100 results on '"Choi, Ung Kyu"'
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2. Evaluation of standard enrichment broths for recovery of healthy and chlorine-injured Escherichia coli O157:H7 cells in kimchi
3. Comparison of Sensory Characteristics of Beverages Containing Korean Red Ginseng
4. Physicochemical characteristics of frankfurter sausage made with venison
5. A comparison of physicochemical properties of hamburger steaks made with pork, beef and venison
6. Spiraeoside inhibits mast cells activation and IgE-mediated allergic responses by suppressing phospholipase C-γ-mediated signaling
7. Mobilization of storage proteins in soybean seed (Glycine max L.) during germination and seedling growth
8. Comparison of Sensory Characteristics of Korean Red Ginseng Beverages Prepared for School Meals
9. Physicochemical and sensory properties of hamburger steak made with venison
10. Correlation analysis of long-term aged soy sauce taste components and sensory tests
11. Comparison of the quality characteristics of Korean fermented red pepper-soybean paste (Gochujang) Meju made with soybeans (Glycine max L.) germinated under dark and light conditions
12. Enhancement of konjac Storage by Controlling pH of Coagulant and Soaking Liquid
13. Proteomic analysis of human macrophages exposed to hypochlorite-oxidized low-density lipoprotein
14. Chlorogenic acid promotes osteoblastogenesis in human adipose tissue-derived mesenchymal stem cells
15. Effect of Cheonggukjang made with germinated soybean on lipid contents and fecal excretion of neutral steroids in rats fed a high cholesterol diet
16. Myricetin inhibits adipogenesis in human adipose tissue-derived mesenchymal stem cells
17. Inhibitory parameters of the essential oil and various extracts of Metasequoia glyptostroboides Miki ex Hu to reduce food spoilage and food-borne pathogens
18. Alcoholic Fermentation Characteristics for the Manufacture of Aronia Vinegar
19. Anticonvulsant characteristics of pyridoxyl-γ-aminobutyrate, PL-GABA
20. Korea Special Education 2030 Perspective and Vision : Issues and Challenges in Deaf Education
21. Effect on the Characteristics of Noodle by the Addition of Konjac Powder
22. Effect on the Rheology of Noodle Dough by the Addition of Konjac Powder
23. Changes in Fatty Acid Composition and Sensory Characteristics of Cheonggukjang by Addition of Walnut
24. Changes in the Physicochemical Characteristics and the Antioxidative Activity of cheonggukjang by Addition of Walnut
25. Propyl Gallate Inhibits Adipogenesis by Stimulating Extracellular Signal-Related Kinases in Human Adipose Tissue-Derived Mesenchymal Stem Cells
26. Establishment of Optimum Condition for the Coagulation and Antimicrobial Activity of Konjac Jelly
27. Development of Functional Mixed Drink using Extract of Hericium erinacium Cultivated with Artemisia capillaris and Black Garlic
28. Changes in Storage Characteristics of Pork Rectum by Addition of Ginger (Zingiber officinale Roscoe)
29. Selection of the Coagulant for Processing and Identification of Antibacterial Activity on Foodborn Pathogens of Konjac Jelly
30. Quality Characteristics of Cheonggukjang Made with the Smoked Soybeans
31. Changes in Sensory Characteristics of Cheonggukjang Made with Smoked Soybeans
32. Isolation and Identification of Lactic acid Producing Bacteria from Kimchi and Their Fermentation Properties of Soymilk
33. Ginsenosides Composition and Antioxidant Activities of Fermented Ginseng Soymilk
34. Hypolipidemic and Antioxidant Properties of Phenolic Compound-Rich Extracts from White Ginseng (Panax ginseng) in Cholesterol-Fed Rabbits
35. Quality Characteristics of Pork Rectum according to Storage Temperature
36. Changes in Quality Characteristics of Pork Rectum by Addition of Maesil (Prunus mume Sieb. et Zucc.)
37. Changes in Isoflavones and Germination Characteristics of Eunhakong (Glycine max) by Germinated under Dark Condition
38. Phenolic Acid Composition and Antioxidative Activity of Red Ginseng Prepared by High Temperature and High Pressure Process
39. Comparative Study of Quality Characteristics of Korean Soy Sauce Made with Soybeans Germinated Under Dark and Light Conditions
40. Erratum: Differential expression of intermediate filaments in the process of developing hepatic steatosis
41. Differential expression of intermediate filaments in the process of developing hepatic steatosis
42. Optimization of Antibacterial Activity of Perilla frutescens var. acuta Leaf against Staphylococcus aureus Using Evolutionary Operation Factorial Design Technique
43. Effect of Calcinated Oyster Shell Powder on Growth, Yield, Spawn Run, and Primordial Formation of King Oyster Mushroom (Pleurotus Eryngii)
44. Proteomic Characteristics of Calcium Enriched King Oyster Mushroom (Pleurotus eryngii)
45. Optimization of Antibacterial Activity of Perilla frutescens var. acuta Leaf against Pseudomonas aeruginosa Using the Evolutionary Operation-Factorial Design Technique
46. Antioxidant Activity and Ginsenoside Pattern of Fermented White Ginseng
47. Hypolipidemic and Antioxidant Effects of Dandelion (Taraxacum officinale) Root and Leaf on Cholesterol-Fed Rabbits
48. Comparative study of quality characteristics of meju, a Korean soybean fermentation starter, made by soybeans germinated under dark and light conditions
49. Antinociceptive and Anti-Inflammatory Effects of Ethanolic Extracts of Glycine max (L.) Merr and Rhynchosia nulubilis Seeds
50. Influence of calcinated starfish powder on growth, yield, spawn run and primordial germination of king oyster mushroom (Pleurotus eryngii)
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