Zobrazeno 1 - 10
of 17
pro vyhledávání: '"Young-Kyung Rhee"'
Autor:
Mi Jang, Young Jin Jang, Hee Do Hong, Sungbin Choi, Seongin Jo, Tae-Gyu Lim, Eun Ju Shin, Young-Kyung Rhee, Sanguine Byun, Chang Won Cho, Won Chul Lim
Publikováno v:
Molecules, Vol 25, Iss 4, p 865 (2020)
Molecules
Volume 25
Issue 4
Molecules
Volume 25
Issue 4
Red ginseng has been reported to elicit various therapeutic effects relevant to cancer, diabetes, neurodegenerative diseases, and inflammatory diseases. However, the effect of red ginseng on exercise endurance and skeletal muscle function remains unc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ef6c12ca0c7023010fd78214692c473c
https://www.mdpi.com/1420-3049/25/4/865
https://www.mdpi.com/1420-3049/25/4/865
Publikováno v:
The Korean Journal of Food And Nutrition. 28:821-828
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c2feb1235a9e2bfef384544fe769c555
https://doi.org/10.9799/ksfan.2015.28.5.821
https://doi.org/10.9799/ksfan.2015.28.5.821
Publikováno v:
Food Science and Biotechnology. 23:1959-1964
The Ginkgo epicarp is usually discarded due to contained butyric acid causing an unpleasant odor. Control of butyric acid in the Ginkgo epicarp was achieved by fermenting with doenjang under different fermentation conditions. The contents of butyric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7b84c47efe3e4cb4f515312b01369925
https://doi.org/10.1007/s10068-014-0267-1
https://doi.org/10.1007/s10068-014-0267-1
Publikováno v:
The Korean Journal of Food And Nutrition. 26:358-365
The study was conducted to investigate the condition for mixed fermentation of Rhodilola sachalinensis with red ginseng using Lactobacillus acidophillus 128 and the changes of physicochemical properties and antioxidant activities before and after the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1a3587324f103df01ba6064a9590cacf
https://doi.org/10.9799/ksfan.2013.26.3.358
https://doi.org/10.9799/ksfan.2013.26.3.358
Publikováno v:
The Korean Journal of Food And Nutrition. 25:779-786
Rhodiola sachalinensis fermentates by lactic acid bacteria were prepared using the adsorption process, and were investigated for changes of the main compounds and anti-oxidative activities during the adsorption and fermentation process. While the R.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8a5cc860084cd444c4cca3edd7c488c
https://doi.org/10.9799/ksfan.2012.25.4.779
https://doi.org/10.9799/ksfan.2012.25.4.779
Autor:
Eun-Young Kim, Youngchan Kim, Seung-Hoe Choi, Jeonghae Rho, Hee-Do Hong, Chang-Woon Cho, Young-Kyung Rhee
Publikováno v:
Journal of Ginseng Research
The purpose of this study was to determine a standard quality characteristic through the evaluation and statistical analysis of the morphological characteristics of dried ginseng (white ginseng) products. Samples of 4-year-old 30 and 50 piece grade c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b42174ef8b54a33d61f8fbe30b36def2
http://europepmc.org/articles/PMC3659588
http://europepmc.org/articles/PMC3659588
Publikováno v:
Journal of Food Science. 76:S516-S522
Ginseng has been utilized less in food products than in dietary supplements in the United States. Sensory acceptance of ginseng food products by U.S. consumers has not been reported. The objectives of this study were to: (1) determine the sensory acc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2d14aeb61971a0218325b66babfb49b8
https://doi.org/10.1111/j.1750-3841.2011.02399.x
https://doi.org/10.1111/j.1750-3841.2011.02399.x
Publikováno v:
Journal of Ginseng Research. 32:57-61
Ginseng (the root of Panax ginseng CA Meyer, family Araliacease), which is used in Korea, China and Japan as a herbal medicine, was fermented with Ganoderma lucidum (GL) and their antiallergic effects were investigated. Of GLs used for fermentation,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4809fb14ef42780141f5e7a5fe6bd5bd
https://doi.org/10.5142/jgr.2008.32.1.057
https://doi.org/10.5142/jgr.2008.32.1.057
Publikováno v:
Journal of Ginseng Research. 31:230-236
This study was conducted to investigate the contents of the total phenolic compounds, and DPPH, ABTS radical scavenging activities of phenolic acid fractions of ginseng according to steaming times. Also the individual phenolic acid compositions and c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6c3a2a79576b2f61f803a40c46da932a
https://doi.org/10.5142/jgr.2007.31.4.230
https://doi.org/10.5142/jgr.2007.31.4.230
Publikováno v:
Journal of Ginseng Research. 31:203-209
This study examined the extraction yields, total phenolic compounds content and the antioxidant activities on V79-4 cells of white ginseng extracts prepared by enzyme treatment. Yields of crude extract were 29.5-76%, and total phenolic compounds cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::960ca7fee1513c96e0679c5f84b97401
https://doi.org/10.5142/jgr.2007.31.4.203
https://doi.org/10.5142/jgr.2007.31.4.203