Zobrazeno 1 - 10
of 114
pro vyhledávání: '"Thi Thanh Hanh, Nguyen"'
Autor:
Juho Lim, Thi Thanh Hanh Nguyen, Kunal Pal, Choon Gil Kang, Chanho Park, Seung Wook Kim, Doman Kim
Publikováno v:
Food Chemistry: X, Vol 13, Iss , Pp 100198- (2022)
This study investigated the effect of solid-state fermentation of wild turmeric (Curcuma aromatica) with Rhizopus oligosporus, a common fungus found in fermented soy tempeh, on phytochemical and biological properties. Ultra-performance liquid chromat
Externí odkaz:
https://doaj.org/article/a7d59f9d245b4f3d8bd368fb3bed30c2
Publikováno v:
AMB Express, Vol 8, Iss 1, Pp 1-8 (2018)
Abstract Quinoa is a pseudocereal that contains high quality protein, minerals, vitamins, polyphenols, and phytosterols. In this study, quinoa was fermented by Rhizopus oligosporus (R. oligosporus) up to 5 days and the functional compounds (l-carniti
Externí odkaz:
https://doaj.org/article/90c75f467f7a4409b7f703d4859f168a
Autor:
Tae-kyung Lee, Thi Thanh Hanh Nguyen, Namhyeon Park, So-Hyung Kwak, Jeesoo Kim, Shina Jin, Gyu-Min Son, Jaewon Hur, Jong-In Choi, Doman Kim
Publikováno v:
AMB Express, Vol 8, Iss 1, Pp 1-9 (2018)
Abstract l-Carnitine is an essential compound that shuttles long chain fatty acids into mitochondria. The objective of this study was to produce l-carnitine enriched oyster mushroom (Pleurotus ostreatus) using common buckwheat fermented by Rhizopus o
Externí odkaz:
https://doaj.org/article/7d4fef91d5dd4c93b4eb9ba0250e7be2
Autor:
Thi Thanh Hanh Nguyen, Jong-Hyun Jung, Min-Kyu Kim, Sangyong Lim, Jae-Myoung Choi, Byoungsang Chung, Do-Won Kim, Doman Kim
Publikováno v:
Molecules, Vol 26, Iss 7, p 1924 (2021)
The main protease (Mpro) is a major protease having an important role in viral replication of the severe acute respiratory syndrome coronavirus 2 (SARS-CoV-2), the novel coronavirus that caused the pandemic of 2020. Here, active Mpro was obtained as
Externí odkaz:
https://doaj.org/article/3728e3ba5fd64f0ea1d2bb46397542dc
Autor:
Ganghee Lee, Thi Thanh Hanh Nguyen, Tae Yun Lim, Juho Lim, Byeongsu Park, Seonmin Lee, Il-Kyoon Mok, Kunal Pal, Sangyong Lim, Doman Kim
Publikováno v:
Molecules, Vol 25, Iss 9, p 2111 (2020)
We conducted this study to investigate the beneficial effects of Rhizopus oligosporus fermentation of wild ginseng on ginsenosides, l-carnitine contents and its biological activity. The Rhizopus oligosporus fermentation of wild ginseng was carried ou
Externí odkaz:
https://doaj.org/article/f97f2b71098243148fb9e150d497bae4
Autor:
Doman Kim, Juho Lim, Yan Li, Jiyeon Lee, Meizi Piao, Thi Thanh Hanh Nguyen, Il-Kyoon Mok, Juhui Jin
Publikováno v:
Food Science and Biotechnology. 30:555-564
Co-fermentation using yeast (Saccharomyces cerevisiae and Pichia kudriavzevii) and the bacteria (Lactobacillus plantarum) as starters isolated from spontaneous sourdough was conducted for the brewing of glucuronic acid (GlcA)-enriched apple cider. Th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0c13bea24f0586fa8cb54dcd8c700270
https://doi.org/10.1007/s10068-021-00883-2
https://doi.org/10.1007/s10068-021-00883-2
Autor:
Thi Thanh Hanh Nguyen, Sun Lee, Hsi-Kai Wang, Hsin-Yen Chen, Ying-Ta Wu, Simon C. Lin, Do-Won Kim, Doman Kim
Publikováno v:
Molecules, Vol 18, Iss 12, Pp 15600-15612 (2013)
The discovery of potent therapeutic compounds against dengue virus is urgently needed. The NS2B-NS3 protease (NS2B-NS3pro) of dengue fever virus carries out all enzymatic activities needed for polyprotein processing and is considered to be amenable t
Externí odkaz:
https://doaj.org/article/072b0e1870434811ab16698b37b0d3d7
Autor:
Van Bon Nguyen, Chien Thang Doan, Truong Nhan Ngu, San-Lang Wang, Thanh Thi Nguyen, Nhat Duoc Ho, Thi Thanh Hanh Nguyen, That Quang Ton, Minh Trung Nguyen, Thi Ngoc Tran, Yao-Haur Kuo, Anh Dzung Nguyen, Dai Nam Nguyen
Publikováno v:
Research on Chemical Intermediates. 46:4751-4766
Natural condensed tannins (CT) have received great interest due to their vast beneficial bioactivities. Recently, Euonymus laxiflorus, an edible medicinal herb collected in the Central Highlands of Vietnam, was newly recognized as a natural source ri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::30ca73e6dfc57232cb5e1e6ab2a90655
https://doi.org/10.1007/s11164-020-04251-3
https://doi.org/10.1007/s11164-020-04251-3
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Autor:
Juho, Lim, Thi Thanh Hanh, Nguyen, Kunal, Pal, Choon, Gil Kang, Chanho, Park, Seung Wook, Kim, Doman, Kim
Publikováno v:
Food chemistry: X. 13
This study investigated the effect of solid-state fermentation of wild turmeric (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::510f55ea7fce570cda8b12fa702ea390
https://pubmed.ncbi.nlm.nih.gov/35499023
https://pubmed.ncbi.nlm.nih.gov/35499023