Zobrazeno 1 - 10
of 55
pro vyhledávání: '"Yunhee Jo"'
Publikováno v:
The Journal of Korean Institute of Communications and Information Sciences. 47:1957-1964
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad8123bec79ce23b883edb51a62aa679
https://doi.org/10.7840/kics.2022.47.11.1957
https://doi.org/10.7840/kics.2022.47.11.1957
Publikováno v:
Korean Journal of Food Preservation. 29:175-185
Food irradiation is an effective quarantine treatment for fresh agricultural commodities. This study aimed to use different analytical methods, such as the electronic tongue (e-tongue), photostimulated luminescence (PSL), and electron spin resonance
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c265b6d66507a4666839f8ec17e340ab
https://doi.org/10.11002/kjfp.2022.29.2.175
https://doi.org/10.11002/kjfp.2022.29.2.175
Publikováno v:
Proceedings of the National Academy of Sciences of the United States of America. 119(11)
SignificanceThe GGGGCC hexanucleotide repeat expansion in the chromosome 9 open reading frame 72 (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::099591ab05b1a37d315296440ff220f5
https://pubmed.ncbi.nlm.nih.gov/35259014
https://pubmed.ncbi.nlm.nih.gov/35259014
Autor:
Joong-Ho Kwon, Sheraz Ahmad, Rabia Shabir Ahmad, Kashif Ameer, Muhammad Sajid Arshad, Yunhee Jo
Publikováno v:
Food Science & Nutrition, Vol 8, Iss 2, Pp 1020-1029 (2020)
Food Science & Nutrition
Food Science & Nutrition
This study investigated the effect of different doses (0, 3, and 7 kGy) of e‐beam on the microbiological and physicochemical qualities and the profile of fatty acids of the frozen duck meat (FDM). Electron beam at the dose of 3 kGy showed more than
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9fb03b3040cfca7f46e9c18ca2440625
https://doi.org/10.1002/fsn3.1386
https://doi.org/10.1002/fsn3.1386
Autor:
Sang-Han Lee, Jaehee Won, Joong-Ho Kwon, Namhyeok Chung, Jung-Ok Kim, Yunhee Jo, Mi-Eun Baek, Minji Choi
Publikováno v:
Journal of Medicinal Food. 22:1067-1077
To reduce microbial loads in medicinal herbs, Cnidii Rhizoma and Alismatis Rhizoma were subjected to electron-beam (e-beam) irradiation at doses (≤10 kGy) as permitted by the Korean Food Code. The effects of e-beam irradiation on the microbial load
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64bb313dc7a89904753cedd33b28b428
https://doi.org/10.1089/jmf.2019.4429
https://doi.org/10.1089/jmf.2019.4429
Publikováno v:
J Food Sci Technol
Grapefruit and lemon were exposed to phytosanitary irradiation doses of 0, 0.4, and 1 kGy, and then electronic-sensing screening of irradiation status and identification of radiation-induced ESR markers were conducted during 20 days storage. Codex st
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2175c7680881ddd072bd77cde3bb3856
https://doi.org/10.1007/s13197-019-04068-y
https://doi.org/10.1007/s13197-019-04068-y
Publikováno v:
Korean Journal of Food Preservation. 26:405-415
Eggplant is consumed worldwide as a valuable source of phytochemicals, especially anthocyanin and antioxidants. Here, microwave-assisted extraction (MAE) was applied to optimize the total yield (TY), total anthocyanin content (TAC), total phenolic co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f82c2653be0c60d7b96a161306e2f8b3
https://doi.org/10.11002/kjfp.2019.26.4.405
https://doi.org/10.11002/kjfp.2019.26.4.405
Autor:
Changse Byeon, Yunhee Jo, Yong-Jin Jeong, Narae Kim, Yang-Ho Jin, Hyunsoo Lee, Chaeeun Bang, Joong-Ho Kwon, Minji Choi
Publikováno v:
Korean Journal of Food Preservation. 26:141-147
Microbiological and physicochemical qualities of salad sauce prepared with naturally fermented brown rice black vinegar and citrus juice were evaluated during storage at low (4℃) and room (20℃) temperature for 3 months. No bacteria and coliforms
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2497fd7cc30f293d6eb9f6f62d47f67e
https://doi.org/10.11002/kjfp.2019.26.2.141
https://doi.org/10.11002/kjfp.2019.26.2.141
Publikováno v:
Scientia Horticulturae. 245:1-6
Since irradiation is a proven decontamination measure, it is essential to monitor the shelf-life and quality of agricultural produce. We evaluated the impacts of low e-beam doses (0, 0.4, 1 kGy) on quality of grapefruit and lemons directly after irra
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::23bfea2d82893f3abcd81ddfde41b68e
https://doi.org/10.1016/j.scienta.2018.09.058
https://doi.org/10.1016/j.scienta.2018.09.058
Publikováno v:
Food Analytical Methods. 12:1041-1054
This study investigated the physicochemical characteristics and flavor attributes of navel oranges to determine the effect of low-dose phytosanitary irradiation and subsequent storage at 4 °C. Electronic sensing techniques such as E-tongue and E-nos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e985125dfc8daa0996ff0853ae7c4d8
https://doi.org/10.1007/s12161-019-01436-4
https://doi.org/10.1007/s12161-019-01436-4