Zobrazeno 1 - 10
of 66
pro vyhledávání: '"Si-Kyung Lee"'
Autor:
Young Geun Jang, Si Kyung Lee
Publikováno v:
Crisis and Emergency Management: Theory and Praxis. 15:43-60
The recent climate change has caused a variety of extreme weather events and threatened vulnerable populations in our society. This study focused on the heatwave policy for vulnerable population centered on the elderly living in Daegu city (65 years
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::be2a679504aaadf0079a8c45217ca371
https://doi.org/10.14251/crisisonomy.2019.15.10.43
https://doi.org/10.14251/crisisonomy.2019.15.10.43
Publikováno v:
Arabian Journal for Science and Engineering. 43:241-249
Graphene has exhaustive features and accomplishments behind its name; recently, the bacteria-repellant activity of graphene is beginning to surface. In the current study, we have demonstrated the preparation of hydrophobic coatings of graphene on hyd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::706d458f8a37c0d69092fcc821caac6e
https://doi.org/10.1007/s13369-017-2901-8
https://doi.org/10.1007/s13369-017-2901-8
Autor:
Hye Ji Jang, Hyun-Dong Paik, Si-Kyung Lee, Xiang Li, Jieun Jung, Na-Kyoung Lee, Renda Kankanamge Chaturika Jeewanthi, Hyun Joo Yoon, Hee-Sook Jee
Publikováno v:
Korean Journal for Food Science of Animal Resources
The objective of this study was to investigate characteristics and functionality of yogurt applied red ginseng extract. Yogurts added with red ginseng extract (0.5, 1, 1.5, and 2%) were produced using Lactobacillus acidophilus and Streptococcus therm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c2b8da9763ffc804dfae77c2447c5221
https://doi.org/10.5851/kosfa.2016.36.3.412
https://doi.org/10.5851/kosfa.2016.36.3.412
Publikováno v:
Food Science and Biotechnology. 25:771-776
Fatty acids are one of the most important nutrients in food. Acid- or base-catalyzed transesterification methods are commonly used for the analysis of fatty acids. However, several drawbacks were reported for these methods, including the isomerizatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::035109db6b5e1a105178898df409509e
https://doi.org/10.1007/s10068-016-0131-6
https://doi.org/10.1007/s10068-016-0131-6
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 44:1819-1825
This study was carried out to investigate the effect of hydrocolloids [hydroxypropylmethyl cellulose (HPMC), xanthan gum (XG), guar gum (GG), and glucomannan (GM)] on the physicochemical properties of bread flour dough containing rice flour. In amylo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfafff956467fb16a3da7933a21df1ca
https://doi.org/10.3746/jkfn.2015.44.12.1819
https://doi.org/10.3746/jkfn.2015.44.12.1819
Publikováno v:
Journal of Applied Biological Chemistry. 58:345-348
Dried Rehmannia Radix Preparat, produced in different geographic origins of Korea and China, were investigated for the trace element contents using X-ray fluorescence spectrometry. When the estimated data for 35 kind of elements including K, P, S, Cl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cbd936036b48bb88927f3063d85e35d8
https://doi.org/10.3839/jabc.2015.054
https://doi.org/10.3839/jabc.2015.054
Publikováno v:
LWT - Food Science and Technology. 64:1036-1041
The probiotic properties of Lactococcus lactis KC24 isolated from kimchi were studied. L. lactis KC24 retained activity in artificial gastric juice (pH 3.0, 0.1% pepsin for 2 h) and bile acid (0.1% oxgall for 24 h). This strain did not produce the ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2570a2f42e9e4a83ca3f525362486c40
https://doi.org/10.1016/j.lwt.2015.07.019
https://doi.org/10.1016/j.lwt.2015.07.019
Autor:
Chaturika Renda Kankanamge Jeewanthi, Renda Kankanamge, Yoh Chang Yoon, Si-Kyung Lee, Hyun-Dong Paik, Na-Kyoung Lee
Publikováno v:
Food Science and Biotechnology. 24:1335-1340
Whey protein concentrates containing 50 and 60% protein were manufactured and were hydrolyzed for 0.5, 1, 2, 3, 4, and 5 h with 5 commercial enzymes (flavourzyme, protease A, protease M, protease S, and trypsin). Functional properties such as degree
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::263f633386d9a62925e80d63c9820a68
https://doi.org/10.1007/s10068-015-0171-3
https://doi.org/10.1007/s10068-015-0171-3
Publikováno v:
Speech Communication. 70:42-48
Effect of syllabic/phonemic cues to assist word retrieval.Discuss the processing of information on the basis of phonological characteristics.Distinctive effect of providing syllables in letter fluency testing with varying literacy levels. The aim of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b7f77a6ed8db2f9a7aad10f5ccc5a85d
https://doi.org/10.1016/j.specom.2015.03.003
https://doi.org/10.1016/j.specom.2015.03.003
Publikováno v:
Korean Journal of Food Science and Technology. 47:191-197
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1b4c04805d0c788f30af2b6f39bc82d
https://doi.org/10.9721/kjfst.2015.47.2.191
https://doi.org/10.9721/kjfst.2015.47.2.191