27 results on '"Moon, Bokyung"'
Search Results
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. Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation
6. Association of smoking and dietary polycyclic aromatic hydrocarbon exposure on the prevalence of metabolic syndrome in Korean adults
7. Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation
8. CD19 CAR-expressing iPSC-derived NK cells effectively enhance migration and cytotoxicity into glioblastoma by targeting to the pericytes in tumor microenvironment
9. Evaluation of the biogenic amines in low-salt shrimp paste cooked under various conditions
10. Evaluation of umami taste in Hanwoo with different feed sources by chemical analysis, electronic tongue analysis, and sensory evaluation
11. Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings
12. Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea
13. Formation and reduction of furan in pumpkin puree by precursors, antioxidants, sterilization and reheating
14. Changes in acrylamide content and quality characteristics of red pepper oil by cooking method and conditions
15. Effect of main vegetable ingredient on the glucosinolate, carotenoids, capsaicinoids, chlorophylls, and ascorbic acid content of kimchis
16. 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
17. Bioactive compounds and antioxidant activity in three types of Korean watery kimchi
18. Effect of Air-Frying on Formation and Correlations of Polycyclic Aromatic Hydrocarbons, Acrylamide, and Heterocyclic Aromatic Amines in Foods and Risk Assessment
19. Changes in acrylamide content and quality characteristics of red pepper oil by cooking method and conditions
20. Sphingobium agri sp. nov., isolated from rhizospheric soil of eggplant
21. Analysis of glucosinolates and their breakdown products from Mul-kimchis using UPLC-MS/MS
22. The effects of different cooking methods and spices on the formation of 11 HCAs in chicken wing and pork belly
23. Analysis of glucosinolates and their breakdown products from Mul-kimchis using UPLC-MS/MS
24. Solitalea agri sp. nov., a new member of the genus Solitalea isolated from rhizospheric soil of a jujube tree
25. Changes in the Phytochemicals in Kimchi with Variations in the Main Vegetables and Cooking Methods
26. Monitoring and Risk Assessment of Eight Polycyclic Aromatic Hydrocarbons (PAH8) in Daily Consumed Agricultural Products in South Korea.
27. Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation.
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