Won‐Kyo Jung

Purification of a radical scavenging peptide from fermented mussel sauce and its antioxidant properties

Niranjan Rajapakse, Eresha Mendis, Won‐Kyo Jung et al. · Food Research International · 2004 · 634 citations

Food Chemistry, Food Bioactive Compound, Food Fermentation +7

Free radical scavenging activity of a novel antioxidative peptide purified from hydrolysate of bullfrog skin, Rana catesbeiana Shaw

Zhong‐Ji Qian, Won‐Kyo Jung, Se‐Kwon Kim · Bioresource Technology · 2007 · 404 citations

Bullfrog Skin, Food Bioactive Compound, Biochemistry +5

Purification and characterization of an antioxidative peptide from enzymatic hydrolysate of yellowfin sole ( Limanda aspera ) frame protein

Pyo‐Jam Park, Won‐Kyo Jung, Se‐Kwon Kim et al. · European Food Research and Technology · 2004 · 358 citations

Protein Chemistry, Yellowfin Sole, Biochemistry +6

Evaluation of anti-inflammatory effect of fucoxanthin isolated from brown algae in lipopolysaccharide-stimulated RAW 264.7 macrophages

Soo‐Jin Heo, Weon‐Jong Yoon, Kil‐Nam Kim et al. · Food and Chemical Toxicology · 2010 · 352 citations

Inflammation, Anti-inflammatory, Lipopolysaccharide-stimulated Raw 264.7 +9

Purification and characterization of antioxidative peptides from protein hydrolysate of lecithin‐free egg yolk

Pyo‐Jam Park, Won‐Kyo Jung, Kyung‐Soo Nam et al. · Journal of the American Oil Chemists Society · 2001 · 336 citations

Lecithin Processing Plants, Protein Hydrolysate, Oxidative Stress +17