Zobrazeno 1 - 10
of 169
pro vyhledávání: '"Na-Kyoung Lee"'
Autor:
Ji Soo Yoon, Chang-Jin Yon, Daewoo Lee, Jae Joon Lee, Chang Ho Kang, Seung-Baik Kang, Na-Kyoung Lee, Chong Bum Chang
Publikováno v:
BMC Musculoskeletal Disorders, Vol 24, Iss 1, Pp 1-10 (2023)
Abstract Background The Kellgren-Lawrence (KL) grading system is the most widely used method to classify the severity of osteoarthritis (OA) of the knee. However, due to ambiguity of terminology, the KL system showed inferior inter- and intra-observe
Externí odkaz:
https://doaj.org/article/2cd15bc27a2f4148971e6fd6804c23e9
Autor:
Won-Young Bae, Hyeong-Yeop Kim, Kyoung-Sook Choi, Kyung Hoon Chang, Young-Ho Hong, Jongsu Eun, Na-Kyoung Lee, Hyun-Dong Paik
Publikováno v:
BMC Complementary and Alternative Medicine, Vol 19, Iss 1, Pp 1-10 (2019)
Abstract Background General antiviral agents such as oseltamivir are associated with certain adverse effects and the emergence of resistance. This study investigated the phytochemical properties, antiviral activities, and safety of three herbs used i
Externí odkaz:
https://doaj.org/article/db1d226d17a7472997014a4047b21ed9
Publikováno v:
Journal of Functional Foods, Vol 58, Iss , Pp 324-329 (2019)
The bioactive compounds and probiotic properties of three Saccharomyces cerevisiae strains isolated from cucumber jangajji were investigated. The β-glucan contents of S. cerevisiae KU200270, KU200280, and KU200284 were 4.09%, 7.45%, and 13.97%, resp
Externí odkaz:
https://doaj.org/article/40eec3436f104f8b8513e105b0104b88
Publikováno v:
Journal of Ginseng Research, Vol 43, Iss 1, Pp 20-26 (2019)
Background: Ginsenosides, which are bioactive components in ginseng, can be converted to smaller compounds for improvement of their pharmacological activities. The conversion methods include heating; acid, alkali, and enzymatic treatment; and microbi
Externí odkaz:
https://doaj.org/article/4f86d03683ff4cf3a4b73416b5313a0c
Autor:
Do-Un Lee, Yeong Jin Park, Hwan Hee Yu, Suk-Chae Jung, Jung-Hee Park, Dae-Hee Lee, Na-Kyoung Lee, Hyun-Dong Paik
Publikováno v:
Foods, Vol 10, Iss 9, p 2211 (2021)
ε-Polylysine (ε-PL) is a safe food additive that is used in the food industry globally. This study evaluated the antimicrobial and antibiofilm activity of antibacterial peptides (ε-PL) against food poisoning pathogens detected in chicken (Salmonel
Externí odkaz:
https://doaj.org/article/357968324f394bb49bcbe8c7efeccbcb
Publikováno v:
Journal of Functional Foods, Vol 14, Iss , Pp 513-518 (2015)
Bacillus polyfermenticus KU3 was isolated from kimchi, a Korean dish made from fermented vegetables and its potential probiotic characteristics were investigated. The spore cell of B. polyfermenticus KU3 was highly resistant to artificial gastric jui
Externí odkaz:
https://doaj.org/article/fe3bdbebfdb1400f8e6f191413f3a95e
Publikováno v:
Food Science and Industry. 56:2-12
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::464e142f9a0b7bf636f35a59e0975e52
https://doi.org/10.23093/fsi.2023.56.1.2
https://doi.org/10.23093/fsi.2023.56.1.2
Publikováno v:
Knee Surgery, Sports Traumatology, Arthroscopy. 31:1089-1097
This prospective randomized controlled trial aimed to determine whether the limited use of tourniquets during total knee arthroplasty (TKA) would be more beneficial under the contemporary enhanced recovery after surgery (ERAS) protocol than the conve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bcb1aca7b8a5fdc5f5763a99819089e
https://doi.org/10.1007/s00167-022-07228-4
https://doi.org/10.1007/s00167-022-07228-4
Publikováno v:
Food Science and Biotechnology. 32:353-360
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::174addc956b21b2d0b6b18a67a2433a2
https://doi.org/10.1007/s10068-022-01201-0
https://doi.org/10.1007/s10068-022-01201-0
Publikováno v:
Probiotics and Antimicrobial Proteins. 15:175-184
Probiotics are alive microbes that present beneficial to the human’s health. They influence immune responses through stimulating antibody production, activating T cells, and altering cytokine expression. The probiotic characteristics of Levilactoba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::689519997e68ed85116f31c3c9209bb2
https://doi.org/10.1007/s12602-022-09996-4
https://doi.org/10.1007/s12602-022-09996-4