Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Gi Dong, Han"'
Autor:
Saeyoon Kim, Eung Bin Lee, In Hwan Song, Yong Jin Kim, Hosun Park, Yong Woon Kim, Gi Dong Han, Kyung Gon Kim, Yong Hoon Park
Publikováno v:
Childhood Kidney Diseases, Vol 19, Iss 2, Pp 89-97 (2015)
Background: We conducted this experimental study to examine whether human adipose-derived stem cells (ADSCs) are effective in achieving a recovery of damaged renal tubular epithelial cells in an animal model of cisplatin-induced acute kidney injury u
Externí odkaz:
https://doaj.org/article/8f53b985e6304d33b9f226210ca6bb86
Publikováno v:
Kidney Research and Clinical Practice, Vol 33, Iss 1, Pp 26-32 (2014)
Background: Adenosine monophosphate-activated protein kinases (AMPKs), as a sensor of cellular energy status, have been known to play an important role in the pathophysiology of diabetes and its complications. Because AMPKs are known to be expressed
Externí odkaz:
https://doaj.org/article/25bafda495234d7680c9da86778c94ab
Publikováno v:
Food Science and Biotechnology. 29:1195-1199
Sigumjang is a traditional Korean fermented barley bran consumed in the Gyungsang-do area. In this study, pork loin was marinated with sigumjang, and its physicochemical and textural properties were investigated. Sigumjang-marinated pork loin (SMPL)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::83900f8713991fb75e6ac433c7066137
https://doi.org/10.1007/s10068-020-00767-x
https://doi.org/10.1007/s10068-020-00767-x
Autor:
Gi Dong Han, Keuk-Jun Kim, Mihyung Kim, Soohyung Lee, Dongyeop Kim, Hyo Jin Song, Hojeong Jeong
Publikováno v:
Food Bioscience. 28:20-26
Fermented barley bran (FBB) using Bacillus spp. is the main ingredient of sigumjang, a traditional fermented food in South Korea. The aim of this study was to evaluate the gastro-protective effects of β-glucan-enriched FBB extracts in an experimenta
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::56a1f7347545d16a9c40d2698be16b05
https://doi.org/10.1016/j.fbio.2019.01.007
https://doi.org/10.1016/j.fbio.2019.01.007
Publikováno v:
Food Science and Technology Research. 25:399-404
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6981473e5e707756289e9e42cce9589
https://doi.org/10.3136/fstr.25.399
https://doi.org/10.3136/fstr.25.399
Autor:
Gi-Dong Han, Ji Yeon Kim, Sang Gyu Park, Gyung-Tae Kim, Jong Ho Yoon, Jin Hee Lee, Jae-Ho Lee, Ye-Seul Park
Publikováno v:
Korean Journal of Food Preservation. 24:1094-1102
Hazardous metals leaching experiment was carried out in accordance with various usage environments for camping cooking utensils distributed in the market. There was a significant difference in the degree of migration for lead, arsenic, cadmium and ni
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0eef3bc1421be9d259847cdfebe4c49d
https://doi.org/10.11002/kjfp.2017.24.8.1094
https://doi.org/10.11002/kjfp.2017.24.8.1094
Publikováno v:
Korean Journal of Environmental Health Sciences. 43:257-266
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e8a1a5f208e08dd6290f59a3b57461aa
https://doi.org/10.5668/jehs.2017.43.4.257
https://doi.org/10.5668/jehs.2017.43.4.257
Publikováno v:
Journal of the East Asian Society of Dietary Life. 27:332-340
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1e9ca8bef129f232d9ed4b526463a659
https://doi.org/10.17495/easdl.2017.6.27.3.332
https://doi.org/10.17495/easdl.2017.6.27.3.332
Publikováno v:
Food Sci Biotechnol
Sigumjang is a traditional Korean fermented barley bran consumed in the Gyungsang-do area. In this study, pork loin was marinated with sigumjang, and its physicochemical and textural properties were investigated. Sigumjang-marinated pork loin (SMPL)
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::427d86994208d27deb4f339405ba5f39
https://pubmed.ncbi.nlm.nih.gov/32802558
https://pubmed.ncbi.nlm.nih.gov/32802558
Publikováno v:
Food Science and Biotechnology. 25:1727-1735
Sigumjang prepared from fermented barley bran is a traditional fermented food found only in the Gyeongsang-do area of South Korea. There have been no studies reported to date despite the potential bioactivities of sigumjang. In this study, the anti-o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::93fada631e9d90549c1cb406c885fd01
https://doi.org/10.1007/s10068-016-0264-7
https://doi.org/10.1007/s10068-016-0264-7