Zobrazeno 1 - 10
of 81
pro vyhledávání: '"Jo-Won Lee"'
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100889- (2023)
This study aimed to evaluate umami taste in Hanwoo with different feed by chemical analysis, sensory evaluation and an electronic tongue system. Hanwoo cattle were divided into three groups: control group (fed only total mixed ration [TMR]), T1 (fed
Externí odkaz:
https://doaj.org/article/f9198b2e2b2d4019a0a4f476f88c9c39
Autor:
Sohee Lee, Eunji Choi, Jeeae Aum, Sung-Won Yoon, Jo Won Lee, Hyun-Jeong Kim, In-Hwan Kim, Sam-Pin Lee, Hye-Young Kim, Jang-Hyuk Ahn, Bo Kyung Moon, Dong Won Seo, Jung-Ah Shin, Jeehye Sung, Byung Hee Kim
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 50:1177-1187
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0dc34b53175908e4c7c9c371e37b77b8
https://doi.org/10.3746/jkfn.2021.50.11.1177
https://doi.org/10.3746/jkfn.2021.50.11.1177
Autor:
Soon-oh Park, C. Smith, K. Ryu, Umberto Celano, Y. Lee, P. van der Heide, J. Serron, Jo-Won Lee, Jacopo Franco, Jong M Kim, Moon-Deock Kim
Publikováno v:
Solid-state electronics, 185:108136. Elsevier
We report on a quantitative use of Kelvin probe force microscopy (KPFM) for the analysis of charge injection in thin oxides. Here, thin dielectrics are investigated through an atomic force microscopy tip that is used as a movable (virtual) top-electr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::937406e4bcf72a08f56061cd47b15116
https://doi.org/10.1016/j.sse.2021.108136
https://doi.org/10.1016/j.sse.2021.108136
Publikováno v:
Food Science & Nutrition, Vol 7, Iss 5, Pp 1778-1785 (2019)
Food Science & Nutrition
Food Science & Nutrition, 7(5):1778-1785
Food Science & Nutrition
Food Science & Nutrition, 7(5):1778-1785
This study aimed to evaluate the effects of dietary fiber from Chinese cabbage outer‐leaf powder, which is a main by‐product of kimchi, on the quality, texture properties, and sensory evaluation of muffins. The kimchi by‐product powder (KBP, 36
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::acd599cd9c126d09f7ad0ccd38b29097
https://doaj.org/article/2147f453975c4e8697a51445bcd078cd
https://doaj.org/article/2147f453975c4e8697a51445bcd078cd
Autor:
Yong Sung Joo, Jo Won Lee, BoKyung Moon, Won Jun Kim, Hwa Jeong Kang, Kwang Won Lee, Jisu Choi
Agricultural products are consumed as major staple foods; these are the main factors responsible for polycyclic aromatic hydrocarbon (PAH) exposure to humans. We analyzed the concentrations of eight PAHs (PAH8) in commonly consumed 359 agricultural s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc9ce3ca3b7161ac24d6eccfc924d8a3
Publikováno v:
Applied Biological Chemistry. 61:257-265
The individually quick-frozen (IQF) method is used to produce high-quality frozen food by freezing an individual piece of food separately from the remaining food. In this study, the effect of various freezing and thawing combinations on the quality p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6da72904fb27508d04694269f1a2109
https://doi.org/10.1007/s13765-018-0354-8
https://doi.org/10.1007/s13765-018-0354-8
Publikováno v:
Applied Biological Chemistry. 59:799-806
Baechu and radish are the major by-products generated from kimchi factories. Because vegetable and fruit by-products have abundant functional ingredients, the availability of them as a source of bioactive compounds is gaining attention. The objective
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bdfaadbd01e65c1325dc192dc0627c8b
https://doi.org/10.1007/s13765-016-0227-y
https://doi.org/10.1007/s13765-016-0227-y
Publikováno v:
Journal of Food Science. 81:C835-C840
The objective of this study was to evaluate the effect of β-glucan-rich fractions (BGRFs) from Pleurotus eryngii mushroom powder on the quality, textural properties, and sensory evaluation of common wheat pasta. Pasta was prepared from semolina flou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1fff10c625307083dc6d8fe336997700
https://doi.org/10.1111/1750-3841.13249
https://doi.org/10.1111/1750-3841.13249
Autor:
Jo-Won Lee, Christelle Johnson, Xiling Shen, Jeonghyun Hwang, Moonkyung Kim, Ho-Young Cha, Daniel J. Joe, Sandip Tiwari, Michael G. Spencer
Publikováno v:
Journal of Nanoscience and Nanotechnology. 16:144-151
Graphene has several unique physical, optical and electrical properties such as a two-dimensional (2D) planar structure, high optical transparency and high carrier mobility at room temperature. These make graphene interesting for electrical biosensin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3da63366c2288a71377cb4c7fb184a87
https://doi.org/10.1166/jnn.2016.12042
https://doi.org/10.1166/jnn.2016.12042
Publikováno v:
Journal of Food Science. 80:C1178-C1187
This work aimed to determine the effects of different concentrations of antibrowning treatments (that is, distilled water [DW], 1% ascorbic acid [AA], 0.5% chamomile [CM], and 1% AA + 0.5% CM) and heat-treatment (55 °C for 45 s) combined with packag
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::39ce68e2e79a4919b37670f9e5797081
https://doi.org/10.1111/1750-3841.12894
https://doi.org/10.1111/1750-3841.12894