Výsledky vyhledávání - "Weon Tack Seo"

Mulberry vinegar attenuates lipopolysaccharide and interferon gamma-induced inflammatory responses in C6 glial cells

Autor: Se In Bang, Hyun Young Kim, Weon Tack Seo, Ah Young Lee, Eun Ju Cho

Publikováno v: Journal of food biochemistryREFERENCES. 46(8)

The present study evaluated the effect of mulberry vinegar (MV) on the regulation of the inflammatory responses using C6 glial cells. Treatment with lipopolysaccharide (LPS) and interferon-γ (IFN-γ) induced the nitric oxide and reactive oxygen spec

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::59b365847af56019f76b12488500cfb1
https://pubmed.ncbi.nlm.nih.gov/35471556

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Quality characteristics of fermented vinegar prepared with Seomaeyaksuk (Artemisia argyi H.) extract

Autor: Min-Jung Kang, Weon Tack Seo, Jung Hye Shin, Ji Hyeon Shin, Jine Shang Choi, Won Yoel Bea, Jeong Yeon Shin, Hee Uk Byun

Publikováno v: Korean Journal of Food Preservation. 24:647-657

This study was carried out to investigate the quality characteristics of vinegars containing jaceosidin and eupatilin using Artemisia argyi H. ethanol extract (AEE). 10% malt extract (ME) and water extract of Artemisia argyi H. (AWE) were also prepar

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cf30959cb5914403df6db31dec0531a0
https://doi.org/10.11002/kjfp.2017.24.5.647

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Quality characteristics of vinegar fermented with different amounts of black garlic and alcohol

Autor: Weon Tack Seo, Min-Jung Kang, Gyeong Wha Kim, Yeon Mi Shin, Myoung Hyo Choi, Hye Jin Sim

Publikováno v: Korean Journal of Food Preservation. 23:34-41

The quality characteristics of black garlic vinegar produced by acetic acid fermentation were analyzed over a 25 day period. Black garlic vinegar was produced using black garlic 3, 6, 9 and 12 folds with water, and initial alcohol concentrations of 6

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::52cf8df1a576e06e51b4432ed6b5ae8d
https://doi.org/10.11002/kjfp.2016.23.1.34

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Physicochemical characteristics and antioxidant activity of Sumaeyaksuk depending on harvest times and processing methods

Autor: Myoung Hyo Choi, Min-Jung Kang, Weon Tack Seo, Won Yoel Bae, Hye Jin Sim, Jung Hye Shin, Jae Ran Kang

Publikováno v: Korean Journal of Food Preservation. 22:399-407

Sumaeyaksuk (Artemisia Argyi H.) is one of the original mugwort spices in Namhae-gun, Korea. This study was conducted to investigate the physicochemical characteristics and biological activities of water extracts from dried and aging Sumaeyaksuk samp

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::18710ef131f18d5ffe6c68abd6d793e2
https://doi.org/10.11002/kjfp.2015.22.3.399

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Physicochemical Characteristics and Biological Activities of Artemisia Argyi H

Autor: Cho-Rong Hwang, Min-Jung Kang, Won-Yoel Bae, Weon-Tack Seo, Jung-Hye Shin

Publikováno v: Journal of Life Science. 24:377-385

This study was conducted to investigate the physicochemical characteristics and biological activities of water and 30%, 50%, 70%, 100% ethanol extracts from Artemisia Argyi H. and fermented Artemisia Argyi H. The yield was the highest in the 30% etha

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d72976eb0fbcff272e5d7201912b8eeb
https://doi.org/10.5352/jls.2014.24.4.377

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