Lotus기능성식품소재연구소

Lecture

<1학기>
기능성식품학 I, 천연물식품소재학
<2학기>
기능성식품학 II, 식품분석실험

Books

생각이 필요한 식품기능성론(수학사, 2015)

Publication

• 1

  S.Y. Lee and H.S. Shin. 2015. Effect of Lotus seed and seedpod extracts on oxidative stability against lard during storage. J LKorean Soc. Appl Biol Chem. 58(1): 53-60.

• 2

  S.Y. Lee, Y.J. Lee, J.S. Sung and H.S. Shin. 2015. Influence of roasting conditions on the chemical properties and antioxidant activity of perilla olils. J LKorean Soc. Appl Biol Chem. 58(3): 325-334.

• 3

  J.H. Pan, M.J. Kim, J.H. Kim, Y.J Cho, H.S. Shin, J.S. Sung, T.S. Park, H.G. Yoon, S.J. Park and Y.J. Kim, 2015. Inhibition of the Lipogenesis in Liver and Adipos Tissue of Diet-Induced Obese C57BL/6 Mice by Feeding Oleic Acid-rich Sesame Oil. Food Sci. Biotechnol. 24(3): 1115-1121.

• 4

  H.S. Kwon, J.H. Ko and H.S. Shin. 2015. Evaluation of Actioxidant Activity and Oxidative Stability of Spice-added Mayonnaise. Food Sci. Biotechnol. 24(4): 1285-1292.

• 5

  B.M. Kang, B.M., Lee and H.S. Shin. 2014. Determination of Polycyclic Aromatic Hydrocarbon(PAH) Content and Risk Assessment From Edible Oils in Korea. Journal of Toxicology and Environmental Health. 77(22-24): 1359-1371

• 6

  H.N. Chun, B.R. Kim and H.S. Shin. 2014. Evaluation of a Freshness Indicator for Quality of Fish Products during Storage. Food Sci. Biotechnol. 23(5): 1719-1725

• 7

  J.H. Han, M.J. Kim and H.S. Shin. 2014. Evaluation of Polycyclic Aromatic Hydrocarbon Contents and Risk Assessment for Infant Formula in Korea. J Korean Soc Appl Biol Chem. 57(2): 173-179.

• 8

  M.J. Kim, J.H. Hwang and H.S. Shin. 2014. Evaluation of Polycyclic Aromatic Hydrocarbon Contents and Risk Assessment for Fish and Meat Products in Korea. Food Sci. Biotechnol. 23(3): 991-998.

• 9

  H.N. Chun, J.H. Cho and H.S. Shin. 2014. Influence of DifferentStorage Conditions on Production of Trimethylamine and Microbial Spoilage Characteristics of Mackerel Products. Food Sci. Biotechnol. 23(5): 1411-1416.

• 10

  Y.J. Kim, H.J. Lee, H.S. Shin and Y.J. Shin. 2014. Near-infrared reflectance spectroscopy as a rapid and non-destructive analysis tool for curcuminoids in turmeric. Phytochemical Analysis. 25(5): 445-452.

• 11

  S.J. Kwack, D.Y. Kim, Y.J. Kim, T.H. Roh, S.M. Choi, D.S. Lim, H.S. Shin, H.S. Kim and B.M. Lee. 2014. Portential Application of Benzo(a)Pyrene-Associated Adducts (Globin or Lipid) as Blood Biomarkers for Target Organ Exposure and Human Risk Assessment. Food Sci. Biotechnol. 77(22-24): 1491-1501.

• 12

  S.K. Lim, H.S. Shin, K.S. Yoon, S.J. Kwack, Y.M. Um, J.H. Hyeon, H.M. Kwak, J.Y. Kim, T.Y. Kim, Y.J. Kim, T.H. Roh, D.S. Lim, M.K. Shin, S.M. Choi, H.S. Kim and B.M. Lee, 2014. Risk Assessment of Volatile Organic Compounds Benzene, Toluene, Ethylbenzene, and Xylene (BTEX) in Consumer Products. Journal of Toxicology and Environmental Health. 77(22-24): 1502-1521.

