Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Bo Ram Mok"'
Autor:
Bo Ram Mok, Su-Ji Shon, A Ram Kim, Carolyne Simard-Bisson, Israël Martel, Lucie Germain, Dong Hyun Kim, Jung U Shin
Publikováno v:
Pharmaceutics, Vol 14, Iss 6, p 1211 (2022)
Recently, various types of in vitro-reconstructed 3D skin models have been developed for drug testing and disease modeling. Herein, we structurally and functionally validated a self-assembled reconstructed skin equivalent (RSE) and developed an IL-17
Externí odkaz:
https://doaj.org/article/5c6d82054d624679b5e25a396d0dc2e4
Autor:
Young su Jang, Sugyeong Jeong, A.-ram Kim, Bo Ram Mok, Su Ji Son, Jae-sang Ryu, Woo Sung Son, Seok Kyun Yun, Seunghyun Kang, Hyun Jung Kim, Dong Hyun Kim, Jung U. Shin
Publikováno v:
Journal of Dermatological Science. 109:61-70
Publikováno v:
BMB Reports. 55:348-353
Autor:
Bo Ram Mok, A-Ram Kim, Seung Hwa Baek, Ji Hae Ahn, Seung Hui Seok, Jung U Shin, Dong Hyun Kim
Publikováno v:
The Journal of investigative dermatology. 142(9)
PFN1 is an actin-binding protein that regulates actin polymerization, cell proliferation, apoptosis, angiogenesis, and carcinogenesis. Its dysregulation has been reported in diverse pathologic diseases; however, the role of PFN1 in psoriasis has not
Autor:
Jae Kyung Lee, Jung Eun Lee, Dong Hyun Kim, Hae-Jeung Lee, Bo Ram Mok, Sung Joon Lee, Hye Won Park
Publikováno v:
Food Science and Biotechnology. 25:1783-1788
Multidrug and toxic compound extrusion transporter-1 (MATE1) is a quercetin transporter. We examined the associations of quercetin intake and polymorphism of MATE1 in relation to metabolic syndrome (MetS) in Hallym Aging Study. Quercetin intake and t
Autor:
Bo-Ram Mok, Hyun-Dong Paik, Renda Kankanamge Chaturika Jeewanthi, Na-Kyoung Lee, Yoh Chang Yoon
Publikováno v:
Journal of Food Science and Technology. 53:3566-3573
The objective of the present study was to improve the quality of mozzarella cheese using whey protein concentrates (WPCs) hydrolyzed for varying lengths of time (1 and 3 h). Four types of cheeses were made incorporating hydrolyzed WPCs in milk 3 and
Autor:
Kun-Ho Seo, Bo-Ram Mok, Yoh-Chang Yoon, Kwang-Young Song, Si-Kyung Lee, Song-Ee Han, Song-Hee Kim, Myeong-Hee Kim
Publikováno v:
Korean Journal for Food Science of Animal Resources. 31:907-913
본 연구는 한외여과기법이 모짜렐라 치즈의 갈변화, 지방분리, 신전성 그리고 용융성에 미치는 영향을 모색하는데 그 목적이 있다. 한외여과로 농축한 우유로 제조한 UF-모짜렐라 치즈의 갈
Autor:
Yoh Chang Yoon, Bo Ram Mok, Na-Kyoung Lee, Renda Kankanamge Chaturika Jeewanthi, Hyun-Dong Paik
Publikováno v:
Korean Journal for Food Science of Animal Resources
The objective of this study was to develop yogurt-cheese using cow's milk, ultrafiltrated cow's milk, and soy milk. The addition of soy milk and ultrafiltrated milk increased the amount of protein in the yogurt-cheese. Yogurt-cheeses were made using
Autor:
Hee-Yong Yi, Yeon-Hee Song, Soojin Lee, Su-Bin Jeong, Ki-Jun Yu, Bo-Ram Mok, Min-Ji Jeong, Ae-Ran Moon
Publikováno v:
Journal of Korean Academy of Oral Health. 38:41
Objectives: The purpose of this study was to evaluate the effectiveness of a seniors’ oral health promotion program for establishing a cooperation model between public and private sectors. Methods: This study was carried out targeting the seniors f