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

Eun Seok Jang

Showing results (1-10 of 8) with videos related to

Pageof 1
Sort By:
Sensors (Basel, Switzerland)|December 15, 2018
Lane Endpoint Detection and Position Accuracy Evaluation for Sensor Fusion-Based Vehicle Localization on HighwaysEun Seok Jang, Jae Kyu Suhr, Ho Gi Jung
Comprehensive Reviews in Food Science and Food Safety|January 12, 2021
Hydrogenation for Low Trans and High Conjugated Fatty AcidsEun Seok Jang, Mun Yhung Jung, David B Min
Molecules (Basel, Switzerland)|June 18, 2016
Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji FermentationDa Eun Lee, Sunmin Lee, Eun Seok Jang, et al.
Journal of Medicinal Food|January 23, 2018
Comparison of Antiobesity Effects Between Gochujangs Produced Using Different Koji Products and Tabasco Hot Sauce in Rats Fed a High-Fat DietHee-Kyoung Son, Hye-Won Shin, Eun-Seok Jang, et al.
Food Science & Nutrition|March 18, 2020
Gochujang prepared using rice and wheat koji partially alleviates high-fat diet-induced obesity in ratsHee-Kyoung Son, Hye-Won Shin, Eun-Seok Jang, et al.
Food Chemistry|April 29, 2017
Time-resolved comparative metabolomes for Koji fermentation with brown-, white-, and giant embryo-riceDa Eun Lee, Sunmin Lee, Digar Singh, et al.
Food Research International (Ottawa, Ont.)|April 3, 2018
Metabolomics reveal that amino acids are the main contributors to antioxidant activity in wheat and rice gochujangs (Korean fermented red pepper paste)Da Eun Lee, Gi Ru Shin, Sunmin Lee, et al.
Food Chemistry|May 29, 2017
Process specific differential metabolomes for industrial gochujang types (pepper paste) manufactured using white rice, brown rice, and wheatYu Kyung Jang, Gi Ru Shin, Eun Sung Jung, et al.
Pageof 1

Showing results (1-10 of 8) with videos related to

Sort By:
Pageof 1
Sensors (Basel, Switzerland)|December 15, 2018
Lane Endpoint Detection and Position Accuracy Evaluation for Sensor Fusion-Based Vehicle Localization on HighwaysEun Seok Jang, Jae Kyu Suhr, Ho Gi Jung
Comprehensive Reviews in Food Science and Food Safety|January 12, 2021
Hydrogenation for Low Trans and High Conjugated Fatty AcidsEun Seok Jang, Mun Yhung Jung, David B Min
Molecules (Basel, Switzerland)|June 18, 2016
Metabolomic Profiles of Aspergillus oryzae and Bacillus amyloliquefaciens During Rice Koji FermentationDa Eun Lee, Sunmin Lee, Eun Seok Jang, et al.
Journal of Medicinal Food|January 23, 2018
Comparison of Antiobesity Effects Between Gochujangs Produced Using Different Koji Products and Tabasco Hot Sauce in Rats Fed a High-Fat DietHee-Kyoung Son, Hye-Won Shin, Eun-Seok Jang, et al.
Food Science & Nutrition|March 18, 2020
Gochujang prepared using rice and wheat koji partially alleviates high-fat diet-induced obesity in ratsHee-Kyoung Son, Hye-Won Shin, Eun-Seok Jang, et al.
Food Chemistry|April 29, 2017
Time-resolved comparative metabolomes for Koji fermentation with brown-, white-, and giant embryo-riceDa Eun Lee, Sunmin Lee, Digar Singh, et al.
Food Research International (Ottawa, Ont.)|April 3, 2018
Metabolomics reveal that amino acids are the main contributors to antioxidant activity in wheat and rice gochujangs (Korean fermented red pepper paste)Da Eun Lee, Gi Ru Shin, Sunmin Lee, et al.
Food Chemistry|May 29, 2017
Process specific differential metabolomes for industrial gochujang types (pepper paste) manufactured using white rice, brown rice, and wheatYu Kyung Jang, Gi Ru Shin, Eun Sung Jung, et al.
Pageof 1