Zobrazeno 1 - 10
of 2 759
pro vyhledávání: '"In Min Hwang"'
Autor:
Seulbi Kim, Ho Myeong Kim, Jung Eun Yang, Seul-Gi Jeong, Yeong Yeol Kim, In Min Hwang, Nan Hee Yu, Jin-Cheol Kim, Hae Woong Park
Publikováno v:
Chemical and Biological Technologies in Agriculture, Vol 11, Iss 1, Pp 1-16 (2024)
Abstract Background Effective control of shot-hole disease in flowering cherries is challenging because of multiple causative pathogens (bacteria and fungi). Bacillus species are well-known for their ability to control plant pathogens; therefore, bio
Externí odkaz:
https://doaj.org/article/33ea9f1c28df4942ad005367c8ae4766
Publikováno v:
Heliyon, Vol 10, Iss 5, Pp e27174- (2024)
Kimchi is a traditional Korean fermented food and harbors diverse bacteria. Therefore, proper temperature management contributes to the fermentation and preservation of kimchi. In this study, we explored fermentation temperature influences the bacter
Externí odkaz:
https://doaj.org/article/1af6c356a1e54998bb2c796d064ab396
Publikováno v:
Heliyon, Vol 10, Iss 2, Pp e24919- (2024)
Garlic (Allium sativum) is a key ingredient in Korean cuisine, particularly in the preparation of kimchi, contributing to its flavor and taste. Garlic has been a potential resource for lactic acid bacteria (LAB) in kimchi. However, the mechanism by w
Externí odkaz:
https://doaj.org/article/c2b245535b07412bb4f0665f92b5c950
Autor:
Naeem Khan, Fakhra Kalsoom, Nargis Jamila, Shaukat Shujah, Azhar Ul-Haq Ali Shah, Umar Nishan, Muhammad Ishtiaq Jan, In Min Hwang, Mohamed S. Elshikh, Riaz Ullah
Publikováno v:
Journal of King Saud University: Science, Vol 35, Iss 11, Pp 102999- (2023)
The study reports on synthesis of aqueous extract mediated gold and silver nanoparticles of M. biflora (MBAuNPs and MBAgNPs) via hydrated chloroauric acid and silver nitrate salts. The nanoparticles (NPs) were produced in 1:15 (MBAuNPs) and 1:6 (MBAg
Externí odkaz:
https://doaj.org/article/31dab4ca617845a0b27230254d67f6e6
Publikováno v:
Scientific Reports, Vol 12, Iss 1, Pp 1-12 (2022)
Abstract Identification of soft rot disease in napa cabbage, an essential ingredient of kimchi, is challenging at the industrial scale. Therefore, nondestructive imaging techniques are necessary. Here, we investigated the potential of hyperspectral i
Externí odkaz:
https://doaj.org/article/62fa2df15e0c43cdbacb607c8bc259b2
Publikováno v:
Heliyon, Vol 9, Iss 6, Pp e16520- (2023)
Lactic acid bacteria (LAB) present various benefits to humans; they play key roles in the fermentation of food and as probiotics. Acidic conditions are common to both LAB in the intestinal tract as well as fermented foods. Lactiplantibacillus plantar
Externí odkaz:
https://doaj.org/article/8f46e57f3d2249efb08107dd870a849b
Autor:
Umar Nishan, Sajida Rehman, Riaz Ullah, Ahmed Bari, Saifullah Afridi, Mohibullah Shah, Jibran Iqbal, Muhammad Asad, Amir Badshah, Naeem Khan, In Min Hwang, Hameed Ullah Khan, Nawshad Muhammad
Publikováno v:
Frontiers in Materials, Vol 10 (2023)
Nitrite (NO2−) and nitrate (NO3−) are frequently used in cured meat products as preservatives, as they give a better taste and work well in color fixation. As a key possible carcinogen, excessive dietary consumption of NO2− in cured meat produc
Externí odkaz:
https://doaj.org/article/577944e8f367443686f2bbc0d5b02def
Publikováno v:
ACS Omega, Vol 6, Iss 51, Pp 35334-35341 (2021)
Externí odkaz:
https://doaj.org/article/326f7279af3241a4a3b7dcafe7d2776e
Publikováno v:
ACS Omega, Vol 6, Iss 30, Pp 19427-19434 (2021)
Externí odkaz:
https://doaj.org/article/b5b4e42435dc4bc683c2e93c6afc7eb9
Autor:
In Min Hwang, Hae-Won Lee, Hee Min Lee, Ji-Su Yang, Hye Young Seo, Yun-Jo Chung, Sung Hyun Kim
Publikováno v:
ACS Omega, Vol 5, Iss 33, Pp 20825-20830 (2020)
Externí odkaz:
https://doaj.org/article/5dac7a201d7b4b2ab1c7714fde57279f