J
Jin Young Lee
Researcher at Rural Development Administration
Publications - 21
Citations - 160
Jin Young Lee is an academic researcher from Rural Development Administration. The author has contributed to research in topics: Gallic acid & Polyphenol. The author has an hindex of 7, co-authored 20 publications receiving 114 citations.
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Journal ArticleDOI
Phenolic compounds and antioxidant activity in sweet potato after heat treatment
Min Young Kim,Byong Won Lee,Hyeong-Un Lee,Yu Young Lee,Mi Hyang Kim,Jin Young Lee,Byoung Kyu Lee,Koan Sik Woo,Hyun-Joo Kim +8 more
TL;DR: It is suggested that heat treatment with a soaking solvent is an efficient method to enhance the antioxidant characteristics of Korean sweet potato cultivars.
Journal Article
Preference and Perception of Korean Foods of Foreign Consumers by Nationality
TL;DR: The most preferred food were Bulgogi and Galbi and the least preferred one was ginger, while Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Gal Bitang and Japchae, and Western participants preferredGalbitang, Mandu and Bibimbap.
Journal ArticleDOI
Effects of Panicum miliaceum L. extract on adipogenic transcription factors and fatty acid accumulation in 3T3-L1 adipocytes
Mi-Young Park,Dong-Won Seo,Jin Young Lee,Mi-Kyung Sung,Young Min Lee,Hwan-Hee Jang,Hae-Yeon Choi,Jae-Hyn Kim,Dong-Sik Park +8 more
TL;DR: The results suggest that some cereals efficiently suppress adipogenesis in 3T3-L1 adipocytes, and the effect of P. miliaceum L. on adipocyte differentiation is associated with the downregulation of adipogenic genes and fatty acid accumulation in adipocytes.
Journal ArticleDOI
Physicochemical Characteristics of Starch in Sweet Potato Cultivars Grown in Korea.
Hyun-Joo Kim,Koan Sik Woo,Hyeong-Un Lee,Sang Sik Nam,Byong Won Lee,Min Young Kim,Yu-Young Lee,Jin Young Lee,Mi Hyang Kim,Byoungkyu Lee +9 more
TL;DR: The objective of this study was to investigate the structural and physicochemical properties of starch from seven sweet potato cultivars and provides useful information for the food industry regarding the application of sweet potato starches.
Journal ArticleDOI
A Study on the Perception as HANSIK (Korean Food) for the Common Dishes in Korean Adults Residing in Seoul and Metropolitan Area
Young-Hee Park,Minji Kang,Hyun Wook Baik,Sang Woo Oh,Su Jin Park,Hee Young Paik,Jeong Sook Choe,Jin Young Lee,Min Sook Kang,Hyojee Joung +9 more
TL;DR: The younger age group had higher HANSIK perception on many items of recently consumed foods, especially budae-jjigae (spicy sausage stew) and jwipo-jorim (braised dried filefish) (p < 0.001), implying that they already accept the common foods as HAN SIK regardless of the origin.