Chan Ho Jang

Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood

Chan Ho Jang, Jinkyu Lim, Jeong Hwan Kim et al. · Food Science and Biotechnology · 2006 · 57 citations

Agriculture, Biochemistry, Food Science +14

Assessment of Antioxidant and Antimicrobial Properties of Lignin from Corn Stover Residue Pretreated with Low-Moisture Anhydrous Ammonia and Enzymatic Hydrolysis Process

Mingming Guo, Tony Z. Jin, Nhuan P. Nghiem et al. · Applied Biochemistry and Biotechnology · 2017 · 53 citations

Life Sciences, Biochemistry, Agricultural Processing Engineering +9

Improved extraction of resveratrol and antioxidants from grape peel using heat and enzymatic treatments

Janice Nullan Averilla, Jisun Oh, Zhexue Wu et al. · Journal of the Science of Food and Agriculture · 2019 · 46 citations

Agriculture, Food Science, Plant Sciences +17

Luteolin Shifts Oxaliplatin-Induced Cell Cycle Arrest at G0/G1 to Apoptosis in HCT116 Human Colorectal Carcinoma Cells

Chan Ho Jang, Nayoung Moon, Jisun Oh et al. · Nutrients · 2019 · 44 citations · Full text

Medicine, Oncology, Pharmacology +17

Metabolism of isoflavone derivatives during manufacturing of traditional Meju and Doenjang

Chan Ho Jang, Chun Seok Park, Jinkyu Lim et al. · Food Science and Biotechnology · 2008 · 43 citations

Life Sciences, Biochemistry, Pharmacology +11