271 results on '"Hwang, Keum Taek"'
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2. Chemical compounds and bioactivities of the extracts from radish (Raphanus sativus) sprouts exposed to red and blue light-emitting diodes during cultivation
3. Effects of black raspberry extract on gut microbiota, microbial metabolites, and expressions of the genes involved in cholesterol and bile acid metabolisms in rats fed excessive choline with a high-fat diet
4. Wheat gluten hydrolysates prepared by sequential treatment with different combinations of commercial proteases
5. Nanoencapsulation enhances the bioavailability of fucoxanthin in microalga Phaeodactylum tricornutum extract
6. Comparative phytochemical profiling of paprika (Capsicum annuum L.) with different fruit shapes and colors
7. Black raspberry extract can lower serum LDL cholesterol via modulation of gut microbial composition and serum bile acid profile in rats fed trimethylamine-N-oxide with a high-fat diet
8. Optimization of accelerated solvent extraction of ellagitannins in black raspberry seeds using artificial neural network coupled with genetic algorithm
9. Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marc
10. Antibacterial effect of cell-free supernatant fraction from Lactobacillus paracasei CH88 against Gardnerella vaginalis
11. Isolation, Characterization and Biosafety Evaluation of Lactobacillus Fermentum OK with Potential Oral Probiotic Properties
12. Determination and photochemical conversion of protofagopyrins and fagopyrins in buckwheat plants
13. Fucoxanthin biosynthesis has a positive correlation with the specific growth rate in the culture of microalga Phaeodactylum tricornutum
14. Oral probiotic activities and biosafety of Lactobacillus gasseri HHuMIN D
15. Lipid content and fatty acid composition of freshwater eels Anguilla japonica caught in different seasons and locations in South Korea
16. P03-044-23 Structural Effects of Black Raspberry Seed Ellagitannins on Stimulation of Glucagon-Like Peptide-1 and Intestinal Bitter Taste Receptors in Mouse Enteroendocrine Cells
17. Flavonoids in different parts of common buckwheat (Fagopyrum esculentum) and Tartary buckwheat (F. tataricum) during growth
18. Flavonoids in common and tartary buckwheat hull extracts and antioxidant activity of the extracts against lipids in mayonnaise
19. Chemical characteristics and antioxidant properties of wheat gluten hydrolysates produced by single and sequential enzymatic hydrolyses using commercial proteases and their application in beverage system
20. Physicochemical characteristics and anti-oxidant activities of farm-cultivated and mountain-cultivated ginseng seeds
21. Effects of roasting and ultrasound‐assisted enzymatic treatment of Nigella sativa L. seeds on thymoquinone in the oil and antioxidant activity of defatted seed meal
22. Effects of roasting and ultrasound‐assisted enzymatic treatment of Nigella sativa L. seeds on thymoquinone in the oil and antioxidant activity of defatted seed meal.
23. Physicochemical properties and oxidative stability of frying oils during repeated frying of potato chips
24. Anti-inflammatory activities of black raspberry seed ellagitannins and their structural effects on the stimulation of glucagon-like peptide-1 secretion and intestinal bitter taste receptors
25. Adaptive neuro-fuzzy inference system-applied QSAR with bond dissociation energy for antioxidant activities of phenolic compounds
26. Phenolic compounds and in vitro biological activities of nonanthocyanin fractions from mulberry fruits harvested at different maturity stages
27. γ ‐Aminobutyricacid and oxalic acid contents and a ngiotensin‐converting enzyme inhibitory activity of spinach juices cofermented with Levilactobacillus brevis GABA100 and other lactic acid bacteria
28. Dietary Black Raspberry Seed Oil Ameliorates Inflammatory Activities in db/db Mice
29. Physicochemical and organoleptic characteristics of deep-fat fried and microwaved potato chips
30. Identification of lettuce phenylalanine ammonia-lyase inhibitors based on in silico virtual screening followed by in vitro evaluation
31. Anthocyanins in Rubus fruits and antioxidant and anti-inflammatory activities in RAW 264.7 cells
32. Phenolics in buckwheat hull extracts and their antioxidant activities on bulk oil and emulsions
33. Antioxidant and antiinflammatory activities of cyanidin-3-glucoside and cyanidin-3-rutinoside in hydrogen peroxide and lipopolysaccharide-treated RAW264.7 cells
34. Antioxidant activities of sea buckthorn leaf tea extracts compared with green tea extracts
35. Formation of electrostatic complexes using sodium caseinate with high-methoxyl pectin and carboxymethyl cellulose and their application in stabilisation of curcumin
36. γ‐Aminobutyric acid and oxalic acid contents and angiotensin‐converting enzyme inhibitory activity of spinach juices cofermented with Levilactobacillus brevisGABA100 and other lactic acid bacteria.
37. Black raspberry ( Rubus occidentalis ) attenuates inflammatory markers and vascular endothelial dysfunction in Wistar rats fed a high‐fat diet with fructose solution
38. Effect of a Nutritionally Balanced Diet Comprising Whole Grains and Vegetables Alone or in Combination with Probiotic Supplementation on the Gut Microbiota
39. Antibacterial Photodynamic Inactivation of Fagopyrin F from Tartary Buckwheat (Fagopyrum tataricum) Flower against Streptococcus mutans and Its Biofilm
40. Tocols in caneberry seed oils
41. The Anti-Obesity Effects of the Dietary Combination of Fermented Red Ginseng with Levan in High Fat Diet Mouse Model
42. Fagopyrins in different parts of common buckwheat (Fagopyrum esculentum) and Tartary buckwheat (F. tataricum) during growth
43. Antioxidant and Anti-Inflammatory Properties of Recombinant Bifidobacterium bifidum BGN4 Expressing Antioxidant Enzymes
44. Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marc
45. Oral Probiotic Activities and Biosafety of Lactobacillus gasseri HHuMIN D
46. Effects of roasting, powdering and storing irradiated soybeans on hydrocarbon detection for identifying post-irradiation of soybeans
47. Analysis of Carotenoids and Chlorophylls and α-Glucosidase Inhibitory Activity of Green Peppers (Capsicum annuum L., var. Dang-jo and Mi-in)
48. Lactobacillus plantarum PMO 08 as a Probiotic Starter Culture for Plant-Based Fermented Beverages
49. Preparation and characterization of soy protein isolate films modified with sorghum wax
50. Comparative phytochemical profiling of paprika (Capsicum annuumL.) with different fruit shapes and colors
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