Jin Young Lee

TL;DR: It is suggested that heat treatment with a soaking solvent is an efficient method to enhance the antioxidant characteristics of Korean sweet potato cultivars.

TL;DR: The most preferred food were Bulgogi and Galbi and the least preferred one was ginger, while Chinese and other Asian participants preferred Galbitang and Samgyetang, while Japanese participants preferred Pajeon, Gal Bitang and Japchae, and Western participants preferredGalbitang, Mandu and Bibimbap.

TL;DR: The results suggest that some cereals efficiently suppress adipogenesis in 3T3-L1 adipocytes, and the effect of P. miliaceum L. on adipocyte differentiation is associated with the downregulation of adipogenic genes and fatty acid accumulation in adipocytes.

TL;DR: The objective of this study was to investigate the structural and physicochemical properties of starch from seven sweet potato cultivars and provides useful information for the food industry regarding the application of sweet potato starches.

TL;DR: The younger age group had higher HANSIK perception on many items of recently consumed foods, especially budae-jjigae (spicy sausage stew) and jwipo-jorim (braised dried filefish) (p < 0.001), implying that they already accept the common foods as HAN SIK regardless of the origin.