Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Jeong Young Cho"'
Autor:
Ji Heon Lee, Jeong Young Cho, Seung Jin Ma, Jong Soo Park, Jin Young Kim, Soo In Yang, Hwan Sik Na, Gyeong Cheol Choi
Publikováno v:
Korean Journal of Food Preservation. 21:62-68
This study was performed in order to investigate the functional components of 5 kinds of marine algae. We have collected 5 samples of marine algae, such as the sea mustard (Undaria pinnatifida), sea tangle (Laminaria iaponice), sea weed fusiforme (Hi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::954103dd6d7da82de23b38f3422822f2
https://doi.org/10.11002/kjfp.2014.21.1.62
https://doi.org/10.11002/kjfp.2014.21.1.62
Publikováno v:
Cancer Research. 73:P2-10
Background: Metastasis-associated in colon cancer 1 (MACC1) plays a role in cancer invasion and metastasis through the upregulation of hepatocyte growth factor/mesenchymal epithelial transition-pathway, which is a known critical regulator of the mito
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75127a51072540bf7134caccf746f8e4
https://doi.org/10.1158/0008-5472.sabcs13-p2-10-03
https://doi.org/10.1158/0008-5472.sabcs13-p2-10-03
Autor:
Hak Jae Park, Hwan Sik Na, Gyeong Cheol Choi, Jeong Young Cho, Ji Heon Lee, Seol Hee Yun, Soo In Yang, Jin Young Kim
Publikováno v:
Korean Journal of Food Preservation. 20:451-458
The purpose of this research is to distinguish the quantitative determination of phytochemicals in various agricultural products and to optimize an HPLC method for the determination of lycopene, lutein, -carotene, -carotene, and cryptoxanthin. Among
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::85bc280bb90c9f43b96d13eae97bbaec
https://doi.org/10.11002/kjfp.2013.20.4.451
https://doi.org/10.11002/kjfp.2013.20.4.451
Autor:
Jin Young Kim, Jeong Young Cho, Ji Heon Lee, Hwan Sik Na, Soo In Yang, Seung Jin Ma, Gyeong Cheol Choi
Publikováno v:
Korean Journal of Food Preservation. 20:482-487
The quality characteristics of commercial fermented vinegars made with different ingredients were compared. The pH levels of the persimmon, fig, and brewing and rice vinegars were 3.60, 3.37, and 2.62, respectively. The total acid contents of the bre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a52ce4e206e195e0922ceb155c0d431
https://doi.org/10.11002/kjfp.2013.20.4.482
https://doi.org/10.11002/kjfp.2013.20.4.482
Autor:
Jae-Hak Moon, Chae Hong Lim, Myung-Joo Oh, Jong-Oh Kim, Duwoon Kim, Seok-Ryel Kim, Jeong-Young Cho, Wi-Sik Kim, Jong-Bang Eun, Byeong-Mun Jeong, Myoung-Ae Park
Publikováno v:
Food Science and Biotechnology. 19:1693-1696
Efficiency of extraction and concentration methods for the detection of the major capsid protein gene of lymphocystis disease virus from different tissues of olive flounders (Paralichthys olivaceus) was tested. Tris elution buffer showed a 100 fold h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6165edbbc0b73493b3b8f2ed9ca5b45
https://doi.org/10.1007/s10068-010-0241-5
https://doi.org/10.1007/s10068-010-0241-5