Comprehensive Comparison of the Nutrient and Phytochemical Compositions and Antioxidant Activities of Different Kiwifruit Cultivars in Korea
조계만, 정종빈, 조두용, 이희율, 이애련, 이가영, 장무연, 손기호
PLANTS-BASEL, 2025
2
Enhancing the Phytochemicals and Antioxidant Abilities of Isoflavone-Enriched Soybean Leaves Through Inoculation with Lacticaseibacillus paracasei LAB47 and Levilactobacillus brevis WCP02
이희율, 이지호, 조두용, 정종빈, 이가영, 장무연, 이진환, 조계만
FOODS, 2025
3
Lighting design affects the uniformity and growth of plants in a vertical farming system
Changes in nutritional compositions and digestive enzyme inhibitions of isoflavone-enriched soybean leaves at different stages (drying, steaming, and fermentation) of food processing
조계만, 이희율, 이지호, 조두용, 장경진, 정종빈, 김민주, 이가영, 장무연, 이진환
FOOD CHEMISTRY-X, 2024
5
Comparison of primary and secondary metabolites and antioxidant activities by solid-state fermentation of Apios americana Medikus with different fungi
Anti-Inflammatory Effects of Fermented and Aged Mountain-Cultivated Ginseng Sprouts via Suppression of MAPK-NF-κB Pathway in Lipopolysaccharide-Stimulated RAW264.7 Macrophages
Comparison in Bioactive Compounds and Antioxidant Activity of Cheonggukjang Containing Mountain-Cultivated Ginseng Using Two Bacillus Genus
성진아, 이희율, 정종빈, 조두용, 김다현, 이지호, 이가영, 장무연, 이진환, 조계만
FOODS, 2024
8
Enhancement of non-glycoside phytoestrogens and digestive enzymatic inhibition activity during bioprocessing of isoflavone-enriched soybean leaves by mycelia of Tricholoma matsutake
조계만, Lee Hee Yul, Cho Du Yong, Lee Jin Hwan, Lee Jihyun, Jeong Jong Bin, Lee Ji Ho, Lee Ga Young, Jang Mu Yeon
FOOD BIOSCIENCE, 2024
9
Investigating alterations of nutritional constituents, antioxidant abilities, and physicochemicals in aging processes of ginseng sprouts
조계만, Lee Hee Yul, Kim Su Cheol, Lee Young Min, Kim Du Hyun, Cho Du Yong, Lee Jin Hwan
HELIYON, 2024
10
Chemical Compositions before and after Lactic Acid Fermentation of Isoflavone-Enriched Soybean Leaves and Their Anti-Obesity and Gut Microbiota Distribution Effects