CAU Scholar's Space: Moon, Bokyung

Detailed Information

Moon, Bokyung (문보경)

생명공학대학 (식품영양)

Research Area

Tel 031-670-3273
Homepage

ResearcherID ORCiD Scopus Google Scholar ID ResearchGate

Keyword

antioxidant activity:6||quality characteristics:6||sensory evaluation:5||Biogenic amine:5||antioxidant:4||Hericium erinaceus:4||Capsaicinoids:3||Carotenoids:3||Polycyclic aromatic hydrocarbons:3||herbs:3||phenolic acid:3||Fermentation:3||Sensory evaluation:3||bladder cancer:3||Shikonin:3||Risk assessment:3||carotenoids:2||Electronic tongue:2||cell cycle:2||Antiobesity:2||LC–MS/MS:2||Radish:2||UPLC:2||Antioxidant activity:2||Reduction:2||lutein:2||Benign prostatic hyperplasia:2||storage:2||Resveratrol:2||V794 cells:2||migration:2||Fatty acid oxidation:2||Lutein:2||Hericium erinaceum:2||Cell cycle:2||3T3L1 adipocyte:2||Cheonggukjang:2||Antioxidant capacity:2||Adipogenesis:2||Blanching:2||Pleurotus eryngii:2||Doenjang:2||Jet milling:2||ascorbic acid:2||genome sequence:2||Boiling:2||Monitoring:2||Kimchi:2||green tea:2||Sugar:2||Brining:2||Hanwoo:1||Hepa 16 cells:1||Hepatic lipid accumulation:1||Heterocyclic amine:1||High fat fed mice:1||Highperformance liquid chromatography:1||Homecooked meals:1||Hot water extract:1||Human exposure:1||Individually quickfrozen:1||Insoluble dietary fiber:1||KNHANES:1||Kimchi byproduct:1||Kimchi byproducts:1||Korean market:1||LCMS:1||LDH:1||Lipogenesis:1||Lithospermum erythrorhizon:1||Lowsalt shrimp paste:1||Lycopene:1||MMP9:1||MOE:1||MS:1||Maesil:1||Menaquinone 6:1||Metabolic engineering:1||Metabolic pathway shunting:1||Metabolic syndrome:1||Methyl jasmonate:1||Mice:1||Microwave cooking:1||Mulkimchi:1||Mushrooms:1||Na:1||Nabak kimchi:1||Naematoloma sublateritium:1||Napa cabbage:1||Neuritogenic activity:1||Nuclear factor‐κB:1||Nutritional quality:1||Obesity stress:1||PC12h cell:1||Panax quinquefolius L:1||Paprika leaves:1||Particle size:1||Peanut:1||Perfluorinated compounds:1||PhIP:1||Physicochemical properties:1||Pichia kluyveri:1||Picked bitter melon:1||Pleurotus eryngii mushroom:1||Polycyclic aromatic hydrocarbon:1||Pork belly:1||Proliferation:1||Proximate composition:1||Pumpkin puree:1||Quality changes:1||Quality characteristics:1||RWPE1:1||Readytocook meals:1||Red pepper oil:1||Response surface method (RSM):1||Roasting:1||Roll milling:1||SEM:1||SOD:1||Sawdust:1||Scanning electron microscopy images:1||Seasoning:1||Smoking:1||Sodium:1||Solidphase extraction:1||Solitalea agri:1||Soy sauce:1||Soybean cultivar:1||Sphingobium agri:1||Ssamjang:1||Steaming:1||Sterilization:1||Stirfrying:1||Strain:1||Sulgidduk:1||Swimming crab:1||Taxadiene synthase:1||Taxol:1||Total diet study:1||Total dietary fiber:1||UPLCMS/MS:1||Ultra performance liquid chromatography (UPLC):1||Umami:1||Umami taste:1||Vinegar:1||WPMY‐1 cells:1||Watery kimchi:1||Wine:1||Yakgwa:1||Yeolmu kimchi:1||acetic acid fermentation:1||acetylshikonin:1||acrylamide:1||agricultural products:1||airfrying conditions:1||alcohol fermentation:1||amino acids:1||antiinflammatory activity:1||antibrowning treatment:1||antiobesity:1||antioxidant characteristics:1||application:1||ascorbigen:1||bakery bread:1||betaCryptoxanthin:1||betaglucan:1||biogenic amine:1||candying:1||catechins:1||children’s community