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- Publications
- Influence
Quality Characteristics of Tomato Wine on Fermentation Conditions
- Se-Young Jang, Seung-Mi Woo, Yong-Jun Jo, Ok-Mi Kim, I-Ho Kim, Yong-jin Jeong
- Chemistry
- 31 March 2010
This study investigated alcohol fermentation conditions for preparation of tomato wine. The alcohol contents of tomato wines prepared from semi-mature and full-mature tomato were about 11% whereas… Expand
Comparison of the Quality Characteristics of Commercial Makgeolli Type in South Korea
- Chan-Woo Park, Se-young Jang, Eun-ji Park, S. Yeo, Ok-Mi Kim, Y. Jeong
- Chemistry
- 30 December 2011
In this study, the quality characteristics of eight kinds of non-sterilized commercial makgeolli were investigated. The alcohol contents of five kinds of makgeolli were determined to be as follows:… Expand
Monitoring of the Changes in Volatile Flavor Components in Oriental Melon Wine Using SPME
- Yong-Jun Jo, Ok-Mi Kim, Yong-jin Jeong
- Chemistry
- 30 April 2013
This study was conducted to investigate changes in the main volatile flavor components of oriental melon during the process of alcohol fermentation via SPME (solid phase micro extraction). The flavor… Expand
Inhibition of cell cycle progression on HepG2 cells by hypsiziprenol A9, isolated from Hypsizigus marmoreus.
- Jong-Sun Chang, J. Son, +11 authors Kap-Rang Lee
- Chemistry, Medicine
- Cancer letters
- 20 August 2004
Antiproliferative activities of fractions of Hypsizigus marmoreus were examined using HepG2 cells in vitro. The methanol extract of H. marmoreus markedly induced antiproliferative activity, and an… Expand
Effect of Ramaria botrytis Methanol Extract on Hepatotoxicity in Benzo(α) Pyrene-treated Mice and Expression of Cytochrome P-450 1A1 Isozyme
- H. Kim, In-seon Lee, +5 authors Kap-Rang Lee
- Biology
- 30 April 2003
Characteristics of Mung Bean Powders After Various Hydrolysis Protocols
- Ok-Mi Kim, Young-Ah Gu, Yong-jin Jeong
- Chemistry
- 2007
To efficiently use Korean mung beans, the functional characteristics of mung bean powder(A), unhydrolyzed mung bean flour(B), and mung bean flour hydrolyzed under optimum conditions(C), were… Expand
- 5
Effect of Sea Urchin Shell on Egg Quality
- Kyung-eun Kim, Yong-jin Jeong, Ok-Mi Kim, Nan-Young Park, K. Lee
- Chemistry
- 2002
We investigated the quality characteristics of eggs produced from laying hens fed with non-supplemented diets (A) and diets supplemented with 3% (B) and 5% (C) of sea urchin shell powder for… Expand
Quality Characteristics of Baikseolgi Added with the Bacterial Cellulose
- Se-Young Jang, Ok-Mi Kim, Yong-jin Jeong
- Materials Science
- 2005
This study was investigated for the delaying effect of retrogradation and quality changes in baikseolgi added with bacterial cellulose. during storage From the result, the addition of more than 0.09%… Expand
- 1
- PDF
Screening for Antimutagenic Effects of the Wild Mushrooms in Korea
- H. Kim, Byeung-Hun Lee, Ok-Mi Kim, Kap-Duk Lee, Kap-Rang Lee
- Chemistry
- 1998
To detect naturally occuring antimutagenic substances from wild mushrooms in Korea, the screening for the antimutagenic compounds containing in ethanol and water extracts of 13 wild mushrooms toward… Expand
- 1
Effects of Sugars Addition in Alcohol Fermentation of Oriental Melon
- Yong-Jun Jo, Se-Young Jang, Ok-Mi Kim, Chan-Woo Park, Yong-jin Jeong
- Chemistry
- 30 September 2010
This study investigated effects of types of added sugar on alcohol fermentation of oriental melon. According to the results, pH was not significantly different according to types of added sugar and… Expand