Zobrazeno 1 - 10
of 49
pro vyhledávání: '"van Chuyen, Nguyen"'
Autor:
Tung Son Vu, Muneko Nishijo, Yoshikazu Nishino, Chien Thang Vu, Van Chuyen Nguyen, The Tai Pham, Ngoc Anh Do, Ngoc Hoan Vu, Duy Chi Le, Van Nhat Dao, Viet Hung Dinh, Ngoc Thao Pham, Duc Thuan Do
Publikováno v:
Chemosphere. 326:138331
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47d9f94414f085fcf0b0d6b6f6b802fd
https://doi.org/10.1016/j.chemosphere.2023.138331
https://doi.org/10.1016/j.chemosphere.2023.138331
Autor:
Van Chuyen Nguyen, Van Ba Nguyen, Binh Duong Vu, Gia Khanh Pham, Chu Van Men, Van Thu Nguyen, Bach Quang Le
Publikováno v:
Pharmacognosy Journal. 12:410-414
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e6a84a8f15c63edc6265b56c33547543
https://doi.org/10.5530/pj.2020.12.63
https://doi.org/10.5530/pj.2020.12.63
Publikováno v:
Tạp chí Khoa học và Công nghệ nhiệt đới.
Soldiers working in trench environment on Island X are influenced by many adverse factors affecting their health such as: extreme microclimate conditions (high temperature, poor ventilation), high humidity, low light intensity, high noise level. In a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1f9898e07b4478c3e955adb6738e45fa
https://doi.org/10.58334/vrtc.jtst.n20.07
https://doi.org/10.58334/vrtc.jtst.n20.07
Publikováno v:
BMC Oral Health; 7/16/2021, Vol. 21 Issue 1, p1-7, 7p
Publikováno v:
Tạp chí Khoa học và Công nghệ nhiệt đới.
The values and average changes of some microclimate factors inside surgery tunnels in the A Islands have been determined: WBGT ranges from 29.5 to 31.7°C, light intensity is below hygiene standards (50.8 to 437.2 lux); O2 and CO2 concentrations chan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::230641d1a2d997d7491bbb6004e35c77
https://doi.org/10.58334/vrtc.jtst.n11.11
https://doi.org/10.58334/vrtc.jtst.n11.11
Publikováno v:
International Congress Series. 1232:119-123
Soybeans are often heated during food processing with a large number of products generated during this process. These individual components are believed to have various physiological activities. In this study, we investigated the effect of the aroma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1ea25fb4c26e206f857b96d751af0e82
https://doi.org/10.1016/s0531-5131(01)00725-7
https://doi.org/10.1016/s0531-5131(01)00725-7
Autor:
Shigeru Yamamoto, Masanobu Wariishi, Keiko Takahashi, Takashi Sakai, Tatsushi Komatsu, Van Chuyen Nguyen, Thi Minh Hanh Tran, Yukio Yoshimura, thi Kim Hung Nguyen
Publikováno v:
Journal of Nutritional Science and Vitaminology. 47:147-155
In Vietnam, information about blood pressure, serum lipids and their factors is limited. To obtain some of this information, a cross sectional nutrition survey was carried out in an urban and rural area of Ho Chi Minh City with 217 participants aged
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6f6dfad6d37da94532808bd010201220
https://doi.org/10.3177/jnsv.47.147
https://doi.org/10.3177/jnsv.47.147
Autor:
Van Chuyen Nguyen, Chieko Nishizawa
Publikováno v:
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI. 48:533-538
The desmutagenicity, the radical scavenging activity and the antioxidative activity of coffee and teas consumed in Japan were compared. Coffee and subsequently black tea exhibited strong desmutagenicity against AF-2, and black tea and coffee exhibite
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::562ee5b388a79acdf2777eacc3f71fe6
https://doi.org/10.3136/nskkk.48.533
https://doi.org/10.3136/nskkk.48.533
Publikováno v:
Journal of Lipid Nutrition. 10:30-38
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1522aef69e188d3931ba875706b0e1fa
https://doi.org/10.4010/jln.10.30
https://doi.org/10.4010/jln.10.30
Autor:
Van Chuyen Nguyen, Yu Natori, Terumi Nishihara, Shinya Shibata, Hiroshi Sansawa, Kazue Tomisaka, Keisuke Matsumoto
Publikováno v:
Journal of nutritional science and vitaminology. 49(5)
The antioxidant activities of Chlorella in vitro and in vivo were investigated. Chlorella showed a strong antioxidant effect compared to various vegetables in a 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging assay. To evaluate the antioxidan
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1426d8c25d1cbcd1f2b619e9b705a91
https://pubmed.ncbi.nlm.nih.gov/14703308
https://pubmed.ncbi.nlm.nih.gov/14703308