Lee CH - Search Results

1

Increased carotenoid production in Xanthophyllomyces dendrorhous G276 using plant extracts.

Kim SK, Lee JH, Lee CH, Yoon YC. Kim SK, et al. Among authors: lee ch, lee jh. J Microbiol. 2007 Apr;45(2):128-32. J Microbiol. 2007. PMID: 17483797 Free article.

2

Effects of fermented pepper powder on body fat accumulation in mice fed a high-fat diet.

Yeon SJ, Kim SK, Kim JM, Lee SK, Lee CH. Yeon SJ, et al. Among authors: lee ch, lee sk. Biosci Biotechnol Biochem. 2013;77(11):2294-7. doi: 10.1271/bbb.130063. Epub 2013 Nov 7. Biosci Biotechnol Biochem. 2013. PMID: 24200774 Free article.

3

Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper.

Yu MS, Kim JM, Lee CH, Son YJ, Kim SK. Yu MS, et al. Among authors: lee ch. Korean J Food Sci Anim Resour. 2014;34(4):408-14. doi: 10.5851/kosfa.2014.34.4.408. Epub 2014 Aug 31. Korean J Food Sci Anim Resour. 2014. PMID: 26761278 Free PMC article.

4

Changes in physicochemical and microbiological properties of isoflavone-treated dry-cured sausage from sulfur-fed pork during storage.

Kim JH, Pyun CW, Hong GE, Kim SK, Yang CY, Lee CH. Kim JH, et al. Among authors: lee ch. J Anim Sci Technol. 2014 Oct 11;56:21. doi: 10.1186/2055-0391-56-21. eCollection 2014. J Anim Sci Technol. 2014. PMID: 26290710 Free PMC article.

5

Effect of Dietary Supplementation with Processed Sulfur on Meat Quality and Oxidative Stability in Longissimus dorsi of Pigs.

Kim JH, Noh HY, Kim GH, Hong GE, Kim SK, Lee CH. Kim JH, et al. Among authors: lee ch. Korean J Food Sci Anim Resour. 2015;35(3):330-8. doi: 10.5851/kosfa.2015.35.3.330. Epub 2015 Jun 30. Korean J Food Sci Anim Resour. 2015. PMID: 26761847 Free PMC article.

6

Effects of Yogurt Containing Fermented Pepper Juice on the Body Fat and Cholesterol Level in High Fat and High Cholesterol Diet Fed Rat.

Yeon SJ, Hong GE, Kim CK, Park WJ, Kim SK, Lee CH. Yeon SJ, et al. Among authors: lee ch. Korean J Food Sci Anim Resour. 2015;35(4):479-85. doi: 10.5851/kosfa.2015.35.4.479. Epub 2015 Aug 31. Korean J Food Sci Anim Resour. 2015. PMID: 26761869 Free PMC article.

7

Physical and Sensory Properties of Ice Cream Containing Fermented Pepper Powder.

Yeon SJ, Kim JH, Hong GE, Park W, Kim SK, Seo HG, Lee CH. Yeon SJ, et al. Among authors: lee ch. Korean J Food Sci Anim Resour. 2017;37(1):38-43. doi: 10.5851/kosfa.2017.37.1.38. Epub 2017 Feb 28. Korean J Food Sci Anim Resour. 2017. PMID: 28316469 Free PMC article.

8

Biochemical, Microbiological, and Sensory Characteristics of Stirred Yogurt Containing Red or Green Pepper (Capsicum annuum cv. Chungyang) Juice.

Kang SH, Yu MS, Kim JM, Park SK, Lee CH, Lee HG, Kim SK. Kang SH, et al. Among authors: lee ch, lee hg. Korean J Food Sci Anim Resour. 2018 Jul;38(3):451-467. doi: 10.5851/kosfa.2018.38.3.451. Epub 2018 Jul 31. Korean J Food Sci Anim Resour. 2018. PMID: 30018490 Free PMC article.

9

In Vitro Studies of Fermented Korean Chung-Yang Hot Pepper Phenolics as Inhibitors of Key Enzymes Relevant to Hypertension and Diabetes.

Yeon SJ, Kim JH, Cho WY, Kim SK, Seo HG, Lee CH. Yeon SJ, et al. Among authors: lee ch. Foods. 2019 Oct 14;8(10):498. doi: 10.3390/foods8100498. Foods. 2019. PMID: 31615144 Free PMC article.

10

Protective effects of methoxyflavone derivatives from black galingale against glutamate induced neurotoxicity in primary cultured rat cortical cells.

Moon HI, Cho SB, Lee JH, Lee YC, Lee JH, Lee CH, Kim SK. Moon HI, et al. Among authors: lee ch, lee yc, lee jh. Phytother Res. 2011 Aug;25(8):1215-7. doi: 10.1002/ptr.3390. Epub 2011 Feb 9. Phytother Res. 2011. PMID: 21305633

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