Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Juhui, Jin"'
Autor:
Doman Kim, Juho Lim, Yan Li, Jiyeon Lee, Meizi Piao, Thi Thanh Hanh Nguyen, Il-Kyoon Mok, Juhui Jin
Publikováno v:
Food Science and Biotechnology. 30:555-564
Co-fermentation using yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and the bacteria (Lactobacillus plantarum) as starters isolated from spontaneous sourdough was conducted for the brewing of glucuronic acid (GlcA)-enriched apple cider. Th
Publikováno v:
Journal of Microbiology and Biotechnology. 29:1204-1211
Fungal exopolysaccharides are important natural products having diverse biological functions. In this study, exopolysaccharides from Fomitopsis castanea mycelia (FEPS) were prepared, and the highest mushroom tyrosinase inhibitory activity was found.
Autor:
Gyu Min Son, Thi Thanh Hanh Nguyen, Il Kyoon Mok, Soo Yeon Yang, Iis Septiana, You Jin Jung, Juhui Jin, Dilshad Qureshi, Seong Bo Kim, Kunal Pal, Doman Kim, Gang Hee Lee, Jeesoo Kim
Publikováno v:
Biotechnology and Bioprocess Engineering
Streptococcus mutans plays an important role in the development of dental caries in humans by synthesizing adhesive insoluble glucans from sucrose by mutansucrase activity. To explore the anti-cariogenic characteristics of rubusoside (Ru), a natural
Autor:
Sangyong Lim, Doman Kim, Dilshad Qureshi, Il-Kyoon Mok, Kunal Pal, Juhui Jin, Thi Thanh Hanh Nguyen
Polysaccharides are a major family of biopolymers that are found in natural sources, for example, animals, plants, algae, and microorganisms. They have diverse functional properties and play an essential part in sustaining life. Polysaccharides are w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bcc80083ed10da09710289948e041605
https://doi.org/10.1016/b978-0-12-819239-9.00002-6
https://doi.org/10.1016/b978-0-12-819239-9.00002-6
Autor:
Yan, Li, Thi Thanh Hanh, Nguyen, Juhui, Jin, Juho, Lim, Jiyeon, Lee, Meizi, Piao, Il-Kyoon, Mok, Doman, Kim
Publikováno v:
Food Sci Biotechnol
Co-fermentation using yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and the bacteria (Lactobacillus plantarum) as starters isolated from spontaneous sourdough was conducted for the brewing of glucuronic acid (GlcA)-enriched apple cider. Th
Autor:
Saumya Agarwal, Jasim Ahmed, B. Amulyasai, C. Anandharamakrishnan, Arfat Anis, Muhammad Arshad, Indranil Banerjee, Manav Bandhu Bera, Rakesh Bhaskar, Pravin Bhattarai, Nisarani Bishoyi, Prasanta Kumar Biswas, Ragini G Bodade, Anand G Bodade, Subhadeep Bose, Muhammed Yusuf Çağlar, Mustafa Çavuş, Jianshe Chen, Harish Kumar Chopra, Donghwa Chung, Geta David, Raj Deb, Mehmet Demirci, Win-Ping Deng, Chanda Vilas Dhumal, Navneet Kumar Dubey, Rajni Dubey, Sayantani Dutta, Rimpi Foujdar, Advaita Ganguly, Ann Mary George, Mukesh Kumar Gupta, Sadaf Hameed, Thi Thanh Hanh Nguyen, Md Saquib Hasnain, Monjurul Hoque, Margaret O. Ilomuanya, John Jeslin, Juhui Jin, Padmaja Kar, Hyo Jin Kim, Doman Kim, Sanjeev Kumar, Chi-Ching Lee, Timothy Lee Turner, L. Mahalakshmi, Tanushree Maity, Samrendra Maji, Kaustav Majumder, M. Maria Leena, Nupur Mohapatra, Jeyan A. Moses, Soma Mukherjee, Amit Kumar Nayak, Suraj Kumar Nayak, Bhagyashree Padhan, Dilipkumar Pal, Kunal Pal, Ashok R. Patel, Rehan Ali Pradhan, Sushant