Antioxidant and antiproliferative activities of mango (Mangifera indica L.) flesh and peel

Hana Kim, Jeong Yong Moon, Hyeonji Kim, +6

Food Chemistry

Food ChemistryMangifera Indica L.Antiproliferative ActivitiesPhytochemistryPhytochemical +2

Metabolite profiling of doenjang, fermented soybean paste, during fermentation

Hye-Jung Namgung, Hye Jung Park, In Hee Cho, +4

Journal of the Science of Food and Agriculture

NMR-based metabolic profiling and differentiation of ginseng roots according to cultivation ages

Seung-Ok Yang, Yoo-Soo Shin, Sun Hee Hyun, +5

Journal of Pharmaceutical and Biomedical Analysis

BotanyBiochemistryNatural SciencesGeneticsBiotechnology +7

Effect of mass transfer on the removal of caffeine from green tea by supercritical carbon dioxide

Hyong Seok Park, Hyung-Kyoon Choi, Sung Jun Lee, +3

The Journal of Supercritical Fluids

EngineeringSupercritical Fluid ChromatographyEnvironmental EngineeringSupercritical Carbon DioxideGreen Chemistry +4

1H-nuclear magnetic resonance spectroscopy-based metabolic assessment in a rat model of obesity induced by a high-fat diet

Sohyun Kim, Seung-Ok Yang, Hee-Su Kim, +3

Analytical and Bioanalytical Chemistry

ObesityNutritionMetabolic SyndromeEnergy HomeostasisBody Composition +9

Metabolite profiling of Cheonggukjang, a fermented soybean paste, during fermentation by gas chromatography-mass spectrometry and principal component analysis

Min Kyung Park, In Hee Cho, Sarah Hwa In Lee, +3

Food Chemistry

Food ChemistryMetabolite ProfilingFood FermentationBiochemistryIn Vitro Fermentation +11

Metabolite Profiling of <i>Cheonggukjang</i>, a Fermented Soybean Paste, Inoculated with Various <i>Bacillus</i> Strains during Fermentation

Jin Gyeong Baek, Soon‐Mi Shim, Dae Young Kwon, +3

Bioscience Biotechnology and Biochemistry

Metabolite ProfilingFood FermentationBiochemistryIn Vitro FermentationAmino Acids +13

Correlation between Antioxidative Activities and Metabolite Changes during<i>Cheonggukjang</i>Fermentation

Jiyoung Kim, Jung Nam Choi, Dae‐Jung Kang, +5

Bioscience Biotechnology and Biochemistry

Comparison of umami-taste active components in the pileus and stipe of pine-mushrooms (Tricholoma matsutake Sing.) of different grades

In Hee Cho, Hyung-Kyoon Choi, Young Suk Kim

Food Chemistry

Food ChemistryUmami-taste Active ComponentsFood AnalysisFood QualityDifferent Grades +1

Metabolic analysis of guava (Psidium guajava L.) fruits at different ripening stages using different data-processing approaches

Sarah Hwa In Lee, Hyung-Kyoon Choi, Somi Kim Cho, +1

Journal of Chromatography B

BotanyMetabolic AnalysisDifferent Data-processing ApproachesRipeningMetabolomics +4