Baik M - Search Results

1

Puffing of Rehmannia glutinosa enhances anti-oxidant capacity and down-regulates IL-6 production in RAW 264.7 cells.

Kwon Y, Yu S, Choi GS, Kim JH, Baik M, Su ST, Kim W. Kwon Y, et al. Among authors: baik m. Food Sci Biotechnol. 2019 Feb 6;28(4):1235-1240. doi: 10.1007/s10068-019-00566-z. eCollection 2019 Aug. Food Sci Biotechnol. 2019. PMID: 31275724 Free PMC article.

2

Characterization of cationic dextrin prepared by ultra high pressure (UHP)-assisted cationization reaction.

Cho A, Choi SH, Choi HW, Kim HS, Kim W, Kim DO, Kim BY, Baik MY. Cho A, et al. Carbohydr Polym. 2013 Aug 14;97(1):130-7. doi: 10.1016/j.carbpol.2013.04.038. Epub 2013 Apr 24. Carbohydr Polym. 2013. PMID: 23769528 Free article.

3

Physicochemical properties of granular and non-granular cationic starches prepared under ultra high pressure.

Chang YJ, Choi HW, Kim HS, Lee H, Kim W, Kim DO, Kim BY, Baik MY. Chang YJ, et al. Carbohydr Polym. 2014 Jan;99:385-93. doi: 10.1016/j.carbpol.2013.09.010. Epub 2013 Sep 9. Carbohydr Polym. 2014. PMID: 24274522

4

Puffing, a novel coffee bean processing technique for the enhancement of extract yield and antioxidant capacity.

Kim W, Kim SY, Kim DO, Kim BY, Baik MY. Kim W, et al. Food Chem. 2018 Feb 1;240:594-600. doi: 10.1016/j.foodchem.2017.07.161. Epub 2017 Aug 1. Food Chem. 2018. PMID: 28946317

5

Characterization of amorphous granular starches prepared by high hydrostatic pressure (HHP).

Song MR, Choi SH, Oh SM, Kim HY, Bae JE, Park CS, Kim BY, Baik MY. Song MR, et al. Food Sci Biotechnol. 2017 May 29;26(3):671-678. doi: 10.1007/s10068-017-0106-2. eCollection 2017. Food Sci Biotechnol. 2017. PMID: 30263591 Free PMC article.

6

Characteristics of granular cold-water-soluble potato starch treated with alcohol and alkali.

Choi YJ, Baik MY, Kim BY. Choi YJ, et al. Food Sci Biotechnol. 2017 Aug 28;26(5):1263-1270. doi: 10.1007/s10068-017-0172-5. eCollection 2017. Food Sci Biotechnol. 2017. PMID: 30263660 Free PMC article.

7

Change of Ginsenoside Profiles in Processed Ginseng by Drying, Steaming, and Puffing.

Shin JH, Park YJ, Kim W, Kim DO, Kim BY, Lee H, Baik MY. Shin JH, et al. J Microbiol Biotechnol. 2019 Feb 28;29(2):222-229. doi: 10.4014/jmb.1809.09056. J Microbiol Biotechnol. 2019. PMID: 30609886 Free article.

8

Infusion efficiency of sodium fluorescein into various starches.

Choi SH, Kim HY, Oh SM, Bae JE, Ye SJ, Park YJ, Kim BY, Baik MY. Choi SH, et al. Food Sci Biotechnol. 2018 Aug 22;28(1):99-102. doi: 10.1007/s10068-018-0455-5. eCollection 2019 Feb. Food Sci Biotechnol. 2018. PMID: 30815299 Free PMC article.

9

Puffing as a Novel Process to Enhance the Antioxidant and Anti-Inflammatory Properties of Curcuma longa L. (Turmeric).

Choi Y, Ban I, Lee H, Baik MY, Kim W. Choi Y, et al. Antioxidants (Basel). 2019 Oct 23;8(11):506. doi: 10.3390/antiox8110506. Antioxidants (Basel). 2019. PMID: 31652746 Free PMC article.

10

Enhancement of Minor Ginsenosides Contents and Antioxidant Capacity of American and Canadian Ginsengs (Panax quinquefolius) by Puffing.

Kim MS, Jeon SJ, Youn SJ, Lee H, Park YJ, Kim DO, Kim BY, Kim W, Baik MY. Kim MS, et al. Antioxidants (Basel). 2019 Nov 5;8(11):527. doi: 10.3390/antiox8110527. Antioxidants (Basel). 2019. PMID: 31694256 Free PMC article.

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