• 13

  Soma Kundu, T.H. Kim, J.H. Yoon, H.S. Shin, J.W. Lee, J.H. Jung and H.S. Kim. 2014. Viriditoxin regulates apoptosis and autophagy via mitotic catastrophe and microtubule formation in human prostate cancer cells. International journal of oncology. 45(6): 2331-2340.

• 14

  S.R. Lim, EB Go, G. Go, H.S. Shin and J.S. Sung. 2013. Antioxidative mechanisms of sea buckthorn fruit extracts in mouse embryonic fibroblast cells. Food Sci. Biotechnol. 22(S): 197-204

• 15

  S.E. Moon and H.S. Shin. 2013. Inhibition of mutagenic PhIP formation using various food ingredients in a model systems. Food Sci. Biotechnol. 22(2): 1-7

• 16

  S.E. Moon and H.S. Shin. 2013. Formation of genotoxic PhIP and its kinetics in a model systems. Food Sci. Biotechnol. 22(S): 137-145

• 17

  J.S. Sung, E.B. Go and H.S. Shin. 2012 Cytoprotective Activity of Extract of Roasted Coffee Residue on Mouse Embryonic Fibroblasts Cells against Apoptosis Induced by Oxidative Stress. Food Sci. Biotechnol. 21(1): 137-143

• 18

  H.K. Cho and H.S. Shin. 2012. Analysis of benzo[a]pyrene content from smoked food products in Korea. Food Sci. Biotechnol. 21(4): 1095-1100

• 19

  H.K. Cho and H.S. Shin. 2012. Evaluation of polycyclic aromatic hydrocarbon contents and risk assessment for infant formula in Korea. Food Sci. Biotechnol. 21(5): 1329-1334.

• 20

  B.S. Lee and H.S. Shin. 2012. Polymer-based time-temperature indicator for high temperature processed food products. Food Sci. Biotechnol. 21(5): 1483-1487

• 21

  S.H. Kim and H.K. Cho and H.S. Shin. 2012. Physicochemical properties and antioxidant activities of commercial vinegar drinks in Korea. Food Sci. Biotechnol. 21(6): 1729-1734.

• 22

  M.J. Kim and H.S. Shin. 2012. Antioxidative effect of lotus seed and seedpod extracts. Food Sci. Biotechnol. 21(6): 1761-1766.

• 23

  M.J. Kim and H.S. Shin. 2011. Effect of treatment with ozonated water on shelf life of refrigerated meat. Korean J. Food Sci. Ani. Resour. 31(4): 617-623.

• 24

  S.E. Moon, J.H. Sung, and H.S. Shin. 2011. Inhibitory effect of nelumbo nucifera leaf extracts on the formation of heterocyclic amines and mutagenicity during cooking beef steak. Korean J. Food Sci. Ani. Resour. 31(4): 563-569.

• 25

  E.M. An, and H.S. Shin. 2011. Gas chromatographic determination of pesticide residues using electron-capture detector and mass spectrometry. Food Sci. Biotechnol. 20(5): 1299-1306.

• 26

  J.Y. Lee, A.Y. Dong, K.H. Jung, and H.S. Shin. 2011. Influence of extra virgin olive oil on the formation of heterocyclic amines in roasted beef steak. Food Sci. Biotechnol. 20(1): 159-165.

• 27

  J.H. Sung, J.S. Sung, and H.S. Shin. 2011. Cytoprotective effects of lotus (Nelumbo nucifera Gaertner) seed extracts on oxidative damaged mouse embryonic fibroblast cell. Food Sci. Biotechnol. 20(6): 1533-1537.

• 28

  H.K. Cho, M.H Kim, S.K. Park, and H.S. Shin. 2011. Analysis of benzo[a]pyrene content and risk assessment. Korean J. Food Sci. Ani. Resour. 31(6): 960-965.

