Physicochemical properties of whole soybean curd prepared by microbial transglutaminase
Joo, S.I., Keimyung University, Daegu, Republic of Korea, Kim, J.E., Keimyung University, Daegu, Republic of Korea, Lee, S.P., Keimyung University, Daegu, Republic of Korea
Published in Food science and biotechnology (01.04.2011)
Published in Food science and biotechnology (01.04.2011)
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Modification of Sugar Composition in Strawberry Fruit by Antisense Suppression of an ADP-glucose Pyrophosphorylase
Park, J.I, Lee, Y.K, Chung, W.I, Lee, I.H, Choi, J.H, Lee, W.M, Ezura, H, Lee, S.P, Kim, I.J
Published in Molecular breeding (01.04.2006)
Published in Molecular breeding (01.04.2006)
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Physicochemical Properties of Roasted Soybean Flour Bioconverted by Solid-State Fermentation Using Bacillus subtilis and Lactobacillus plantarum
Park, M.J., Keimyung University, Daegu, Republic of Korea, General, Thiyam, Dongseo University, Busan, Republic of Korea, Lee, S.P., Keimyung University, Daegu, Republic of Korea
Published in Preventive nutrition and food science (01.03.2012)
Published in Preventive nutrition and food science (01.03.2012)
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Influence of Extraction Method on Quality and Functionality of Broccoli Juice
Lee, S.G., NUC Electronics Co. Ltd., Daegu, Republic of Korea, Kim, J.H., NUC Electronics Co. Ltd., Daegu, Republic of Korea, Son, M.J., NUC Electronics Co. Ltd., Daegu, Republic of Korea, Lee, E.J., NUC Electronics Co. Ltd., Daegu, Republic of Korea, Park, W.D., NUC Electronics Co. Ltd., Daegu, Republic of Korea, Kim, J.B., NUC Electronics Co. Ltd., Daegu, Republic of Korea, Lee, S.P., Keimyung University, Daegu, Republic of Korea, Lee, I.S., Keimyung University, Daegu, Republic of Korea
Published in Preventive nutrition and food science (01.06.2013)
Published in Preventive nutrition and food science (01.06.2013)
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Enhancing the Organoleptic and Functional Properties of Jujube by a Quick Aging Process
Kim, J.E., Keimyung University, Daegu, Republic of Korea, Kim, M.A., Keimyung University, Daegu, Republic of Korea, Kim, J.S., Keimyung University, Daegu, Republic of Korea, Park, D.C., Gimcheon University, Gyeongbuk, Republic of Korea, Lee, S.P., Keimyung University, Daegu, Republic of Korea
Published in Preventive nutrition and food science (01.03.2013)
Published in Preventive nutrition and food science (01.03.2013)
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Physicochemical Characteristics of Cheonnyuncho Fruit (Opuntia humifusa) Fermented by Leuconostoc mesenteroides SM
Park, M.J., Keimyung University, Republic of Korea, Lee, S.B., Keimyung University, Republic of Korea
Published in Korean Journal of Food Science and Technology (01.08.2013)
Published in Korean Journal of Food Science and Technology (01.08.2013)
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Physicochemical Properties of Poly-γ-glutamic Acid Produced by a Novel Bacillus subtilis HA Isolated from Cheonggukjang
Seo, J.H. (Keimyung University, Daegu, Republic of Korea), Kim, C.S. (Cheju National University, Jeju, Republic of Korea), Lee, S.P. (Keimyung University, Daegu, Republic of Korea), E-mail: splee@kmu.ac.kr
Published in Journal of food science and nutrition (Pusan, Korea : 2003) (01.12.2008)
Published in Journal of food science and nutrition (Pusan, Korea : 2003) (01.12.2008)
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Physiological Activity and Antioxidative Effects of Aged Black Garlic (Allium sativum L.) Extract
Jang, E.K. (Kyungpook National University, Daegu, Republic of Korea), Seo, J.H. (Keimyung University, Daegu, Republic of Korea), Lee, S.P. (Keimyung University, Daegu, Republic of Korea), E-mail: splee@kmu.ac.kr
Published in Korean Journal of Food Science and Technology (01.08.2008)
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Published in Korean Journal of Food Science and Technology (01.08.2008)
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Antioxidant Activity and Inhibitory Effect of Aster scaber Thunb. Extract on Adipocyte Differentiation in 3T3-L1 Cells
Choi, J.H., Keimyung University, Republic of korea, Park, Y.H., Keimyung University, Republic of korea, Lee, I.S., Keimyung University, Republic of korea, Lee, S.B., Keimyung University, Republic of korea, Yu, M.H., Keimyung University, Republic of korea
Published in Korean Journal of Food Science and Technology (30.06.2013)
Published in Korean Journal of Food Science and Technology (30.06.2013)
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Antioxidant and α-Glucosidase Inhibitory Effect of Tartary Buckwheat Extract Obtained by the Treatment of Different Solvents and Enzymes
Kim, J.E., Keimyung University, Daegu, Republic of Korea, Joo, S.I., Keimyung University, Daegu, Republic of Korea, Seo, J.H., Keimyung University, Daegu, Republic of Korea, Lee, S.P., Keimyung University, Daegu, Republic of Korea
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.08.2009)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.08.2009)
