349 results on '"Seo, Hye-Young"'
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2. Kimchi cabbage (Brassica rapa subsp. pekinensis [Lour.]) Metabolic changes during growing seasons in the Republic of Korea
3. Interlabial gap and freeway space at rest position: A cephalometric study
4. Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation
5. Effects of seasonal harvest of kimchi cabbage on microbial and metabolic profiles of kimchi
6. Antioxidant and anti-hepatitis A virus activities of Ecklonia cava Kjellman extracts
7. Metabolic shift during fermentation in kimchi according to capsaicinoid concentration
8. Antioxidant and anti-inflammatory effects of solar salt brined kimchi
9. Optimization of extraction and nanoencapsulation of kimchi cabbage by-products to enhance the simulated in vitro digestion of glucosinolates
10. Comprehensive elucidation of the terroir of Korean kimchi through the study of recipes, metabolites, microbiota, and sensory characteristics
11. FRI-341 Clusterin deficiency exacerbates cholestatic liver disease through ER stress and NLRP3 inflammasome activation
12. Effects of salt type on the metabolites and microbial community in kimchi fermentation
13. A cone-beam computed tomography evaluation of posterior available space in both arches relative to various skeletal patterns
14. Determination of Production Year Using Multivariate Statistical Analysis from FTIR Spectrum Data of Perilla Leaves
15. Effects of bicortical anchorage on pterygopalatine suture opening with microimplant-assisted maxillary skeletal expansion
16. Antioxidant activity and calcium bioaccessibility of Moringa oleifera leaf hydrolysate, as a potential calcium supplement in food
17. Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi
18. Development of Isotope Dilution-Liquid Chromatography/Mass Spectrometry for the Accurate Determination of Capsaicinoids in Fermented Cabbage Kimchi
19. Simultaneous direct determination of 15 glucosinolates in eight Brassica species by UHPLC-Q-Orbitrap-MS
20. Nondestructive prediction of physicochemical properties of kimchi sauce with artificial and convolutional neural networks
21. Lobeglitazone inhibits LPS-induced NLRP3 inflammasome activation and inflammation in the liver
22. Temporomandibular Joint Space Changes in Skeletal Class III Malocclusion Patients with Orthognathic Surgery
23. Kimchi cabbage (Brassica rapa subsp. pekinensis [Lour.]) Metabolic changes during growing seasons in the Republic of Korea
24. Analysis of soyasaponin content and biosynthesis-related gene expression in young pea (Pisum sativum L.) sprouts
25. Kimchi cabbage (Brassica rapasubsp. pekinensis[Lour.]) Metabolic changes during growing seasons in the Republic of Korea
26. Antioxidant and Anti-Hepatitis a Virus Activities of Ecklonia Cava Extracts
27. Effect of Capsaicinoids Content of Chili Powder on Microbial Diversity and Metabolite Changes During Kimchi Fermentation
28. Introduction of Multidisciplinary Team Approach for Head and Neck Cancer: Patient Satisfaction
29. Antioxidant and anti-inflammatory effects of solar salt brined kimchi
30. A CBCT Evaluation of Nasal Septal Deviation and Related Nasofacial Structures after Maxillary Skeletal Expansion
31. Qualitative evaluation of commercial kimchi seasoning products
32. Evogliptin Directly Inhibits Inflammatory and Fibrotic Signaling in Isolated Liver Cells
33. A CBCT Evaluation of Esthetic Preference Regarding the Perceived Facial Attractiveness of Young Korean Female Adults with a Normal Skeletal Pattern
34. Increased Levels of Phosphorylated ERK Induce CTGF Expression in Autophagy-Deficient Mouse Hepatocytes
35. Alpha-lipoic acid attenuates methionine choline deficient diet-induced steatohepatitis in C57BL/6 mice
36. Safety of Kimchi
37. List of Contributors
38. Optimization of Extraction and Nanoencapsulation of Kimchi Cabbage By-Products to Enhance the Simulated in Vitro Digestion of Glucosinolates
39. Phytonutrients and Metabolism Changes in Topped Radish Root and Its Detached Leaves during 1 °C Cold Postharvest Storage
40. Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi
41. Craniomaxillofacial Changes Using High-Pull J-Hook Headgear and Mini-Implant Anchorage in Adolescents: A Structural Superimposition Method
42. Effects of electron beam irradiation on microbial inactivation and quality of kimchi paste during storage
43. Comparison of Quality Characteristics of Commercial Kimchi Manufactured in Korea, China, and the United States
44. Kahweol Induces Apoptosis in Hepatocellular Carcinoma Cells by Inhibiting the Src/mTOR/STAT3 Signaling Pathway
45. 읍면／동별 정신 건강이 건강행태를 매개로 하여 삶의 질에 미치는 영향 -2016년 국민건강영양조사 데이터 활용
46. Effect of γ-irradiation on the volatile compounds of medicinal herb, Paeoniae Radix
47. The economic burden of rheumatic heart disease in South Korea
48. Comparative analysis of factors affecting the happiness index of multicultural families in the metropolitan and non-metropolitan
49. Effect of capsaicinoids in hot pepper powder on microbial community and free sugar during kimchi fermentation
50. Comparison of the Quality Characteristics of Kimchi Cabbage (Brassica rapa L. spp. Pekinensis) by Month
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