Yang JS - Search Results

1

Dietary intake assessment of macro, trace, and toxic elements via consumption of kimchi in South Korea.

Hwang IM, Yang JS, Jung JH, Lee HW, Lee HM, Seo HY, Khan N, Jamila N, Kim KS, Kim SH. Hwang IM, et al. Among authors: yang js. J Sci Food Agric. 2019 Nov;99(14):6474-6481. doi: 10.1002/jsfa.9926. Epub 2019 Aug 13. J Sci Food Agric. 2019. PMID: 31294829

2

Distinguishing between long-term-stored and fresh chili pepper powder through fingerprinting of volatiles by headspace capillary-gas chromatography-ion mobility spectrometry.

Hwang IM, Park B, Yang JS, Ha JH. Hwang IM, et al. Among authors: yang js. J Food Sci. 2020 Dec;85(12):4359-4366. doi: 10.1111/1750-3841.15538. Epub 2020 Nov 20. J Food Sci. 2020. PMID: 33216385

3

Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea.

Lee HW, Yoon SR, Yang JS, Lee HM, Kim SJ, Lee JY, Hwang IM, You SY, Ha JH. Lee HW, et al. Among authors: yang js. J Food Sci Technol. 2021 Jan;58(1):389-396. doi: 10.1007/s13197-020-04777-9. Epub 2020 Sep 17. J Food Sci Technol. 2021. PMID: 33505084 Free PMC article.

4

Antioxidant effects of kimchi supplemented with black raspberry during fermentation protect against liver cirrhosis-induced oxidative stress in rats.

Ryu EH, Yang JS, Lee MJ, Kim SH, Seo HY, Jung JH. Ryu EH, et al. Among authors: yang js. Nutr Res Pract. 2019 Apr;13(2):87-94. doi: 10.4162/nrp.2019.13.2.87. Epub 2019 Mar 8. Nutr Res Pract. 2019. PMID: 30984352 Free PMC article.

5

Influence of Capsaicinoids Content on the Microbial Community during Kimchi Fermentation.

Park B, Yang JS, Moon EW, Seo HY, Ha JH. Park B, et al. Among authors: yang js. J Microbiol Biotechnol. 2019 Oct 28;29(10):1580-1590. doi: 10.4014/jmb.1907.07023. J Microbiol Biotechnol. 2019. PMID: 31474094 Free article.

6

Rapid and Simultaneous Quantification of Five Quinolizidine Alkaloids in Lupinus angustifolius L. and Its Processed Foods by UPLC-MS/MS.

Hwang IM, Lee HW, Lee HM, Yang JS, Seo HY, Chung YJ, Kim SH. Hwang IM, et al. Among authors: yang js. ACS Omega. 2020 Aug 10;5(33):20825-20830. doi: 10.1021/acsomega.0c01929. eCollection 2020 Aug 25. ACS Omega. 2020. PMID: 32875217 Free PMC article.

7

Physicochemical stability and virucidal effect of diluted, slightly acidic electrolyzed water against human norovirus.

Lee HW, Park B, Yoon SR, Yang JS, Ha JH. Lee HW, et al. Among authors: yang js. Food Sci Biotechnol. 2021 Dec 17;31(1):131-138. doi: 10.1007/s10068-021-01011-w. eCollection 2022 Jan. Food Sci Biotechnol. 2021. PMID: 35059237 Free PMC article.

8

Application of colorimetric indicators to predict the fermentation stage of kimchi.

Moon EW, Yang JS, Yoon SR, Ha JH. Moon EW, et al. Among authors: yang js. J Food Sci. 2020 Dec;85(12):4170-4179. doi: 10.1111/1750-3841.15532. Epub 2020 Nov 14. J Food Sci. 2020. PMID: 33190231

9

Volatile Metabolic Markers for Monitoring Pectobacterium carotovorum subsp. carotovorum Using Headspace Solid-Phase Microextraction Coupled with Gas Chromatography-Mass Spectrometry.

Yang JS, Lee HW, Song H, Ha JH. Yang JS, et al. J Microbiol Biotechnol. 2021 Jan 28;31(1):70-78. doi: 10.4014/jmb.2009.09028. J Microbiol Biotechnol. 2021. PMID: 33203818 Free PMC article.

10

Nondestructive classification of soft rot disease in napa cabbage using hyperspectral imaging analysis.

Song H, Yoon SR, Dang YM, Yang JS, Hwang IM, Ha JH. Song H, et al. Among authors: yang js. Sci Rep. 2022 Aug 29;12(1):14707. doi: 10.1038/s41598-022-19169-6. Sci Rep. 2022. PMID: 36038711 Free PMC article.

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