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Importance of lactic acid bacteria in Asian fermented foods

Microbial cell factories, 2011-08, Vol.10 Suppl 1 (Suppl 1), p.S5-S5

2011

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Geographical and Climatic Dependencies of Green Tea (Camellia sinensis) Metabolites: A 1H NMR-Based Metabolomics Study

Journal of agricultural and food chemistry, 2010-10, Vol.58 (19), p.10582-10589

2010

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Cholesterol Lowering Mechanism of Soybean Protein Hydrolysate

Journal of agricultural and food chemistry, 2007-12, Vol.55 (26), p.10599-10604

2007

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Crystal Structure of CD14 and Its Implications for Lipopolysaccharide Signaling

The Journal of biological chemistry, 2005-03, Vol.280 (12), p.11347-11351

2005

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Metabolomics Reveals Alterations in Both Primary and Secondary Metabolites by Wine Bacteria

Journal of agricultural and food chemistry, 2009-11, Vol.57 (22), p.10772-10783

2009

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Identification of LDL-Receptor Transcription Stimulating Peptides from Soybean Hydrolysate in Human Hepatocytes

Journal of agricultural and food chemistry, 2008-06, Vol.56 (12), p.4372-4376

2008

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Metabolomic Characterization of Malolactic Fermentation and Fermentative Behaviors of Wine Yeasts in Grape Wine

Journal of agricultural and food chemistry, 2009-06, Vol.57 (11), p.4801-4809

2009

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Korean Food and Foodways: The Root of Health Functional Food

Lee, Cherl-Ho

1, 2022

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Artifacts in the measurement of water distribution in soybeans using MR imaging

Food chemistry, 2009, Vol.112 (1), p.267-272

2009

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Food safety issues in industrialization of traditional Korean foods

Food control, 2012-03, Vol.24 (1-2), p.1-5

2012

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Determination of the phytic acid levels in infant foods using different analytical methods

Food control, 2006-09, Vol.17 (9), p.727-732

2006

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Evidence of vintage effects on grape wines using (1)H NMR-based metabolomic study

Analytica chimica acta, 2009-08, Vol.648 (1), p.71-76

2009

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H NMR-based metabolomic characterization during green tea (Camellia sinensis) fermentation

Food research international, 2011-03, Vol.44 (2), p.597-604

2011

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Characterization of wines from grape varieties through multivariate statistical analysis of (1)H NMR spectroscopic data

Food research international, 2009-12, Vol.42 (10), p.1483-1491

2009

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(1)H NMR-based metabolomic approach for understanding the fermentation behaviors of wine yeast strains

Analytical chemistry (Washington), 2009-02, Vol.81 (3), p.1137-1145

2009

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Purification and Characterization of Proteases from Bacillus amyloliquefaciens Isolated from Traditional Soybean Fermentation Starter

Journal of agricultural and food chemistry, 2003-12, Vol.51 (26), p.7664-7670

2003

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Short-term control of capsaicin on blood and oxidative stress of rats in vivo

Phytotherapy research, 2003-05, Vol.17 (5), p.454-458

2003

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Self-Diffusion Coefficient of Water in Tofu Determined by Pulsed Field Gradient Nuclear Magnetic Resonance

Journal of agricultural and food chemistry, 2006-01, Vol.54 (1), p.219-223

2006

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Tastes and Structures of Bitter Peptide, Asparagine-Alanine-Leucine-Proline-Glutamate, and Its Synthetic Analogues

Journal of agricultural and food chemistry, 2008-07, Vol.56 (14), p.5852-5858

2008

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Metabolomic Assessment of Fermentative Capability of Soybean Starter Treated with High Pressure

Journal of agricultural and food chemistry, 2010-08, Vol.58 (15), p.8738-8747

2010

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Harmonization of Eastern and Western health knowledge; Nutrigenetics and Sasang typology

Food Science and Technology Research, 2007/05/25, Vol.13(2), pp.89-95

Lee, C.H

2007

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Creative fermentation technology for the future

Journal of food science, 2004-03, Vol.69 (2), p.crh31-crh33

Lee, C.H

2004

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role of biotechnology in modern food production

Journal of food science, 2004-04, Vol.69 (3), p.CRH92-CRH95

Lee, C.H

2004

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Effects of Irradiated Phytic Acid on Antioxidation and Color Stability in Meat Models

Journal of agricultural and food chemistry, 2004-05, Vol.52 (9), p.2572-2576

2004

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Rheological properties of erythrocytes from male hypercholesterolemia

Microvascular research, 2004-03, Vol.67 (2), p.133-138

2004

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Importance of lactic acid bacteria in Asian fermented foods

Geographical and Climatic Dependencies of Green Tea (Camellia sinensis) Metabolites: A 1H NMR-Based Metabolomics Study

Cholesterol Lowering Mechanism of Soybean Protein Hydrolysate

Crystal Structure of CD14 and Its Implications for Lipopolysaccharide Signaling

Metabolomics Reveals Alterations in Both Primary and Secondary Metabolites by Wine Bacteria

Identification of LDL-Receptor Transcription Stimulating Peptides from Soybean Hydrolysate in Human Hepatocytes

Metabolomic Characterization of Malolactic Fermentation and Fermentative Behaviors of Wine Yeasts in Grape Wine

Korean Food and Foodways: The Root of Health Functional Food

Artifacts in the measurement of water distribution in soybeans using MR imaging

Food safety issues in industrialization of traditional Korean foods

Determination of the phytic acid levels in infant foods using different analytical methods

Evidence of vintage effects on grape wines using (1)H NMR-based metabolomic study

H NMR-based metabolomic characterization during green tea (Camellia sinensis) fermentation

Characterization of wines from grape varieties through multivariate statistical analysis of (1)H NMR spectroscopic data

(1)H NMR-based metabolomic approach for understanding the fermentation behaviors of wine yeast strains

Purification and Characterization of Proteases from Bacillus amyloliquefaciens Isolated from Traditional Soybean Fermentation Starter

Short-term control of capsaicin on blood and oxidative stress of rats in vivo

Self-Diffusion Coefficient of Water in Tofu Determined by Pulsed Field Gradient Nuclear Magnetic Resonance

Tastes and Structures of Bitter Peptide, Asparagine-Alanine-Leucine-Proline-Glutamate, and Its Synthetic Analogues

Metabolomic Assessment of Fermentative Capability of Soybean Starter Treated with High Pressure

Harmonization of Eastern and Western health knowledge; Nutrigenetics and Sasang typology

Creative fermentation technology for the future

role of biotechnology in modern food production

Effects of Irradiated Phytic Acid on Antioxidation and Color Stability in Meat Models

Rheological properties of erythrocytes from male hypercholesterolemia

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