Search Results - "권대영"

What is ethnic food? by Dae Young Kwon

“…KCI Citation Count: 6…”
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Scientific knowledge in traditional fermented foods by 권대영

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New journal of ethnic foods with Springer Nature by 권대영

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Personalized diet oriented by artificial intelligence and ethnic foods by Dae Young Kwon

“…[...]advancement in medicine and biotechnology will extend the human lifespan, leading to super-aged societies. [...]4th IR has even become a hot topic in…”
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Why data creation is important for ethnic foods by Dae Young Kwon

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Religious ethnic foods by Dae Young Kwon

“…KCI Citation Count: 2…”
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Ethnic foods and globalization by Dae Young Kwon

“…KCI Citation Count: 1…”
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Does siwonhan-mat represent delicious in Korean foods? by 장대자, 이애자, 강순아, 이승민, 권대영

“…Background Koreans believe that there is another sense experienced throughout the body when eating, in addition to smell and taste. This taste, siwonhan-mat,…”
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Ethnic foods and their taste: salt and sugar by Dae Young Kwon

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Why ethnic foods? by Dae Young Kwon

“…KCI Citation Count: 5…”
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Seoul declaration of Korean diet by Dae Young Kwon

“…KCI Citation Count: 2…”
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Korean diet: Characteristics and historical background by Soon Hee Kim, Myung Sunny Kim, Myoung Sook Lee, Yong Soon Park, Hae Jeong Lee, Soon-ah Kang, Hyun Sook Lee, Kyung-Eun Lee, Hye Jeong Yang, Min Jung Kim, Young-Eun Lee, Dae Young Kwon

“…Background: Korea has developed a unique food culture connected to its long agricultural history. Recently, interest in Korean food, especially regarding its…”
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Korean traditional fermented fish products: jeotgal by Ok Kyung Koo, Soo Jung Lee, Kyung Rhan Chung, Dai Ja Jang, Hye Jung Yang, Dae Young Kwon

“…Jeotgal (醢) is a traditional Korean fermented food with thousands years of history with kimchi and other jang (fermented soybean products, 醬). The history was…”
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Food service research and development by Dae Young Kwon

“…KCI Citation Count: 1…”
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Namul, the driving force behind health and high vegetable consumption in Korea by Soon-Hee, Kim, Dae Young Kwon, Shin, Donghwa

“…Namul (greens) is the driving force behind the fact that Korea has the highest per capita vegetable consumption in the world and also the secret to the…”
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Association of Southeast Asian Nations workshop on ethnic foods by Dae Young Kwon

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Production of 1, 3-dioleoyl-2-palmitoyl glycerol as a human milk fat substitute using enzymatic interesterification of natural fats and oils by Lee, Na Kyung, Oh, Si Won, Kwon, Dae Young, Yoon, Suk Hoo

“…Human milk fat substitutes were synthesized using non-preprocessed natural fats and oils with lipase. Enzymatic interesterification of tripalmitin and oleic…”
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Discussion on the origin of kimchi, representative of Korean unique fermented vegetables by Dai-Ja Jang, Kyung Rhan Chung, Hye Jeong Yang, Kang-sung Kim, Dae Young Kwon

“…Background: Kimchi is a unique and traditional fermented ethnic food of Korea, which consists of vegetables such as Chinese cabbage fermented with lactic acid…”
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Congratulations on the publication of the first issue of Journal of Ethnic Foods by Dae Young Kwon

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Agrobacterium sp.-derived β-1,3-glucan enhances natural killer cell activity in healthy adults: a randomized, double-blind, placebo-controlled, parallel-group study by Lee, Yeon Joo, Paik, Doo-Jin, Kwon, Dae Young, Yang, Hye Jeong, Park, Yongsoon

“…The present study investigated the hypothesis that a highly pure linear β-1,3-glucan produced by sp. R259 enhances human natural killer (NK) cell activity and…”
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