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Ye-Rang Yun

Showing results (41-50 of 49) with videos related to

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Food Science and Biotechnology|October 22, 2020
Antioxidant activity and calcium bioaccessibility of <i>Moringa oleifera</i> leaf hydrolysate, as a potential calcium supplement in foodYe-Rang Yun, Su-Jin Oh, Min-Jung Lee, et al.
Foods (Basel, Switzerland)|March 6, 2021
Free Amino Acid and Volatile Compound Profiles of <i>Jeotgal</i> Alternatives and Its Application to KimchiHye Jin Lee, Min Jung Lee, Yun-Jeong Choi, et al.
Acta Biomaterialia|January 29, 2014
Biointerface control of electrospun fiber scaffolds for bone regeneration: engineered protein link to mineralized surfaceJae Ho Lee, Jeong-Hui Park, Ahmed El-Fiqi, et al.
Acta Biomaterialia|February 18, 2014
Therapeutic foam scaffolds incorporating biopolymer-shelled mesoporous nanospheres with growth factorsTae-Hyun Kim, Mohamed Eltohamy, Meeju Kim, et al.
Eneuro|August 7, 2023
A Novel Interaction between MFN2/Marf and MARK4/PAR-1 Is Implicated in Synaptic Defects and Mitochondrial DysfunctionYeongmi Cheon, Sunggyu Yoon, Jae-Hyuk Lee, et al.
Heliyon|November 17, 2022
Effects of salt type on the metabolites and microbial community in kimchi fermentationMi-Ai Lee, Yun-Jeong Choi, Ye-Sol Kim, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentationJae-Jun Lee, Yun-Jeong Choi, Min Jung Lee, et al.
Food Science and Biotechnology|April 3, 2023
Antioxidant and anti-inflammatory effects of solar salt brined kimchiYe-Rang Yun, Yun-Jeong Choi, Ye-Sol Kim, et al.
Heliyon|March 28, 2024
<b>Effect of </b>s <b>on inhibition of kimchi over-acidification</b>Min Jung Lee, Sung Jin Park, Su Jin Oh, et al.
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Showing results (41-50 of 49) with videos related to

Sort By:
Pageof 5
You have reached the last page of results.This site can display upto 49 results.
Food Science and Biotechnology|October 22, 2020
Antioxidant activity and calcium bioaccessibility of <i>Moringa oleifera</i> leaf hydrolysate, as a potential calcium supplement in foodYe-Rang Yun, Su-Jin Oh, Min-Jung Lee, et al.
Foods (Basel, Switzerland)|March 6, 2021
Free Amino Acid and Volatile Compound Profiles of <i>Jeotgal</i> Alternatives and Its Application to KimchiHye Jin Lee, Min Jung Lee, Yun-Jeong Choi, et al.
Acta Biomaterialia|January 29, 2014
Biointerface control of electrospun fiber scaffolds for bone regeneration: engineered protein link to mineralized surfaceJae Ho Lee, Jeong-Hui Park, Ahmed El-Fiqi, et al.
Acta Biomaterialia|February 18, 2014
Therapeutic foam scaffolds incorporating biopolymer-shelled mesoporous nanospheres with growth factorsTae-Hyun Kim, Mohamed Eltohamy, Meeju Kim, et al.
Eneuro|August 7, 2023
A Novel Interaction between MFN2/Marf and MARK4/PAR-1 Is Implicated in Synaptic Defects and Mitochondrial DysfunctionYeongmi Cheon, Sunggyu Yoon, Jae-Hyuk Lee, et al.
Heliyon|November 17, 2022
Effects of salt type on the metabolites and microbial community in kimchi fermentationMi-Ai Lee, Yun-Jeong Choi, Ye-Sol Kim, et al.
Food Research International (Ottawa, Ont.)|August 28, 2020
Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentationJae-Jun Lee, Yun-Jeong Choi, Min Jung Lee, et al.
Food Science and Biotechnology|April 3, 2023
Antioxidant and anti-inflammatory effects of solar salt brined kimchiYe-Rang Yun, Yun-Jeong Choi, Ye-Sol Kim, et al.
Heliyon|March 28, 2024
<b>Effect of </b>s <b>on inhibition of kimchi over-acidification</b>Min Jung Lee, Sung Jin Park, Su Jin Oh, et al.
Pageof 5