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Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

Food chemistry, 2016-02, Vol.192, p.1068-1077

2016

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Optimization by response surface methodology of lutein recovery from paprika leaves using accelerated solvent extraction

Food chemistry, 2016-08, Vol.205, p.140-145

2016

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Bioactive compounds and antioxidant activity in three types of Korean watery kimchi

Applied Biological Chemistry, 2024, 67(0), , pp.1-10

2024

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Relative antioxidant and cytoprotective activities of common herbs

Food chemistry, 2008-02, Vol.106 (3), p.929-936

2008

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Changes in quality characteristics and biogenic amine contents in beef by cooking methods

Food Science and Biotechnology, 2024, 33(10), , pp.2313-2321

2024

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Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation

Food Chemistry: X, 2024-06, Vol.22, p.101280-101280, Article 101280

2024

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Resveratrol Attenuates the Proliferation of Prostatic Stromal Cells in Benign Prostatic Hyperplasia by Regulating Cell Cycle Progression, Apoptosis, Signaling Pathways, BPH Markers, and NF-κB Activity

International journal of molecular sciences, 2021-05, Vol.22 (11), p.5969

2021

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Evaluation of the biogenic amines in low-salt shrimp paste cooked under various conditions

Food science and biotechnology, 2023-07, Vol.32 (8), p.1049-1056

2023

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Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings

Heliyon, 2023-08, Vol.9 (8), p.e18906-e18906, Article e18906

2023

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Flavobacterium agri sp. nov., a novel bacterial species isolated from rhizospheric soil of Coriandrum sativum

Archives of microbiology, 2021-03, Vol.203 (2), p.701-706

2021

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Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation

Food Science and Biotechnology, 2024, 33(1), , pp.211-218

2024

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CD19 CAR-expressing iPSC-derived NK cells effectively enhance migration and cytotoxicity into glioblastoma by targeting to the pericytes in tumor microenvironment

Biomedicine & pharmacotherapy, 2024-05, Vol.174, p.116436-116436, Article 116436

2024

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Shikonin Attenuates Hepatic Steatosis by Enhancing Beta Oxidation and Energy Expenditure via AMPK Activation

Nutrients, 2020-04, Vol.12 (4), p.1133

2020

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Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance

Food science & nutrition, 2019-05, Vol.7 (5), p.1778-1785

2019

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Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment

Food Science and Biotechnology, 2024, 33(10), , pp.2399-2415

2024

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Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (Capsicum annuum L.)

Food Science and Biotechnology, 2024, 33(10), , pp.2323-2331

2024

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Antioxidant and Anti‐inflammatory Activities of Methanol Extracts of Tremella fuciformis and Its Major Phenolic Acids

Journal of food science, 2014-04, Vol.79 (4), p.C460-C468

2014

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Lithospermum erythrorhizon Suppresses High-Fat Diet-Induced Obesity, and Acetylshikonin, a Main Compound of Lithospermum erythrorhizon, Inhibits Adipocyte Differentiation

Journal of agricultural and food chemistry, 2012-09, Vol.60 (36), p.9089-9096

2012

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Evaluation of umami taste in Hanwoo with different feed sources by chemical analysis, electronic tongue analysis, and sensory evaluation

Food Chemistry: X, 2023-12, Vol.20, p.100889-100889, Article 100889

2023

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Feasibility of using Hericium erinaceus as the substrate for vinegar fermentation

Food science & technology, 2014-01, Vol.55 (1), p.323-328

2014

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Assessment of nitrosamine exposure in Korean foods: analysis, risk evaluation, and implications

Food Science and Biotechnology, 2024, 33(10), , pp.2417-2426

2024

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Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea

Food science and biotechnology, 2022-11, Vol.31 (12), p.1523-1535

2022

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Polycyclic aromatic hydrocarbons in beverage and dairy products in South Korea: a risk characterization using the total diet study

Food Science and Biotechnology, 2021, 30(7), , pp.989-1002

2021

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Phytochemicals and Antioxidant Activity of Fruits and Leaves of Paprika (Capsicum Annuum L., var. Special) Cultivated in Korea

Journal of food science, 2011-03, Vol.76 (2), p.C193-C198

2011

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Combined Application of Antibrowning, Heat Treatment and Modified-Atmosphere Packaging to Extend the Shelf Life of Fresh-Cut Lotus Root

Journal of food science, 2015-06, Vol.80 (6), p.C1178-C1187

2015

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Evaluation of umami taste in mushroom extracts by chemical analysis, sensory evaluation, and an electronic tongue system

Optimization by response surface methodology of lutein recovery from paprika leaves using accelerated solvent extraction

Bioactive compounds and antioxidant activity in three types of Korean watery kimchi

Relative antioxidant and cytoprotective activities of common herbs

Changes in quality characteristics and biogenic amine contents in beef by cooking methods

Effects of soybean cultivar and starter strain on biogenic amines formation during Cheonggukjang fermentation

Resveratrol Attenuates the Proliferation of Prostatic Stromal Cells in Benign Prostatic Hyperplasia by Regulating Cell Cycle Progression, Apoptosis, Signaling Pathways, BPH Markers, and NF-κB Activity

Evaluation of the biogenic amines in low-salt shrimp paste cooked under various conditions

Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings

Flavobacterium agri sp. nov., a novel bacterial species isolated from rhizospheric soil of Coriandrum sativum

Effect of precursors and stress factors on yeast isolated from fermented maesil extract and their biogenic amine formation

CD19 CAR-expressing iPSC-derived NK cells effectively enhance migration and cytotoxicity into glioblastoma by targeting to the pericytes in tumor microenvironment

Shikonin Attenuates Hepatic Steatosis by Enhancing Beta Oxidation and Energy Expenditure via AMPK Activation

Muffins enriched with dietary fiber from kimchi by‐product: Baking properties, physical–chemical properties, and consumer acceptance

Effect of air-frying on formation and correlations of polycyclic aromatic hydrocarbons, acrylamide, and heterocyclic aromatic amines in foods and risk assessment

Effects of cooking methods on antioxidant activity and acrylamide formation in red bell pepper (Capsicum annuum L.)

Antioxidant and Anti‐inflammatory Activities of Methanol Extracts of Tremella fuciformis and Its Major Phenolic Acids

Lithospermum erythrorhizon Suppresses High-Fat Diet-Induced Obesity, and Acetylshikonin, a Main Compound of Lithospermum erythrorhizon, Inhibits Adipocyte Differentiation

Evaluation of umami taste in Hanwoo with different feed sources by chemical analysis, electronic tongue analysis, and sensory evaluation

Feasibility of using Hericium erinaceus as the substrate for vinegar fermentation

Assessment of nitrosamine exposure in Korean foods: analysis, risk evaluation, and implications

Risk assessment of polycyclic aromatic hydrocarbons in meat and edible oils: results of a total diet study in South Korea

Polycyclic aromatic hydrocarbons in beverage and dairy products in South Korea: a risk characterization using the total diet study

Phytochemicals and Antioxidant Activity of Fruits and Leaves of Paprika (Capsicum Annuum L., var. Special) Cultivated in Korea

Combined Application of Antibrowning, Heat Treatment and Modified-Atmosphere Packaging to Extend the Shelf Life of Fresh-Cut Lotus Root

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