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Dive into the research topics where Mee-Ree Kim is active.

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Featured researches published by Mee-Ree Kim.


Korean Journal of Medicinal Crop Science | 2011

Antioxidant Activities of Rehmannia glutinosa by Traditional Methods

Hyojin Kim; Ji Yeon Lee; Bo-Ram You; Eun-Soo Doh; Mee-Ree Kim

The objective of this study was to evaluate antioxidant activities of Rehmannia glutinosa (Raw Jihwang) by traditional method. The total phenol content of Rehmannia radix Preparata (the final cycle of Jihwang) was increased to 205%, compared with Rehmannia glutinosa. Antioxidant activities, determined by ferric-reducing antioxidant potential (FRAP), 2,2`-azinobis(3 ethybenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activity, 1,1-diphenyl-2-picrydrazyl (DPPH) and hydroxyl radical scavenging activities, increased remarkably as the number of steaming-drying cycles increased. Especially, FRAP value increased 285%. Also, values for DPPH and hydroxyl radical scavenging activities of the final 9th-cycling product, decreased 48.4% and 76%, respectively, compared with those of Rehmannia glutinosa. Our result was suggested that antioxidant activities of Rehmannia radix Preparata improve according to the increasing number of steaming-drying cycles.


Korean journal of food and cookery science | 2006

Analyses of Nutrients and Antinutrients of Rice Cultivars

Oh-Yun Kyoun; Sang-Hee Oh; Hyunju Kim; Jeong-Hee Lee; Hyoung-Chin Kim; Won-Kee Yoon; Hwan-Mook Kim; Mee-Ree Kim


Journal of The Korean Society of Food Science and Nutrition | 2011

Properties of Nutritional Compositions and Antioxidant Activity of Acorn Crude Starch by Geographical Origins

Kee-Heun Yang; Jang-Hyuk Ahn; Hyojin Kim; Ji Yeon Lee; Bo-Ram You; Jung-Eun Song; Hye-Lim Oh; Na-Yeon Kim; Mee-Ree Kim


Korean Journal of Food Preservation | 2010

Effect of Rice Particle Size on the Physicochemical and Nutritional Properties of Fish Porridge

Min-Jee Kim; Bo-Ram You; Jeung-Hee Lee; Mee-Ree Kim


Korean journal of food and cookery science | 2008

Antioxidant Activity and Quality Characteristics of Soypaste Salad Dressing Stored at Two Different Temperatures

Hyun-Jung Shim; Chan-Wok Shon; Min-Hee Kim; Mi Yeon Kim; Eun-Young Kang; Kun-Jong Lee; Jeung-Hee Lee; Mee-Ree Kim


Korean Journal of Food Preservation | 2011

Changes in the Quality Characteristics and Antioxidant Activities of Spirulina Added Bread during Storage

Ji-Yeon Lee; Sun-Hee Kang; Mee-Ree Kim


Korean Journal of Food Preservation | 2009

Quality Characteristics of Raw and Cooked Spirulina Added Noodles during Storage

YunJin Lee; Son-Chan Wok; HyeJeong Kim; Jin-Ha Lee; Mee-Ree Kim


Korean journal of food and cookery science | 2008

Changes in the Functional Properties of Spices and Herbs during Cooking

Jeung-Hee Lee; Mee-Ree Kim


Korean Journal of Food Science and Technology | 2006

Baking Qualities of Bread Dough Substituted with High Amount of

Eun-Young Kang; Yun-Hyoung Yang; Sang-Hee Oh; Jeung-Hee Lee; Hye-Yooung Kim; Mi-Kyoung Kim; Han-Young Cho; Mee-Ree Kim


Journal of The Korean Society of Food Science and Nutrition | 2006

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Chunhua Wei; Dai-Eun Sok; Yun-Hyoung Yang; Sang-Hee Oh; Hyoung-Chin Kim; Won-Kee Yoon; Hwan-Mook Kim; Mee-Ree Kim

Collaboration


Dive into the Mee-Ree Kim's collaboration.

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Mi Yeon Kim

Chungnam National University

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Hwan-Mook Kim

Korea Research Institute of Bioscience and Biotechnology

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HyeJeong Kim

Chungnam National University

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Hyojin Kim

Chungnam National University

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Hyoung-Chin Kim

Korea Research Institute of Bioscience and Biotechnology

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Sang-Hee Oh

Chungnam National University

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Won-Kee Yoon

Korea Research Institute of Bioscience and Biotechnology

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YunJin Lee

Chungnam National University

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BoRam You

Chungnam National University

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Chan Wok Sohn

Chungnam National University

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