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Levels of Plasma Glucose and Lipid in Rats Fed Bread Supplemented with Natural Extracts

Autor: Bok Hee Kim, Su Hyun Chun, Ah Ram Han, Tae Cheol Kim, Se Wook Kim, Chung Oui Hong, Kwang Won Lee, Mi Hyun Nam

Publikováno v: Korean Journal of Food Science and Technology. 48:77-85

CJ Food ville Bakery R&DAbstract In this study, 4-week-old rats were fed bread supplemented with Terminalia chebula (TC), Plantago asiatica(PA), Linder obtusiloba (LO), and Capsosiphon fulvescens (CF) ethanol extracts, to determine the decrease in bl

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::3dfe5f4757af7ffc251110aca59c3258
https://doi.org/10.9721/kjfst.2016.48.1.77

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Protective Effects of Capsosiphon fulvescens and Pheophorbide a on Streptozotocin-induced Oxidative Stress in Testicular

Autor: Ji Yeon Kim, Hye-Lim Jung, Min-Cheol Pyo, Ah-Ram Han, Won-rak Son, Mi-Hyun Nam, Hwa Lee, Kwang-Won Lee, Se-Wook Kim

Publikováno v: Journal of Food Hygiene and Safety. 30:202-209

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c3ed289d82ac5a7a7f2e761599b49ed1
https://doi.org/10.13103/jfhs.2015.30.2.202

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Optimization of Maillard reaction with ribose for enhancing anti-allergy effect of fish protein hydrolysates using response surface methodology

Autor: Sung Yong Yang, Sang-Hoon Lee, Yoonsook Kim, Hyeon-Jin Jeon, Se Wook Kim, Kwang Won Lee

Publikováno v: Food Chemistry. 176:420-425

Halibut is served on sushi and as sliced raw fish fillets. We investigated the optimal conditions of the Maillard reaction (MR) with ribose using response surface methodology to reduce the allergenicity of its protein. A 3-factored and 5-leveled cent

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed78ab9711d8f1dc167ad4488e50491f
https://doi.org/10.1016/j.foodchem.2014.12.090

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In vivo Study of the Renal Protective Effects of Capsosiphon fulvescens against Streptozotocin-induced Oxidative Stress

Autor: Mi Hyun Nam, Ji Yeon Kim, Chung Oui Hong, Se Wook Kim, Won rak Son, Kwang Won Lee, Hye Lim Jung, Ah Ram Han, Min Cheol Pyo, Sung Yong Yang, Hwa Lee, Yun Chang Koo

Publikováno v: Korean Journal of Food Science and Technology. 46:641-647

Mi-Hyun Nam, Yun-Chang Koo, Chung-Oui Hong, Sung-Yong Yang, Se-Wook Kim, Hye-Lim Jung, Hwa Lee, Ji-Yeon Kim, Ah-Ram Han, Won-rak Son, Min-Cheol Pyo, and Kwang-Won Lee*Division of Food Bioscience and Technology, College of Life Science & Biotechnology

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::dbdcb4b7ea32604077c42efa9cd0cd06
https://doi.org/10.9721/kjfst.2014.46.5.641

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Preparation of Pd-PS, Pd-PSB and Pd-PSC nanoparticles by γ-irradiation and their catalytic efficiency in Sonogashira coupling reaction

Autor: Se-Wook Kim, Seong-Ho Choi, Hyun Gyu Park, Seong-Dae Oh, Yu Ping Zhang, Seok-Gn Ryu

Publikováno v: Colloids and Surfaces A: Physicochemical and Engineering Aspects. :224-229

The poly(styrene), PS, of 450 nm diameter, poly(styrene-co-4-vinylphenylboronic acid), PSB, nanoparticles of 220–400 nm diameter, and poly(styrene-co-4-vinylbenzoic acid), PSC, nanoparticles of 240–305 nm were prepared by emulsifier-free emulsion

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::1cffda2ebc3efaa81e2aa0f3941b4a8f
https://doi.org/10.1016/j.colsurfa.2007.05.041

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Fabrication and Characterization of Cellulose Acetate/Montmorillonite Composite Nanofibers by Electrospinning

Autor: Se Wook Kim, Won Ho Park, Ja Young Cheon, Seong Ok Han, I Na Sim

Publikováno v: Journal of Nanomaterials, Vol 2015 (2015)

Nanofibers composed of cellulose acetate (CA) and montmorillonite (MMT) were prepared by electrospinning method. MMT was first dispersed in water and mixed with an acetic acid solution of CA. The viscosity and conductivity of the CA/MMT solutions wit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd65e34efbfd048d082d0f6f6acd801a
https://doaj.org/article/b469235fc2b64587baae06c75ecde521

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