Chung Eun Hwang

Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties

Jin Hwan Lee, Chung Eun Hwang, Kwang Sik Son et al. · Food Chemistry · 2018 · 99 citations

Food Chemistry, Nutrition, Food Fermentation +10

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 et al. · Food Chemistry · 2020 · 94 citations

Food Chemistry, Nutrition, Food Function +6

Changes in conjugated linoleic acid and isoflavone contents from fermented soymilks using Lactobacillus plantarum P1201 and screening for their digestive enzyme inhibition and antioxidant properties

Jin Hwan Lee, Baolo Kim, Chung Eun Hwang et al. · Journal of Functional Foods · 2018 · 56 citations · Full text

Food Chemistry, Nutrition, Lactobacillus Plantarum P1201 +7

Improvement of nutritional components and in vitro antioxidative properties of soy-powder yogurts using Lactobacillus plantarum

Jin Hwan Lee, Chung Eun Hwang, Eun Ju Cho et al. · Journal of Food and Drug Analysis · 2018 · 49 citations · Full text

Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191

Eui‐Cheol Shin, Jin Hwan Lee, Chung Eun Hwang et al. · Food Science and Biotechnology · 2014 · 36 citations

Probiotic, Food Fermentation, Biochemistry +5