37 results on '"Yang, Hye-Jeong"'
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2. Development of a polystyrene phantom for quality assurance of a Gamma Knife®
3. Green cooperation in last-mile logistics and consumer loyalty: An empirical analysis of a theoretical framework
4. Promotion of longitudinal bone growth by the intake of oat and green onion root water extracts in weaning rats through stimulating growth hormone secretion and elevating gut microbiota related to nervous system-related pathway
5. Protective effects of Evodiae Fructus extract against ultraviolet-induced MMP-1 and MMP-3 expression in human dermal fibroblasts
6. A multivariate approach to determine electron beam parameters for a Monte Carlo 6 MV Linac model: Statistical and machine learning methods
7. A feasibility study of using a 3D-printed tumor model scintillator to verify the energy absorbed to a tumor
8. Sensing changes in tumor during boron neutron capture therapy using PET with a collimator: Simulation study
9. Pediococcus acidilactici intake decreases the clinical severity of atopic dermatitis along with increasing mucin production and improving the gut microbiome in Nc/Nga mice
10. Development of an IAEA phase-space dataset for the Leksell Gamma Knife® Perfexion™ using multi-threaded Geant4 simulations
11. The effect of silk peptide on immune system, A randomized, double-blind, placebo-controlled clinical trial
12. DNA sequence analysis tells the truth of the origin, propagation, and evolution of chili (red pepper)
13. Ginseng berry improves hyperglycemia by downregulating hepatic gluconeogenesis and steatosis in mice with diet-induced type 2 diabetes
14. The Role of the Carbon Framework in Sulfur-Carbon Composite Cathodes in Li-S Batteries
15. Sunchang gochujang (Korean red chili paste): The unfolding of authenticity
16. Aesthetics of Korean foods: The symbol of Korean culture
17. Korean turmeric is effective for dyslipidemia in human intervention study
18. Effects of α-linolenic acid supplementation in perilla oil on collagen-epinephrine closure time, activated partial thromboplastin time and Lp-PLA2 activity in non-diabetic and hypercholesterolaemic subjects
19. Korean diet: Characteristics and historical background
20. Methyl jasmolate treated buckwheat sprout powder enhances glucose metabolism by potentiating hepatic insulin signaling in estrogen-deficient rats
21. Origin names of gochu, kimchi, and bibimbap
22. A randomized, double-blind, placebo-controlled clinical trial to investigate the anti-diabetic effect of Citrus junos Tanaka peel
23. Discussion on the origin of kimchi, representative of Korean unique fermented vegetables
24. Effect of Chongkukjang on histamine-induced skin wheal response: A randomized, double-blind, placebo-controlled trial
25. Historical and biological aspects of bibimbap, a Korean ethnic food
26. Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history
27. History of Korean gochu, gochujang, and kimchi
28. Improvement in the anti-inflammatory activity of guava (Psidium guajava L.) leaf extracts through optimization of extraction conditions
29. Red peppers with different pungencies and bioactive compounds differentially modulate energy and glucose metabolism in ovariectomized rats fed high fat diets
30. Ethanol extract of the Prunus mume fruits stimulates glucose uptake by regulating PPAR-γ in C2C12 myotubes and ameliorates glucose intolerance and fat accumulation in mice fed a high-fat diet
31. Citrus-derived auraptene stimulates angiogenesis by activating the Erk- and PI3K/Akt/eNOS-dependent signaling pathways in human umbilical vein endothelial cells
32. Anti-diabetic effects of Korean red pepper via AMPK and PPAR-γ activation in C2C12 myotubes
33. Isoflavonoids and peptides from meju, long-term fermented soybeans, increase insulin sensitivity and exert insulinotropic effects in vitro
34. Ginsenoside Rc, an active component of Panax ginseng, stimulates glucose uptake in C2C12 myotubes through an AMPK-dependent mechanism
35. Short Communication:Effects of Polysulfide Nonsolvents on the Electrochemical Performance of Li-S Batteries
36. Corrigendum to “Korean diet: Characteristics and historical background” [J Ethn Foods 3 (2016) 26–31]
37. Corrigendum to “Historical and biological aspects of bibimbap, a Korean ethnic food” [J Ethn Foods 2 (2015) 74–83]
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