Her JY - Search Results

1

Furan in Thermally Processed Foods - A Review.

Seok YJ, Her JY, Kim YG, Kim MY, Jeong SY, Kim MK, Lee JY, Kim CI, Yoon HJ, Lee KG. Seok YJ, et al. Among authors: her jy. Toxicol Res. 2015 Sep;31(3):241-53. doi: 10.5487/TR.2015.31.3.241. Toxicol Res. 2015. PMID: 26483883 Free PMC article. Review. Korean.

2

Formation and reduction of carcinogenic furan in various model systems containing food additives.

Kim JS, Her JY, Lee KG. Kim JS, et al. Among authors: her jy. Food Chem. 2015 Dec 15;189:108-13. doi: 10.1016/j.foodchem.2014.10.128. Epub 2014 Oct 30. Food Chem. 2015. PMID: 26190608

3

Formation and reduction of furan in a soy sauce model system.

Kim MY, Her JY, Kim MK, Lee KG. Kim MY, et al. Among authors: her jy. Food Chem. 2015 Dec 15;189:114-9. doi: 10.1016/j.foodchem.2015.02.015. Epub 2015 Feb 10. Food Chem. 2015. PMID: 26190609

4

Polycyclic aromatic hydrocarbon levels and risk assessment for food from service facilities in Korea.

Park SW, Jeong JH, Her JY, Kim MK, Lee KG. Park SW, et al. Among authors: her jy. Food Addit Contam Part B Surveill. 2017 Jun;10(2):143-148. doi: 10.1080/19393210.2017.1284159. Epub 2017 Feb 2. Food Addit Contam Part B Surveill. 2017. PMID: 28100150

5

Organic acids as a freshness indicator for tofu (soybean curd).

Her JY, Cho H, Kim MK, Lee KG. Her JY, et al. J Food Sci Technol. 2017 Oct;54(11):3443-3450. doi: 10.1007/s13197-017-2799-x. Epub 2017 Sep 11. J Food Sci Technol. 2017. PMID: 29051639 Free PMC article.

6

Reduction of aflatoxins (B₁, B₂, G₁, and G₂) in soybean-based model systems.

Lee J, Her JY, Lee KG. Lee J, et al. Among authors: her jy. Food Chem. 2015 Dec 15;189:45-51. doi: 10.1016/j.foodchem.2015.02.013. Epub 2015 Feb 10. Food Chem. 2015. PMID: 26190599

7

Safety and technological characterization of coagulase-negative staphylococci isolates from traditional Korean fermented soybean foods for starter development.

Jeong DW, Lee B, Her JY, Lee KG, Lee JH. Jeong DW, et al. Among authors: her jy. Int J Food Microbiol. 2016 Nov 7;236:9-16. doi: 10.1016/j.ijfoodmicro.2016.07.011. Epub 2016 Jul 11. Int J Food Microbiol. 2016. PMID: 27427871

8

Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation.

Jeong DW, Heo S, Lee B, Lee H, Jeong K, Her JY, Lee KG, Lee JH. Jeong DW, et al. Among authors: her jy. Int J Food Microbiol. 2017 Dec 4;262:8-13. doi: 10.1016/j.ijfoodmicro.2017.09.011. Epub 2017 Sep 19. Int J Food Microbiol. 2017. PMID: 28950164

9

Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi.

Lee MJ, Park SJ, Choi YJ, Lee MA, Yun YR, Min SG, Seo HY, Her JY, Park SH. Lee MJ, et al. Among authors: her jy. J Food Sci Technol. 2020 Nov;57(11):4103-4110. doi: 10.1007/s13197-020-04446-x. Epub 2020 Apr 21. J Food Sci Technol. 2020. PMID: 33071331 Free PMC article.

10

Chronic Intestinal Inflammation Suppresses Brain Activity by Inducing Neuroinflammation in Mice.

Mitchell J, Kim SJ, Howe C, Lee S, Her JY, Patel M, Kim G, Lee J, Im E, Rhee SH. Mitchell J, et al. Among authors: her jy. Am J Pathol. 2022 Jan;192(1):72-86. doi: 10.1016/j.ajpath.2021.09.006. Epub 2021 Oct 5. Am J Pathol. 2022. PMID: 34619134 Free PMC article.

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