Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Kang-Deok Lee"'
Autor:
Jeong-Yong Cho, Kang-Deok Lee, Jae-Hak Moon, Jin Young Kim, Seon-Jae Kim, Gyeong-Cheol Choi, Kyung-Sik Ham
Publikováno v:
Food Science and Biotechnology. 23:685-691
Changes in phenylpropanoic acid [caffeic, dihydrocaffeic, ferulic, and dihydroferulic acids] and flavonol [quercetin, kaempferol, and isorhamnetin] contents at different growth stages of glasswort (Salicornia herbacea L.) were investigated. Phenylpro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::afb5a184a192ddad7e07ce47b498d4d4
https://doi.org/10.1007/s10068-014-0093-5
https://doi.org/10.1007/s10068-014-0093-5
Publikováno v:
Journal of the Korean Society for Applied Biological Chemistry. 56:547-552
Ethyl acetate (EtOAc) layer obtained after the solvent fractionation of hot water extracts from nutgall tree (Rhus javanica) stem bark showed higher α-glucosidase inhibition activity than other layers. A novel acetophenone glucoside (4) and six know
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1abeb252e3564f122fde536ce89a3b5
https://doi.org/10.1007/s13765-013-3140-7
https://doi.org/10.1007/s13765-013-3140-7
Autor:
Jeong-Yong Cho, Kang-Deok Lee, Kyung-Sik Ham, Cha-Ran Choi, Geon-Sik Cho, Ji-Eun Cho, Tian-Cheng Gao, Hua Li
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 37:985-991
This study was to investigated the changes of physiologically active components in germinated brown rice treated with chitosan (CGBR) and its anti-obesity effect in rat fed a high fat diet. Contents of physiologically active compounds such as total p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::444b0fcc774287c956abe467c0aba439
https://doi.org/10.3746/jkfn.2008.37.8.985
https://doi.org/10.3746/jkfn.2008.37.8.985
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 37:53-59
Salt is a major component in salt-fermented shrimp with 25% content. There are various types of salts that have different compositions, which may affect the quality of salt-fermented shrimp. We have investigated effects of various salts such as Korea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfde21be279359e99870d7ffe15e2821
https://doi.org/10.3746/jkfn.2008.37.1.53
https://doi.org/10.3746/jkfn.2008.37.1.53