• 29

  A.Y. Dong, J.Y. Lee, and H.S. Shin. 2011. Formation of amino-imidazo-azaarenes and carbolines in fried beef patties and chicken breasts under different cooking conditions in Korea. Food Sci. Biotechnol. 20(3): 735-741.

• 30

  A.Y. Dong, J.Y. Lee, and H.S. Shin. 2011. Influence of natural food ingredients on the formation of heterocyclic amines in fried beef patties and chicken breasts. Food Sci. Biotechnol. 20(2): 359-365.

• 31

  J.Y. Lee, A.Y. Dong, K.H. Jung, and H.S. Shin. 2011. Influence of extra virgin olive oil on the formation of heterocyclic amines in roasted beef steak. Food Sci. Biotechnol. 20(1): 159-165.

• 32

  E.M. An and H.S. Shin. 2011. Analytical methods for the determination of pesticide residues using gas chromatograghy with nitrogen-phosphorus detector. Food Sci. Biotechnol. 20(2): 395-401.

• 33

  K.H. Jung, K.E. Lee, J.M. Park, A.Y. Dong, and H.S. Shin. 2010. Influence of fructooligosaccharides and garlic on formation of heterocyclic amines in fried ground beef patties. Food Sci. Biotechnol. 19(5): 1159-1164.

• 34

  Y.C. Koo, S.Y. Yang1, Z. Wang1, E.M. An, K. Heo, H.K. Kim, H.S. Shin, J.W. Lee, and K.W. Lee. 2010. Development of method for analysis of four sulfonylurea pesticides, rimsulfuron, ethametsulfuron-methyl, tribenuron-methyl, chlorimuron-ethyl residues by high-performance liquid chromatography with diode-array detection. J. Korean Soc. Food Sci. Nutr.39(8), 1231-1235

• 35

  S.Y. Yang, Y.C. Koo, Z. Wang, K. Heo, H.K. Kim, E.M. An, H.S.Shin, J.W. Lee and K.W Lee. 2010. Analysis of four pesticides, isoproturon, phenmedipham, pyridate and nitenpyram residues by high-performance liquid chromatography with diode-array detector. J. Korean Soc. Food Sci. Nutr.39(8), 1165-1170

• 36

  J.Y. Ha, K.E. Lee, J.M. Park, A.Y. Dong, and H.S. Shin. 2010. Cytoprotective activity of lotus (Nelumbo nucifera Gaertner) leaf extracts on the mouse embryonic fibroblast cell. Food Sci. Biotechnol. 19(5): 1171-1176

• 37

  K.E. Lee and H.S. Shin. 2010. Determination of polycyclic aromatic hydrocarbons in commercial roasted coffee beans. Food Sci. Biotechnol. 19(6): 1435-1440

• 38

  J.M. Park and H.S. Shin. 2010. Influence of ozonated water and washing method using ozonated water for controlling food-borne disease bacteria. Food Engineering Progress 14(4): 316-321.

• 39

  I.W. Seo and H.S. Shin. 2010. Determination of toluene and other residual solvents in various food packaging materials by gas chromatography/mass spectrometry (GC/MS). Food Sci. Biotechnol. 19(6): 1429-1434.

• 40

  J.Y. Ha, H.K. Choi, M.J. Oh, H.Y. Choi, C.S. Park and H.S. Shin. 2009. Photo-protective and anti-melanogenic effect from phenolic compound of olive leaf(Olea europaea L.var.Kalamata)extracts on the immortalized human keratinocytes and B16F1 melanoma. Food Sci. Biotechnol. 18(5): 1193-1198.

• 41

  S.J. Seo and H.S. Shin. 2009. Study of eating behavior and food preference in young children differences by age and gender. J East Asian Soc Dietary Life. 19(5): 659-667.

• 42

  H.S. Shin. 2009. A study on eating behavior, developmental outcomes of young children, and nutritional attitude and knowledge levels of mothers. J East Asian Soc Dietary Life. 19(6): 839-845.

