Zobrazeno 1 - 10
of 37
pro vyhledávání: '"Ung Soo Lee"'
Autor:
Jung Ok Ban, Dong Yeon Yuk, Koan Sik Woo, Tae Myoung Kim, Ung Soo Lee, Heon-Sang Jeong, Dae Joong Kim, Yeun Bok Chung, Bang Yeon Hwang, Ki Wan Oh, Jin Tae Hong
Publikováno v:
Journal of Pharmacological Sciences, Vol 104, Iss 4, Pp 374-383 (2007)
Compounds such as S-allylmercaptocysteine, diallyl disulfide, and S-trityl-L-cysteine isolated from garlic have been known to be effective in chemoprevention. Nuclear transcription factor-κB (NF-κB) has been known to be an implicated factor in apop
Externí odkaz:
https://doaj.org/article/4a6ad2cf4515498cb489286bf751cdd5
Autor:
Ung-Soo Lee, Sang-Chul Kwon
Publikováno v:
Journal of the Korea Academia-Industrial cooperation Society. 16:5422-5429
Main idea of this study is applying The HACCP (Hazard Analysis Critical Control Point) system to Confectionery. LB company, located in Gyeryong-si, Chungnam, provided main ingredients of confectionery, workfacilities and workers between September 1,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95a4086299e9bf403abe28b39ea051d7
https://doi.org/10.5762/kais.2015.16.8.5422
https://doi.org/10.5762/kais.2015.16.8.5422
Autor:
Yon-Suk Kim, Ung-Kyu Choi, Jae-Hyun Jeong, Ung-Soo Lee, Heon Sang Jeong, Pyo-Jam Park, Won Seok Choi
Publikováno v:
The Korean Journal of Food And Nutrition. 27:751-759
In this study, we examined the hepatocyte toxicity and protective effects of an extract of Hericium erinacium cultivated with Artemisia capillaris (HEAC), and also examined the hepatocyte protective and antioxidative effects of a mixture of the HEAC
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25edd5e5c8a47e66c57b0aba21f4dc51
https://doi.org/10.9799/ksfan.2014.27.5.751
https://doi.org/10.9799/ksfan.2014.27.5.751
Autor:
Sang-Chul Kwon, Ung-Soo Lee
Publikováno v:
Journal of the Korea Academia-Industrial cooperation Society. 15:4310-4317
The HACCP (Hazard Analysis Critical Control Point) system was applied to Handmade Rice Cakes. The main ingredients of rice cakes, work facilities and workers were provided from the KB company located in Seogye-dong Yongsan-gu, Seoul between September
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ce9445cc46472f5ab4b66fd544660190
https://doi.org/10.5762/kais.2014.15.7.4310
https://doi.org/10.5762/kais.2014.15.7.4310
Autor:
Ung-Soo Lee, Sang-Chul Kwon
Publikováno v:
Journal of Food Hygiene and Safety. 29:79-84
This study has been performed for about 270 days at analyzing biologically hazardous factors in order to develop HACCP system for the non heat-frozen carrot juice. A process chart was prepared by manufacturing process of raw agricultural products of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01bd24471c34646350cfd067866ad7b5
https://doi.org/10.13103/jfhs.2014.29.2.079
https://doi.org/10.13103/jfhs.2014.29.2.079
Publikováno v:
The Korean Journal of Food And Nutrition. 27:156-163
In order to develop tea by using the leaves of stevia, which is a herbal plant, and to solve the disadvantages of stevia dried leaf tea, we have manufactured the steamed tea, stir-fried tea and fermented tea by changing the manufacturing processes. A
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b3587c018456dbea461514a6ea6ccec
https://doi.org/10.9799/ksfan.2014.27.2.156
https://doi.org/10.9799/ksfan.2014.27.2.156
Autor:
Sang-Chul Kwon, Ung-Soo Lee
Publikováno v:
Journal of the Korea Academia-Industrial cooperation Society. 14:5792-5799
본 연구는 떡류의 HACCP(Hazard Analysis Critical Control Point)시스템 적용을 위한 목적으로 하였다. 떡의 주원료, 작업장 시설과 작업자 등에 대하여, 2012년 9월 12일~2013년 2월 13일까지 서울시 용산구
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2f6a7e70182be5356513fa099721849
https://doi.org/10.5762/kais.2013.14.11.5792
https://doi.org/10.5762/kais.2013.14.11.5792
Autor:
Jin Tae Hong, Hee Pom Lee, Ung-Soo Lee, Jung Ok Ban, Eung Tae Yeon, Venkatareddy Udumula, Young Wan Ham
Publikováno v:
Biomolecules & Therapeutics
The Maillard Reaction Products (MRPs) are chemical compounds which have been known to be effective in chemoprevention. Death receptors (DR) play a central role in directing apoptosis in several cancer cells. In our previous study, we demonstrated tha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f51cddade0a31a2caf4a40e3ce629871
https://doi.org/10.4062/biomolther.2012.20.6.538
https://doi.org/10.4062/biomolther.2012.20.6.538
Publikováno v:
Preventive Nutrition and Food Science. 15:74-77
Antibiotic-resistant Staphylococcus aureus is beginning to pose a social issue. Thus, there is an urgent need for the development of effective anti-staphylococcal agents to eradicate antibiotic-resistant S. aureus in food systems and to treat the pat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::70ab8c6d4e57a2594c30ea7ece9f0d96
https://doi.org/10.3746/jfn.2010.15.1.074
https://doi.org/10.3746/jfn.2010.15.1.074
Autor:
Wun-Jae Kim, Jin Tae Hong, Sang-Bae Han, Jin Suk Cho, Jae-Kyung Jung, Jung Ok Ban, Hee Soon Lee, In Guk Hwang, Jin Woo Noh, Heon-Sang Jeong, Ung Soo Lee, Bang Yeon Hwang, Dong Cheul Moon
Publikováno v:
Biomolecules and Therapeutics. 17:403-411
－ Thiacremonone, the main component isolated from heated garlic ( Allium sativum L.), is inter-ested for using as a cancer preventive or therapeutic agent since garlic has been known to be useful plant in the treatment of cancers. Nuclear factor ka
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::04abb830b30a224e55338207781f8b37
https://doi.org/10.4062/biomolther.2009.17.4.403
https://doi.org/10.4062/biomolther.2009.17.4.403