Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Filters

Ah-Na Kim

Showing results (11-20 of 20) with videos related to

Pageof 2
Sort By:
You have reached the last page of results.This site can display upto 20 results.
Journal of Food Science|December 16, 2017
Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of AppleAh-Na Kim, Kyo-Yeon Lee, Hyun-Jin Kim, et al.
Journal of Food Science|November 16, 2018
The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground ApplesAh-Na Kim, Kyo-Yeon Lee, Hyun-Jin Kim, et al.
Korean Journal for Food Science of Animal Resources|March 21, 2017
Nutritional Quality and Physicochemical Characteristics of Defatted Bovine Liver Treated by Supercritical Carbon Dioxide and Organic SolventSung-Won Kang, Hye-Min Kim, M Shafiur Rahman, et al.
The Korean Journal of Pain|April 22, 2014
The Radiation Exposure of Radiographer Related to the Location in C-arm Fluoroscopy-guided Pain InterventionsYoung Jae Chang, Ah Na Kim, In Su Oh, et al.
International Journal of Biological Macromolecules|February 5, 2023
Phospholipids molecular species, proteins secondary structure, and emulsion microstructure of egg yolk with reduced polar and/or nonpolar lipidsM Shafiur Rahman, Ah-Na Kim, Kyo-Yeon Lee, et al.
Journal of Food Science and Technology|July 26, 2018
Yield and physicochemical properties of low fat tofu prepared using supercritical carbon dioxide treated soy flours with different fat levelsSung-Won Kang, M Shafiur Rahman, Ah-Na Kim, et al.
Food Chemistry|December 3, 2020
Thermal processing under oxygen-free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activitiesAh-Na Kim, Kyo-Yeon Lee, Bo Gyeong Kim, et al.
Journal of Food Science and Technology|July 26, 2017
Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solventSung-Won Kang, M Shafiur Rahman, Ah-Na Kim, et al.
Korean Journal of Anesthesiology|March 6, 2013
Interruption of bispectral index monitoring by nerve integrity monitoring during tympanoplasty -A case report-Jun Hyun Kim, Ah Na Kim, Kyung Woo Kim, et al.
Food Science and Biotechnology|August 18, 2020
Effect of storage temperature on the antioxidant activity and catechins stability of Matcha (<i>Camellia sinensis</i>)Jong Min Kim, Jin Yong Kang, Seon Kyeong Park, et al.
Pageof 2

Showing results (11-20 of 20) with videos related to

Sort By:
Pageof 2
You have reached the last page of results.This site can display upto 20 results.
Journal of Food Science|December 16, 2017
Effect of Grinding at Modified Atmosphere or Vacuum on Browning, Antioxidant Capacities, and Oxidative Enzyme Activities of AppleAh-Na Kim, Kyo-Yeon Lee, Hyun-Jin Kim, et al.
Journal of Food Science|November 16, 2018
The Effects of Added Water and Grinding Temperature on Stability and Degradation Kinetics of Antioxidant Activity, Phenolic Compounds, and Ascorbic Acid in Ground ApplesAh-Na Kim, Kyo-Yeon Lee, Hyun-Jin Kim, et al.
Korean Journal for Food Science of Animal Resources|March 21, 2017
Nutritional Quality and Physicochemical Characteristics of Defatted Bovine Liver Treated by Supercritical Carbon Dioxide and Organic SolventSung-Won Kang, Hye-Min Kim, M Shafiur Rahman, et al.
The Korean Journal of Pain|April 22, 2014
The Radiation Exposure of Radiographer Related to the Location in C-arm Fluoroscopy-guided Pain InterventionsYoung Jae Chang, Ah Na Kim, In Su Oh, et al.
International Journal of Biological Macromolecules|February 5, 2023
Phospholipids molecular species, proteins secondary structure, and emulsion microstructure of egg yolk with reduced polar and/or nonpolar lipidsM Shafiur Rahman, Ah-Na Kim, Kyo-Yeon Lee, et al.
Journal of Food Science and Technology|July 26, 2018
Yield and physicochemical properties of low fat tofu prepared using supercritical carbon dioxide treated soy flours with different fat levelsSung-Won Kang, M Shafiur Rahman, Ah-Na Kim, et al.
Food Chemistry|December 3, 2020
Thermal processing under oxygen-free condition of blueberry puree: Effect on anthocyanin, ascorbic acid, antioxidant activity, and enzyme activitiesAh-Na Kim, Kyo-Yeon Lee, Bo Gyeong Kim, et al.
Journal of Food Science and Technology|July 26, 2017
Comparative study of the quality characteristics of defatted soy flour treated by supercritical carbon dioxide and organic solventSung-Won Kang, M Shafiur Rahman, Ah-Na Kim, et al.
Korean Journal of Anesthesiology|March 6, 2013
Interruption of bispectral index monitoring by nerve integrity monitoring during tympanoplasty -A case report-Jun Hyun Kim, Ah Na Kim, Kyung Woo Kim, et al.
Food Science and Biotechnology|August 18, 2020
Effect of storage temperature on the antioxidant activity and catechins stability of Matcha (<i>Camellia sinensis</i>)Jong Min Kim, Jin Yong Kang, Seon Kyeong Park, et al.
Pageof 2