Zobrazeno 1 - 10
of 36
pro vyhledávání: '"So-Mang Kim"'
Autor:
Hee Mang Kim, Nae Yoon Lee
Publikováno v:
Chemosensors, Vol 12, Iss 5, p 75 (2024)
In this study, we introduce a plastic-based foldable microdevice that integrates loop-mediated isothermal amplification (LAMP) and a colorimetric assay based on the Schiff reaction to detect the genes of infectious bacteria. The device comprises two
Externí odkaz:
https://doaj.org/article/f71028bf51e64438b85fc8bd14aca3b8
Autor:
Hui-Won Lee, Chang-Ki Huh, Hyo-Gyeong Woo, Myung-Won Park, Jae-Hee Jeong, Bok-Seon Kim, Cheol-Min Kim, Dae-Sub Hwang, So-Mang Kim, Hong-Bi Han
Publikováno v:
Korean Journal of Food Preservation. 28:426-436
In this study, natural materials with antibacterial activity against the Streptococcus mutans KCCM 40105 strain were selected, and the most efficient extraction conditions were observed. The active substance was stable under various treatment conditi
Autor:
Hyo-Gyeong Woo, Hong-Bi Han, Chang-Ki Huh, Bok-Seon Kim, Cheol-Min Kim, Hee-Won Lee, So-Mang Kim, Jae-Hee Jeong
Publikováno v:
Korean Journal of Food Preservation. 28:240-251
A simple technology to manufacture ‘Nuruk’ with pigmented rice and ‘Yakju’ with improved quality and functionality was developed. Yakju (designated WY and PY, respectively) was prepared with white rice flour Nuruk (WN) and pigmented rice flou
Publikováno v:
Process Intensification and Integration for Sustainable Design. :221-259
Autor:
Chang-Ki Huh, Jae-Hee Jeong, Hong-Bi Han, Bok-Seon Kim, Hee-Won Lee, Cheol-Min Kim, Hyo-Gyeong Woo, So-Mang Kim
Publikováno v:
Korean Journal of Food Preservation. 27:694-703
In this study, pigmented rice flour ‘Nuruk’ was prepared using various fungal strains to improve the quality of Korean traditional ‘Kochujang’, and the quality characteristics during the aging of ‘Kochujang’ made with the ‘Nuruk’ were
Publikováno v:
SSRN Electronic Journal.
Publikováno v:
SSRN Electronic Journal.
Autor:
So-mang Kim, Grégoire Leonard
Publikováno v:
SSRN Electronic Journal.
Autor:
So-mang Kim, Grégoire Léonard
Publikováno v:
Computer Aided Chemical Engineering ISBN: 9780323958790
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad163b75c6c505d3b44650134405f2bc
https://doi.org/10.1016/b978-0-323-95879-0.50045-x
https://doi.org/10.1016/b978-0-323-95879-0.50045-x
Isolation and identification of squalene as an antioxidative compound from the fruits of Prunus mume
Autor:
So Mang Kim, Chang Ki Huh
Publikováno v:
Journal of Food Processing and Preservation. 45