Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Mingi Chu"'
Autor:
Seok-Hyeon Na, Hyejin Jeon, Man-Hwan Oh, Yoo-Jeong Kim, Mingi Chu, Ill-Young Lee, Je-Chul Lee
Publikováno v:
International Journal of Molecular Sciences, Vol 22, Iss 22, p 12257 (2021)
The widespread of carbapenem-resistant Acinetobacter baumannii (CRAB) is of great concern in clinical settings worldwide. It is urgent to develop new therapeutic agents against this pathogen. This study aimed to evaluate the therapeutic potentials of
Externí odkaz:
https://doaj.org/article/724d93f09e0d43f4b73a273af0c7a5a6
Publikováno v:
Foods, Vol 10, Iss 6, p 1347 (2021)
Volatile compounds of coffee brewed under various roasting conditions and by different brewing methods were analyzed. Green coffee beans (Coffea arabica) were roasted at 235 °C for 13 min, 240 °C for 15 min, and 245 °C for 17 min. Roasted coffee b
Externí odkaz:
https://doaj.org/article/b0a7c8953eec4da0884b5d35e48d9eaa
Autor:
Hyejin Jeon, Ill-Young Lee, Mingi Chu, Je Chul Lee, Yoo Jeong Kim, Seok-Hyeon Na, Man-Hwan Oh
Publikováno v:
International Journal of Molecular Sciences, Vol 22, Iss 12257, p 12257 (2021)
International Journal of Molecular Sciences
Volume 22
Issue 22
International Journal of Molecular Sciences
Volume 22
Issue 22
The widespread of carbapenem-resistant Acinetobacter baumannii (CRAB) is of great concern in clinical settings worldwide. It is urgent to develop new therapeutic agents against this pathogen. This study aimed to evaluate the therapeutic potentials of
Publikováno v:
LWT. 151:112231
In this study, the 4-methylimidazole (4-MI) and α-dicarbonyl compounds (α-DC), including glyoxal, methylglyoxal (MGO), and diacetyl (DA), formed in coffee made using various roasting and brewing methods was analyzed. In 72 espresso coffee samples m