Jaehak Lee

Influence of heat treatment on the antioxidant activities and polyphenolic compounds of Shiitake (Lentinus edodes) mushroom

Youngbo Choi, S.M. Lee, Jiyeon Chun et al. · Food Chemistry · 2005 · 613 citations

Food Chemistry, Polyphenolic Compounds, Antioxidant Activities +4

Inhibition of nitric oxide production in LPS-stimulated RAW 264.7 cells by stem bark of Ulmus pumila L.

Tae-Woo Joo, Kandhasamy Sowndhararajan, Sunghyun Hong et al. · Saudi Journal of Biological Sciences · 2014 · 140 citations · Full text

Analysis of trans-resveratrol in peanuts and peanut butters consumed in Korea

S.S. Lee, S.M. Lee, Myung‐Hee Kim et al. · Food Research International · 2004 · 51 citations

Food Chemistry, Nutrition, Food Bioactive Compound +7

Stability of Tocopherols and Retinyl Palmitate in Snack Extrudates

K. Suknark, Jaehak Lee, R. R. EITENMILLER et al. · Journal of Food Science · 2001 · 40 citations

Nutrition, Engineering, Food Analysis +16

Antioxidant, inhibition of α-glucosidase and suppression of nitric oxide production in LPS-induced murine macrophages by different fractions of Actinidia arguta stem

Jaehak Lee, Kandhasamy Sowndhararajan, Mihae Kim et al. · Saudi Journal of Biological Sciences · 2014 · 31 citations · Full text