247 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. Changes in acrylamide content and quality characteristics of red pepper oil by cooking method and conditions
12. Evaluation of umami taste in Hanwoo with different feed sources by chemical analysis, electronic tongue analysis, and sensory evaluation
13. Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings
14. The effects of different cooking methods and spices on the formation of 11 HCAs in chicken wing and pork belly
15. Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea
16. Effect of main vegetable ingredient on the glucosinolate, carotenoids, capsaicinoids, chlorophylls, and ascorbic acid content of kimchis
17. Risk assessment of ethyl carbamate in alcoholic beverages in Korea using the margin of exposure approach and cancer risk assessment
18. Polycyclic aromatic hydrocarbons in beverage and dairy products in South Korea: a risk characterization using the total diet study
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. Effect of Air-Frying on Formation and Correlations of Polycyclic Aromatic Hydrocarbons, Acrylamide, and Heterocyclic Aromatic Amines in Foods and Risk Assessment
21. Flavobacterium agri sp. nov., a novel bacterial species isolated from rhizospheric soil of Coriandrum sativum
22. Sphingobium agri sp. nov., isolated from rhizospheric soil of eggplant
23. Analysis of glucosinolates and their breakdown products from Mul-kimchis using UPLC-MS/MS
24. Quality characteristics of common wheat fresh noodle with insoluble dietary fiber from kimchi by-product
25. Analysis of glucosinolates and their breakdown products from Mul-kimchis using UPLC-MS/MS
26. Evaluation of the effects of different freezing and thawing methods on the quality preservation of Pleurotus eryngii
27. Solitalea agri sp. nov., a new member of the genus Solitalea isolated from rhizospheric soil of a jujube tree
28. Reduction of perfluorinated compound content in fish cake and swimming crab by different cooking methods
29. Formation and reduction of furan in pumpkin puree by precursors, antioxidants, sterilization and reheating
30. Shikonin protects against obesity through the modulation of adipogenesis, lipogenesis, and β-oxidation in vivo
31. Characterization of Hericium erinaceum powders prepared by conventional roll milling and jet milling
32. Various biogenic amines in Doenjang and changes in concentration depending on boiling and roasting
33. Advancements in Microbial Polysaccharide Research for Frozen Foods and Microencapsulation of Probiotics
34. Changes in the Phytochemicals in Kimchi with Variations in the Main Vegetables and Cooking Methods
35. Feasibility of using Hericium erinaceus as the substrate for vinegar fermentation
36. Feasibility of using kimchi by-products as a source of functional ingredients
37. Antioxidant activity and phenolic content of brick caps mycelium (Naematoloma sublateritium) extracts
38. Metabolic engineering of Nicotiana benthamiana for the increased production of taxadiene
39. Phytochemicals and quality characteristics of candied paprika (Capsicum annuum L.) during storage
40. Effect of Oak Tree Sawdust Fermentation Period on Peanut Seed Germination, Seedling Biomass, and Morphology
41. Comparison of Sanitizing Methods for Reduction of Attached Microorganisms on Various Kitchen Cutting Boards
42. 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
43. Monitoring and Risk Assessment of Eight Polycyclic Aromatic Hydrocarbons (PAH8) in Daily Consumed Agricultural Products in South Korea.
44. Evaluation of the In Vitro and In Vivo Antitumor Efficacy of Peanut Sprout Extracts Cultivated with Fermented Sawdust Medium Against Bladder Cancer
45. Flavobacterium agri sp. nov., a novel bacterial species isolated from rhizospheric soil of Coriandrum sativum
46. Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel ( Scomber japonicus )
47. Monitoring and Risk Assessment of Eight Polycyclic Aromatic Hydrocarbons (PAH8) in Daily Consumed Agricultural Products in South Korea
48. Shikonin Attenuates Hepatic Steatosis by Enhancing Beta Oxidation and Energy Expenditure via AMPK Activation
49. Trans‐resveratrol extraction from peanut sprouts cultivated using fermented sawdust medium and its antioxidant activity
50. Peanut Sprout Extracts Cultivated with Fermented Sawdust Medium Inhibits Benign Prostatic Hyperplasia In Vitro and In Vivo
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