238 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. Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea
12. Bioactive compounds and antioxidant activity in three types of Korean watery kimchi
13. Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings
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. 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
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. Polycyclic aromatic hydrocarbons in beverage and dairy products in South Korea: a risk characterization using the total diet study
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. The effects of different cooking methods and spices on the formation of 11 HCAs in chicken wing and pork belly
25. Analysis of glucosinolates and their breakdown products from Mul-kimchis using UPLC-MS/MS
26. Solitalea agri sp. nov., a new member of the genus Solitalea isolated from rhizospheric soil of a jujube tree
27. Reduction of perfluorinated compound content in fish cake and swimming crab by different cooking methods
28. Optimization by response surface methodology of lutein recovery from paprika leaves using accelerated solvent extraction
29. Evaluation of the effects of different freezing and thawing methods on the quality preservation of Pleurotus eryngii
30. Changes in the Phytochemicals in Kimchi with Variations in the Main Vegetables and Cooking Methods
31. Comparative carotenoid compositions during maturation and their antioxidative capacities of three citrus varieties
32. Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system
33. Shikonin protects against obesity through the modulation of adipogenesis, lipogenesis, and β-oxidation in vivo
34. Characterization of Hericium erinaceum powders prepared by conventional roll milling and jet milling
35. Various biogenic amines in Doenjang and changes in concentration depending on boiling and roasting
36. Feasibility of using kimchi by-products as a source of functional ingredients
37. Advancements in Microbial Polysaccharide Research for Frozen Foods and Microencapsulation of Probiotics
38. Antioxidant activity and phenolic content of brick caps mycelium (Naematoloma sublateritium) extracts
39. Metabolic engineering of Nicotiana benthamiana for the increased production of taxadiene
40. Phytochemicals and quality characteristics of candied paprika (Capsicum annuum L.) during storage
41. Effect of Oak Tree Sawdust Fermentation Period on Peanut Seed Germination, Seedling Biomass, and Morphology
42. Risk assessment of ethyl carbamate in alcoholic beverages in Korea using the margin of exposure approach and cancer risk assessment
43. 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
44. Comparison of Sanitizing Methods for Reduction of Attached Microorganisms on Various Kitchen Cutting Boards
45. Relative antioxidant and cytoprotective activities of common herbs
46. Monitoring and Risk Assessment of Eight Polycyclic Aromatic Hydrocarbons (PAH8) in Daily Consumed Agricultural Products in South Korea.
47. Evaluation of the In Vitro and In Vivo Antitumor Efficacy of Peanut Sprout Extracts Cultivated with Fermented Sawdust Medium Against Bladder Cancer
48. Flavobacterium agri sp. nov., a novel bacterial species isolated from rhizospheric soil of Coriandrum sativum
49. Effect of washing, soaking, and cooking methods on perfluorinated compounds in mackerel ( Scomber japonicus )
50. Monitoring and Risk Assessment of Eight Polycyclic Aromatic Hydrocarbons (PAH8) in Daily Consumed Agricultural Products in South Korea
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