Zobrazeno 1 - 6
of 6
pro vyhledávání: '"Namgeol Kim"'
Autor:
Yo-Han Yoo, Seung-Yeon Cho, Inhye Lee, Namgeol Kim, Seuk-Ki Lee, Kwang-Soo Cho, Eun Young Kim, Ki-Hong Jung, Woo-Jong Hong
Publikováno v:
Plants, Vol 13, Iss 18, p 2538 (2024)
Flooding stress caused by climate change is a serious threat to crop productivity. To enhance our understanding of flooding stress in soybean, we analyzed the transcriptome of the roots of soybean plants after waterlogging treatment for 10 days at th
Externí odkaz:
https://doaj.org/article/1b8ec0cb4796406da339e08def643679
Autor:
Namgeol Kim, Inhye Lee, Hong-Tae Yun, Yo-Han Yoo, Min-Jung Seo, Seuk Ki Lee, Sungwoo Lee, In-Jeong Kang
Publikováno v:
Korean Journal of Breeding Science. 54:203-210
Autor:
Jung-Whan Nam, Hye-Sun Choi, Seuk-Ki Lee, Kwangsoo Cho, Induck Choi, Jiyoung Park, Kwang-Ho Jeong, Chang-Hwan Park, Namgeol Kim, Jiyeon Chun, Ji-Hong Cho
Publikováno v:
American Journal of Potato Research. 97:308-317
Seven processing potato (Solanum tuberosum L.) cultivars were evaluated for biochemical properties, starch morphology, crystallinity and thermal properties. One-way ANOVA results indicated a significant difference in those quality properties of indiv
Autor:
Ji-Young Park, Sea-Kwan Oh, Namgeol Kim, Chang-Hwan Park, Dong Sun Shin, Induck Choi, Kwang-Ho Jeong, Hye-Sun Choi, Seuk-Ki Lee
Publikováno v:
Food Engineering Progress. 23:290-296
Autor:
Mi-Ra Yoon, Jeom Sig Lee, Ha-Cheol Hong, Eun-Yeong Sim, Yong-Hee Jeon, Ji Yoon Lee, Namgeol Kim, Jieun Kwak, Jun Hyeon Cho, Choon-Ki Lee
Publikováno v:
Korean Journal of Food Preservation. 25:651-658
This study was carried out to compare the physiochemical properties and quality characteristics of porridge made from different Korean rice varieties, including high yield tongil-type rice. The rice varieties used in this study were 4 tongil-type (Ar
Autor:
Kwang-Ho Jeong, Dong Sun Shin, Ji Young Park, Induck Choi, Hye-Sun Choi, Seuk Ki Lee, Chang-Hwan Park, Namgeol Kim
Publikováno v:
Curr Dev Nutr
OBJECTIVES: Soybean(Glycine max L.) sprouts are widely used in Korea as main and sub materials in various dishes such as stew, ‘Bibimbap’, ‘Haejangguk’, and seasoned bean sprouts. The purpose of this study was to investigate the variations of