Výsledky vyhledávání - "Hyung-Min Bae"

Akademický článek

Optimization of Plant Growth Regulators for In Vitro Mass Propagation of a Disease-Free ‘Shine Muscat’ Grapevine Cultivar

Autor: Si-Hong Kim, Mewuleddeg Zebro, Dong-Cheol Jang, Jeong-Eun Sim, Han-Kyeol Park, Kyeong-Yeon Kim, Hyung-Min Bae, Shimeles Tilahun, Sung-Min Park

Publikováno v: Current Issues in Molecular Biology, Vol 45, Iss 10, Pp 7721-7733 (2023)

This study addresses the propagation challenges faced by ‘Shine Muscat’, a newly introduced premium grapevine cultivar in South Korea, where multiple viral infections pose considerable economic loss. The primary objective was to establish a robus

Externí odkaz: https://doaj.org/article/5ecb843790854fc281b2e8164db13792

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Akademický článek

Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods

Autor: Mesfin Haile, Hyung Min Bae, Won Hee Kang

Publikováno v: Antioxidants, Vol 9, Iss 5, p 408 (2020)

There are different types of coffee processing methods. The wet (WP) and dry processing (DP) methods are widely practiced in different parts of coffee-growing countries. There is also a digestive bioprocessing method in which the most expensive coffe

Externí odkaz: https://doaj.org/article/04ddb720206e48fc8ff336c1dbf0ab80

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Evaluation of antioxidant, organic acid, and volatile compounds in coffee pulp wine fermented with native yeasts isolated from coffee cherries

Autor: Won Hee Kang, Hyung Min Bae, Mesfin Haile

Publikováno v: Food Science and Technology International. 28:716-727

In this study, coffee pulp was examined as a starting material to make alcoholic beverages (coffee pulp wine) and yeast fermentation ability. We have evaluated five yeasts, three of which were previously isolated from the coffee cherry, and the other

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e7aafdd595398d5abe185a98600475d3
https://doi.org/10.1177/10820132211051874

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Comparison of the Antioxidant Activities and Volatile Compounds of Coffee Beans Obtained Using Digestive Bio-Processing (Elephant Dung Coffee) and Commonly Known Processing Methods

Autor: Hyung Min Bae, Won Hee Kang, Mesfin Haile

Publikováno v: Antioxidants, Vol 9, Iss 408, p 408 (2020)
Antioxidants
Volume 9
Issue 5

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39d8b2470c7e321b90e982bc49619760
https://www.mdpi.com/2076-3921/9/5/408

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