Search Results - Ye-Rang Yun

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  1. 1

    Association between kimchi consumption and obesity based on BMI and abdominal obesity in Korean adults: a cross-sectional analysis of the Health Examinees study by Sangah Shin, Hyein Jung, Ye-Rang Yun, Sung Wook Hong

    Published in BMJ Open (2024-02-01)
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  2. 2

    Exploring the anti-obesity effects of kimchi through enhanced thermogenesis in differentiated T37i brown adipocytes by Ye-Rang Yun, Ji-Eun Lee, Seongsoo Lee, Sung Wook Hong

    Published in Food & Nutrition Research (2024-08-01)
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  3. 3

    Antioxidant, Anti-Obesity, and Anti-Aging Activities of <i>Jeju</i> Citrus Blended Vinegar by Ye-Rang Yun, Bo-Yeon Park, Sung-Hyun Kim, Ji-Hye Jung

    Published in Foods (2021-06-01)
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  4. 4

    UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential by Moeun Lee, Jung Hee Song, Eun Ji Choi, Ye-Rang Yun, Ki Won Lee, Ji Yoon Chang

    Published in Antioxidants (2021-11-01)
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  5. 5

    Correction: Investigating the Role of FGF18 in the Cultivation and Osteogenic Differentiation of Mesenchymal Stem Cells. by Eunyi Jeon, Ye-Rang Yun, Wonmo Kang, Sujin Lee, Young-Hyag Koh, Hae-Won Kim, Chang Kook Suh, Jun-Hyeog Jang

    Published in PLoS ONE (2012-01-01)
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  6. 6

    Fibroblast Growth Factors: Biology, Function, and Application for Tissue Regeneration by Ye-Rang Yun, Jong Eun Won, Eunyi Jeon, Sujin Lee, Wonmo Kang, Hyejin Jo, Jun-Hyeog Jang, Ueon Sang Shin, Hae-Won Kim

    Published in Journal of Tissue Engineering (2010-01-01)
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  7. 7

    Metabolic shift during fermentation in kimchi according to capsaicinoid concentration by Young Bae Chung, Sung Jin Park, Yun-Jeong Choi, Ye-Rang Yun, Mi-Ai Lee, Sung Hee Park, Sung Gi Min, Hye-Young Seo

    Published in Heliyon (2024-01-01)
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  8. 8

    Free Amino Acid and Volatile Compound Profiles of <i>Jeotgal</i> Alternatives and Its Application to Kimchi by Hye Jin Lee, Min Jung Lee, Yun-Jeong Choi, Sung Jin Park, Mi-Ai Lee, Sung Gi Min, Sung-Hee Park, Hye-Young Seo, Ye-Rang Yun

    Published in Foods (2021-02-01)
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  9. 9

    Comparison of Quality Characteristics of Commercial Kimchi Manufactured in Korea, China, and the United States by Ye-Rang Yun, Jin Ju Lee, Hye Jin Lee, Yun-Jeong Choi, Jong-Hee Lee, Sung Jin Park, Sung Hee Park, Hye-Young Seo, Sung Gi Min

    Published in Foods (2021-10-01)
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  10. 10

    Optimization of extraction and nanoencapsulation of kimchi cabbage by-products to enhance the simulated in vitro digestion of glucosinolates by Sung Jin Park, Min Jung Lee, Yun-Jeong Choi, Ye-Rang Yun, Mi-Ai Lee, Sung Gi Min, Hye-Young Seo, Dong Hyeon Park, Sung Hee Park

    Published in Heliyon (2023-06-01)
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  11. 11

    Effects of salt type on the metabolites and microbial community in kimchi fermentation by Mi-Ai Lee, Yun-Jeong Choi, Ye-Sol Kim, Seo-Yeong Chon, Young Bae Chung, Sung-Hee Park, Ye-Rang Yun, Sung Gi Min, Ho-Chul Yang, Hye-Young Seo

    Published in Heliyon (2022-11-01)
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  12. 12

    Effect of Mollusca shell extracts on inhibition of kimchi over-acidification by Min Jung Lee, Sung Jin Park, Su Jin Oh, Ye-Rang Yun, Yun-Jeong Choi, Eun Hae Kim, Mi-Ai Lee, Sung Gi Min, Ji-Hee Yang, Young Bae Chung, Sung Hee Park

    Published in Heliyon (2024-03-01)
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  13. 13

    Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi by Mi-Ai Lee, Yun-Jeong Choi, Hyojung Lee, Sojeong Hwang, Hye Jin Lee, Sung Jin Park, Young Bae Chung, Ye-Rang Yun, Sung-Hee Park, Sunggi Min, Lee-Seung Kwon, Hye-Young Seo

    Published in Fermentation (2021-12-01)
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