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Ok Soo Joo

Observed names: Joo, Ok-Soo;Nam, Sang-Hae;, OK Soo Joo
ORCID: 0000-0002-8905-9820
Observed ORCID: 0000-0002-8905-9820
OpenAlex ID: A5063341517
Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars
2016 · Kye Man Cho, Ho-Jeong Lim, et al. · Journal of Food and Drug Analysis · 37
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발아 고단백 콩의 Lactobacillus brevis 젖산발효에 의한 가바와 이소플라본 함량 및 라디칼 소거활성의 비교
2018 · Chung Eun Hwang, Md. Azizul Haque, et al. · Korean Journal of Food Preservation · 19
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Change of physicochemical properties, phytochemical contents and biological activities during the vinegar fermentation of Elaeagnus multiflora fruit
2017 · Kye Man Cho, Chung Eun Hwang, et al. · Korean Journal of Food Preservation · 17
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Enhances Antioxidant Effect of Purple Sweet Potato by Roasting
2012 · Kye Man Cho, Ok Soo Joo · Korean Journal of Food Preservation · 15
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Change in physicochemical properties, phytoestrogen content, and antioxidant activity during lactic acid fermentation of soy powder milk obtained from colored small soybean
2018 · Chung Eun Hwang, Kye Man Cho, et al. · Korean Journal of Food Preservation · 12
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Antioxidative and digestion enzyme inhibitory activity of Ganoderma lucidum depends on the extraction solvent
2018 · Ok Soo Joo, Chung Eun Hwang, et al. · Korean Journal of Food Preservation · 10
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Comprehensive changes of nutritional constituents and antioxidant activities of ginseng sprouts according to the roasting process
2021 · Su Cheol Kim, Young Min Kang, et al. · Korean Journal of Food Preservation · 9
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Comparison of physiochemical property, phytochemical contents, and biological activity of soy sauce added with bitter melon powder
2017 · Chung Eun Hwang, Dong Hee Lee, et al. · Korean Journal of Food Preservation · 9
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Comparison of Isoflavone Contents and Antioxidant Effect in Cheonggukjang with Black Soybean Cultivars by Bacillus subtilis CSY191
2016 · Md. Azizul Haque, Chung Eun Hwang, et al. · Korean Journal of Environmental Agriculture · 8
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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
2018 · Chung Eun Hwang, Dong Hoon Lee, et al. · Korean Journal of Food Preservation · 7
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Physicochemical properties, phytochemicals, and biological activities of heat-treated Elaeagnus multiflora juice and vinegar
2018 · Kye Man Cho, Chung Eun Hwang, et al. · Korean Journal of Food Preservation · 7
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Changes of physiochemical properties and biological activity during the fermentation of Doenjnag with bitter melon (Momordica charantia L.)
2017 · Chung Eun Hwang, Ok Soo Joo, et al. · Korean Journal of Food Preservation · 7
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Comparison of chlorogenic acid and rutin contents and antioxidant activity of Dendropanax morbiferus extracts according to ethanol concentration
2020 · Chung Eun Hwang, Su Cheol Kim, et al. · Korean Journal of Food Preservation · 6
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Quality characteristics and antioxidant activities ofmakgeolli prepared using rice nuruk containing bitter melon (Momordica charantia)
2016 · Kye Man Cho, Chung Eun Hwang, et al. · Korean Journal of Food Preservation · 6
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An optimized extraction technique for acetylcholinesterase inhibitors from the Camellia japonica seed cake by using response surface methodology
2014 · Jae Kyeom Kim, Cho Rong Kim, et al. · Bioscience Biotechnology and Biochemistry · 6
Analysis of Nutritional Components, Volatile Properties, and Sensory Attributes of Cynanchi wilfordii Radix: Characterization Study
2015 · Ho-Jeong Lim, Jae-Kyeom Kim, et al. · Journal of the Korean Society of Food Science and Nutrition · 5
Kiwi-persimmon wine produced using wild Saccharomyces cerevisiae strains with sugar, acid, and alcohol tolerance
2023 · Hee Yul Lee, Kye Man Cho, et al. · Korean Journal of Food Preservation · 3
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Diversity of Bacillus groups isolated from fermented soybean foods (‘Doenjang’ and ‘Kanjang’) and their fermentation characteristics of ‘Cheonggukjang’
2020 · Chung Eun Hwang, Kye Man Cho, et al. · Korean Journal of Food Preservation · 3
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Changes in yeast diversity and volatile flavor compounds during fermentation of mugwort sugar extracts
2018 · Su Young Hong, Woe Ja Jeong, et al. · Korean Journal of Food Preservation · 3
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Nutritional components and physiological activities of kombucha containing ginseng sprouts
2024 · Hee Yul Lee, Ga Young Lee, et al. · Food Science and Preservation · 2
Comparison of ginsenoside (Rg1, Rb1) content and radical-scavenging activities of wild-simulated ginseng extract with respect to the solvent
2021 · Su Cheol Kim, Chung Eun Hwang, et al. · Korean Journal of Food Preservation · 2
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Bioconversion of nutrient and phytoestrogen constituents during the solid-state fermentation of soybeans by mycelia of Tricholoma matsutake
2023 · Hee Yul Lee, Kye Man Cho, et al. · Korean Journal of Food Preservation · 1
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Quality characteristics of wheat-rice ‘Makgeolli’ prepared using rice ‘Nuruk’ and the potential probiotic Kazachstania exigua CCSY27
2020 · Chung Eun Hwang, Kye Man Cho, et al. · Korean Journal of Food Preservation · 1
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Investigation of Volatile Compounds of Perillae Folium grown in the South Korea
2015 · Ho‐Jeong Lim, Mi So Kim, et al. · 한국식품영양과학회 산업심포지움발표집
Identification of Key Flavor Compounds of Angelica gigas Nakai with Simultaneous Distillation Extraction and Gas Chromatography with Mass Spectrometry
2015 · Ho‐Jeong Lim, Mi So Kim, et al. · 한국식품영양과학회 산업심포지움발표집
Works count: 32
Citation count: 195
H-index: 8
I10-index: 6
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