Zobrazeno 1 - 10
of 51
pro vyhledávání: '"Dai Ja Jang"'
Autor:
Haeng Jeon Hur, Hye Jeong Yang, Min Jung Kim, Kyunhee Lee, Dai Ja Jang, Myung-Sunny Kim, Sunmin Park
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
IntroductionHypo-high-density lipoprotein cholesterolemia (hypo-HDL-C) contributes to the development of cardiovascular diseases. The hypothesis that the polygenic variants associated with hypo-HDL-C interact with lifestyle factors was examined in 58
Externí odkaz:
https://doaj.org/article/3a753ce923b747c0a1c000bb1aa7c282
Autor:
Xuangao Wu, Ting Zhang, Hye Jeong Yang, Yu Yue, Min Jung Kim, Chen Li, Seong In Cheong, Dai Ja Jang, Sunmin Park
Publikováno v:
Journal of Functional Foods, Vol 105, Iss , Pp 105567- (2023)
We determined whether oral oat and green onion water extracts (GOO) supplementation could stimulate longitudinal bone growth in weaning rats. Fistuloside A, B, and C in the green onions and 26-desglucoavenacoside A and B and avenacoside A in the oats
Externí odkaz:
https://doaj.org/article/3c26517a02884200b986391bcdff856c
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
BackgroundHansik, a traditional Korean diet, may have a beneficial impact on metabolic syndrome (MetS) risk as dietary westernization increases its prevalence. We examined the hypothesis that adherence to the hansik diet may be inversely associated w
Externí odkaz:
https://doaj.org/article/41260cdd56734d30b22863eddfdf4547
Publikováno v:
Genomics & Informatics, Vol 14, Iss 4, Pp 222-229 (2016)
Kimchi is a traditional Korean food prepared by fermenting vegetables, such as Chinese cabbage and radishes, which are seasoned with various ingredients, including red pepper powder, garlic, ginger, green onion, fermented seafood (Jeotgal), and salt.
Externí odkaz:
https://doaj.org/article/d6c42ed1ce0c42d8aeeb4a8ed4da4058
Publikováno v:
Journal of Ethnic Foods, Vol 3, Iss 2, Pp 159-162 (2016)
Background: Koreans believe that there is another sense experienced throughout the body when eating, in addition to smell and taste. This taste, siwonhan-mat, describes a sensation within the body, including the tongue, stomach, and intestines, when
Externí odkaz:
https://doaj.org/article/4ec03319054f442389eb32e243c1d672
Publikováno v:
Journal of Ethnic Foods, Vol 3, Iss 2, Pp 107-116 (2016)
Jeotgal (醢) is a traditional Korean fermented food with thousands years of history with kimchi and other jang (fermented soybean products, 醬). The history was proved by research from historical literature and antique architecture. Jeotgal was dev
Externí odkaz:
https://doaj.org/article/e24e22c73d6f4ea6b3d4551fbd74a7bc
Publikováno v:
Journal of Ethnic Foods, Vol 3, Iss 1, Pp 61-68 (2016)
Background: Smell and taste are frequently referenced senses when describing flavors of food. In addition to these two senses, Koreans have regarded that there is another sense of taste experienced through the body. This third sense, siwonhan-mat (
Externí odkaz:
https://doaj.org/article/dd43b42eaa5d495e8600f8585df9a7a3
Publikováno v:
Journal of Ethnic Foods, Vol 3, Iss 3, p 242 (2016)
Externí odkaz:
https://doaj.org/article/3960c4cf28d74ba1a0307c6704491988
Publikováno v:
JOURNAL OF THE KOREA CONTENTS ASSOCIATION. 23:244-254
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c89b7a66869c657196b828cf8174c40
https://doi.org/10.5392/jkca.2023.23.03.244
https://doi.org/10.5392/jkca.2023.23.03.244
Autor:
Min Jung Kim, Kwang-Hyun Park, Hye Jeong Yang, Dai Ja Jang, Hak Yong Lee, Young Mi Park, Byeong Soo Kim, Dong Yeop Shin
Publikováno v:
Journal of Food and Nutrition Research. 10:8-18
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95cc208c4d4f3bc8472d6e47e1d08708
https://doi.org/10.12691/jfnr-10-1-2
https://doi.org/10.12691/jfnr-10-1-2