Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Ouk-Hee Kim"'
Autor:
Hyun-Jung Seung, Li-La Kim, Jung-Eun Park, Seung-Hee Ryu, Young-Hee Jin, Ouk-Hee Kim, Eun-Sun Yun
Publikováno v:
Korean journal of food science and technology. 55:159-164
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f1926ffb045037cfc99070a7150a3f8
https://doi.org/10.9721/kjfst.2023.55.2.159
https://doi.org/10.9721/kjfst.2023.55.2.159
Autor:
In-soon Cho, Kweon Jung, Seung-Hyeon Cha, Bo-Kyung Jung, Hee-jin Choi, Youn-Cheon Kim, Younghee Oh, Yun-Jung Lee, Ouk-Hee Kim, Jae-kyoo Lee, Keum-Il Jang
Publikováno v:
Preventive Nutrition and Food Science. 24:75-83
Flavonoids are a major component of Ginkgo biloba extract (GBE). Several studies have investigated chelate formation and the redox reaction between flavonoids and metal ions; however, the effect of mineral supplements on the results from the analysis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a926ae531bb75dc91f10dcb6b9ad6a6
https://doi.org/10.3746/pnf.2019.24.1.75
https://doi.org/10.3746/pnf.2019.24.1.75
Autor:
Ae-Kyeong Kim, Il-Young Kim, Kweon Jung, Young-Ju Lee, Sung-Dan Kim, Hyun-Kyung Lee, Jung-mi Lee, In-Sil Yu, Ouk-Hee Kim, Sea-Ram Lee
Publikováno v:
Journal of Food Hygiene and Safety. 32:187-192
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a2890fc97090d98de6cc05f7616fa93c
https://doi.org/10.13103/jfhs.2017.32.3.187
https://doi.org/10.13103/jfhs.2017.32.3.187
Autor:
Kweon Jung, Ouk-Hee Kim, Sung-Hee Han, Young-Ae Park, Jib-Ho Lee, Younghee Oh, Li-La Kim, In-Sook Hwang, Bu-Chuhl Choi, Kyeong-Ah Lee, Mi-Ra Jang, Jin-Kyeong Kim
Publikováno v:
Journal of Food Hygiene and Safety. 32:123-128
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::61b2babd24f6a3048d64ee772a1f897d
https://doi.org/10.13103/jfhs.2017.32.2.123
https://doi.org/10.13103/jfhs.2017.32.2.123
Autor:
Bu-Chul Choi, In-Sook Hwang, Sung-Deuk Lee, Kyeong-Ah Lee, Younghee Oh, Mi-Ra Jang, Ouk-Hee Kim, Kweon Jung, Li-La Kim, Young-Ae Park, Jung-Hun Kim, Dong-Kyu Kim, Ae-Hee Jung
Publikováno v:
Journal of Food Hygiene and Safety. 32:35-41
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c93c17d5d2652e2a59072fab55078344
https://doi.org/10.13103/jfhs.2017.32.1.35
https://doi.org/10.13103/jfhs.2017.32.1.35
Autor:
Jae-Kyoo, Lee, Ouk-Hee, Kim, Bo-Kyung, Jung, In-Soon, Cho, Yun-Jung, Lee, Hee-Jin, Choi, Youn-Cheon, Kim, Young-Hee, Oh, Kweon, Jung, Seung-Hyeon, Cha, Keum-Il, Jang
Publikováno v:
Preventive Nutrition and Food Science
Flavonoids are a major component of Ginkgo biloba extract (GBE). Several studies have investigated chelate formation and the redox reaction between flavonoids and metal ions; however, the effect of mineral supplements on the results from the analysis
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::2aa0f8af932b07bd54aa3e4fef9f3294
https://pubmed.ncbi.nlm.nih.gov/31008100
https://pubmed.ncbi.nlm.nih.gov/31008100
Autor:
Kweon Jung, Sae Ram Lee, Chun Young Lee, Hyun Kyung Lee, Ouk Hee Kim, Young-Ju Lee, In Sil Yu, Hee Sun Kim, Sun Ok Jung, Il-Young Kim, Ae Kyung Kim
Publikováno v:
Korean Journal of Medicinal Crop Science. 24:121-128
Background: Turmeric (Curcuma longa L.) that is used as a food material has antioxidant, anticancer and anti-inflammatory properties. Recently the demand for functional foods and drugs has increased. The present study was carried out to determined of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::418ff58039a01378db3f7789d9157b89
https://doi.org/10.7783/kjmcs.2016.24.2.121
https://doi.org/10.7783/kjmcs.2016.24.2.121
Autor:
Kweon Jung, Kwang-Ho Hwang, Chun-young Lee, Hee-Soon Kim, Ouk-Hee Kim, In-Sil Yoo, Hyun-Kyung Moon, Young-Ju Lee
Publikováno v:
Journal of Food Hygiene and Safety. 30:59-64
This study compared the content change of physiological active substances according to the extraction condition when we generally drink the extractive of Schisandra fruit with using water. Physiological active substances of the Schisandra fruit, schi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9302f577ab6711f8cccff7f00958ca73
https://doi.org/10.13103/jfhs.2015.30.1.59
https://doi.org/10.13103/jfhs.2015.30.1.59
Autor:
Hee-Soon Kim, Young-Ju Lee, Chun-Yeong Lee, Kwang-Ho Hwang, Ouk-Hee Kim, Kweon Jung, In-Sil Yoo
Publikováno v:
Journal of Food Hygiene and Safety. 30:87-91
Eight minerals (Ca, Cu, Fe, K, Mg, Mn, Na and Zn) were determined in Schizandra chinensis fruits and their infusions in Seoul. The average mineral contents per Schizandra chinensis fruits (100 g) were K (966.08 mg), Mg (87.20 mg), Ca (15.19 mg), Mn (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::74c0266325d609ebc844900fed20709f
https://doi.org/10.13103/jfhs.2015.30.1.87
https://doi.org/10.13103/jfhs.2015.30.1.87
Autor:
Jeong Sook Lee, Ouk Hee Kim, Sae Ram Lee, Jeong-Mi Lee, Hee Sun Kim, Sung Hee Han, In Sil Yu, Young Hee Choi, Nam Hoon Kim, Yun-Hee Kim, Kwon Jung
Publikováno v:
Journal of Food Hygiene and Safety. 29:170-180
The aim of this study was to investigate pesticide residues in 2,877 market vegetables in the northernarea of Seoul in 2013. Pesticide residues in the samples were analysed by multiresidue method for 285 pesticides usingGC-ECD/NPD and HPLC-DAD/FLD. 3
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29a35aa3dda5604ffc5ffa7c9e1b06bc
https://doi.org/10.13103/jfhs.2014.29.3.170
https://doi.org/10.13103/jfhs.2014.29.3.170