Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Ji Hyeon Son"'
Autor:
Ji Hyeon Son
Publikováno v:
Academy of Social Welfare and Law. 13:69-95
Autor:
Kyong Su Kim, Joon Ho Hong, Hui Eun Kim, Atikul Islam, Nargis Jamila, Ok Yeon Song, Ji Young Jeong, Ji Hyeon Son, Naeem Khan
Publikováno v:
Food Science and Biotechnology. 30:355-366
This study was designed to analyze the volatile organic compounds in the leaves of Ambrosia artemisiifolia L. and Artemisia annua L. from Korea. For extraction of volatile compounds, headspace-solid phase micro extraction (HS-SPME) and simultaneous d
Autor:
Kyong Su Kim, Ok Yeon Song, Naeem Khan, Atikul Islam, Nargis Jamila, Ji Young Jeong, Joon Ho Hong, Ji Hyeon Son
Publikováno v:
Analytical Letters. 54:2590-2599
Syneilesis palmata (S. palmata) is a common Korean therapeutic herb extensively used to treat pain. The species Paris verticillata (P. verticillata) is morphologically similar to S. palmata but wit...
Autor:
Nargis Jamila, Atikul Islam, Ok Yeon Song, Naeem Khan, Kyong Su Kim, Ji Young Jeong, Ji Hyeon Son, In Min Hwang
Publikováno v:
Analytical Letters. 54:1794-1808
Piper betle L. (betel) is largely consumed for mastication, mouth freshening, and medicinal purposes throughout the world. This study reports the authentication of Piper betle L. var.; Bangla, Sanc...
Autor:
Kyong Su Kim, Ji Young Jeong, Keun Young Ryu, Nargis Jamila, Naeem Khan, Atikul Islam, Ok Yeon Song, Ji Hyeon Son
Publikováno v:
Analytical Letters. 53:2413-2430
Five varieties of Piper betle L. var. leaves including Bangla, Sanchi, Misti, Khasia, and BARI Paan 3 from Bangladesh were subjected to the analysis of their volatile compounds. Simultaneous distil...
Autor:
Kyong Su Kim, Young Shin Hong, Hui Eun Kim, Ji Hyeon Son, Hwang In Min, Md. Atikul Islam, Ok Yeon Song, Ji Young Jeong
Publikováno v:
Korean Journal of Food and Cookery Science. 35:460-470
Autor:
Ji Hyeon, Son, Md Atikul, Islam, Joon Ho, Hong, Ji Young, Jeong, Ok Yeon, Song, Hui Eun, Kim, Naeem, Khan, Nargis, Jamila, Kyong Su, Kim
Publikováno v:
Food Science and Biotechnology
This study was designed to analyze the volatile organic compounds in the leaves of Ambrosia artemisiifolia L. and Artemisia annua L. from Korea. For extraction of volatile compounds, headspace-solid phase micro extraction (HS-SPME) and simultaneous d
Publikováno v:
Korean Journal of Food Preservation. 25:321-329
This study was conducted to compare the volatile flavor compounds of Artemisia annua L. after extraction by simultaneous steam distillation extraction (SDE) and solid-phase micro extraction (SPME) followed by gas chromatography-mass spectrometry (GC-
Autor:
Min Ju Seo, Sung-Min Won, Min Ju Kwon, Ji Hyeon Song, Eun Bee Lee, Jun Hyeong Cho, Kye Won Park, Jung-Hoon Yoon
Publikováno v:
Scientific Reports, Vol 13, Iss 1, Pp 1-10 (2023)
Abstract A total of 187 lactic acid bacteria were isolated from four types of grains collected in South Korea. The bacterial strains were assigned as members of Levilactobacillus brevis, Latilactobacillus curvatus, Lactiplantibacillus plantarum, Lact
Externí odkaz:
https://doaj.org/article/2a91b734f0c14764b93753100bbcc856
Autor:
Naeem Khan, Ji Young Jeong, Atikul Islam, Kyong Su Kim, Ji Hyeon Son, Ok Yeon Song, Lee Seung Yeon, Nargis Jamila, Hui Eun Kim
Publikováno v:
Meat Science. 172:108344
The demand of consumers from around the world for natural, nutritional and palatable pork meat is increasing with time. This study analyzed macro (Ca, K, Mg, Na, P), micro (Fe, Zn, Cr, Mn, Ni, Cu, Se, Sr, Cs), trace (Li, Be, V, Co, Ga, Ba, U), and to