Jung‐Hye Shin

Physicochemical Characteristics of Black Garlic (Allium sativum L.)

Duk-Ju Choi, Soojung Lee, Min‐Jung Kang et al. · Journal of the Korean Society of Food Science and Nutrition · 2008 · 121 citations

Antioxidant Activity of Black Garlic (Allium sativum L.)

Jung‐Hye Shin, Duck-Joo Choi, Soo-Jung Lee et al. · Journal of the Korean Society of Food Science and Nutrition · 2008 · 82 citations

Changes of Physicochemical Components and Antioxidant Activity of Garlic During its Processing

Jung‐Hye Shin, Duck-Joo Choi, Soo-Jung Lee et al. · Journal of Life Science · 2008 · 66 citations · Full text

Food Chemistry, Behavioral Sciences, Fructose Contents +12

Short-term heating reduces the anti-inflammatory effects of fresh raw garlic extracts on the LPS-induced production of NO and pro-inflammatory cytokines by downregulating allicin activity in RAW 264.7 macrophages

Jung‐Hye Shin, Ji Hyeon Ryu, Min Jung Kang et al. · Food and Chemical Toxicology · 2013 · 64 citations

Inflammation, Cytokine, Allicin Activity +9

Antioxidant and Anticancer Activities of Artemisia annua L. and Determination of Functional Compounds

Soo-Jung Lee, Jung‐Hye Shin · Journal of the Korean Society of Food Science and Nutrition · 2011 · 49 citations

Medicinal Chemistry, Functional Compounds, Polyphenolics +11