• 43

  J.Y. Lee, Y.M. Back, K.G. Lee and H.S. Shin. 2009. Determination of Heterocyclic Amines in Roasted Fish and Shellfish by Liquid Chromatography-Electrospray Ionization/Mass Spectrometry Korean J. Food Sci. Technol. 41(3): 326-333.

• 44

  K.H. Jung and H.S. Shin. 2009. Influence of microwave pretreatment on the formation of heterocyclic amines in fried beef patty. Korean J. Food Sci. Ani. Resour. 29(6): 719-725.

• 45

  Y.M. Back , J.H. Lee , H.S. Shin and K.G. Lee. 2009. Analysis of heterocyclic amines and β-carbolines by liquid chromatography-mass spectrometry in cooked meat commonly consumes in Korea. Food Additives & Contaminants.26(3): 298-305.

• 46

  H.J. Nam, I.W. Seo, and H.S. Shin. 2009. Influence of roasting conditions on polycyclic aromatic hydrocarbon contents in ground coffee bean. Korean J. Food Sci. Technol. 41(4): 362-368.

• 47

  I.W Seo, H.J. Nam and H.S. Shin. 2009. Influence of polycyclic aromatic hydrocarbons formation in sesame oils with different roasting conditions.Korean J. Food Sci. Technol. 41(4): 355-361.

• 48

  H.Y. Choi, K.H. Jung and H.S. Shin. 2009. Antioxidant activity of the various extracts from different parts of lotus(Nelumbo nucifera Gaertner ).Food Sci.Biotechnol.18(4): 1051-1054.

• 49

  J.Y. Ha, S.Y. Goo, J.S. Sung and H.S.Shin.2009. Antioxidant and cytoprotective activity of the olive leaf (Oleaeuropaea L.var.Kalamata) extracts on the mouse embryonic fibroblast cell. Food Sci.Biotechnol.18(4): 965-970.

• 50

  H.J. Nam, I.W Seo, K.E. Lee, S.Y. Lee and H.S. Shin. 2009. Analysis of benzo[a]pyrene content in edible olis from korean market. Food Engineering Progress 13(3): 211-215.

• 51

  I.W Seo, H.J. Nam, S.Y. Lee, K.E. Lee and H.S. Shin. 2009. Determination of polycyclic aromatic hydrocarbons in smoked food products. Food Engineering Progress 13(3):195-202.

• 52

  J.Y. Ha, S.Y. Goo, J.S. Sung and H.S. Shin. 2009. Antioxidant and cytoprotective activity of the olive leaf (Oleaeuropaea L. var. Kalamata) extracts on the mouse embryonic fibroblast cell. Food Sci. Biotechnol. 18(4): 965-970.

• 53

  I.W Seo, H.J. Nam, D.H. Kim and H.S. Shin. 2009. Determination of polycyclic aromatic hydrocarbons in processed chestnut products. Korean J Food Sci. Technol. 41(3): 339-344.

• 54

  H.J. Nam, I.W. Seo, and H.S. Shin. 2009. Analysis of polycyclic aromatic hydrocarbon content in coffee beans with different preparation method. Korean J Food Sci. Technol. 41(2): 157-161.

• 55

  I.W. Seo, H.J. Nam and H.S. Shin. 2009. Determination of polycyclic aromatic hydrocarbons in sesame oils derived from sesame seeds of different places of origins. Korean J Food Sci. Technol. 41(1): 21-26.

• 56

  J.H. Lee, B.Y. Back, K.G. Lee, and H.S. Shin. 2008. Comparision of different solid-phase extraction methods for the analysis of heterocyclic amines from pan-fried pork meat. Korean J. Food Sci. Ani. Resour. 28(5): 637-644.

• 57

  J.H. Lee and H.S. Shin. 2008. Model system study for the mutagenicity of sugar and glycine system. Food Sci. Biotechnol. 17(4): 839-841.<

• 58

  NY. Choi, J.H. Lee, and H.S. Shin. 2008. Antioxidant activity and nitrite scavenging ability of olive leaf fractions. Korean J Food Sci. Technol. 40(3): 257-264.

