Search Results - "Kim, Shin Dong"
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Kinetic study of subcritical water extraction of flavonoids from citrus unshiu peel
Published in Separation and purification technology (01-11-2020)“…•Flavonoids were extracted from citrus peel using subcritical water.•Flavonoid yields increased from 40.9–69.0% at 120 °C to 79.6–89.0% at 160 °C.•A two-site…”
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Extraction of flavanones from immature Citrus unshiu pomace: process optimization and antioxidant evaluation
Published in Scientific reports (17-11-2020)“…Dietary guidelines recommend the consumption of flavonoid-rich extracts for several health benefits. Although immature Citrus unshiu pomace (ICUP) contains…”
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Semi-Continuous Subcritical Water Extraction of Flavonoids from Citrus unshiu Peel: Their Antioxidant and Enzyme Inhibitory Activities
Published in Antioxidants (25-04-2020)“…We extracted and hydrolyzed bioactive flavonoids from peel using subcritical water (SW) in a semi-continuous mode. The individual flavonoid yields, antioxidant…”
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Comparative Metabolomic Analysis of Moromi Fermented Using Different Aspergillus oryzae Strains
Published in Molecules (Basel, Switzerland) (01-10-2022)“…Aspergillus oryzae (A. oryzae) is an important starter in the fermentation of koji and moromi. However, the effect of different A. oryzae strains on the…”
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Comparative Metabolomics Analysis of Citrus Varieties
Published in Foods (16-11-2021)“…Many citrus varieties are hybridized to improve their quality and to overcome the effects of climate change. However, there is limited information on the…”
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Metabolomic Profiling of Citrus unshiu during Different Stages of Fruit Development
Published in Plants (Basel) (01-04-2022)“…Citrus fruits undergo significant metabolic profile changes during their development process. However, limited information is available on the changes in the…”
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Kinetic Study of Subcritical Water Extraction of Scopoletin, Alizarin, and Rutin from Morinda citrifolia
Published in Foods (24-09-2021)“…Noni fruits (Morinda citrifolia) are a source of phenolic bioactive compounds (scopoletin, alizarin, and rutin), which have antioxidant, antimicrobial,…”
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Effects of the Cultivation Methods on the Sensory Quality and Phytochemical Profiles of Satsuma Mandarin (Citrus unshiu)
Published in Horticulturae (01-01-2024)“…Citrus fruits have a distinctive flavor and can convey health benefits because of their unique phytochemicals. Phytochemical profiles are influenced by many…”
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Effects of Salt Treatment Time on the Metabolites, Microbial Composition, and Quality Characteristics of the Soy Sauce Moromi Extract
Published in Foods (28-12-2021)“…Salt is one of the most important factors for fermented foods, but the effect of salt treatment time on the quality of fermented foods has rarely been studied…”
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Optimization of high hydrostatic pressure extraction of bioactive compounds from noni fruits
Published in Journal of food measurement & characterization (01-10-2020)“…The consumption of noni fruits has been linked to several health benefits, many of which are attributed to scopoletin, alizarin and rutin that are present in…”
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Comparative Analysis of Physicochemical Properties and Storability of a New Citrus Variety, Yellowball, and Its Parent
Published in Plants (Basel) (01-08-2023)“…Although numerous citrus varieties have recently been developed to enhance their quality, information on their quality characteristics is limited. We assessed…”
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Evaluation and improvement of the NH3 adsorption capacity of Engelhard titanosilicate (ETS) materials
Published in Journal of porous materials (2018)“…The purpose of this study was to evaluate and improve the ammonia adsorption performance of Na/K-ETS-10 material using an ion exchange method followed by…”
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Optimization of Subcritical Water Hydrolysis of Rutin into Isoquercetin and Quercetin
Published in Preventive nutrition and food science (01-06-2017)“…Maximum production of isoquercetin and quercetin simultaneously from rutin by subcritical water hydrolysis (SWH) was optimized using the response surface…”
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Enhancement of Phenolic Production and Antioxidant Activity from Buckwheat Leaves by Subcritical Water Extraction
Published in Preventive nutrition and food science (01-12-2017)“…To enhance the production of phenolic compounds with high antioxidant activity and reduce the level of phototoxic fagopyrin, buckwheat leaves were extracted…”
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Changes in the chemical, physical, and sensory properties of rice according to its germination rate
Published in Food chemistry (15-09-2022)“…•Germination rate (GR) can indicate the physicochemical and sensory qualities of rice.•GR alters lipid oxidation, pasting properties, and endosperm cell…”
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Enhanced Production of Phenolic Compounds from Pumpkin Leaves by Subcritical Water Hydrolysis
Published in Preventive nutrition and food science (01-06-2016)“…Enhanced production of individual phenolic compounds by subcritical water hydrolysis (SWH) of pumpkin leaves was investigated at various temperatures ranging…”
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Socioemotional wealth and family feuds: corporate social responsibility as insurance
Published in Management decision (07-11-2023)“…PurposeThis study explores family firms' ex ante conflict management strategies to preserve their socioemotional wealth (SEW) under predictable conflict…”
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Subcritical water extraction of rutin from the aerial parts of common buckwheat
Published in The Journal of supercritical fluids (01-10-2019)“…[Display omitted] •Subcritical water extraction was used to obtain rutin from buckwheat aerial parts.•The highest yield of rutin (91.0%) was predicted to occur…”
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A systematic study of the iron hydroxide-based adsorbent for removal of hydrogen sulphide from biogas
Published in Microporous and mesoporous materials (01-11-2018)“…This study was aimed to evaluate the hydrogen sulfide (H2S) removal efficiency of an economic iron hydroxide-based adsorbent from simulated biogas mixture with…”
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Metabolomic analysis of strawberries at different maturities according to postharvest storage period
Published in Scientia horticulturae (01-11-2023)“…•Strawberry quality was studied based on maturities and postharvest storage.•Secondary metabolites significantly changed during maturities and storage…”
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