Kim GH - Search Results

1

Effects of temperature, light, and pH on the stability of fucoxanthin in an oil-in-water emulsion.

Zhao D, Yu D, Kim M, Gu MY, Kim SM, Pan CH, Kim GH, Chung D. Zhao D, et al. Among authors: kim gh, kim m, kim sm. Food Chem. 2019 Sep 1;291:87-93. doi: 10.1016/j.foodchem.2019.04.002. Epub 2019 Apr 1. Food Chem. 2019. PMID: 31006475

2

Fluorescent chemodosimeter for selective detection of cyanide in water.

Lee KS, Kim HJ, Kim GH, Shin I, Hong JI. Lee KS, et al. Among authors: kim gh, kim hj. Org Lett. 2008 Jan 3;10(1):49-51. doi: 10.1021/ol7025763. Epub 2007 Dec 5. Org Lett. 2008. PMID: 18052289

3

Characteristics and antioxidant activity of Elsholtzia splendens extract-loaded nanoparticles.

Lee JS, Kim GH, Lee HG. Lee JS, et al. Among authors: kim gh. J Agric Food Chem. 2010 Mar 24;58(6):3316-21. doi: 10.1021/jf904091d. J Agric Food Chem. 2010. PMID: 20187637

4

Preparation, characteristics, and stability of glutathione-loaded nanoparticles.

Koo SH, Lee JS, Kim GH, Lee HG. Koo SH, et al. Among authors: kim gh. J Agric Food Chem. 2011 Oct 26;59(20):11264-9. doi: 10.1021/jf2024648. Epub 2011 Sep 28. J Agric Food Chem. 2011. PMID: 21888356

5

Digestive recovery of sulfur-methyl-L-methionine and its bioaccessibility in Kimchi cabbages using a simulated in vitro digestion model system.

Lee HR, Cho SD, Lee WK, Kim GH, Shim SM. Lee HR, et al. Among authors: kim gh. J Sci Food Agric. 2014 Jan 15;94(1):109-12. doi: 10.1002/jsfa.6205. Epub 2013 May 29. J Sci Food Agric. 2014. PMID: 23633413

6

Concentrations of Bisphenols in Canned Foods and Their Risk Assessment in Korea.

Choi SJ, Yun ES, Shin JM, Kim YS, Lee JS, Lee JH, Kim DG, Oh YH, Jung K, Kim GH. Choi SJ, et al. Among authors: kim gh, kim dg, kim ys. J Food Prot. 2018 Jun;81(6):903-916. doi: 10.4315/0362-028X.JFP-17-447. J Food Prot. 2018. PMID: 29737868 Free article.

7

Psoralea corylifolia L. extract ameliorates nonalcoholic fatty liver disease in free-fatty-acid-incubated HEPG2 cells and in high-fat diet-fed mice.

Hong Y, Choi SI, Hong E, Kim GH. Hong Y, et al. Among authors: kim gh. J Food Sci. 2020 Jul;85(7):2216-2226. doi: 10.1111/1750-3841.15166. Epub 2020 Jun 24. J Food Sci. 2020. PMID: 32579753

8

The antidiabetic effect of onion and garlic in experimental diabetic rats: meta-analysis.

Kook S, Kim GH, Choi K. Kook S, et al. Among authors: kim gh. J Med Food. 2009 Jun;12(3):552-60. doi: 10.1089/jmf.2008.1071. J Med Food. 2009. PMID: 19627203

9

Evaluation of antioxidant and inhibitory activities for different subclasses flavonoids on enzymes for rheumatoid arthritis.

Lee JH, Kim GH. Lee JH, et al. Among authors: kim gh. J Food Sci. 2010 Sep;75(7):H212-7. doi: 10.1111/j.1750-3841.2010.01755.x. J Food Sci. 2010. PMID: 21535545

10

Evaluation of antibacterial activity of 3-butenyl, 4-pentenyl, 2-phenylethyl, and benzyl isothiocyanate in Brassica vegetables.

Jang M, Hong E, Kim GH. Jang M, et al. Among authors: kim gh. J Food Sci. 2010 Sep;75(7):M412-6. doi: 10.1111/j.1750-3841.2010.01725.x. J Food Sci. 2010. PMID: 21535549

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