C. Hwang

发表

Screening of conjugated linoleic acid (CLA) producing Lactobacillus plantarum and production of CLA on soy-powder milk by these stains

Dong Hoon Lee, B. Lee, Baolo Kim, 2015 .

Ganoderma lucidum Ameliorates Non-Alcoholic Steatosis by Upregulating Energy Metabolizing Enzymes in the Liver

S. Park, C. Hwang, K. Cho, 2018, Journal of clinical medicine.

Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties.

H. Suh, C. Hwang, H. Lee, 2020, Food chemistry.

Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties.

C. Hwang, K. Cho, Jin Hwan Lee, 2019, Food chemistry.

Improvement of nutritional components and in vitro antioxidative properties of soy-powder yogurts using Lactobacillus plantarum

E. Cho, C. Hwang, K. Cho, 2018, Journal of food and drug analysis.

Changes in conjugated linoleic acid and isoflavone contents from fermented soymilks using Lactobacillus plantarum P1201 and screening for their digestive enzyme inhibition and antioxidant properties

Dong Hoon Lee, S. Kang, Baolo Kim, 2018 .

Enhanced digestive enzyme activity and anti-adipogenic of fermented soy-powder milk with probiotic Lactobacillus plantarum P1201 through an increase in conjugated linoleic acid and isoflavone aglycone content

Baolo Kim, C. Hwang, K. Cho, 2018, Korean Journal of Food Preservation.

Fermented soy‐powder milk with Lactobacillus plantarum P1201 protects against high‐fat diet‐induced obesity

Dong Hoon Lee, Hyun Joon Kim, S. Kang, 2017 .

Changes of physiochemical properties and biological activity during the fermentation of Doenjnag with bitter melon (Momordica charantia L.)

C. Hwang, K. Cho, Jin Hwan Lee, 2017 .

Change in physicochemical properties, phytoestrogen content, and antioxidant activity during lactic acid fermentation of soy powder milk obtained from colored small soybean

C. Hwang, K. Cho, S. Kim, 2018, Korean Journal of Food Preservation.

Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars

B. Lee, C. Hwang, K. Cho, 2016, Journal of food and drug analysis.

Comparison of primary and secondary metabolite compositions and antioxidant effects of specific soybean cultivars

C. Hwang, K. Cho, Jin Hwan Lee, 2019, Korean Journal of Food Preservation.

Comparison of ginsenoside (Rg1, Rb1) content and radical-scavenging activities of wild-simulated ginseng extract with respect to the solvent

Baolo Kim, C. Hwang, K. Cho, 2021 .

The Root of Polygonum multiflorum Thunb. Alleviates Non-Alcoholic Steatosis and Insulin Resistance in High Fat Diet-Fed Mice

S. Park, Hwajin Kim, C. Hwang, 2020, Nutrients.

Cloning, expression, and functional characterization of an organophosphates insecticides degrading gene (opdC) from a potential probiotic Lactobacillus plantarum WCP931

C. Hwang, M. Haque, H. Lee, 2020 .

Enhanced biological effect of fermented soy-powder milk withLactobacillus brevisincreasing in γ-aminobutyric acid and isoflavone aglycone contents

C. Hwang, K. Cho, S. Hong, 2018, Journal of Applied Biological Chemistry.

Bioconversion of γ-aminobutyric acid and isoflavone contents during the fermentation of high-protein soy powder yogurt with Lactobacillus brevis

C. Hwang, M. Haque, H. Lee, 2018, Applied Biological Chemistry.

Comparison of γ-aminobutyric acid and isoflavone aglycone contents, to radical scavenging activities of high-protein soybean sprouting by lactic acid fermentation with Lactobacillus brevis

C. Hwang, M. Haque, H. Lee, 2018 .

Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit

C. Hwang, K. Cho, O. Joo, 2017 .

Chemometric Approach to Fatty Acid Profiles in Soybean Cultivars by Principal Component Analysis (PCA)

Jin Sang Choi, B. Lee, E. Cho, 2012, Preventive nutrition and food science.

Microbial Diversity in the Enrichment Cultures from the Fermented Beverage of Plant Extract Using Ribosomal RNA Sequence Analysis

Youngmin Kang, Baolo Kim, C. Hwang, 2014 .

Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence

C. Hwang, M. Haque, M. Ahn, 2015, Journal of the Korean Society for Applied Biological Chemistry.

Changes in yeast diversity and volatile flavor compounds during fermentation of mugwort sugar extracts

C. Hwang, H. Lee, K. Cho, 2018, Korean Journal of Food Preservation.

Nutritional components, phytochemicals and biological activities of Sibjeondaebohwan produced from balloon flower by high-temperature aging

Min-Cheol Kang, C. Hwang, K. Cho, 2019, Korean Journal of Food Preservation.

