163 results on '"Moon, Bokyung"'
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2. Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment
3. Changes in quality characteristics and biogenic amine contents in beef by cooking methods
4. Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (Capsicum annuum L.)
5. Bioactive compounds and antioxidant activity in three types of Korean watery kimchi
6. Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation
7. Association of smoking and dietary polycyclic aromatic hydrocarbon exposure on the prevalence of metabolic syndrome in Korean adults
8. Evaluation of the biogenic amines in low-salt shrimp paste cooked under various conditions
9. Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation
10. CD19 CAR-expressing iPSC-derived NK cells effectively enhance migration and cytotoxicity into glioblastoma by targeting to the pericytes in tumor microenvironment
11. Evaluation of umami taste in Hanwoo with different feed sources by chemical analysis, electronic tongue analysis, and sensory evaluation
12. Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings
13. Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea
14. Formation and reduction of furan in pumpkin puree by precursors, antioxidants, sterilization and reheating
15. Changes in acrylamide content and quality characteristics of red pepper oil by cooking method and conditions
16. Effect of main vegetable ingredient on the glucosinolate, carotenoids, capsaicinoids, chlorophylls, and ascorbic acid content of kimchis
17. Polycyclic aromatic hydrocarbons in beverage and dairy products in South Korea: a risk characterization using the total diet study
18. Flavobacterium agri sp. nov., a novel bacterial species isolated from rhizospheric soil of Coriandrum sativum
19. 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.
20. Analysis of glucosinolates and their breakdown products from Mul-kimchis using UPLC-MS/MS
21. Evaluation of the effects of different freezing and thawing methods on the quality preservation of Pleurotus eryngii
22. Optimization by response surface methodology of lutein recovery from paprika leaves using accelerated solvent extraction
23. Comparative carotenoid compositions during maturation and their antioxidative capacities of three citrus varieties
24. Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system
25. Reduction of perfluorinated compound content in fish cake and swimming crab by different cooking methods
26. Shikonin protects against obesity through the modulation of adipogenesis, lipogenesis, and β-oxidation in vivo
27. Characterization of Hericium erinaceum powders prepared by conventional roll milling and jet milling
28. Various biogenic amines in Doenjang and changes in concentration depending on boiling and roasting
29. Feasibility of using kimchi by-products as a source of functional ingredients
30. Antioxidant activity and phenolic content of brick caps mycelium (Naematoloma sublateritium) extracts
31. Metabolic engineering of Nicotiana benthamiana for the increased production of taxadiene
32. Phytochemicals and quality characteristics of candied paprika (Capsicum annuum L.) during storage
33. Comparison of Sanitizing Methods for Reduction of Attached Microorganisms on Various Kitchen Cutting Boards
34. Relative antioxidant and cytoprotective activities of common herbs
35. Monitoring and Risk Assessment of Eight Polycyclic Aromatic Hydrocarbons (PAH8) in Daily Consumed Agricultural Products in South Korea.
36. Evaluation of the In Vitro and In Vivo Antitumor Efficacy of Peanut Sprout Extracts Cultivated with Fermented Sawdust Medium Against Bladder Cancer.
37. Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel (Scomber japonicus).
38. Trans‐resveratrol extraction from peanut sprouts cultivated using fermented sawdust medium and its antioxidant activity.
39. Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance.
40. 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.
41. Effect of Pleurotus eryngii Mushroom β-Glucan on Quality Characteristics of Common Wheat Pasta.
42. Intrinsic polyphenol oxidase-like activity of gold@platinum nanoparticles.
43. Combined Application of Antibrowning, Heat Treatment and Modified-Atmosphere Packaging to Extend the Shelf Life of Fresh-Cut Lotus Root.
44. Effects of Steaming and Air-Drying on Ginsenoside Composition of Korean Ginseng ( P anax ginseng C. A. Meyer).
45. Effects of Light-Emitting Diode ( LED) Lighting on the Ergosterol Content of Beech Mushrooms ( L yophyllum ulmarium).
46. Quality and Sensory Characterization of White Jelly Mushroom ( T remella fuciformis) as a Meat Substitute in Pork Patty Formulation.
47. Quality and Sensory Characterization of White Jelly Mushroom ( Tremella fuciformis) as a Meat Substitute in Pork Patty Formulation.
48. Characterization of the antioxidant activity of gold@platinum nanoparticles.
49. Determination of Lutein from Green Tea and Green Tea By-Products Using Accelerated Solvent Extraction and UPLC.
50. Antioxidant and Anti-inflammatory Activities of Methanol Extracts of Tremella fuciformis and Its Major Phenolic Acids.
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