Zobrazeno 1 - 10
of 399
pro vyhledávání: '"Mi‐Ja Kim"'
Publikováno v:
Journal of Functional Foods, Vol 117, Iss , Pp 106239- (2024)
Antioxidant activities of an aqueous extract of sesame meal (SM-HW) and an ultrasonicated sesame meal (SSM-HW) were evaluated and anti-obesity activity of SSM-HW was determined using in vitro assays. In addition, metabolite analyses were conducted us
Externí odkaz:
https://doaj.org/article/282dcba9d3f1462482f5a0542b666681
Publikováno v:
Journal of Ginseng Research, Vol 42, Iss 3, Pp 320-326 (2018)
Background: Explosive puffing can induce changes in the chemical, nutritional, and sensory quality of red ginseng. The antioxidant properties of ethanolic extracts of red ginseng and puffed red ginseng were determined in bulk oil and oil-in-water (O/
Externí odkaz:
https://doaj.org/article/fac3644d6c4346518e057dec121be079
Autor:
Cho-Rong Seo, BoRa Yi, Sumi Oh, So-Mi Kwon, Suji Kim, No-Joon Song, Jae Youl Cho, Ki-Moon Park, Jee-Yin Ahn, Joung-Woo Hong, Mi-Ja Kim, JaeHwan Lee, Kye Won Park
Publikováno v:
Journal of Functional Foods, Vol 12, Iss , Pp 208-218 (2015)
World epidemic obesity is a major contributing factor to metabolic diseases including insulin resistance and cardiovascular diseases. In this study, aqueous and ethanolic extracts of hulled barley with roasting temperatures of up to 250 °C were inve
Externí odkaz:
https://doaj.org/article/0b1fe84fa4284f24a0e789cae0583453
Publikováno v:
Asian Nursing Research, Vol 5, Iss 2, Pp 141-150 (2011)
The aim of this study was to explore perceived cognitive function and its related factors in breast cancer patients that had received or were receiving adjuvant chemotherapy after surgery. Methods: A cross-sectional and correlational design was used
Externí odkaz:
https://doaj.org/article/c9355b6d1d9c4d12826485ce7564c73f
Autor:
Mi-Ja Kim, RN, FAAN, PhD, Suk-Jeong Lee, RN, PhD, Yang-Heui Ahn, RN, HCNS, PhD, Phyllis Bowen, PhD, Hyeonkyeong Lee, RN, PhD
Publikováno v:
Asian Nursing Research, Vol 2, Iss 3, Pp 141-149 (2008)
We compared the nutrient profiles of hypertensive Korean-Americans, non-Hispanic Whites and Blacks with those of normotensive Korean-Americans, Whites, and Blacks. Methods: This study was a cross-sectional comparative design of nutrient profiles amon
Externí odkaz:
https://doaj.org/article/f407653a2fe347ef9cf35331a2209471
Publikováno v:
Asian Nursing Research, Vol 1, Iss 2, Pp 106-115 (2007)
This paper describes the effects of a comprehensive lifestyle modification program (CLMP) on glycemic control and body composition in patients with type 2 diabetes. Methods: This study was performed from October 2003 to April 2005, and used an experi
Externí odkaz:
https://doaj.org/article/2d5cd71cc94f4e43951dd4d1f4b31090
Autor:
Mi Ja Kim, Hugh McKenna, Patricia Davidson, Helena Leino-Kilpi, Andrea Baumann, Hester Klopper, Naeema Al-Gasseer, Wipada Kunaviktikul, Suresh K. Sharma, Carla Ventura, Taewha Lee
Publikováno v:
International Journal of Nursing Studies Advances, Vol 4, Iss , Pp 100094- (2022)
Doctoral education, advanced practice and research are key elements that have shaped the advancement of nursing. Their impact is augmented when they are integrated and synergistic. To date, no publications have examined these elements holistically or
Externí odkaz:
https://doaj.org/article/8577b4f48cf24a35b353ea7dd17f07ab
Publikováno v:
Korean Journal of Food Preservation. 30:334-346
The antioxidant ability of 80% ethanolic extract of nutmeg seed (NM80) was evaluated using in vitro assays and bulk oil and oil-in-water (O/W) emulsion matrices. The 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, 2,2′-azino-bis (3-ethylbe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f599c92d90b0855998134ddd6b7588c9
https://doi.org/10.11002/kjfp.2023.30.2.334
https://doi.org/10.11002/kjfp.2023.30.2.334
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:1281-1288
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::09afb443b5939c70bc1c3d8e50edbdca
https://doi.org/10.3746/jkfn.2022.51.12.1281
https://doi.org/10.3746/jkfn.2022.51.12.1281
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:1129-1135
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::98929741558da230bc0112473306256d
https://doi.org/10.3746/jkfn.2022.51.11.1129
https://doi.org/10.3746/jkfn.2022.51.11.1129