Characteristics and antioxidant effect of garlic in the fermentation of Cheonggukjang by Bacillus amyloliquefaciens MJ1-4.

S. Jeong, C. Hwang, K. Cho, 2014, Journal of microbiology and biotechnology.

Effects of roasting on the phytochemical contents and antioxidant activities of Korean soybean (Glycine max L. Merrill) cultivars

B. Lee, C. Hwang, M. Ahn, 2015, Food Science and Biotechnology.

Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191

B. Lee, C. Hwang, J. Ko, 2014, Food Science and Biotechnology.

jmbReview Characteristics and Antioxidant Effect of Garlic in the Fermentation of Cheonggukjang by Bacillus amyloliquefaciens MJ 1-4

S. Jeong, C. Hwang, K. Cho, 2014 .

Biodegradation of organophosphorus insecticides by two organophosphorus hydrolase genes (opdA and opdE) from isolated Leuconostoc mesenteroides WCP307 of kimchi origin

C. Hwang, H. Lee, K. Cho, 2020 .

Changes of Phytochemicals and Antioxidant Activity during Fermentation of Brown Soymilk

B. Lee, C. Hwang, H. Lee, 2016 .

Comparison of Isoflavone Contents and Antioxidant Effect in Cheonggukjang with Black Soybean Cultivars by Bacillus subtilis CSY191

C. Hwang, M. Ahn, H. Lee, 2016 .

Enhanced Antioxidant Effect of Black Soybean by Cheonggukjang with Potential Probiotic Bacillus subtilis CSY191

C. Hwang, K. Cho, W. Seo, 2013 .

Diversity of Bacillus groups isolated from fermented soybean foods (‘Doenjang’ and ‘Kanjang’) and their fermentation characteristics of ‘Cheonggukjang’

C. Hwang, K. Cho, O. Joo, 2020 .

Antioxidative and digestion enzyme inhibitory activity of Ganoderma lucidum depends on the extraction solvent

C. Hwang, K. Cho, S. Hong, 2018 .

Physicochemical characteristics and volatile flavor compounds of produced mixture wine with kiwi and permission fruits using wild yeast, Saccharomyces cerevisiae Y28

J. Y. Lee, S. Jeong, C. Hwang, 2016 .

Comparison of physiochemical property, phytochemical contents, and biological activity of soy sauce added with bitter melon powder

Dong Hee Lee, C. Hwang, H. Lee, 2017 .

Effect of the Enhanced Biological Activities and Reduced Bitter Taste of Bitter Melon(Momordica charantia L.) by Roasting

S. Kang, C. Hwang, M. Ahn, 2015 .

Potential Probiotic Lactobacillus plantarum P1201 to Produce Soy-yogurt with Enhanced Antioxidant Activity

B. Lee, C. Hwang, H. Lee, 2014 .

Changes in active compounds and biological activities during fermentation of soy-powder milk by the mixtures of probiotics lactic acid bacteria

Dong Hee Lee, C. Hwang, K. Cho, 2020 .

Free Radical Scavenging Effect and Oxidative Stress Protective Activity of Domestic Processed Polygoni Multiflori Radix

C. Hwang, M. Haque, M. Ahn, 2015 .

Production of Soybean Meat using Korean Whole Soybean and it's Quality Characteristics and Antioxidant Activity

Jin Sang Choi, B. Lee, C. Hwang, 2014 .

Quality characteristics and antioxidant activities of makgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)

C. Hwang, M. Ahn, H. Lee, 2016 .

Molecular diversity of endobacterial communities in edible part of King oyster mushroom (Pleurotus eryngii) based on 16S rRNA

C. Hwang, M. Haque, M. Ahn, 2015 .

Quality characteristics of wheat-rice ‘Makgeolli’ prepared using rice ‘Nuruk’ and the potential probiotic Kazachstania exigua CCSY27

C. Hwang, K. Cho, O. Joo, 2020 .

Changes in Quality Characteristics of Soybean Paste Doenjang with Addition of Garlic during Fermentation

Jong-Sang Kim, C. Hwang, K. Cho, 2014 .

Quality characteristics of low salted garlic Doenjang during fermentation

C. Hwang, K. Cho, J. H. Kim, 2014 .

Enhanced biological effect of fermented soy-powder milk with Lactobacillus brevis increasing in γ-aminobutyric acid and isoflavone aglycone contents

김수철, 홍수영, C. Hwang, 2018 .

Ganoderma lucidum Ameliorates Non-Alcoholic Steatosis by Upregulating Energy Metabolizing Enzymes in the Liver

S. Park, C. Hwang, K. Cho, 2018, Journal of clinical medicine.