Zobrazeno 1 - 10
of 78
pro vyhledávání: '"Mina A. Kim"'
Autor:
In-Sun Yu, Yae Rim Choi, Jungseok Choi, Mina K. Kim, Chang Hwa Jung, Min Young Um, Min Jung Kim
Publikováno v:
Biosensors, Vol 14, Iss 1, p 24 (2023)
The principles of myogenesis play crucial roles in the production of cultured meat, and identifying protein stimulators associated with myogenesis holds great potential to enhance the efficiency of this process. In this study, we used surface plasmon
Externí odkaz:
https://doaj.org/article/567dbcd6ee70420d8fbadba063834b1a
Autor:
Sangwoo Seo, Mina K. Kim
Publikováno v:
Foods, Vol 12, Iss 9, p 1878 (2023)
With recent food innovation and technological advances, a considerable number of new food products are being developed and launched in the global food market, and various attempts have been made to collaborate between food and fashion businesses to a
Externí odkaz:
https://doaj.org/article/c9abd3a381784f838be85794f28a2616
Autor:
Insu Choi, Mina-K. Kim
Publikováno v:
Korean journal of food science and technology. 55:127-132
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33862191ca5ecc65bccaaf7e1efb029e
https://doi.org/10.9721/kjfst.2023.55.2.127
https://doi.org/10.9721/kjfst.2023.55.2.127
Publikováno v:
Journal of Microbiology and Biotechnology. 33:680-686
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66f5c783b4e8ac2574eef5fa29a1c6da
https://doi.org/10.4014/jmb.2302.02022
https://doi.org/10.4014/jmb.2302.02022
Publikováno v:
Food Science and Biotechnology. 32:949-957
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c55b93469aa26714ed1757ca1eb0810
https://doi.org/10.1007/s10068-022-01224-7
https://doi.org/10.1007/s10068-022-01224-7
Autor:
In-Seo Hwang, Mina K. Kim
Publikováno v:
Preventive Nutrition and Food Science. 27:464-473
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e1058641ff1d1393f31bb061f1862c9a
https://doi.org/10.3746/pnf.2022.27.4.464
https://doi.org/10.3746/pnf.2022.27.4.464
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:1036-1047
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6bc1c769cf1832d9333ed451391563f
https://doi.org/10.3746/jkfn.2022.51.10.1036
https://doi.org/10.3746/jkfn.2022.51.10.1036
Autor:
Jungmin Oh, Mina K. Kim
Publikováno v:
Foods, Vol 10, Iss 10, p 2291 (2021)
The halal food market is steadily increasing. The use of alcohol for any reason is strictly prohibited in halal foods; however, ethanol is widely used as a preservative for commercial rice cakes (tteok). The purpose of this study was to investigate t
Externí odkaz:
https://doaj.org/article/899aa163c49c42e09e60ab358029dd48
Publikováno v:
Preventive Nutrition and Food Science. 27:241-247
Legumes are dicotyledonous plants, and they represent the third-largest plant family seeds distributed glo-bally. This study aimed to develop a lexicon for seven well-known legumes: kidney bean, mung bean, chickpea, green kernel black bean, black bea
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a062f4ef6710d0243cb5a5c04c7058d7
https://doi.org/10.3746/pnf.2022.27.2.241
https://doi.org/10.3746/pnf.2022.27.2.241
Autor:
Ji-Sun Hwang, Mina K. Kim
Publikováno v:
Preventive Nutrition and Food Science. 27:121-126
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ae77c5c01db83c10b9659d1ae0d10507
https://doi.org/10.3746/pnf.2022.27.1.121
https://doi.org/10.3746/pnf.2022.27.1.121