Author

Kye Man Cho

Institution: Gyeongsang National University

Observed institutions: Gyeongsang National University, Dong-A University

OpenAlex ID: A5159893333

Changes in nutritional compositions and digestive enzyme inhibitions of isoflavone-enriched soybean leaves at different stages (drying, steaming, and fermentation) of food processing

2024 · Hee Yul Lee, Ji Ho Lee, et al. · Food Chemistry X · 8

Modified white LEDs spectra alter tomato seedling quality and post-transplant responses

2026 · In-Je Kang, Gyu-Sik Yang, et al. · Discover Plants.

Fluctuations in nutritional metabolites and isoflavone bioconversion profiles of soaked and germinated soybeans during Polyozellus multiplex solid-state fermentation: Impact on antioxidant and enzyme inhibitory activities

2026 · Du Yong Cho, Hee Yul Lee, et al. · Food Chemistry

Comparative evaluation of the physicochemical properties, isoflavone contents, and overall metabolite profiles of soybean leaves subjected to different processing methods: Screening of antioxidant and digestive enzyme inhibitory activities

2026 · Du Yong Cho, Seung Ha Hwang, et al. · Food Chemistry X

Works count: 4

Citation count: 8

H-index: 1

I10-index: