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Kee Tae Kim

Showing results (11-20 of 50) with videos related to

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Korean Journal for Food Science of Animal Resources|November 18, 2017
Antibacterial Effects against Various Foodborne Pathogens and Sensory Properties of Yogurt Supplemented with <i>Panax ginseng</i> Marc ExtractSu Jin Eom, Ji Eun Hwang, Kee-Tae Kim, et al.
Probiotics and Antimicrobial Proteins|September 30, 2022
Immune-Enhancing Effect of Heat-Treated Levilactobacillus brevis KU15159 in RAW 264.7 CellsChang-Hoon Hwang, Kee-Tae Kim, Na-Kyoung Lee, et al.
Food Science and Biotechnology|September 29, 2018
Increased antioxidative and nitric oxide scavenging activity of ginseng marc fermented by <i>Pediococcus acidilactici</i> KCCM11614PSu Jin Eom, Ji Eun Hwang, Kee-Tae Kim, et al.
Food Science and Biotechnology|March 1, 2019
Comparative study on anti-oxidative and anti-inflammatory properties of hydroponic ginseng and soil-cultured ginsengJi Eun Hwang, Dong Hwa Suh, Kee-Tae Kim, et al.
Food Science and Biotechnology|March 1, 2019
Correction to: Comparative study on anti-oxidative and anti-inflammatory properties of hydroponic ginseng and soil-cultured ginsengJi Eun Hwang, Dong Hwa Suh, Kee-Tae Kim, et al.
Journal of Microbiology and Biotechnology|October 4, 2019
Probiotic and Antioxidant Properties of Novel <i>Lactobacillus brevis</i> KCCM 12203P Isolated from Kimchi and Evaluation of Immune-Stimulating Activities of Its Heat-Killed Cells in RAW 264.7 CellsMyung Wook Song, Hye Ji Jang, Kee-Tae Kim, et al.
International Journal of Molecular Sciences|October 31, 2012
Purification and characterization of a ginsenoside Rb(1)-hydrolyzing β-glucosidase from Aspergillus niger KCCM 11239Kyung Hoon Chang, Mi Na Jo, Kee-Tae Kim, et al.
Foods (Basel, Switzerland)|October 23, 2021
Antioxidant and Angiotensin-Converting Enzyme (ACE) Inhibitory Activities of Yogurt Supplemented with <i>Lactiplantibacillus plantarum</i> NK181 and <i>Lactobacillus delbrueckii</i> KU200171 and Sensory EvaluationEun-Deok Kim, Hyun-Sook Lee, Kee-Tae Kim, et al.
Food Science of Animal Resources|June 1, 2019
Physiochemical Analysis, Antioxidant Effects, and Sensory Characteristics of Quark Cheese Supplemented with Ginseng ExtractKee-Tae Kim, Ji Eun Hwang, Su Jin Eum, et al.
Foods (Basel, Switzerland)|August 23, 2020
Probiotic Properties and Antioxidant Activities of <i>Pediococcus pentosaceus</i> SC28 and <i>Levilactobacillus brevis</i> KU15151 in Fermented Black GamjuSeo Jin Yang, Kee-Tae Kim, Tae Young Kim, et al.
Pageof 5

Showing results (11-20 of 50) with videos related to

Sort By:
Pageof 5
Korean Journal for Food Science of Animal Resources|November 18, 2017
Antibacterial Effects against Various Foodborne Pathogens and Sensory Properties of Yogurt Supplemented with <i>Panax ginseng</i> Marc ExtractSu Jin Eom, Ji Eun Hwang, Kee-Tae Kim, et al.
Probiotics and Antimicrobial Proteins|September 30, 2022
Immune-Enhancing Effect of Heat-Treated Levilactobacillus brevis KU15159 in RAW 264.7 CellsChang-Hoon Hwang, Kee-Tae Kim, Na-Kyoung Lee, et al.
Food Science and Biotechnology|September 29, 2018
Increased antioxidative and nitric oxide scavenging activity of ginseng marc fermented by <i>Pediococcus acidilactici</i> KCCM11614PSu Jin Eom, Ji Eun Hwang, Kee-Tae Kim, et al.
Food Science and Biotechnology|March 1, 2019
Comparative study on anti-oxidative and anti-inflammatory properties of hydroponic ginseng and soil-cultured ginsengJi Eun Hwang, Dong Hwa Suh, Kee-Tae Kim, et al.
Food Science and Biotechnology|March 1, 2019
Correction to: Comparative study on anti-oxidative and anti-inflammatory properties of hydroponic ginseng and soil-cultured ginsengJi Eun Hwang, Dong Hwa Suh, Kee-Tae Kim, et al.
Journal of Microbiology and Biotechnology|October 4, 2019
Probiotic and Antioxidant Properties of Novel <i>Lactobacillus brevis</i> KCCM 12203P Isolated from Kimchi and Evaluation of Immune-Stimulating Activities of Its Heat-Killed Cells in RAW 264.7 CellsMyung Wook Song, Hye Ji Jang, Kee-Tae Kim, et al.
International Journal of Molecular Sciences|October 31, 2012
Purification and characterization of a ginsenoside Rb(1)-hydrolyzing β-glucosidase from Aspergillus niger KCCM 11239Kyung Hoon Chang, Mi Na Jo, Kee-Tae Kim, et al.
Foods (Basel, Switzerland)|October 23, 2021
Antioxidant and Angiotensin-Converting Enzyme (ACE) Inhibitory Activities of Yogurt Supplemented with <i>Lactiplantibacillus plantarum</i> NK181 and <i>Lactobacillus delbrueckii</i> KU200171 and Sensory EvaluationEun-Deok Kim, Hyun-Sook Lee, Kee-Tae Kim, et al.
Food Science of Animal Resources|June 1, 2019
Physiochemical Analysis, Antioxidant Effects, and Sensory Characteristics of Quark Cheese Supplemented with Ginseng ExtractKee-Tae Kim, Ji Eun Hwang, Su Jin Eum, et al.
Foods (Basel, Switzerland)|August 23, 2020
Probiotic Properties and Antioxidant Activities of <i>Pediococcus pentosaceus</i> SC28 and <i>Levilactobacillus brevis</i> KU15151 in Fermented Black GamjuSeo Jin Yang, Kee-Tae Kim, Tae Young Kim, et al.
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