• 59

  J.H. Lee, D.H. Kim, and H.S. Shin. 2008. Influence of onion on genootoxic heterocyclic amine formation and overall mutagenicity in fried hamburger patty. Korean J Food Sci. Technol. 40(4): 389-393.

• 60

  K.H. Jung, I.W. Seo, H.J. Nam, and H.S. Shin. 2008. Effect of ozonated water treatment on pesticide residue and catechin content in green tea leaves. Korean J Food Sci. Technol. 40(3): 265-270.

• 61

  W.O. Song, O.K. Chun, I.K. Hwang, H.S. Shin. B.G. Kim, K.S. Kim, S.Y. Lee, D.Y. Shin, and S.G. Lee. 2007. Soy isoflavones as safe functional ingredients. J. Med Food. 10(4): 571-580.

• 62

  N.Y. Choi and H.S. Shin. 2007. Analysis of phenolic compound contents in Olea europaea L.. J. Industrial Technology. 17(1): 29-44.

• 63

  H.J. Nam, L.W. Seo, K.H. Jung, and H.S. Shin. 2007. Bioactivity and functional properties compound of Nelumbo nuficera G.. J. Natural. Sci. 8: 74-80.

• 64

  L.W. Seo, and H.S. Shin. 2007. Analysis of catechin contents in jerusalem artichoke(Helianthus tuberosus. L) by HPLC. J. Natural. Sci. 8: 69-73.

• 65

  J.Y. Cha, P. K.W. Ng, H.S. Shin and J. Cash. 2007. Effects of extrusion conditions on pasting properties of potato. Food Sci. Biotechnol. 16(5): 783-788.

• 66

  N.Y. Choi and H.S. Shin. 2007. Physicochemical properties and physiological activities of olive leaf(Olea europaea L. var. Kalamata) fractions. Food Engineering Progress 11(3): 153-160.

• 67

  J.Y. Cha, H.S. Shin, Y.J. Cho, C.T. Kim and C.J. Kim. 2007. Influence of extrusion on the solubility of defatted soybean flour in enzymatic hydrolysis. Food Sci. Biotechnol. 16(4): 543-548.

• 68

  J.H. Lee and H.S. Shin. 2007. Influence of genotoxic heterocyclic aromatic amine formation and overall mutagenicity in ground beef patties using Korean bramble(Rubus coreanum Miquel). Food Sci. Biotechnol. 16(4): 576-579.

• 69

  H.S. Shin. 2006. Formation of genotoxic Heterocyclic aromatic amine in cooked pork patties. J. Nat. Sci. RINS. 73-78.

• 70

  N.Y. Choi and H.S. Shin. 2006. Effect of oligosaccharides and inulin on the growth and viability of bifidobacteria in skim milk. Food Sci. Biotechnol. 15: 543-548.

• 71

  Y.S. Lee and H.S. Shin. 2006. Sorption behavior of 1-methylcyclopropene on adsorbing agents for use in extending the freshness of postharvest food products. Food Sci. Biotechnol. 15: 572-577.

• 72

  H.J. Kim, H.S. Shin, W.K Ha., H.J. Yang., and S.W. Lee. 2006. Characterization of lactic acid bacterial strains isolated from raw milk. Asian Aust. J. Animal. Sci. 19:131-136.

• 73

  H.S. Shin. 2005. Influence of food ingredients on heterocyclic aromatic amine formation and overall mutagenicity in cooked pork patties. Food Sci. Biotechnol. 14(5): 572-575.

• 74

  H.S. Shin, and Z. Ustunol. 2005. Carbohydrate composition of honey from different floral sources and their influence on growth of selected intestinal bacteria: An in vitro comparison. 2005. Food Res. Int. 38: 721-728.

• 75

  H.S. Shin, and Y.S. Lee. 2005. Influence of commercial marinades on heterocyclic aromatic amine formation and overall mutagenicity in fried beef steaks. Food Sci. Biotechnol. 14: 323-327.

