Zobrazeno 1 - 10
of 38
pro vyhledávání: '"Seong Yeong Kim"'
Autor:
Seong Yeong Kim
Publikováno v:
Osong Public Health and Research Perspectives, Vol 9, Iss 6, Pp 299-308 (2018)
Objectives We aimed to examine health-related nutritional knowledge and dietary behavior related to caffeine intake among high school students (n = 310) in the Yongin region of Korea. Methods Data were collected using a face-to-face survey, and analy
Externí odkaz:
https://doaj.org/article/4920d1bd96284cd6a1da749f9b8e8daa
Autor:
Seong Yeong Kim, Seo Hyeon Ahn
Publikováno v:
Journal of the East Asian Society of Dietary Life. 30:117-128
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7bee1717aa930c01d786b5361d45055e
https://doi.org/10.17495/easdl.2020.4.30.2.117
https://doi.org/10.17495/easdl.2020.4.30.2.117
Autor:
Ji Hye Yoon, Seong Yeong Kim
Publikováno v:
Korean Journal of Human Ecology. 28:699-710
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d592a0f6e4de50c928f2e8ce47d9255
https://doi.org/10.5934/kjhe.2019.28.6.699
https://doi.org/10.5934/kjhe.2019.28.6.699
Autor:
Seong Yeong Kim
Publikováno v:
Preventive Nutrition and Food Science
The crude polysaccharide (citron seed crude polysaccharide, CSCP) from citron (Citrus junos Sieb. Ex TANAKA) seed was obtained by water extraction and ethanol precipitation. The results of chemical composition analyses of the CSCP observed that neutr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::41c8196d4d8f1b8739c7df1b8c3c448d
https://doi.org/10.3746/pnf.2018.23.4.335
https://doi.org/10.3746/pnf.2018.23.4.335
Autor:
Seong Yeong Kim
Publikováno v:
Preventive Nutrition and Food Science. 20:169-175
Shinseoncho and kale were made into green vegetable juices by building block (shinsenocho branch (SB), shinsenocho leaf (SL), kale branch (KB), and kale leaf (KL)). Fluctuations in their phenolic contents and antioxidant ca- pacities were analyzed du
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ade6c7ce4fd2a23195097c8ce91b62e2
https://doi.org/10.3746/pnf.2015.20.3.169
https://doi.org/10.3746/pnf.2015.20.3.169
Autor:
Seong Yeong Kim, Eunji Kim
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 44:1007-1015
This study investigated the correlation between smartphone addiction and eating behaviors of 288 elementary school students (fifth and sixth grades) in the Ansan area. Addiction and normal groups consisted of 29 (10.1%) and 259 students (89.9%). Aver
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2c7f9ff70ea24770c116c5bd2dea376
https://doi.org/10.3746/jkfn.2015.44.7.1007
https://doi.org/10.3746/jkfn.2015.44.7.1007
Autor:
Seong Yeong Kim, Lee Jin Woo
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 44:66-75
This study investigated eating behaviors (life-style, breakfast pattern, eating environment, snack pattern, and awareness of breakfast) by breakfast frequency (0∼2 times, 3∼6 times, and 7 times per week) of high school students (146 males and 165
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::abeb41020c0ee32b5c322b5be0bf5edc
https://doi.org/10.3746/jkfn.2015.44.1.066
https://doi.org/10.3746/jkfn.2015.44.1.066
Autor:
Hee Jin Koo, Seong Yeong Kim
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 43:1929-1936
This study investigated purchasing behaviors of processed foods in high school students (male 94 and female 85) in the Yongin region. Frequency of eating processed foods was generally once (36.9%) or twice (32.4%) a day. Frequency according to proces
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9831243820f1420402616d5e12fe6ece
https://doi.org/10.3746/jkfn.2014.43.12.1929
https://doi.org/10.3746/jkfn.2014.43.12.1929
Publikováno v:
Food Science and Biotechnology. 23:823-830
Novel galacto-oligosaccharides were produced by β-galactosidase from Aspergillus oryzae using lactose, and their structural characteristics and prebiotic effects were examined. Highly purified oligosaccharide fraction (HP) was prepared from a crude
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::88dc525d0b8215d85f11977f0492a767
https://doi.org/10.1007/s10068-014-0111-7
https://doi.org/10.1007/s10068-014-0111-7
Autor:
Seong Yeong Kim, Ho Lee
Publikováno v:
Journal of the Korean Society for Applied Biological Chemistry. 56:621-629
This study was conducted to determine the optimal milling condition including moisture content (11, 13, 15, 17, and 19%) and kernel temperature (0, 10, 20, 30, and 40°C) of brown rice to produce milled rice with predominant eating quality, which was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be738977e20cf24f7e2f91be9f513b6d
https://doi.org/10.1007/s13765-013-3097-6
https://doi.org/10.1007/s13765-013-3097-6