Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Hye-Eun Jo"'
Autor:
Hye-Eun Jo, Su-Hwa You, Joo-Hyung Choi, Mi-Kyeong Ko, Sung Ho Shin, Jisoo Song, Hyundong Jo, Min Ja Lee, Su-Mi Kim, Byounghan Kim, Jong-Hyeon Park
Publikováno v:
Virology Journal, Vol 16, Iss 1, Pp 1-9 (2019)
Abstract Background The foot-and-mouth disease (FMD) virus is classified into seven serotypes, of which the South African types have South African Territories (SAT)1, SAT2, and SAT3 that are prevalent in Africa. Especially SAT2 have spread to Arabian
Externí odkaz:
https://doaj.org/article/d86a3992f31c4ba79d9b3db188dc4caf
Publikováno v:
Journal of food biochemistryREFERENCES.
This study was aimed to determine the physical property and thermodynamic stability of nanostructured lipid carrier suspension incorporating ginsenoside F1 (GF1_NLC), and to evaluate its transport and antioxidant properties. GF1_NLC suspension posses
Autor:
Su-Hwa You, Mi-Kyeong Ko, Joo-Hyung Choi, Min Ja Lee, Hyundong Jo, Jong-Hyeon Park, Sung Ho Shin, Su-Mi Kim, Hye-Eun Jo, Byounghan Kim
Publikováno v:
Veterinary Microbiology. 229:124-129
Foot-and-mouth disease (FMD) is an acute infectious disease occurring in cloven-hoofed animals. There are many variations of the virus, making it difficult to protect against the various strains with one virus vaccine. The immunogenicity has generall
Autor:
Jong-Hyeon Park, Sung Ho Shin, Su Hwa You, Min Ja Lee, Hye Eun Jo, Jong-Soo Lee, Mi Kyeong Ko, Hyundong Jo, Su-Mi Kim, Byounghan Kim, Joo Hyung Choi
Publikováno v:
Journal of Veterinary Science
Background The quality of a vaccine depends strongly on the effects of the adjuvants applied simultaneously with the antigen in the vaccine. The adjuvants enhance the protective effect of the vaccine against a viral challenge. Conversely, oil-type ad
Autor:
Min Ja Lee, Su Hwa You, Hye Eun Jo, Su-Mi Kim, Hyundong Jo, Mi Kyeong Ko, Jong-Hyeon Park, Joo Hyung Choi, Sung Ho Shin, Byounghan Kim
Publikováno v:
Journal of Veterinary Science
Foot-and-mouth disease (FMD) is an acute epidemic that spreads rapidly among cattle and pigs. In 2014, in Korea, despite enforced vaccination, the type O Southeast Asia (SEA) topotype viruses (Mya-98 lineage) infected mainly cattle and pigs simultane
Autor:
Mi-Kyeong Ko, Sung Ho Shin, Su-Mi Kim, Byounghan Kim, Hyundong Jo, Su-Hwa You, Hye-Eun Jo, Jong-Hyeon Park, Joo-Hyung Choi, Min Ja Lee, Jisoo Song
Publikováno v:
Virology Journal
Virology Journal, Vol 16, Iss 1, Pp 1-9 (2019)
Virology Journal, Vol 16, Iss 1, Pp 1-9 (2019)
Background The foot-and-mouth disease (FMD) virus is classified into seven serotypes, of which the South African types have South African Territories (SAT)1, SAT2, and SAT3 that are prevalent in Africa. Especially SAT2 have spread to Arabian Peninsul
Autor:
Joo-Hyung Choi, Sung Ho Shin, Jong-Hyeon Park, Byounghan Kim, Su-Mi Kim, Hyundong Jo, Hye-Eun Jo, Min Ja Lee, Su-Hwa You, Mi-Kyeong Ko
Publikováno v:
Vaccine. 38(5)
Efforts are required to develop foot-and-mouth disease (FMD) vaccines in Asia that can respond to the type O outbreaks that have continued with the devastating damage since 2010. It is necessary to develop vaccine strains that can provide protection
Autor:
Hye-Eun Jo, Min Ja Lee, Su-Hwa You, Seong Yun Hwang, Sung Ho Shin, Jong-Hyeon Park, Mi-Kyeong Ko, Byounghan Kim, Hyun Mi Kim, Su-Mi Kim, Hyundong Jo, Joo-Hyung Choi
Publikováno v:
Veterinary Microbiology. 253:108975
The type Asia1 genetic group(G)-V lineage foot-and-mouth disease (FMD) virus was identified in the East-Asian region in 2009. To date, only Shamir has been used as a standard vaccine strain worldwide for type Asia1. To prevent type Asia1 FMD in easte
Publikováno v:
Korean Journal of Food Science and Technology. 48:492-495
Autor:
Eun-Hye Choi, Suyong Lee, Sanghoon Ko, Kee Hyuk Sohn, Tae-Young Kang, Bumsik Kim, Kang Pyo Lee, Jung Sook Han, Hye-Eun Jo
Publikováno v:
Food Science and Biotechnology. 25:1053-1058
The effects of steaming time (6, 8, and 10 min), freezing storage period, and re-steaming for thawing on the textural properties of non-glutinous rice cakes (baekseolgi) were investigated. As the steaming time increased, the rice cakes softened. In p