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Lan-Sook Lee

26

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459

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Changes in major polyphenolic compounds of tea (Camellia sinensis) leaves during the production of black tea

2016 Food Science and Biotechnology
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Contribution of flavonoids to the antioxidant properties of common and tartary buckwheat

2016 Journal of Cereal Science
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Green tea changes serum and liver metabolomic profiles in mice with high‐fat diet‐induced obesity

2015 Molecular Nutrition & Food Research
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Effects of cooking method on physical properties, color, and microstructural characteristics of scorched rice chips

2015 Food Science and Biotechnology
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Antioxidant Properties of Different Parts of Red and Black Adzuki Beans

2015 Journal of The Korean Society of Food Science and Nutrition
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Quantitative Analysis of Major Constituents in Green Tea with Different Plucking Periods and Their Antioxidant Activity

2014 Molecules
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Metabolomic analysis of the effect of shade treatment on the nutritional and sensory qualities of green tea.

2013 Journal of Agricultural and Food Chemistry
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인삼 첨가 발효두유의 사포닌 조성 및 항산화 활성

2013 Journal of The Korean Society of Food Science and Nutrition
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Hypolipidemic and Antioxidant Properties of Phenolic Compound-Rich Extracts from White Ginseng (Panax ginseng) in Cholesterol-Fed Rabbits

2013 Molecules
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Optimization of Ultrasonic Extraction of Phenolic Antioxidants from Green Tea Using Response Surface Methodology

2013 Molecules
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