• 76

  H.S. Shin, and S.W. Lee. 2004. Influence of honey containing marinades on heterocyclic aromatic amine formation and overall mutagenicity in fried pork chops. Food Sci. Biotechnol. 13: 651-656.

• 77

  A.C. Awad, H.S. Shin, D.R. Romsos, and J.I. Gray. 2004. Desaturation of myristoyl-CoA to myristoleoyl-CoA by hen liver microsomal delta-9 desaturase. J. Agric. Food Chem. 52: 4234-4239.

• 78

  H.S. Shin, H.S. Yang, and J.N. Kim. 2004. Influence different oligosaccharides and inulin on heterocyclic aromatic amine formation and overall mutagenicity in fried beef steaks. Food Sci. Biotechnol. 13: 162-166.

• 79

  H.S. Shin, and Z. Ustunol. 2004. Influence of Honey containing Marinades on Formation of Heterocyclic Aromatic Amine and Overall Mutagenicity in Fried Beef Steak and Chicken. J. Food Sci. 69: FCT147-153.

• 80

  Y.S. Lee, H.S. Shin, J.K. Han, M.H. Lee, and J.R. Giacin. 2004. Effectiveness of Antioxidant Impregnated Film in Retarding Lipid Oxidation. J. Sci. Food Agric. 84: 993-1000.

• 81

  A.C. Awad, H.S. Shin, D.R. Romsos, and J.I. Gray. 2004. Direct desaturation of myristic acid by hen liver microsomal delta-9 desaturase without prior activation to myristoyl-CoA derivatives. J. Agric. Food Chem. 52: 3194-3201.

• 82

  H.S. Shin, G.M. Strasburg and Z. Ustunol. 2003. Influence of different unifloral honeys on heterocyclic aromatic amine formation and overall mutagenicity in fried beef patties. J. Food Sci. 68: 810-815.

• 83

  H.S. Shin, H.K. Park, and D.W. Park. 2003. Influence of different oligosaccharides and inulin on heterocyclic amine formation and overall mutagenicity in fried beef patties. J. Agric. Food Chem. 51: 6731-6735.

• 84

  H.S. Shin, and Lee, Y.S. 2003. Antioxidant-impregnated food packaging materials for inhibition of lipid oxidation. Food Sci. Biotechnol. 12: 737-746.

• 85

  H.S. Shin, and Shin, H.S. 2003. Factors that affect the formation and mutagenicity of heterocyclic aromatic amines formation in food. Food Sci. Biotechnol. 12: 588-596.

• 86

  H.S. Shin, W.J. Rodgers, G.M. Strasburg and J.I. Gray. 2002. Inhibition of heterocyclic aromatic amine formation in fried beef patties by garlic and selected garlic-related sulfur compounds. J. Food Prot. 65: 1766-1770.

• 87

  H.S. Shin, Rodgers W.J., Strasburg G.M., and Gray, J.I. 2002. Reduction of heterocyclic aromatic amine formation and overall mutagenicity in fried beef patties by organosulfur compounds. J. Food Sci. 67: 3304-3308.

• 88

  H.S. Shin, G.M. Strasburg, and J.I. Gray. 2002. A model system study of the inhibition of heterocyclic aromatic amine formation by organosulfur compounds. J. Agric. Food Chem. 50: 7684-7690.

• 89

  H. Chick, H.S. Shin, and Z. Ustunol. 2001. Growth and acid production by lactic acid bacteria and bifidobacteria grown in skim milk containing honey. J. Food Sci. 66: 478-481.

• 90

  H.S. Shin, J.H. Lee, J.J. Pestka and Z. Ustunol. 2000. Viability of bifidobacteria in commercial dairy products during refrigerated storage. J. Food Prot. 63: 327-331.

• 91

  H.S. Shin, J.H. Lee, J.J. Pestka and Z. Ustunol. 2000. Growth and viability of commercial Bifidobacterium spp in skim milk containing oligosaccharides and inulin. J. Food Sci. 65: 884-887.