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Author: Ki-Man Kim
7 Articles are founded.
Anti-inflammatory effect of fermented Pleurotus ostreatus extracts by Pediococcus pentosaceus KCTC18860P
Pediococcus pentosaceus KCTC18860P로 발효된 느타리버섯 추출물의 항염증 활성
Pediococcus pentosaceus KCTC18860P로 발효된 느타리버섯 추출물의 항염증 활성
Bok-Seon Kim 
, Ki-Man Kim , Chang-Ki Huh , Yu-Jin Choi , Seung-Ju Kim , Seoung-Bin Im , Hee-Gyeong Jeong , Neul-I Ha , Dong-Hyeon Lee , Kyoung-Sun Seo
, Ki-Man Kim , Chang-Ki Huh , Yu-Jin Choi , Seung-Ju Kim , Seoung-Bin Im , Hee-Gyeong Jeong , Neul-I Ha , Dong-Hyeon Lee , Kyoung-Sun Seo
Food Sci. Preserv. 2026;33(2):340-350.
https://doi.org/10.11002/fsp.2026.33.2.340
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https://doi.org/10.11002/fsp.2026.33.2.340
Effect of mixed plant-extract powder on the regulation of differentiation and oxidative stress-induced apoptosis in C2C12 cells
식물 추출물 혼합 분말이 C2C12 세포 내 분화 및 산화적 스트레스 유발 세포사멸 조절에 미치는 효과
식물 추출물 혼합 분말이 C2C12 세포 내 분화 및 산화적 스트레스 유발 세포사멸 조절에 미치는 효과
Se-Eun Park , Dabin Choi , Kyo-nyeo Oh , Hanjoong Kim , Hyungbum Park , Ki-Man Kim
, Dabin Choi , Kyo-nyeo Oh , Hanjoong Kim , Hyungbum Park , Ki-Man Kim
Food Sci. Preserv. 2024;31(2):298-306.
https://doi.org/10.11002/fsp.2024.31.2.298
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https://doi.org/10.11002/fsp.2024.31.2.298
Induction of apoptosis using the mixture of fucoidan and Crepidiastrum denticulatum extract in HepG2 liver cancer cells
후코이단/이고들빼기 혼합물에 의한 HepG2 간암세포의 apoptosis 유도
후코이단/이고들빼기 혼합물에 의한 HepG2 간암세포의 apoptosis 유도
Se-Eun Park , Dabin Choi , Kyo-nyeo Oh , Hanjoong Kim , Hyungbum Park , Ki-Man Kim
, Dabin Choi , Kyo-nyeo Oh , Hanjoong Kim , Hyungbum Park , Ki-Man Kim
Food Sci. Preserv. 2024;31(2):276-286.
https://doi.org/10.11002/fsp.2024.31.2.276
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https://doi.org/10.11002/fsp.2024.31.2.276
Effect of extract from Maclura tricuspidata twig fermented with Ganoderma lucidum mycelium on adipocyte differentiation and inflammation in 3T3-L1 cells
영지버섯 균사체 발효 꾸지뽕 잔가지 추출물의 3T3-L1 지방전구세포 분화 억제 및 항염증 효과
영지버섯 균사체 발효 꾸지뽕 잔가지 추출물의 3T3-L1 지방전구세포 분화 억제 및 항염증 효과
Ki-Man Kim , Se-Eun Park , Seung Kim
, Se-Eun Park , Seung Kim
Korean J. Food Preserv. 2023;30(3):502-513.
https://doi.org/10.11002/kjfp.2023.30.3.502
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https://doi.org/10.11002/kjfp.2023.30.3.502
Biological activity of Brassica oleracea var. capitata fermented with Lactobacillus plantarum
유산균 발효 양배추의 생리활성 특성
유산균 발효 양배추의 생리활성 특성
Hyo-Jeong Lee , Se-Eun Park , Jun-Hui Choi , Ki-Man Kim
, Se-Eun Park , Jun-Hui Choi , Ki-Man Kim
Korean J. Food Preserv. 2022;29(2):241-253.
https://doi.org/10.11002/kjfp.2022.29.2.241
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https://doi.org/10.11002/kjfp.2022.29.2.241
Anti-inflammatory effect of cabbage (Brassica oleracea L var. capitata) fermented with a mixed culture of Lactobacillus acidophilus and Lactiplantibacillus plantarum
유산균 복합배양 양배추 발효물의 항염증 효과
유산균 복합배양 양배추 발효물의 항염증 효과
Se-Eun Park , Jun Hui Choi , Ki-Man Kim
, Jun Hui Choi , Ki-Man Kim
Korean J. Food Preserv. 2022;29(1):166-174.
https://doi.org/10.11002/kjfp.2022.29.1.166
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https://doi.org/10.11002/kjfp.2022.29.1.166
Comparison of folic acid content and chemical constituents from oyster mushrooms according to drying method and extraction conditions
건조방법 및 추출조건에 따른 느타리버섯의 엽산함량 및 화학성분 비교
건조방법 및 추출조건에 따른 느타리버섯의 엽산함량 및 화학성분 비교
Ki-Man Kim
Korean J. Food Preserv. 2020;27(6):734-743.
https://doi.org/10.11002/kjfp.2020.27.6.734
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https://doi.org/10.11002/kjfp.2020.27.6.734
