Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Seong-Kap Rhee"'
Autor:
Myoung-Lae Cho, Bong-Jae Cho, Jin-Ha Lee, Sun-Il Choi, Hyo-Ku Lee, Seong-Kap Rhee, Jeong-Ho Lim, Ok-Hwan Lee
Publikováno v:
Korean Journal of Food Preservation. 23:225-232
This study investigated the quality characteristics (chemical composition, amino acid content, lipid content, andrutin content) of common and tartary buckwheats cultivated from Korea and China. The moisture, crude protein, crude fat, crude ash, and c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::139a5cdfbd8d429f3a5cbbe77a162676
https://doi.org/10.11002/kjfp.2016.23.2.225
https://doi.org/10.11002/kjfp.2016.23.2.225
Autor:
Seong-Kap Rhee, Jin-Ha Lee, Sun-Il Choi, Jae-Min Kim, Tae-Dong Jung, Ji-Won Oh, Ok-Hwan Lee, Myoung-Lae Cho, Gi-Hae Shin
Publikováno v:
Korean Journal of Food Preservation. 22:915-919
This study was performed in order to provide basic data for predicting the usefulness of Jicama (Pachyrhizus erosus) as a food raw material. The changes in the physicochemical properties of freeze-dried and hot air-dried Jicama were investigated and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8930a363ebd300b2e9f1691be8f6fd54
https://doi.org/10.11002/kjfp.2015.22.6.915
https://doi.org/10.11002/kjfp.2015.22.6.915
Autor:
Hee-Do Hong, Hyeon-Son Choi, Boo-Yong Lee, Ok-Hwan Lee, Bo-Ra Yoon, Hyo-Ku Lee, Seong-Kap Rhee, Jung-Young Jang, Young-Jun Lee, Sun-Gu Kim
Publikováno v:
Korean Journal of Food Preservation. 19:443-450
Recently, NADPH oxidase 4 (NOX4)-mediated generation of intracellular reactive oxygen species (ROS) was proposed to accelerate adipogenesis of 3T3-L1 cell. We have previously shown that Cheonnyuncho (Opuntia humifusa) extract significantly inhibited
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f63d2463235f3942f6a5207dd11b3528
https://doi.org/10.11002/kjfp.2012.19.3.443
https://doi.org/10.11002/kjfp.2012.19.3.443
Autor:
Hee-Do Hong, Boo-Yong Lee, Ok-Hwan Lee, Hyeon-Son Choi, Bo-Ra Yoon, Kyung-Tack Kim, Seong-Kap Rhee, Chang-Won Cho, Hyo-Ku Lee, Dae-Jung Kim, Bong-Jae Cho
Publikováno v:
Korean Journal of Food Preservation. 19:123-130
In this study, 80% ethanolic extracts of tartary and common buckwheats were assessed for their total phenol content, total flavonoids content, antioxidant activity (DPPH, ABTS radical scavenging activity and reducing power), and anti-adipogenic effec
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0fadad638e5a6f341b51b5b5607869a9
https://doi.org/10.11002/kjfp.2012.19.1.123
https://doi.org/10.11002/kjfp.2012.19.1.123
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 39:580-586
The effects of persimmon, mulberry and bamboo leaves addition on the fermentative and sensory characteristics of kimchi were investigated. Total polyphenol content, DPPH radical scavenging activity and lactic acid bacteria growth inhibition of EtOH e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ab4e5233dbd6609c34d01b7e14bcc459
https://doi.org/10.3746/jkfn.2010.39.4.580
https://doi.org/10.3746/jkfn.2010.39.4.580