Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Sojeong Hwang"'
Autor:
Ji-Yeong Choi, Kyongmi Chon, Juyeong Kim, Bala Murali Krishna Vasamsetti, Bo-Seon Kim, Chang-Young Yoon, Sojeong Hwang, Kyeong-Hun Park, Ji-Hoon Lee
Publikováno v:
Insects, Vol 15, Iss 8, p 587 (2024)
Honeybees play a crucial role as agricultural pollinators and are frequently exposed to various pollutants, including pesticides. In this study, we aimed to evaluate the toxicity of lambda-cyhalothrin (LCY) and spinetoram (SPI) in honey bee larvae re
Externí odkaz:
https://doaj.org/article/ae8576a7b43a40cc99b02dcfae89f4e8
Publikováno v:
Antioxidants, Vol 12, Iss 4, p 961 (2023)
Safflower is an important oilseed crop cultivated primarily for its seeds, which have pharmaceutical properties. Color is an important agronomical trait that appears to be a prior parameter for evaluating the internal quality of plant seeds. This stu
Externí odkaz:
https://doaj.org/article/1c4907b1909944b3ac8617730513dab6
Autor:
Mi-Ai Lee, Yun-Jeong Choi, Hyojung Lee, Sojeong Hwang, Hye Jin Lee, Sung Jin Park, Young Bae Chung, Ye-Rang Yun, Sung-Hee Park, Sunggi Min, Lee-Seung Kwon, Hye-Young Seo
Publikováno v:
Fermentation, Vol 7, Iss 4, p 308 (2021)
Kimchi, a popular traditional Korean fermented food, is produced by fermenting vegetables with various spices and salt. Salt plays an important role in the preparation of kimchi and affects its taste and flavor. This study aimed to investigate the ef
Externí odkaz:
https://doaj.org/article/48da3a46c3ae4471a4c18e5cef7a7430
Publikováno v:
Journal of food scienceREFERENCES. 86(7)
Effect of capsaicinoids in hot pepper powder (HP) contains various chemical compounds, including capsaicin and dihydrocapsaicin, which are the main ingredients of the spicy taste. To evaluate the effect of HP on the microbial community in kimchi ferm
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::80c327ae09a0dfa6e90849eb2b2d5b63
https://pubmed.ncbi.nlm.nih.gov/34146398
https://pubmed.ncbi.nlm.nih.gov/34146398