Zobrazeno 1 - 10
of 99
pro vyhledávání: '"Yu-Young Lee"'
Autor:
Narae Han, Koan Sik Woo, Jin Young Lee, Hyeon Gyu Lee, Junsoo Lee, Yu-Young Lee, Mihyang Kim, Moon Seok Kang, Hyun-Joo Kim
Publikováno v:
Scientific Reports, Vol 14, Iss 1, Pp 1-9 (2024)
Abstract In this study, changes in bioactive compound contents and the in vitro biological activity of mixed grains, including oats, sorghum, finger millet, adzuki bean, and proso millet, with eight different blending ratios were investigated. The to
Externí odkaz:
https://doaj.org/article/cc6bc58bce844009afba0641d1b613b1
Autor:
Narae Han, Jin Young Lee, Mihyang Kim, Jae-Kyung Kim, Yu-Young Lee, Moon Seok Kang, Hyun-Joo Kim
Publikováno v:
Molecules, Vol 28, Iss 21, p 7258 (2023)
Peanut shells, rich in antioxidants, remain underutilized due to limited research. The present study investigated the changes in the functional compound content and skin aging-related enzyme inhibitory activities of peanut shells by electron-beam tre
Externí odkaz:
https://doaj.org/article/08f688abdc0f48bbaab9bc1dc3f8ed78
Autor:
Yu-Young Lee, Jin-Sun Park, Yea-Hyun Leem, Jung-Eun Park, Do-Yeon Kim, Youn-Hee Choi, Eun-Mi Park, Jihee Lee Kang, Hee-Sun Kim
Publikováno v:
Journal of Neuroinflammation, Vol 16, Iss 1, Pp 1-17 (2019)
Abstract Background Neuroinflammation plays a pivotal role in the pathogenesis of Parkinson’s disease (PD). Thus, the development of agents that can control neuroinflammation has been suggested as a promising therapeutic strategy for PD. In the pre
Externí odkaz:
https://doaj.org/article/737990ad3c024dda8bde9d798848e82e
Autor:
Narae Han, Jinwoo Kim, Jin Hee Bae, Mihyang Kim, Jin Young Lee, Yu-Young Lee, Moon Seok Kang, Duksun Han, Sanghoo Park, Hyun-Joo Kim
Publikováno v:
Antioxidants, Vol 11, Iss 11, p 2214 (2022)
Peanut (Arachis hypogaea L.) shell, an abundant by-product of peanut production, contains a complex combination of organic compounds, including flavonoids. Changes in the total phenolic content, flavonoid content, antioxidant capacities, and skin agi
Externí odkaz:
https://doaj.org/article/a0acae29a98641fbb43535c48eadcb64
Publikováno v:
Biology, Vol 11, Iss 6, p 898 (2022)
Despite having some limitations, the use of skeletochronology—age determination by counting lines of arrested growth (LAGs)—in amphibians is increasing. The main limitation of using skeletochronology is identifying the innermost visible line (IVL
Externí odkaz:
https://doaj.org/article/9c7e1f870a8c40aaa503befb5830e85f
Publikováno v:
Journal of Neuroinflammation, Vol 15, Iss 1, Pp 1-14 (2018)
Abstract Background Recent evidence suggests that reactive astrocytes play an important role in neuroinflammation and neurodegenerative diseases. Thus, controlling astrocyte reactivity has been suggested as a promising strategy for treating neurodege
Externí odkaz:
https://doaj.org/article/3749f95417684573849dacb6337e4d6e
Autor:
Yu-Young Lee, Ming Wang, Yurim Son, Eun-Ju Yang, Moon-Seok Kang, Hyun-Joo Kim, Hyung-Seok Kim, Jihoon Jo
Publikováno v:
Molecules, Vol 26, Iss 20, p 6105 (2021)
Memory deterioration in Alzheimer’s disease (AD) is thought to be underpinned by aberrant amyloid β (Aβ) accumulation, which contributes to synaptic plasticity impairment. Avenanthramide-C (Avn-C), a polyphenol compound found predominantly in oat
Externí odkaz:
https://doaj.org/article/422b8762c254454eb40b47e8cc137bd4
Autor:
Ji Hae Lee, Koan Sik Woo, Cheorun Jo, Heon Sang Jeong, Seuk Ki Lee, Byong Won Lee, Yu-Young Lee, Byoungkyu Lee, Hyun-Joo Kim
Publikováno v:
Journal of Food Quality, Vol 2019 (2019)
This study applied high hydrostatic pressure (HHP) and atmospheric pressure plasma (APP) treatments to rice and examined the effects of the treatments on the microbial contamination and physicochemical properties. The microbial population was 100% st
Externí odkaz:
https://doaj.org/article/2f870df3510d487e92d9ad75b5001066
Publikováno v:
Food Engineering Progress. 27:55-59
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e6ecea8bc54d93fc8896508d95005b6
https://doi.org/10.13050/foodengprog.2023.27.1.55
https://doi.org/10.13050/foodengprog.2023.27.1.55
Publikováno v:
Korean journal of food science and technology. 54:468-475
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f5e11f69e44082ec59cd4d5d6fca4a5
https://doi.org/10.9721/kjfst.2022.54.5.468
https://doi.org/10.9721/kjfst.2022.54.5.468