Jin Hwan Lee scite author profile

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Jin Hwan Lee

Soluble phenolics and antioxidant properties of soybean (Glycine max L.) cultivars with varying seed coat colours

Identification, characterisation, and quantification of phenolic compounds in the antioxidant activity-containing fraction from the seeds of Korean perilla (Perilla frutescens) cultivars

Changes occurring in compositional components of black soybeans maintained at room temperature for different storage periods

Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90

Isolation and identification of phenolic compounds from the seeds of Perilla frutescens (L.) and their inhibitory activities against α-glucosidase and aldose reductase

Biotransformation of phenolics (isoflavones, flavanols and phenolic acids) during the fermentation of cheonggukjang by Bacillus pumilus HY1

The most abundant polyphenol of soy leaves, coumestrol, displays potent α-glucosidase inhibitory activity

The production of surfactin during the fermentation of cheonggukjang by potential probiotic Bacillus subtilis CSY191 and the resultant growth suppression of MCF-7 human breast cancer cells

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