center:1||chronic disease risk reduction intake:1||cinnamic acid:1||citrus:1||common wheat:1||cooking education program:1||cooking method:1||cotyledon:1||cream soup:1||crosscontamination:1||development:1||dietary exposure:1||dietary fiber:1||digital DNA–DNA hybridization:1||eating behavior:1||eating habits:1||electrospray ionization (ESI) LCMS/MS:1||elementary school students:1||epicotyl:1||fats:1||fermentation:1||fermented sawdust medium:1||ferulic acid:1||firmness:1||food safety:1||freshcut lotus root:1||frying premix:1||functionality):1||gammatocopherol:1||ganache:1||gapjunction intercellular communication:1||germination:1||ginsenosides:1||glucosinolate:1||glutenfree:1||green tea byproducts:1||ground beef:1||heattreatment:1||hesperidin:1||hypoglycemic effect:1||inducible nitric oxide synthase (iNOS):1||insoluble dietary fiber:1||kimchi:1||kimchi byproduct:1||king oyster mushroom:1||kitchen cutting boards:1||lipid peroxidation:1||lotus root:1||mackerel (Scomber japonicus):1||maesil:1||miR892b:1||mice:1||modifiedatmosphere packaging (MAP):1||molecular mechanism:1||muffin:1||mushroom:1||nanomedicine:1||nanoseeds:1||napa cabbage:1||naringin:1||orange byproduct:1||oriental medicinal plants:1||p19(ARF):1||p38 MAPK:1||paprika:1||paprika fruits:1||paprika leaves:1||pasta:1||peanut sprout:1||peanut sprout extracts:1||perfluorinated compounds:1||phenolic compounds:1||phenolics:1||pickled cucumbers:1||pickled paprika:1||pork cutlet sauce:1||powder:1||prepared salt:1||pretreatment:1||purified salt:1||red ginseng marc:1||reduction:1||response surface methodology:1||rhizospheric soil:1||rhozhosperic soil:1||root soil:1||rosemary:1||sanitation:1||seed sowing:1||sensory properties:1||sensory quality:1||shelf life:1||soaking:1||sodium:1||sugar:1||superoxide radical:1||superoxide radical scavenging activity:1||temperature:1||textural characteristics:1||transresveratrol:1||vinegar beverage:1||whey protein concentrate (drying method:1||white jelly mushroom (Tremella fuciformis):1||xenograft mice:1||yacon root:1||yakgwa:1||αglucosidase inhibitory activity:1||4Methoxyglucobrassicin:1||AMPK:1||ASE:1||Accelerated solvent extraction (ASE):1||Acrylamide:1||Ascorbigen:1||Baechu:1||Bakery bread:1||Bitter melon:1||Bitterness:1||CAT:1||Capsanthin:1||Carcinogen:1||Charantin:1||Chicken wing:1||Chinese cabbage:1||Chinese cabbage byproduct:1||Chlorophyll:1||Chlorophylls:1||Chocolate:1||Chronic disease risk reduction intake:1||Citrus:1||Clavispora lusitaniae:1||Conventional cooking:1||Conventional roll milling:1||Cooking method:1||Cooking properties:1||Cruciferous vegetable:1||DNA–DNA hybridization:1||Daily dietary intake:1||Dongchimi:1||ERK 1/2:1||Equivalent umami concentration:1||Escherichia coli O157: H7:1||Ethyl carbamate:1||Fat:1||Fats:1||Feed:1||Fish cake:1||Flavobacterium agri:1||Food safety:1||Freezing and thawing methods:1||Fresh noodle:1||Furan:1||GC:1||GCMS:1||Gas chromatographymass spectrometry:1||Genome sequence:1||Glucosinolate:1||Gramstaining negative:1||

STATISTICS: Total View :6,847,952; Today View :2,104

RSS_1.0 RSS_2.0 ATOM_1.0

84, Heukseok-ro, Dongjak-gu, Seoul, Republic of Korea (06974)02-820-6194

Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.

Detailed Information

Keyword

BROWSE