Zobrazeno 1 - 10
of 66
pro vyhledávání: '"Yong K Park"'
Autor:
Sidney A. Vieira-Filho, Viviane Cristina Toreti Theodoropoulos, Rachel B. Caligiorne, Yong K. Park, Niraldo Paulino, Glaucia Maria Pastore, Eulália Vargas Tapia, Sônia Maria de Figueiredo, Nancy Scardua Binda, Hélia Harumi Sato, Sheila R.L. Abreu, Bruno de Moura Almeida
Publikováno v:
Current Drug Discovery Technologies. 14:127-134
Background Propolis has been used as a natural health product mainly due to the presence of polyphenols, flavonoids, phenolic aldehydes, amino acids, vitamins and others bioactive constituents. To this natural substance are attributed different biolo
Autor:
Jung Y Lee, Won Suh Choi, Yong K Park, Won Sang Park, Suk W Nam, Sung S Choi, Olga Kim, Jung H Yoon
Publikováno v:
Modern Pathology. 29:194-208
Intestinal metaplasia in gastric mucosa is considered a preneoplastic lesion that progresses to gastric cancer. However, the molecular networks underlying this lesion formation are largely unknown. NKX6.3 is known to be an important regulator in gast
Publikováno v:
KSCE Journal of Civil Engineering. 20:1452-1461
Extensive research for the Far Fault Ground Motion (FFGM) has been carried out in strong seismic regions, but limited research has been done for the Near Fault Ground Motion (NFGM) because of very few records. Shake table tests for NFGM were conducte
Autor:
Yong Choi, Yong K. Park
Publikováno v:
The Physics of Metals and Metallography. 115:1371-1374
Nano-sized gold colloids were formed in silicate glass by pyro-metallurgy to make a highly photosensitive glass. Colloid size was controlled by X-ray irradiation and thermal treatment to study the color transfer mechanism of the photosensitive glass.
Autor:
Renato Haddad, Mercedes Concórdia Carrão-Panizzi, Claudio Lima de Aguiar, Siu Mui Tsai, Marcos N. Eberlin, Yong K. Park
Publikováno v:
LWT - Food Science and Technology. 48:114-119
Soybean (Glycine max (Merrill) L.) contains high content of aglycone isoflavones, as well as glucoside and malonylconjugates. In this work, the content of isoflavones in defatted soy flour was determined by reversed-phase high-performance liquid chro
Autor:
null Ken Yasukawa, null So Yeon Yu, null Shigetoshi Tsutsumi, null Masahiko Kurokawa, null Yong K. Park
Publikováno v:
Journal of Pharmacy and Nutrition Sciences. 2:71-76
Propolis is produced by honeybees and has many biological properties, including immunomodulatory, anti-inflammatory, anti-oxidant, anti-bacterial, anti-viral and anti-cancer actions. Five ethanol extracts of Brazilian propolis were tested for inhibit
Publikováno v:
Metals and Materials International. 13:285-292
Hard alpha inclusions in titanium (Ti) investment castings are generally known to have detrimental effects on the mechanical properties of these castings. However, actual inclusions are infrequent and occur in random locations in castings. As a resul
Autor:
Hélia Harumi Sato, Glaucia Maria Pastore, Itsuko Fukuda, Yong K. Park, Ken-ichi Yoshida, Shin Nishiumi, Andreas Daugsch, Hitoshi Ashida
Publikováno v:
Journal of Agricultural and Food Chemistry. 53:10306-10309
Suppressive effects of ethanolic extracts prepared from propolis group 12 and its main botanical origin (leaf bud of Baccharis dracunculifolia) on transformation of the aryl hydrocarbon receptor (AhR), the initial action of dioxin toxicity, were inve
Autor:
Claudio Lima de Aguiar, Fred Y. Fujiwara, Yong K. Park, Julio F Paredes-Guzman, Severino Matias de Alencar
Publikováno v:
Journal of Agricultural and Food Chemistry. 52:1100-1103
Previously, it was reported that one group of propolis (Group 12) was identified in southeastern Brazil, and the botanical origin of the propolis was Baccharis dracunculifolia resinous exudates. It was also observed that honeybee (Africanized Apis me
Autor:
Maria Cristina Y. Lui, Cláudio L. Aguiar, Severino M. de Alencar, Adilma Regina P. Scamparini, Yong K. Park
Publikováno v:
Food Science and Technology, Vol 23, Pp 206-212 (2003)
Isolados e concentrados protéicos de soja são ingredientes largamente utilizados na indústria de panificação, confeitaria, bebidas e embutidos. As isoflavonas presentes na soja podem sofrer alterações em quantidade e perfil de distribuição d