Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Yong-Geun Ann"'
Autor:
Don Yep Oh, Jun Koo Yi, Soo Jung Kim, Eun Gyeong Hwang, Jae Jung Ha, Byung Ki Kim, Yong Geun Ann, Dae Jin Jung
Publikováno v:
The Korean Journal of Food And Nutrition. 29:860-869
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6c6f2dbfa370857e23befb641564dae
https://doi.org/10.9799/ksfan.2016.29.6.860
https://doi.org/10.9799/ksfan.2016.29.6.860
Autor:
Yong-Geun Ann, Young-Ja Moon
Publikováno v:
The Korean Journal of Food And Nutrition. 28:1033-1044
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4156a6f9351a6f7b699b02eaeac3087
https://doi.org/10.9799/ksfan.2015.28.6.1033
https://doi.org/10.9799/ksfan.2015.28.6.1033
Autor:
Yong-Geun Ann, Young-Ja Moon
Publikováno v:
The Korean Journal of Food And Nutrition. 28:835-848
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4d381135f5bc14e1b3da164aea659713
https://doi.org/10.9799/ksfan.2015.28.5.835
https://doi.org/10.9799/ksfan.2015.28.5.835
Publikováno v:
The Korean Journal of Food And Nutrition. 26:137-145
Biological activities of wax gourd (Benincase hispida) extract and lactic acid bacteria (Lactobacillus casei and Bifidobacterium bifidum) were investigated in this study. Wax gourd extract reduced the activity of angiotensin-converting enzyme (ACE) b
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::465d4a2123b9dd52a8c6342f82b3f3aa
https://doi.org/10.9799/ksfan.2013.26.1.137
https://doi.org/10.9799/ksfan.2013.26.1.137
Autor:
Nariyah Woo, Yong-Geun Ann
Publikováno v:
The Korean Journal of Food And Nutrition. 25:460-482
On the basis of the cookbooks and Data Base of the Korean Classics(http://db.itkc.or.kr/itkcdb/mainIndexIframe.jsp), this paper analyzed the fermented soybean listed in the general documents of the Chosun Dynasty(1392~1897) and the Goryeo Dynasty(918
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4667fff8090ad12351a367478ac57320
https://doi.org/10.9799/ksfan.2012.25.3.460
https://doi.org/10.9799/ksfan.2012.25.3.460
Autor:
Yong-Geun Ann
Publikováno v:
The Korean Journal of Food And Nutrition. 25:368-382
This paper investigated the system that is relevant to Jang(fermented soybean paste or solution), the relief of hungerstricken people by Jang, 33 kinds of Jang, and its consumption in the documents, such as the annals of the Chosun Dynasty, Ihlseong-
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ae332067f5bf28f8f081577ee92ccfb
https://doi.org/10.9799/ksfan.2012.25.2.368
https://doi.org/10.9799/ksfan.2012.25.2.368
Publikováno v:
The Korean Journal of Food And Nutrition. 25:90-98
With the addition of ethanol to wax gourd extract and by acetic fermentation, 5.0% acidity vinegar was produced. After putting 10% extract(10% concentration) of Chrysanthemum zawadskii in this, and by dissolving shell, Chrysanthemum zawadskii-pearl v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e0d1bb60eb7a433897524e876bf0ed5d
https://doi.org/10.9799/ksfan.2012.25.1.090
https://doi.org/10.9799/ksfan.2012.25.1.090
Autor:
Yong-Geun Ann
Publikováno v:
The Korean Journal of Food And Nutrition. 24:817-832
It is said that the reason Bulgarians enjoy longevity is that they have a lot of yogurt, whose Lactobacillus controls intestinal poison-producing germs. In young individuals, the number of bifidobacteria exceeds 10 billion per 1 g of intestinal conte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3c855995f6be6750893e8d25ca086d5e
https://doi.org/10.9799/ksfan.2011.24.4.817
https://doi.org/10.9799/ksfan.2011.24.4.817
Publikováno v:
Journal of the Japanese Society of Starch Science. 38:153-157
The active monomer of sweet potato tetrameric β-amylase prepared by modification with periodate-oxidized maltohexaose was a labile molecule. However, the stability of the active monomer was found to be very enhanced at pHs lower than 5 and higher th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2327d9220a9d95e494cb56b34e45203d
https://doi.org/10.5458/jag1972.38.153
https://doi.org/10.5458/jag1972.38.153
Publikováno v:
Agricultural and Biological Chemistry. 54:769-774
Sweet potato β-amylase was divided into two active fractions (named F-A and F-B) by modification with periodate-oxidized maltohexaose at pH 9.7. F-A and F-B isolated by exclusion chromatography using Sephadex G-200 corresponded to a pentamer of the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cc7387a8bd4e26b029579bc54bcfbced
https://doi.org/10.1080/00021369.1990.10870013
https://doi.org/10.1080/00021369.1990.10870013