Kim YS - Search Results

1

Distinct foods with smaller unit would be an effective approach to achieve sustainable weight loss.

Chang UJ, Suh HJ, Yang SO, Hong YH, Kim YS, Kim JM, Jung EY. Chang UJ, et al. Among authors: kim jm, kim ys. Eat Behav. 2012 Jan;13(1):74-7. doi: 10.1016/j.eatbeh.2011.11.003. Epub 2011 Nov 12. Eat Behav. 2012. PMID: 22177403

2

Dietary galacto-oligosaccharides improve skin health: a randomized double blind clinical trial.

Hong YH, Chang UJ, Kim YS, Jung EY, Suh HJ. Hong YH, et al. Among authors: kim ys. Asia Pac J Clin Nutr. 2017;26(4):613-618. doi: 10.6133/apjcn.052016.05. Asia Pac J Clin Nutr. 2017. PMID: 28582809 Free article. Clinical Trial.

3

Assessment of nitrosamine exposure in Korean foods: analysis, risk evaluation, and implications.

Lee IK, Park NY, Park SY, Jeong J, Lee J, Moon B, Kim YS, Kim J, Kho Y. Lee IK, et al. Among authors: kim ys, kim j. Food Sci Biotechnol. 2024 Jul 10;33(10):2417-2426. doi: 10.1007/s10068-024-01651-8. eCollection 2024 Jul. Food Sci Biotechnol. 2024. PMID: 39145132

4

Characterization of volatile components in makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage.

Park HJ, Lee SM, Song SH, Kim YS. Park HJ, et al. Among authors: kim ys. Molecules. 2013 May 8;18(5):5317-25. doi: 10.3390/molecules18055317. Molecules. 2013. PMID: 23698045 Free PMC article.

5

Mass spectrometry based metabolomics approach on the elucidation of volatile metabolites formation in fermented foods: A mini review.

Park MK, Kim YS. Park MK, et al. Among authors: kim ys. Food Sci Biotechnol. 2021 Jul 8;30(7):881-890. doi: 10.1007/s10068-021-00917-9. eCollection 2021 Jul. Food Sci Biotechnol. 2021. PMID: 34395019 Free PMC article. Review.

6

Validation and Determination of the Contents of Acetaldehyde and Formaldehyde in Foods.

Jeong HS, Chung H, Song SH, Kim CI, Lee JG, Kim YS. Jeong HS, et al. Among authors: kim ci, kim ys. Toxicol Res. 2015 Sep;31(3):273-8. doi: 10.5487/TR.2015.31.3.273. Toxicol Res. 2015. PMID: 26483886 Free PMC article.

7

Exposure assessment and monitoring of formaldehyde in agricultural products for the general Korean population.

Lee N, Kim M, Lee SM, Kim YS. Lee N, et al. Among authors: kim m, kim ys. Food Sci Biotechnol. 2024 Mar 23;33(10):2391-2398. doi: 10.1007/s10068-024-01547-7. eCollection 2024 Jul. Food Sci Biotechnol. 2024. PMID: 39145127

8

Molecular structural differences between low methoxy pectins induced by pectin methyl esterase II: effects on texture, release and perception of aroma in gels of similar modulus of elasticity.

Kim Y, Kim YS, Yoo SH, Kim KO. Kim Y, et al. Among authors: kim ko, kim ys. Food Chem. 2014 Feb 15;145:950-5. doi: 10.1016/j.foodchem.2013.09.003. Epub 2013 Sep 11. Food Chem. 2014. PMID: 24128568

9

Metabolite profiling of Cheonggukjang, a fermented soybean paste, inoculated with various Bacillus strains during fermentation.

Baek JG, Shim SM, Kwon DY, Choi HK, Lee CH, Kim YS. Baek JG, et al. Among authors: kim ys. Biosci Biotechnol Biochem. 2010;74(9):1860-8. doi: 10.1271/bbb.100269. Epub 2010 Sep 7. Biosci Biotechnol Biochem. 2010. PMID: 20834151 Free article.

10

Metabolic analysis of guava (Psidium guajava L.) fruits at different ripening stages using different data-processing approaches.

Lee S, Choi HK, Cho SK, Kim YS. Lee S, et al. Among authors: kim ys. J Chromatogr B Analyt Technol Biomed Life Sci. 2010 Nov 1;878(29):2983-8. doi: 10.1016/j.jchromb.2010.09.003. Epub 2010 Sep 21. J Chromatogr B Analyt Technol Biomed Life Sci. 2010. PMID: 20932813

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