Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Hye Jin Sim"'
Autor:
Tae-Kyeong Lee, Il-Jun Kang, Bora Kim, Hye Jin Sim, Dae- Won Kim, Ji Hyeon Ahn, Jae-Chul Lee, Sungwoo Ryoo, Myoung Cheol Shin, Jun Hwi Cho, Young-Myeong Kim, Joon Ha Park, Soo Young Choi, Moo-Ho Won
Publikováno v:
Molecules, Vol 25, Iss 16, p 3578 (2020)
Chlorogenic acid (CGA), an ester of caffeic acid and quinic acid, is among the phenolic acid compounds which can be naturally found in green coffee extract and tea. CGA has been studied since it displays significant pharmacological properties. The ai
Externí odkaz:
https://doaj.org/article/5f75f4b1252b4ef39fb08cd05801473e
Autor:
Hye Jin Sim, Myoung Cheol Shin, Bora Kim, Dae Won Kim, Young-Myeong Kim, Joon Ha Park, Jun Hwi Cho, Tae-Kyeong Lee, Ji Hyeon Ahn, Jae-Chul Lee, Moo Ho Won, Sungwoo Ryoo, Il-Jun Kang, Soo Young Choi
Publikováno v:
Molecules
Volume 25
Issue 16
Molecules, Vol 25, Iss 3578, p 3578 (2020)
Volume 25
Issue 16
Molecules, Vol 25, Iss 3578, p 3578 (2020)
Chlorogenic acid (CGA), an ester of caffeic acid and quinic acid, is among the phenolic acid compounds which can be naturally found in green coffee extract and tea. CGA has been studied since it displays significant pharmacological properties. The ai
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85aaa299ca1fd5bb75f9aa600ba5af98
http://europepmc.org/articles/PMC7463954
http://europepmc.org/articles/PMC7463954
Publikováno v:
Journal of Agriculture & Life Science. 50:179-190
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f1a3b445399777c4b4a803a59b81e64
https://doi.org/10.14397/jals.2016.50.4.179
https://doi.org/10.14397/jals.2016.50.4.179
Publikováno v:
Korean Journal of Food Preservation. 23:310-318
This study was performed to investigate changes in the quality characteristics and chemical compounds in garlic shoots by blanching for different time (0, 0.5, 1, 2, 3, and 4 min). The color (L, a, and b values), texture profile (hardness, springines
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::149f48921a7032e0522cc5b1b4bae3e2
https://doi.org/10.11002/kjfp.2016.23.3.310
https://doi.org/10.11002/kjfp.2016.23.3.310
Publikováno v:
Korean Journal of Food Preservation. 23:301-309
The objective of this study was to investigate physicochemical and antioxidant characteristics of immature flat persimmon during 7 heat treatment aging steps. The pH decreased, and hence, acidity increased with aging. Hunter L value decreased with ag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4b1509e56a82a04c5b978d9e251e2c3
https://doi.org/10.11002/kjfp.2016.23.3.301
https://doi.org/10.11002/kjfp.2016.23.3.301
Autor:
Myoung Hyo Choi, Min-Jung Kang, Gyoung-Min Kim, Jae Ran Kang, Dong-Gyu Kim, Chang Kwon Lee, Hye Jin Sim, Jung Hye Shin
Publikováno v:
Korean Journal of Food & Cookery Science. 32:188-196
Purpose: In order to develop soy sauce and increase its functionality, by adding black garlic extract. Methods: We compared quality characteristics and antioxidant activity of 20 days aging black garlic soy sauce from mixed manufacturers with raw soy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::11e8c1beca106ac58c10f6f28fad22ee
https://doi.org/10.9724/kfcs.2016.32.2.188
https://doi.org/10.9724/kfcs.2016.32.2.188
Publikováno v:
Korean Journal of Food & Cookery Science. 32:16-26
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab8294032490c4eebef7728223c7fc74
https://doi.org/10.9724/kfcs.2016.32.1.16
https://doi.org/10.9724/kfcs.2016.32.1.16
Publikováno v:
Korean Journal of Food Preservation. 23:80-88
Seven kinds (acacia, cochineal, catechu, grape peel, persimmon, gallnut and clove) of color powders obtained from natural resources and their mixtures were evaluated for their biological activities, such as antioxidant (ABTS and DPPH radicals scaveng
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cb524c5369e073a2b08b025a1e47d3a
https://doi.org/10.11002/kjfp.2016.23.1.80
https://doi.org/10.11002/kjfp.2016.23.1.80
Publikováno v:
Korean Journal of Food Preservation. 23:34-41
The quality characteristics of black garlic vinegar produced by acetic acid fermentation were analyzed over a 25 day period. Black garlic vinegar was produced using black garlic 3, 6, 9 and 12 folds with water, and initial alcohol concentrations of 6
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::52cf8df1a576e06e51b4432ed6b5ae8d
https://doi.org/10.11002/kjfp.2016.23.1.34
https://doi.org/10.11002/kjfp.2016.23.1.34
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 44:983-992
This study investigated the quality characteristics and biological activities, such as antioxidant, whitening, anti-diabetes, and anti-inflammatory activities, of yellow garlic, by simplify processing time and manufacturing process compared with blac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a76045e83098b2e9ba2ab08a585a2418
https://doi.org/10.3746/jkfn.2015.44.7.983
https://doi.org/10.3746/jkfn.2015.44.7.983