Zobrazeno 1 - 10
of 59
pro vyhledávání: '"Yang-Bong Lee"'
Autor:
Myung-Chan Kim, Su-Yeon Park, Hyo-Rim Kim, Yun-Sung Cho, Tabu Mungia Magollah, Jin Hong Mok, Yang-Bong Lee
Publikováno v:
Separations, Vol 10, Iss 9, p 495 (2023)
The release of 1,4-dioxane probably contributes to the deterioration of marine habitats, animal health, and human liver and kidneys. The formulation of 1,4-dioxane in glycols, which has been applied for dehumidifying agents in refineries, may need to
Externí odkaz:
https://doaj.org/article/14acf231cf8c41f499ff97b34b5ac9b0
Autor:
Myung-Chan Kim, Su-Yeon Park, Seo-Yeon Kwon, Yu-Kyeong Kim, Yeong-In Kim, Yong-Soo Seo, Sueng-Mok Cho, Eui-Cheol Shin, Jin Hong Mok, Yang-Bong Lee
Publikováno v:
Foods, Vol 12, Iss 17, p 3299 (2023)
Efficient detection methods must be developed for 1,4-dioxane due to its suspected status as a human carcinogen, which is highly mobile in food and environmental resources. In this regard, this experiment has been conducted to develop reliable and se
Externí odkaz:
https://doaj.org/article/e86bde5708024648885e87eeea227555
Autor:
So-Hyun Kim, Eun-Ju Jung, Dong-Lee Hong, Seung-Eun Lee, Yang-Bong Lee, Sueng-mok Cho, Seon-Bong Kim
Publikováno v:
Fisheries and Aquatic Sciences, Vol 23 (2020)
Externí odkaz:
https://doaj.org/article/7a90bb6ed7024d16bb39880c80c22dc2
Publikováno v:
Foods, Vol 10, Iss 6, p 1307 (2021)
Three types of doenjang, a fermented soybean paste, were prepared by adding coriander (CR), Korean mint (KM), and peppermint (PM) and compared to the control group (CN) by studying their metabolite profiles and antioxidant activities followed by diff
Externí odkaz:
https://doaj.org/article/c4f924a72ef14ca5922703f661c5bc64
Autor:
Da-Som Kim, Hoe-Sung Kim, Kyoung-Tae Lee, Dong-Lee Hong, Sung-Rae Cho, Jeong Hoon Pan, Yong Bae Park, Yang-Bong Lee, Jae Kyeom Kim, Eui-Cheol Shin
Publikováno v:
Journal of Analytical Methods in Chemistry, Vol 2018 (2018)
This study was undertaken to evaluate chemical characteristics and oxidative stability of tree-borne seed oils. A total of 15 different fatty acids were identified in six tree-borne seed oils, which included seven types of saturated fatty acids, four
Externí odkaz:
https://doaj.org/article/4c7fb6777d204284914e5411b66892c1
Autor:
Sojeong Yoon, Seong Jun Hong, Seong Min Jo, Hyangyeon Jeong, Suengmok Cho, Yang Bong Lee, Eui-Cheol Shin
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 52:377-382
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa54f3a21351f6ff3bbd93d33d6c2be7
https://doi.org/10.3746/jkfn.2023.52.4.377
https://doi.org/10.3746/jkfn.2023.52.4.377
Autor:
Seong Min Jo, Hyangyeon Jeong, Seong Jun Hong, Sojeong Yoon, Suengmok Cho, Yang-Bong Lee, Eui-Cheol Shin
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 52:336-340
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2a6ad97f633591ffea420fb7b58496c2
https://doi.org/10.3746/jkfn.2023.52.3.336
https://doi.org/10.3746/jkfn.2023.52.3.336
Autor:
Tabu Mungia Magollah, Hyo-Rim Kim, Ji-Yun Ko, Su-Yeon Park, Seo-Yeon Kwon, Yu-Kyeong Kim, Ji-Hyo Lee, Yong-Soo Seo, Ji-Young Yang, Yang-Bong Lee
Publikováno v:
Preventive Nutrition and Food Science. 27:234-240
Ethyl carbamate (EC) is a known carcinogen, and therefore its intake is regulated internationally. The objectives of this study were to compare the EC recovery yields under different liquid-liquid extraction (LLE) conditions and to investigate the op
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9d22035ad832919c4d14dab803c2b400
https://doi.org/10.3746/pnf.2022.27.2.234
https://doi.org/10.3746/pnf.2022.27.2.234
Autor:
Tabu Mungia Magollah, Ji-Yeun Go, Hyo-Lim Kim, Su-Yeon Park, Seo-Yeon Kwon, Ji-Hyo Lee, Ji-Young Yang, Yang-Bong Lee
Publikováno v:
Preventive Nutrition and Food Science. 27:127-135
Ethyl carbamate (EC) has been identified as a possible human carcinogen belonging to Group 2A. EC is naturally formed during the fermentation and storage of alcoholic drinks and fermented foods. When ingested in large amounts, EC can cause various he
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e99056ed2c2026fc2b800468c82203d
https://doi.org/10.3746/pnf.2022.27.1.127
https://doi.org/10.3746/pnf.2022.27.1.127
Publikováno v:
Journal of Microbiology and Biotechnology. 30:1510-1515
Trimethylamine (TMA) is a well-known off-odor compound in fish and fishery products and is a metabolic product of trimethylamine N-oxide (TMAO) generated by the enzymatic action of microorganisms. The off-odor is a factor that can debase the value of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb19c1eeff85d0606a783919074320b3
https://doi.org/10.4014/jmb.2005.05007
https://doi.org/10.4014/jmb.2005.05007