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Dive into the research topics where Dong-Chil Chang is active.

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Featured researches published by Dong-Chil Chang.


Journal of Plant Biotechnology | 2017

In vitro anti-inflammatory activity of extracts from Potentilla supina in murine macrophage RAW 264.7 cells

Jung-Hwan Nam; Hyun-Sam Kim; Byoumg-Jin Kim; Hong-Seob Yu; Dong-Chil Chang; Yong-Ik Jin; Dong-Lim Yoo; Jong-Keun Choi; Hee-Jhun Park; Seung-Bin Lee; Kyung-Tea Lee; Soo-Jin Park

본 연구에서는 개소시랑개비 (Potentilla supina)의 전초를 이용하여 세포독성 및 항염증 활성 효과를 평가하였다. 대식세포인 RAW264.7 cell에서 염증 매개 물질인 lipopo-lysacchride(LPS)로 염증을 유발해 nitric oxide (NO), Inducible nitric oxide synthase (iNOS)와 prostaglandin


Korean Journal of Environmental Agriculture | 2014

The Correlation between Stem Characteristics and Its Resistance to Hail Damage in Potato Cultivars

Yong-Ik Jin; Dong-Chil Chang; Ji-Hong Cho; Kwang-Soo Cho; Ju-Sung Im; Su-Young Hong; Su-Jeong Kim; Whang-Bae Sohn; Mekapogu Manjulatha; Kyeong-Hun Park; Yul-Ho Kim; Hong-Seob Yoo; Jin-Cheol Jeong; Ill-Min Chung

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Food Science and Technology International | 2017

Rheological, pasting, thermal and retrogradation properties of octenyl succinic anhydride modified potato starch

Chuin Won; Yong Ik Jin; Dong-Chil Chang; Misook Kim; Youngseung Lee; Palanivel Ganesan; Yun-Kyung Lee; Yoon Hyuk Chang

(


Journal of The Korean Society of Food Science and Nutrition | 2017

Physicochemical, Structural, and Rheological Properties of New Domestic Potato Cultivars

Moonkyeung Choi; Jungu Lee; Yong-Ik Jin; Dong-Chil Chang; Misook Kim; Youngseung Lee; Yoon Hyuk Chang

PGE_2


한국식품영양과학회 학술대회발표집 | 2016

Reduction of Acrylamide Formation in Potato Chips by Bacillus subtilis Fermentation

Seoungsoon Yeo; Sangeun Yim; Yong-Ik Jin; Dong-Chil Chang; Yoon Hyuk Chang; Geun-Pyo Choi; Youngseung Lee; Yoonhwa Jeong; Misook Kim

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한국식품영양과학회 학술대회발표집 | 2016

Production and Characterization of Potato Bread Fermented with Dextran-Producing Lactic Acid Bacteria

Chan-Hee Lee; Joongjae Lee; Yong-Ik Jin; Yoon Hyuk Chang; Youngseung Lee; Dong-Chil Chang; Yoonhwa Jeong; Misook Kim

BACKGROUND: Recently, weather disasters such as hail and typhoon occur frequently. These threaten the stable cultivation of potatoes. It is very important to cultivate potatoes with stable under unexpected weather disasters. This study was performed to investigate the correlation between mophological characteristics of potato stem and its resistance to hail damage in different potato cultivars. METHODS AND RESULTS: Hail fall occurred for 8 minutes on May 31, 2012 in the field of Highland Agriculture Research Center located in Jinbu-myeon Gangwon-do. Potato crop grown in the field was affected by hail due to which the stems of potato were broken. The percentage of broken stem of potato was investigated as the level of damage by hail. To determine the difference in the ratio of broken stem among the potato cultivars, physical characteristics of potato stem such as diameter and hardness were measured. To evaluate recovery phase after hail damage, ground coverage and yield were measured. The percentage of broken stem of cv. Goun and cv. Saebong were 30%, 26%, respectively, whereas it was 5% in the cv. Atlantic. Damage by hail was the lowest in cv. Atlantic. Diameter of the stem was 15 mm in cv. Atlantic, 13 mm in cv. Goun and 11 mm in cv. Saebong. The hardness of potato cultivars was measured which was 74 N in cv. Atlantic. 71 N in cv. Goun and 59 N in cv. Saebong. The ground coverage in cv. Atlantic was 79%, which was the highest followed by 73% in cv. Saebong and 56% in cv. Goun. The yield of cv. Atlantic was monitored at 90 days after planting which was 40 MT/ha and that of cv. Saebong was 36 MT/ha, whereas in cv. Goun, it was 30 MT/ha which was the lowest. CONCLUSION: The ratio of broken stem in cv. Atlantic was the lowest compared to cultivars. In the physical characteristics of stem, cv. Atlantic was the highest in value of diameter and hardness. Based on these results, it was considered that cv. Atlantic was resistant to hail damage compared to other cultivars.


Korean Journal of Environmental Agriculture | 2016

Factors Influencing the Acrylamide Content of Fried Potato Products

Yong-Ik Jin; Kyeong-Hun Park; Dong-Chil Chang; Ji-Hong Cho; Kwang-Su Cho; Ju-Sung Im; Su-Young Hong; Su-Jeong Kim; Jung-Hwan Nam; Hwang-Bae Sohn; Hong-Seob Yu; Ill-Min Chung


Journal of The Korean Society of Food Science and Nutrition | 2016

Rheological Properties of Cross-Linked Potato Starch

Moonkyeung Choi; Hye Mi Heo; Yong-Ik Jin; Dong-Chil Chang; Misook Kim; Youngseung Lee; Yoon Hyuk Chang


Journal of The Korean Society of Food Science and Nutrition | 2016

Reduction of Acrylamide Formation in Potato Chips Fermented by Bacillus sp.

Joongjae Lee; Myeonggeun Oh; Yoon Hyuk Chang; Youngseung Lee; Yong-Ik Jin; Dong-Chil Chang; Sung-Hwan Kim; Yoonhwa Jeong; Misook Kim


한국식품영양과학회 산업심포지움발표집 | 2015

Reduction of Browning and Acrylamide Formation in Potato Chips Fermented by Bacillus sp. and Saccharomyces cerevisiae

Joongjae Lee; Yoon Hyuk Chang; Yong-Ik Jin; Dong-Chil Chang; Youngseung Lee; Yoonhwa Jeong; Geun-Pyo Choi; Ok Hyun Yoon; Misook Kim

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Yong-Ik Jin

Rural Development Administration

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Hwang-Bae Sohn

Rural Development Administration

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Su-Jeong Kim

Rural Development Administration

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Chan-Hee Lee

Chungbuk National University

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