Changes occurring in nutritional components (phytochemicals and free amino acid) of raw and sprouted seeds of white and black sesame (Sesamum indicum L.) and screening of their antioxidant activities
하태정, 이명희, 서우덕, 강재은, 백인열, 이진환
FOOD SCIENCE AND BIOTECHNOLOGY, 2017
192
Suppression of Akt-HIF-1α signaling axis by diacetyl atractylociol inhibits hypoxia- induced angiogenesis
최식원, 이광식, 이진환, 강현정, 이미자, 김현영, 박계인, 김선림, 신혜경, 서우덕
BMB Reports, 2016
193
Comparison of antioxidant activities and volatile components using GC/MS from leaves of Korean purple perilla (Perilla frutescens) grown in a greenhouse
이진환, 하태정, 이명희
FOOD SCIENCE AND BIOTECHNOLOGY, 2015
194
Effects of roasting on the phytochemical contents and antioxidant activities of Korean soybean (Glycine max L. Merrill) cultivars
이진환, 황정은, 이병원, 김현태, 고종민, 백인열, 안민주, 이희율, 조계
Food Science and Biotechnology, 2015
195
Anti-hyperglycemic activity of polyphenols isolated from barnyard millet (Echinochloa utilis L.) and their role inhibiting α-glucosidase
서경혜, 라지은, 이진환, 이승준, 이지혜, 김선림, 서우덕
Applied Biological Chemistry, 2015
196
Characteristics and Antioxidant Effect of Garlic in the Fermentation of Cheonggukjang by Bacillus amyloliquefaciens MJ1-4
이진환, 김정환, 황정은, 이창권, 김경민, 정성훈, 신정희, 김종상, 조계
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 2014
197
Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191
Changes in Phenolic Compounds (Isoflavones and Phenolic acids) and Antioxidant Properties in High-Protein Soybean (Glycine max L., cv. Saedanbaek) for Different Roasting Conditions
이진환, 이병원, 김바오로, 고종민, 백인열, 서원택, 강영민, 조계만, 김현태
JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, 2013
199
Anti-pigmentation Effect of Serotonin Alkaloid Isolated from Korean Barnyard Millet (Echinochola utilis)