73 results on '"Moon, Bokyung"'
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2. Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation
3. Identifying high‐risk factors and mitigation strategies for acrylamide formation in air‐fried lotus root chips: Impact of cooking parameters, including temperature, time, presoaking, and seasoning
4. Bioactive compounds and antioxidant activity in three types of Korean watery kimchi
5. Effect of Air-Frying on Formation and Correlations of Polycyclic Aromatic Hydrocarbons, Acrylamide, and Heterocyclic Aromatic Amines in Foods and Risk Assessment
6. Changes in acrylamide content and quality characteristics of red pepper oil by cooking method and conditions
7. Evaluation of umami taste in Hanwoo with different feed sources by chemical analysis, electronic tongue analysis, and sensory evaluation
8. Sphingobium agri sp. nov., isolated from rhizospheric soil of eggplant
9. Analysis of glucosinolates and their breakdown products from Mul-kimchis using UPLC-MS/MS
10. Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings
11. The effects of different cooking methods and spices on the formation of 11 HCAs in chicken wing and pork belly
12. Solitalea agri sp. nov., a new member of the genus Solitalea isolated from rhizospheric soil of a jujube tree
13. Association of smoking and dietary polycyclic aromatic hydrocarbon exposure on the prevalence of metabolic syndrome in Korean adults
14. Formation and reduction of furan in pumpkin puree by precursors, antioxidants, sterilization and reheating
15. Evaluation of the biogenic amines in low-salt shrimp paste cooked under various conditions
16. Changes in the Phytochemicals in Kimchi with Variations in the Main Vegetables and Cooking Methods
17. Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea
18. Effect of main vegetable ingredient on the glucosinolate, carotenoids, capsaicinoids, chlorophylls, and ascorbic acid content of kimchis
19. Effect of Oak Tree Sawdust Fermentation Period on Peanut Seed Germination, Seedling Biomass, and Morphology
20. Polycyclic aromatic hydrocarbons in beverage and dairy products in South Korea: a risk characterization using the total diet study
21. Risk assessment of ethyl carbamate in alcoholic beverages in Korea using the margin of exposure approach and cancer risk assessment
22. Resveratrol Attenuates the Proliferation of Prostatic Stromal Cells in Benign Prostatic Hyperplasia by Regulating Cell Cycle Progression, Apoptosis, Signaling Pathways, BPH Markers, and NF-κB Activity
23. Advancements in Microbial Polysaccharide Research for Frozen Foods and Microencapsulation of Probiotics
24. Evaluation of the In Vitro and In Vivo Antitumor Efficacy of Peanut Sprout Extracts Cultivated with Fermented Sawdust Medium Against Bladder Cancer
25. Flavobacterium agri sp. nov., a novel bacterial species isolated from rhizospheric soil of Coriandrum sativum
26. Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel ( Scomber japonicus )
27. Monitoring and Risk Assessment of Eight Polycyclic Aromatic Hydrocarbons (PAH8) in Daily Consumed Agricultural Products in South Korea
28. Shikonin Attenuates Hepatic Steatosis by Enhancing Beta Oxidation and Energy Expenditure via AMPK Activation
29. Trans‐resveratrol extraction from peanut sprouts cultivated using fermented sawdust medium and its antioxidant activity
30. Peanut Sprout Extracts Cultivated with Fermented Sawdust Medium Inhibits Benign Prostatic Hyperplasia In Vitro and In Vivo
31. Preparation of Ganache with Orange By-Product Powder and Its Antioxidant Characteristics
32. Reduction of perfluorinated compound content in fish cake and swimming crab by different cooking methods
33. Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance
34. Inhibitory effect of Au@Pt-NSs on proliferation, migration, and invasion of EJ bladder carcinoma cells: involvement of cell cycle regulators, signaling pathways, and transcription factor-mediated MMP-9 expression
35. Evaluation of the effects of different freezing and thawing methods on the quality preservation of Pleurotus eryngii
36. Quality characteristics of common wheat fresh noodle with insoluble dietary fiber from kimchi by-product
37. Various biogenic amines in Doenjang and changes in concentration depending on boiling and roasting
38. Reduction in bitter taste and quality characteristics in pickled bitter melon (Momordica charantia L.) by different pretreatment conditions
39. Feasibility of using kimchi by-products as a source of functional ingredients
40. MicroRNA-892b influences proliferation, migration and invasion of bladder cancer cells by mediating the p19ARF/cyclin D1/CDK6 and Sp-1/MMP-9 pathways
41. Optimization by response surface methodology of lutein recovery from paprika leaves using accelerated solvent extraction
42. Comparative carotenoid compositions during maturation and their antioxidative capacities of three citrus varieties
43. Effect ofPleurotus eryngiiMushroom β-Glucan on Quality Characteristics of Common Wheat Pasta
44. Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system
45. Developing Country's Participation in Political Network Based on the Positional Power theory : Focused on the Linkage Strategy of Laos
46. Phytochemicals and quality characteristics of candied paprika (Capsicum annuumL.) during storage
47. Combined Application of Antibrowning, Heat Treatment and Modified-Atmosphere Packaging to Extend the Shelf Life of Fresh-Cut Lotus Root
48. Intrinsic polyphenol oxidase-like activity of gold@platinum nanoparticles
49. Characterization of Hericium erinaceum powders prepared by conventional roll milling and jet milling
50. Quality Characteristics of Yackwa with Red Ginseng Marc Powder
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