Bin Jeong, Mu Yeun Jang, Kye Man Cho
Publikováno v:
Journal of Applied Biological Chemistry. 65:287-298
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5c05b45ea5ac05c946fb2807d1d4ca76
https://doi.org/10.3839/jabc.2022.037
https://doi.org/10.3839/jabc.2022.037
Autor:
Hee Yul Lee, Eun-Jin Kim, Du Yong Cho, Jea Gack Jung, Min Ju Kim, Jin Hwan Lee, Wanil Kim, Sang Soo Kang, Kye Man Cho, Dawon Kang
Publikováno v:
Nutrients; Volume 15; Issue 7; Pages: 1715
Interest in foods that promote inner beauty increases with increases in exposure to ultraviolet (UV) rays and with improvements in quality of life. This study was performed to evaluate the efficacy of fermented and aged mountain-cultivated ginseng sp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5760ce9242f71b77efa4042ef929f09c
Autor:
Hee Yul Lee, Harun M. Patel, Du Yong Cho, Min Ju Kim, Kye Man Cho, Jea Gack Jung, Iqrar Ahmad, Eun Hye Jeong, Md. Azizul Haque
Publikováno v:
International Journal of Biological Macromolecules. 190:441-455
A novel esterase (est3S) gene, 1026 bp in size, was cloned from a metagenomic library made of uncultured microorganisms from the contents of cow rumen. The esterolytic enzyme (Est3S) is composed of 342 amino acids and shows the highest identity with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::72b0df6d988ac12369720a77c366919e
https://doi.org/10.1016/j.ijbiomac.2021.08.224
https://doi.org/10.1016/j.ijbiomac.2021.08.224
Autor:
Seung Ha Hwang, Du Yong Cho, Min Ju Kim, Su Cheol Kim, Eun Hye Jeong, Jea Gack Jung, Jin A Seong, Hee Yul Lee, Kye Man Cho, Ki-Ho Son
Publikováno v:
Journal of Applied Biological Chemistry. 64:253-261
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5db1465df269dd5e3ad697b9d24c94a6
https://doi.org/10.3839/jabc.2021.035
https://doi.org/10.3839/jabc.2021.035
Autor:
Su Cheol Kim, Sang Soo Kang, Jin Hwan Lee, Kye Man Cho, Dawon Kang, Hee Yul Lee, Du Yong Cho, Jea Gack Jung
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://explore.openaire.eu/search/publication?articleId=doi_dedup___::74e43871f864fb18bd880ae4503978c0
http://www.sciencedirect.com/science/article/pii/S1756464621003170
http://www.sciencedirect.com/science/article/pii/S1756464621003170