CAU Scholar's Space: Lee, Chan

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Lee, Chan (이찬)

대학원 (식품생명공학과)

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Tel 031-670-3035
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Fusarium oxysporum:7||beauvericin:6||Beauveria bassiana:6||compound feed:4||synnemata:4||mycotoxin:4||enniatins:3||deoxynivalenol:3||cyclodepsipeptide:3||antioxidant activity:3||zearalenone:3||Natural antimicrobials:3||Method validation:3||Hericium erinaceus:3||Fusarium solani:3||Enniatins:3||Fusarium:3||Colorant:3||phenolic acid:3||functional beverage:3||feed ingredient:3||enzymelinked immunosorbent assay (ELISA):3||fumonisins:2||Beauvericin:2||HPLC:2||Hericium erinaceum:2||Jet milling:2||LCMS/MS:2||LC/MS:2||Simultaneous analysis:2||Sodium copper chlorophyllin:2||Sodium iron chlorophyllin:2||UPLCMS:2||adipic acid:2||aflatoxins:2||antimicrobial effect:2||antioxidant:2||apoptosis:2||baking qualities:2||basic science:2||contamination:2||cytotoxicity:2||enniatin I:2||enniatin MK1688:2||feed ingredients:2||feedstuffs:2||food science:2||fumonisin B1:2||fumonisin B2:2||integrase:2||lactic acid bacteria:2||loaf volume:2||mulkimchi:2||noodlemaking.:2||ochratoxin:2||preservative effect:2||quality characteristics:2||research activities:2||research program:2||response surface methodology:2||yeasts:2||Fructose:1||Fumonisin B1:1||Fumonisin B2:1||Fumonisins:1||Fungi:1||Caco2 cell:1||Fusarium mycotoxin:1||Fusarium mycotoxins:1||CMVresistant peppers:1||CMVresistant pepper:1||G0/G1 cell cycle:1||GCMS:1||GLUT4:1||GM:1||Gas chromatographyflame ionization detector analysis:1||Geographical origin:1||Glazing agent:1||HIV1:1||phosphatidylinositol3 kinase:1||HPLC analysis:1||HPLC method validation:1||HPLCDAD:1||HPLCELSD:1||HPLCFLD:1||HPLCPDA:1||HPLCUVD:1||HT2:1||HepG2:1||pork cutlet sauce:1||Blanched garlic:1||High‐performance liquid chromatography with an evaporative light scattering detector (HPLCELSD):1||Highperformance liquid chromatography (HPLC) analysis:1||Highperformance liquid chromatography analysis:1||Highperformance liquid chromatography with evaporative light scattering detecter (HPLC–ELSD):1||Hot water extract:1||Hydrogen peroxide:1||IC analysis:1||powder:1||LCMS:1||xylanase:1||βCarotene:1||LC/MS/MS:1||Linoleic acid:1||Liquid chromatography–tandem mass spectrometry:1||Liquid chromatography tandem mass spectrometry:1||MS analysis:1||MSSV:1||Bixin:1||Mineral:1||Morpholine:1||Mushrooms:1||Mycotoxin:1||Mycotoxins:1||Nmethylsansalvamide:1||Naematoloma sublateritium:1||Biosynthesis:1||NeoNmethylsansalvamide:1||Neosansalvamide:1||Neuritogenic activity:1||Norbixin:1||Ochratoxin A (OTA):1||Oleic acid:1||Oranges:1||Organic acid:1||Oryza sotiva:1||PC12h cell:1||PPARγ:1||Palm stearin:1||Palmitic acid:1||Particle size:1||Peel:1||Phellinus linteus grown on germinated brown rice:1||Physicochemical properties:1||Physiological activity:1||Pleurotus eryngii:1||Polyethylene glycol:1||Polyvinyl acetate:1||Polyvinyl alcohol:1||Pomegranate juice:1||Porridge:1||Precursor:1||Processed foods:1||Proximate composition:1||Pyrolysis–gas chromatography/mass spectrometry (Py–GC/MS):1||Pyrolyzergas chromatographymass spectrometry (PyGCMS):1||Quality characteristics:1||Reduction:1||Response surface methodology:1||Retorting:1||Rice:1||Roasted sesame oil:1||Roll milling:1||SRB assay:1||Seasoning:1||Sensory evaluation:1||Sesamin:1||Sesamol:1||Sesamolin:1||Silverion high performance liquid:1||reactive oxygen species (ROS):1||Adulteration:1||αglucosidase:1||Sodium stearoyl lactylate:1||Solvent fractionation:1||Staphylococcus aureus:1||Stearoyl lactylates:1||Sugar:1||Symmetric monounsaturated:1||Synnemata:1||T2:1||Thiosulfinate:1||Tremella fuciformis:1||Trichoderma:1||Typha orientalis:1||U5 LTR:1||βApo8′carotenal:1||Umami