Zobrazeno 1 - 10
of 118
pro vyhledávání: '"Myoung-Gun Choung"'
Autor:
Nesrin Colak, Aynur Kurt-Celebi, Jiri Gruz, Miroslav Strnad, Sema Hayirlioglu-Ayaz, Myoung-Gun Choung, Tuba Esatbeyoglu, Faik Ahmet Ayaz
Publikováno v:
Molecules, Vol 27, Iss 8, p 2410 (2022)
The total phenolic content, anthocyanins, phenolic acids, antioxidant capacity and α-amylase inhibitory activity of black (Aydin Siyahi), purple (Kadife Kemer) and white (Trabzon Kadife) eggplants grown in Turkey were subjected to a comparative inve
Externí odkaz:
https://doaj.org/article/fb7f59f7c78c40d5a830d72f44265e50
Autor:
Hanim Z. Amanah, Salma Sultana Tunny, Rudiati Evi Masithoh, Myoung-Gun Choung, Kyung-Hwan Kim, Moon S. Kim, Insuck Baek, Wang-Hee Lee, Byoung-Kwan Cho
Publikováno v:
Foods, Vol 11, Iss 2, p 232 (2022)
The demand for rapid and nondestructive methods to determine chemical components in food and agricultural products is proliferating due to being beneficial for screening food quality. This research investigates the feasibility of Fourier transform ne
Externí odkaz:
https://doaj.org/article/eaf94ec2384a4692b9ed817c50c7ca60
Autor:
Hanim Z. Amanah, Collins Wakholi, Mukasa Perez, Mohammad Akbar Faqeerzada, Salma Sultana Tunny, Rudiati Evi Masithoh, Myoung-Gun Choung, Kyung-Hwan Kim, Wang-Hee Lee, Byoung-Kwan Cho
Publikováno v:
Applied Sciences, Vol 11, Iss 11, p 4841 (2021)
Anthocyanins are an important micro-component that contributes to the quality factors and health benefits of black rice. Anthocyanins concentration and compositions differ among rice seeds depending on the varieties, growth conditions, and maturity l
Externí odkaz:
https://doaj.org/article/50de92d427c14d549b8a8b592b9c5880
Publikováno v:
Journal of Functional Foods, Vol 5, Iss 1, Pp 380-388 (2013)
The anthocyanin profile and biological activities, including antioxidant, xanthine oxidase inhibitory, angiotensin converting enzyme (ACE) inhibitory, and anticancer of Acanthopanax senticosus fruits were evaluated for the first time. The acidified 8
Externí odkaz:
https://doaj.org/article/f24ab60538cf406fbbf43adf77741232
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 52:370-376
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 52:363-369
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 52:63-71
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 52:72-81
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:1223-1231
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:1109-1117