Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Hye-Min Bae"'
Publikováno v:
치위생과학회지, Vol 23, Iss 1, Pp 20-28 (2023)
Background: This study aimed to determine the effect of ramen sauce on tooth tone changes over time, after selecting three different ramen colors from the ramens sold in the market, and applying the sauce to bovine teeth.Methods: Healthy bovine teeth
Externí odkaz:
https://doaj.org/article/0bccca380caf4b00bed982f28dfe5ba1
Publikováno v:
Rejuvenation Research. 26:51-56
Data regarding plant extracts with antiaging properties, particularly via the biological process involving telomeres and telomerase, are limited. Thus, the present study aimed to investigate the effects of Acanthopanax senticosus extract (ASE) supple
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7b4623d2901f342a5d5e95395dc40404
https://doi.org/10.1089/rej.2022.0051
https://doi.org/10.1089/rej.2022.0051
Autor:
Kashif Akram, Jae-Jun Ahn, Hye-Min Bae, Joong-Ho Kwon, Bum-Soo Han, Chan-Hee Kim, Yuri Kim, Gui-Ran Kim
Publikováno v:
Journal of Food Quality. 36:316-323
Seed sprouts are susceptible to microbial contaminations, which might cause foodborne illnesses. In this study, gamma- and electron beam (e-beam)-irradiated (0–3 kGy) Chinese cabbage seeds (Brassica rapa ssp. Pekinensis) and their sprouts were inve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c2f207d31ff917d4ffb30284cb1ce66
https://doi.org/10.1111/jfq.12044
https://doi.org/10.1111/jfq.12044
Autor:
Sung Kwon Ko, Myung-Gyou Kim, Sena Lee, Byung Ok Im, Shin Jung Kim, Soon Hyun Cho, Kang Hyun Leem, Ok Sun Cho, Kyung Tack Kim, Hye Min Bae
Publikováno v:
Journal of Ginseng Research
The berry of Panax ginseng significantly inhibited the histamine releases at the concentration of 30 μg/mL (p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8a7ff47797488499ddaf402f06d981b
https://doi.org/10.5142/jgr.2012.36.4.369
https://doi.org/10.5142/jgr.2012.36.4.369
Publikováno v:
Journal of Ginseng Research
Ginseng seeds were treated with different autoclaving temperatures and autoclaving times, and extracted with 80% methanol to measure changes in antioxidant activity. The antioxidant activity of ginseng seeds treated by autoclaving was measured by 1,1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c871d643239c567a9c1fef02bac430c4
https://doi.org/10.5142/jgr.2012.36.4.411
https://doi.org/10.5142/jgr.2012.36.4.411
Publikováno v:
Journal of Ginseng Research
The principal objective of this study was to assess the instrumental and sensory characteristics of ginseng coffee with different ratios of the ingredients: type of coffee bean (Colombia, Brazil, and Indonesia), type of ginseng extract (white ginseng
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::32523f911939ca85ac6fb7c98aeefe2b
https://doi.org/10.5142/jgr.2011.35.4.436
https://doi.org/10.5142/jgr.2011.35.4.436
Publikováno v:
Journal of Ginseng Research. 34:145-149
This study investigated the antioxidant effects of ginseng coffee in L6 muscle cells. Ginseng coffee was prepared by coating and digesting coffee beans with ginseng concentrate. The ginseng coffee water extract potently protected against hydrogen per
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::584bd3c9c0a090202d895966a2f1f26a
https://doi.org/10.5142/jgr.2010.34.2.145
https://doi.org/10.5142/jgr.2010.34.2.145
Publikováno v:
Journal of Ginseng Research. 34:1-7
The quality attributes of coffee treated with different concentrations of white ginseng extract were examined.Increased concentration of white ginseng extract was associated with higher color values (Hunter L. a, b scale). The crudesaponin contents o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6c8da23f936d71966fcf1ddcd250ed1
https://doi.org/10.5142/jgr.2010.34.1.001
https://doi.org/10.5142/jgr.2010.34.1.001
Autor:
Boo Yong Lee, Sung Kwon Ko, Sung Hyun Chung, Byung Ok Im, Hye Min Bae, Ok Sun Cho, Uy Dong Sohn, Soon Hyun Cho
Publikováno v:
Journal of the Korean Society for Applied Biological Chemistry. 52:198-201
Sung Kwon Ko1, Ok Sun Cho1, Hye Min Bae1, Uy Dong Sohn2, Byung Ok Im3, Soon Hyun Cho4, Sung Hyun Chung5, and Boo Yong Lee6* 1Department of Oriental Medical Food & Nutrition, Semyung University, Jecheon 390-711, Republic of Korea 2College of Pharmacy,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c39afdaf86e2f0d52559124317ec1cd7
https://doi.org/10.3839/jksabc.2009.036
https://doi.org/10.3839/jksabc.2009.036
Publikováno v:
The FASEB Journal. 24
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf32afd9230b6c29c87c522cd58aa326
https://doi.org/10.1096/fasebj.24.1_supplement.922.5
https://doi.org/10.1096/fasebj.24.1_supplement.922.5