Search Results - "Park, Inmyoung"
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1
Genomic Features and Insights into the Taxonomy, Virulence, and Benevolence of Plant-Associated Burkholderia Species
Published in International journal of molecular sciences (29-12-2018)“…The members of the genus are characterized by high versatility and adaptability to various ecological niches. With the availability of the genome sequences of…”
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2
Recruitment of the rhizo-microbiome army: assembly determinants and engineering of the rhizosphere microbiome as a key to unlocking plant potential
Published in Frontiers in microbiology (05-05-2023)“…The viable community of microorganisms in the rhizosphere significantly impacts the physiological development and vitality of plants. The assembly and…”
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3
Assessing Amylose Content with Iodine and Con A Methods, In Vivo Digestion Profile, and Thermal Properties of Amylosucrase-Treated Waxy Corn Starch
Published in Foods (01-04-2024)“…In this study, waxy corn starch was modified with 230 U or 460 U of amylosucrase (AS) from (NP) to elongate the glucan. The amylose content of the AS-modified…”
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4
Evolution of Food Fermentation Processes and the Use of Multi-Omics in Deciphering the Roles of the Microbiota
Published in Foods (18-11-2021)“…Food fermentation has been practised since ancient times to improve sensory properties and food preservation. This review discusses the process of…”
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5
Insect-based agri-food waste valorization: Agricultural applications and roles of insect gut microbiota
Published in Environmental science and ecotechnology (01-01-2024)“…Meeting the demands of the growing population requires increased food and feed production, leading to higher levels of agri-food waste. As this type of waste…”
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Effect of Kombucha on gut-microbiota in mouse having non-alcoholic fatty liver disease
Published in Food science and biotechnology (01-02-2019)“…Non-alcoholic fatty liver disease (NAFLD) is one of the most common liver disorders. Possible links have been recently found between the gut-microbiota and the…”
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Determination of organic milk authenticity using carbon and nitrogen natural isotopes
Published in Food chemistry (01-10-2014)“…•Organic milk authenticity was determined by using δ13C and δ15N.•Mean carbon isotope ratio (δ13C) was higher in organic milk (OM) than in conventional milk…”
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Effects of milk type, production month, and brand on fatty acid composition: A case study in Korea
Published in Food chemistry (01-04-2016)“…•Conventional milk is richer in total FAs than organic milk.•Milk in July 2014 has a higher total FA content than that in May or June 2014.•PUFA/MUFA and…”
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9
Chemical components and their impact on the organoleptic properties of herb-supplemented soy paste (doenjang)
Published in Food science and biotechnology (01-08-2024)“…Traditional Korean fermented soy paste (doenjang) has various health benefits; however, its intense umami flavor might interfere with global acceptance…”
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Addition of Coriander during Fermentation of Korean Soy Sauce (Gangjang) Causes Significant Shift in Microbial Composition and Reduction in Biogenic Amine Levels
Published in Foods (01-10-2020)“…The microflora of Korean soy sauce (gangjang) play an important role in maintaining its quality and safety. Hence, it is important to study the microflora and…”
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11
Anticancer Activity of Continentalic Acid in B-Cell Lymphoma
Published in Molecules (Basel, Switzerland) (12-11-2021)“…Aralia continentalis has been used in Korea as a folk remedy for arthralgia, rheumatism, and inflammation. However, its anti-lymphoma effect remains…”
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12
Disruption of the Myc-PDE4B regulatory circuitry impairs B-cell lymphoma survival
Published in Leukemia (01-12-2019)“…A large body of evidence suggests that B-cell lymphomas with enhanced Myc expression are associated with an aggressive phenotype and poor prognosis, which…”
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13
Isoflavones profiling of soybean [Glycine max (L.) Merrill] germplasms and their correlations with metabolic pathways
Published in Food chemistry (15-06-2014)“…•Isoflavone diversity (44 varieties) of the soybean seeds were examined by HPLC.•Multivariate analyses were performed to classify genetic varieties.•Metabolic…”
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14
Comparison of the Structural Properties and Nutritional Fraction of Corn Starch Treated with Thermophilic GH13 and GH57 α-Glucan Branching Enzymes
Published in Foods (02-10-2019)“…Two thermophilic 1,4-α-glucan branching enzymes (GBEs), CbGBE from Caldicellulosiruptor bescii and PhGBE from Pyrococcus horikoshii, which belong to the…”
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15
Variation and correlation analysis of phenolic compounds in mungbean (Vigna radiata L.) varieties
Published in Food chemistry (01-12-2013)“…•Phenolic compounds in mungbean seeds were determined using HPLC.•Multivariate analyses were performed to classify genetic varieties.•Metabolic profiling could…”
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16
Understanding the direction of evolution in Burkholderia glumae through comparative genomics
Published in Current Genetics (01-02-2016)“…Members of the genus Burkholderia occupy remarkably diverse niches, with genome sizes ranging from ~3.75 to 11.29 Mbp. The genome of Burkholderia glumae ranges…”
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Pharmacogenetics meets metabolomics: discovery of tryptophan as a new endogenous OCT2 substrate related to metformin disposition
Published in PloS one (08-05-2012)“…Genetic polymorphisms of the organic cation transporter 2 (OCT2), encoded by SLC22A2, have been investigated in association with metformin disposition. A…”
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18
Effects of the Addition of Herbs on the Properties of Doenjang
Published in Foods (07-06-2021)“…Three types of doenjang, a fermented soybean paste, were prepared by adding coriander (CR), Korean mint (KM), and peppermint (PM) and compared to the control…”
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Isoflavone Content and Profile Comparisons of Cooked Soybean–Rice Mixtures: Electric Rice Cooker versus Electric Pressure Rice Cooker
Published in Journal of agricultural and food chemistry (10-12-2014)“…This study examined the effects of heat and pressure on the isoflavone content and profiles of soybeans and rice cooked together using an electric rice cooker…”
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20
Microbial Composition of Fermented Korean Soy Paste (Doenjang) Prepared by Adding Different Herbs during Fermentation
Published in Fermentation (Basel) (01-06-2021)“…The microbiota involved in Korean soy paste (doenjang) fermentation are the key factors determining its quality aspects. In this study, doenjang was prepared…”
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