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Effect of Ganoderma applanatum Mycelium Extract on the Inhibition of Adipogenesis in 3T3-L1 Adipocytes
Kim, Ji-Eun, Park, Sung-Jin, Yu, Mi-Hee, Lee, Sam-Pin
Published in Journal of medicinal food (01.10.2014)
Published in Journal of medicinal food (01.10.2014)
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Catechin and Caffeine Concentration Variations in Jeju Green Tea Varieties Harvested Over a Seven-Month Period
Song, K.J., Cheju National University, Jeju, Republic of Korea, Beak, D.C., Cheju National University, Jeju, Republic of Korea, Kim, Y.W., Cheju National University, Jeju, Republic of Korea, Kim, Y.G., Sulloc Cha Green Tea, RnD Center, Jangwon Co., Jeju, Republic of Korea, Lee, M.S., Sulloc Cha Green Tea, RnD Center, Jangwon Co., Jeju, Republic of Korea, Lee, S.P., Keimyung University, Daegu, Republic of Korea, Kim, C.S., Cheju National University, Jeju, Republic of Korea
Published in Journal of food science and nutrition (Pusan, Korea : 2003) (01.09.2010)
Published in Journal of food science and nutrition (Pusan, Korea : 2003) (01.09.2010)
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Quality Characteristics and Anti-proliferative Effects of Dropwort Extracts Fermented with Fructooligosaccarides on HepG2 Cells
Kim, M.J., Keimyung University, Daegu, Republic of Korea, Yang, S.A., The Center for Traditional Microorganism Resources, Keimyung University, Daegu, Republic of Korea, Park, J.H., The Center for Traditional Microorganism Resources, Keimyung University, Daegu, Republic of Korea, Kim, H.I., Keimyung University, Daegu, Republic of Korea, Lee, S.P., Keimyung University, Daegu, Republic of Korea
Published in Korean Journal of Food Science and Technology (01.08.2011)
Published in Korean Journal of Food Science and Technology (01.08.2011)
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Evaluation of Radical Scavenging Activity and Physical Properties of Textured Vegetable Protein Fermented by Solid Culture with Bacillus subtilis HA According to Fermentation Time
Kim, J.E., Keimyung University, Daegu, Republic of Korea, Lee, S.P., Keimyung University, Daegu, Republic of Korea
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.06.2010)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.06.2010)
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Nutritional Compositions of Ray and Effects of Steaming on Antioxidative Activities of Ray Hydrolysates
Jung, E.Y., Korea University, Seoul, Republic of Korea, Kim, S.Y., Korea University, Seoul, Republic of Korea, Bae, S.H., Hankyong National University, Ansung, Republic of Korea, Chang, U.J., Dongduk Women's University, Seoul, Republic of Korea, Park, S.S., Sungshin Women's University, Seoul, Republic of Korea, Lee, S.P., Keimyung University, Daegu, Republic of Korea, Suh, H.J., Korea University, Seoul, Republic of Korea
Published in Food science and biotechnology (01.08.2009)
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Published in Food science and biotechnology (01.08.2009)
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Characterization of Mucilage Produced from the Solid-state Fermentation of Soybean Grit by Bacillus firmus
Jang, E.K. (Keimyung University, Daegu, Republic of Korea), Seo, J.H. (Keimyung University, Daegu, Republic of Korea), Park, S.C. (Kyungpook National University, Daegu, Republic of Korea), Yoo, B.S. (Dongguk University, Seoul, Republic of Korea), Lee, S.P. (Keimyung University, Daegu, Republic of Korea), E-mail: splee@kmu.ac.kr
Published in Food science and biotechnology (01.10.2007)
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Published in Food science and biotechnology (01.10.2007)
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Physicochemical Properties of Dextran Produced by Leuconostoc mesenteroides SM according to Concentration of Yeast Extract and its Modulation of Rheological Properties
Kim, J.E., Keimyung University, Daegu, Republic of Korea, Whang, K., Keimyung University, Daegu, Republic of Korea, Lee, S.P., Keimyung University, Daegu, Republic of Korea
Published in Korean Journal of Food Science and Technology (01.04.2012)
Published in Korean Journal of Food Science and Technology (01.04.2012)
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Enhancement of anti-complementary and radical scavenging activities in the submerged culture of Cordyceps sinensis by addition of citrus peel
Choi, Jang Won, Ra, Kyung Soo, Kim, Seong Yeong, Yoon, Taek Joon, Yu, Kwang-Won, Shin, Kwang-Soon, Lee, Sam Pin, Suh, Hyung Joo
Published in Bioresource technology (01.08.2010)
Published in Bioresource technology (01.08.2010)
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Effects of Black Garlic on the Rheological and Functional Properties of Garlic Fermented by Leuconostoc mesenteroides
Son, S.J., Keimyung University, Daegu, Republic of Korea, Lee, S.P., Keimyung University, Daegu, Republic of Korea
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.06.2010)
Published in Han'guk Sikp'um Yŏngyang Kwahakhoe chi (01.06.2010)
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