Zobrazeno 1 - 10
of 50
pro vyhledávání: '"Mi-Hee Yu"'
Publikováno v:
Pharmaceutics, Vol 14, Iss 8, p 1547 (2022)
This study focused on improving curcumin stability in various pHs and NaCl concentrations and reducing the strong scent of turmeric by the nanoemulsions system and further coating with water-soluble chitosan (WSC). Turmeric extract-loaded nanoemulsio
Externí odkaz:
https://doaj.org/article/2e9c2f647edc4559b18253a722777b8f
Autor:
Mi-Hee Yu, Chang Gon Kim
Publikováno v:
The Association of Korea Counseling Psychology Education Welfare. 8:129-143
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e05e3c4e4c38543dadf72df2910c9316
https://doi.org/10.20496/cpew.2021.8.1.129
https://doi.org/10.20496/cpew.2021.8.1.129
Autor:
Mi-Hee Yu, Hwang， In-Ok
Publikováno v:
The Association of Korea Counseling Psychology Education Welfare. 8:113-128
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e0a23f7746a774863fb4d09fc389215
https://doi.org/10.20496/cpew.2021.8.1.113
https://doi.org/10.20496/cpew.2021.8.1.113
Autor:
Yun-Jeong, Jeong, Soon-Kyung, Hwang, Mi-Hee, Yu, Yuna, Cho, Kwon-Ho, Song, Junji, Magae, Eon Ju, Jeon, Young-Chae, Chang
Publikováno v:
Toxicology in Vitro. 81:105342
4-O-Methyl-ascochlorin (MAC), a derivative of the prenyl-phenol antibiotic ascochlorin, promotes accumulation of HIF-1α. In this study, we investigated the molecular mechanisms of the effect of MAC on cell migration and mesenchymal epithelial transi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8af666bf789c552a9d357a9860bfb677
https://doi.org/10.1016/j.tiv.2022.105342
https://doi.org/10.1016/j.tiv.2022.105342
Publikováno v:
Food Science and Biotechnology. 26:481-487
Zizania latifolia exhibits anti-inflammatory and anti-allergic effects; however, the mechanisms behind these effects are unknown. Here the ethanol extract of Z. latifolia was partitioned using hexane, chloroform, ethyl acetate, butanol, and water. Su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::908b00726eb012aa769336a2ad76abf3
https://doi.org/10.1007/s10068-017-0066-6
https://doi.org/10.1007/s10068-017-0066-6
Autor:
Mi-Hee Yu
Publikováno v:
Social Welfare Policy. 43:135-158
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7119c8a33ad3b53a715595afa88c700f
https://doi.org/10.15855/swp.2016.43.2.135
https://doi.org/10.15855/swp.2016.43.2.135
Autor:
Mi-Hee Yu
Publikováno v:
Korea Social Policy Review. 22:43-71
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d6e4588c9a7a819245819590c23d9218
https://doi.org/10.17000/kspr.22.4.201512.43
https://doi.org/10.17000/kspr.22.4.201512.43
Autor:
Jun-Hyeok Choi, In-Seon Lee, Mi-Hee Yu, Sun-Hwa Park, Yun-Hee Park, Sung-Gyu Lee, Mu-Sang Lee, So-Hee Lee, Hyun Jeong Kim
Publikováno v:
Journal of Food Hygiene and Safety. 29:53-59
This study was carried out to investigate the effect on the growth and antioxidant activities ofCichorium intybus L.(CLE), Cichorium intybus L. var. folisum ‘treviso’ (CLET), Cichorium intybus L. var. folisum‘rosaitaliana’ (CLER) in hydroponi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca10ab17237d2e7ad4b5a45bed2edccf
https://doi.org/10.13103/jfhs.2014.29.1.053
https://doi.org/10.13103/jfhs.2014.29.1.053
Autor:
Joydeb Kumar Kundu, Juthika Kundu, In-Gyeong Chae, Kyung-Soo Chun, Do-Hee Kim, Ki-Woong Park, Mi-Hee Yu
Publikováno v:
International Journal of Oncology. 44:1309-1315
Carnosol, an active constituent of rosemary, has been reported to possess anti-inflammatory and anticancer activities. However, the molecular mechanisms underlying the anticancer effects of carnosol remain poorly understood. In the present study, we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0241cfd3ab3bf8f9f39ddc55e9fd41eb
https://doi.org/10.3892/ijo.2014.2281
https://doi.org/10.3892/ijo.2014.2281
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 42:969-974
In this study, liquid calcium was used to develop a calcium-fortified soy sauce-based seasoning for meat and the quality characteristics of the seasoning and cooked meat were investigated. All seasonings with different amount of liquid calcium (0, 2,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5971535380153d3c9994226dae4e4b0e
https://doi.org/10.3746/jkfn.2013.42.6.969
https://doi.org/10.3746/jkfn.2013.42.6.969