Prajapati, Dilshad Qureshi, K.J. Rao, Sirsendu S. Ray, Sai Preetham Reddy Peddireddy, Fiona Concy Rodrigues, Sai S. Sagiri, Lanny Sapei, Nandini Sarkar, Preetam Sarkar, Angana Sarkar, Alok Saxena, Iis Septiana, Kumakshi Sharma, Loveleen Sharma, Abhinay Kumar Singh, Vinay K. Singh, Agustin Wulan Suci Dharmayanti, Yumewo Suzuki, Irshaan Syed, Akira Tabuchi, Goutam Thakur, Aman Ullah, Rituja Upadhyay, Madan L. Verma, Lei Wang, Varsha Wankhade, Hiroyuki Yamada, Kazuhiko Yamatoya, Yue Zhang, Muhammad Zubair
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0e765eb1fd35c0b9f85d1afa688e2e7d
https://doi.org/10.1016/b978-0-12-816897-4.01002-x
https://doi.org/10.1016/b978-0-12-816897-4.01002-x
Autor:
V. Abinash, Tarun Agarwal, Mohd Imran Ahamad, Gayathri Ajith, Mathkar A. Alharthi, C. Anandharamakrishnan, Arfat Anis, Shahid Pervez Ansari, M.G. Antoniraj, Nicoleta Doriana Banu, Haladhar Behera, Kiran Prava Behera, Pratik Biswas, Rimi Biswas, Arindam Bit, Mimi R. Borrelli, Pallab Datta, Ahmad Fawad, Pratiksha Gawas, Damodhar Ghime, Prabir Ghosh, Aditya S. Goyal, Sweta Gupta, S.K. Habibullah, Niraj Harwate, Navam Hettiarachchy, Monjurul Hoque, Florica Adriana Jerca, Valentin Victor Jerca, Juhui Jin, Shantimoy Kar, Doman Kim, Viswanatha Chaitanya Kolluru, Senthilguru Kulantheveil, Verónica L. Lassalle, Sangyong Lim, Mohammad Luqman, Tapas Kumar Maiti, Sourav Maity, Samarendra Maji, Pooyan Makvandi, Sarada Prasanna Mallick, Biswaranjan Mohanty, G. Mohanty, Il-Kyoon Mok, J.A. Moses, Soma Mukherjee, Aishwarya Nazare, S.V. Nedungadi, Thi Thanh Hanh Nguyen, Venkatramaiah Nutalapati, Kunal Pal, Ashok R. Patel, Umesh Patil, Dilshad Qureshi, T. Rahul, Fiona Concy Rodrigues, B.K. Sahoo, Ravichandran Santhosh, Angana Sarkar, Preetam Sarkar, A.S. Sathvik, Angel J. Satti, Aditya Sengupta, Hamid Shaikh, Rajesh K. Srivastava, Dheerendra Kumar Suman, P. Sushant, Irshaan Syed, Sheri-Ann Tan, Goutam Thakur, Martha Verghese, Sarika Verma, Sujeet Kumar Verma, Shanmuga Sharan Rathnam Vuppaladadium
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::131794d02b2db4193de26a76c1ad11d6
https://doi.org/10.1016/b978-0-12-819239-9.00027-0
https://doi.org/10.1016/b978-0-12-819239-9.00027-0
Flavonoids are phenolic compounds that are generally found in foods and beverages of plant source. Based on their chemical structures, flavonoids are classified into six major subclasses as flavones, flavonols, flavanones, flavanols, anthocyanins, an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8c4a6949d1f6be62c2372fa4d18e4ab
https://doi.org/10.1016/b978-0-12-816897-4.00002-3
https://doi.org/10.1016/b978-0-12-816897-4.00002-3
Autor:
Thi Thanh Hanh Nguyen, Doman Kim, Yan Li, Il-Kyoon Mok, Kunal Pal, Sangyong Lim, Sung-Hoon Park, Hyewon Oh, Sanjida Humayun, Juhui Jin
Publikováno v:
Food Chemistry. 345:128787
Six lactic acid bacteria (LAB) and four yeast strains were isolated from Pyeongchang spontaneous sourdough. In combination with the segregated Saccharomycopsis fibuligera and Saccharomyces cerevisiae, Pediococcus pentosaceus was employed for sourdoug
Publikováno v:
Journal of microbiology and biotechnology. 29(8)
Fungal exopolysaccharides are important natural products having diverse biological functions. In this study, exopolysaccharides from