Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties

Chung Eun Hwang, Su Cheol Kim, Du Hyun Kim, +4

Food Chemistry

Food ChemistryNutritionFood FunctionFermented Soybean YogurtsFood Bioactive Compound +4

Effects of White LED Lighting with Specific Shorter Blue and/or Green Wavelength on the Growth and Quality of Two Lettuce Cultivars in a Vertical Farming System

Thi Kim Loan Nguyen, Kye Man Cho, Hee Yul Lee, +6

Agronomy

BotanyVertical Farming SystemAgricultural EconomicsRomaine LettucePlant Factory +14

Mining of a novel esterase (est3S) gene from a cow rumen metagenomic library with organosphosphorus insecticides degrading capability: Catalytic insights by site directed mutations, docking, and molecular dynamic simulations

Hee Yul Lee, Du Yong Cho, Iqrar Ahmad, +6

International Journal of Biological Macromolecules

Organosphosphorus InsecticidesEngineeringBiochemistryNatural SciencesBiocatalysis +9

Changes in nutritional compositions of processed mountain-cultivated ginseng sprouts (Panax ginseng) and screening for their antioxidant and anti-inflammatory properties

Jin Hwan Lee, Su Cheol Kim, Hee Yul Lee, +5

Journal of Functional Foods

NutritionPanax GinsengPolyphenolicsOxidative StressFood Chemistry +15

Biodegradation of organophosphorus insecticides by two organophosphorus hydrolase genes (opdA and opdE) from isolated Leuconostoc mesenteroides WCP307 of kimchi origin

Md. Azizul Haque, Chung Eun Hwang, Su Cheol Kim, +4

Process Biochemistry

Organophosphorus Hydrolase GenesEngineeringEnvironmental EngineeringPesticide ResistanceBioremediation +9

Bioconversion of γ-aminobutyric acid and isoflavone contents during the fermentation of high-protein soy powder yogurt with Lactobacillus brevis

Chung Eun Hwang, Md. Azizul Haque, Jin Hwan Lee, +4

Applied Biological Chemistry

Food AnalysisGlycobiologyLactobacillus BrevisFood ChemistryHigh Gaba +18

Potential Probiotic Lactobacillus plantarum P1201 to Produce Soy-yogurt with Enhanced Antioxidant Activity

Chung Eun Hwang, Min Ju An, Hee Yul Lee, +6

Korean Journal of Food Science and Technology

Food ChemistryProbioticEngineeringFood FermentationEnvironmental Engineering +12

Comparison of ginsenoside contents and antioxidant activity according to the size of ginseng sprout has produced in a plant factory

Seung Ha Hwang, Su Cheol Kim, Jin A Seong, +7

Journal of Applied Biological Chemistry

Korean Popular CultureLanguage DocumentationBotanyEast Asian StudiesJabc 2021 +11

Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng

Hee Yul Lee, Jin Hwan Lee, Eui‐Cheol Shin, +7

Molecules

NutritionFood AnalysisPolyphenolicsOxidative StressFood Chemistry +15

발아 고단백 콩의 Lactobacillus brevis 젖산발효에 의한 가바와 이소플라본 함량 및 라디칼 소거활성의 비교

Chung Eun Hwang, Md. Azizul Haque, Jin Hwan Lee, +6

Korean Journal of Food Preservation

EngineeringFood AnalysisHigh Gaba ContentFood ChemistryProbiotic +23