taste:1||Uncertainty:1||Volatile sulfur compound:1||Zygosaccharomyces bailii:1||acetylcholinesterase:1||acidity regulator:1||activated thiol sepharose:1||response surface model:1||adipocyte:1||retroviral:1||allergy:1||analysis:1||analytical method:1||animal feed:1||anthocyanin pigments:1||antiangiogenesis:1||anticoagulant:1||anticomplement:1||antiinflammation:1||antiinflammatory activity:1||antitumor efficacy:1||anticancer activity:1||antifungal activity:1||ricesyrup:1||safety evaluation:1||Bcl2:1||sanitizer:1||aronia pomace:1||azorubine:1||bactericidal activity:1||bacteriocin:1||seeds of C. tora:1||single oral dose of acute toxicity:1||Barley:1||bladder cancer:1||calcium concentration:1||caspase3:1||chemokine:1||chemokine (CXC motif) ligand10:1||chromatography:1||colon cancer:1||Baking soda:1||compound feeds:1||soluble fiber:1||corn:1||corn byproducts:1||cream soup:1||cucumber mosaic virus (CMV):1||cyclic pentadepsipeptide:1||cyclic pentadepsipeptides:1||cyclicpeptide synthetase:1||Bacillus subtilis KCCM 10257:1||cyclohexadepsipeptide:1||cyclophilin:1||cyclosporin A:1||cytokine:1||cytotoxic activity:1||soluble protein:1||Bacillus subtilis:1||diabetes:1||disease control:1||disinfectant:1||efficacy:1||electrospray ionization (ESI) LCMS/MS:1||eniatin:1||enniain H:1||enniains H,I,and MK1688:1||enniatin H:1||subtilein:1||sugar content:1||Bacillus cereus:1||environmental conditions:1||enzymatic extraction:1||Aspergillus repens:1||extracellular protease:1||extraction methods:1||Apples:1||Alliinase:1||synthetic dyes:1||ferrous gluconic acid:1||flavonoid:1||foamy:1||food borne pathogen:1||food colorant:1||tissue susceptibility:1||triacylglycerols:1||tumor necrosis factoralpha:1||3'end processing:1||Apoptosis:1||fungi:1||glucosyltransferase:1||grains:1||growth rates:1||hepatotoxicity:1||herbal medicines:1||highperformance liquid chromatography (HPLC):1||human cancer cell lines:1||hydroponics:1||hypolipidemic effect:1||in vitro metabolism:1||inducible nitric oxide synthase (iNOS):1||inhibitor:1||instestinal immunity:1||water activity:1||invasion:1||keratinocytes:1||kinetic mechanism:1||king oyster mushroom:1||watersoluble chitosan:1||lipopolysaccharide:1||liquid chromatographytandem mass spectrometry (LCMS,MS) analysis:1||wetmilling:1||macrophage:1||mass spectrometry:1||massspectral identification:1||medium optimization:1||meju:1||melittin:1||method validation:1||migration:1||minimal inhibitory concentration(MIC):1||minimal inhibitory concentrations(MICs):1||mitogenactivated protein kinase:1||modulator:1||white jelly mushroom:1||multidrug resistance:1||mushroom:1||Annatto:1||neoNmethylsansalvamide:1||nivalenol:1||white jelly mushroom (Tremella fuciformis):1||xenograft mice:1||ochratoxin A:1||ochratoxin A (OTA):1||oxidative stress:1||peptidebased polyclonal antibody:1||peptidylprolyl cis/trans isomerase:1||Analytical method:1||phenylethylisothiocyanate (PEITC):1||Calcium phosphate tribasic:1||Calcium stearoyl lactylate:1||Canonical discriminant analysis:1||Canthaxanthin:1||Caspase:1||Citrus:1||Cocoa butter equivalents:1||Calcium phosphate dibasic:1||Com:1||Compound feed:1||Compound feeds:1||Conventional roll milling:1||Cucumber mosaic virus (CMV):1||Culture conditions optimization:1||Cyclic depsipeptide:1||Cyclic pentadepsipeptide:1||Cytotoxicity:1||Dhydroxyisovalerate dehydrogenase:1||DNA fragmentation:1||Derivative:1||Dietary supplement tablets:1||E122:1||E341(ii):1||E341(iii):1||Electronic tongue:1||Calcium gluconate:1||Equivalent umami concentration:1||Euglena gracilis:1||Feed ingredient:1||Feed ingredients:1||Ferrous gluconate:1||Food acidity regulator:1||Food additives:1||Food coating agent:1||Food color:1||Food colorants:1||Food glazing agent:1||

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