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A Comparative Study on the Phytochemical Composition, Antioxidant, and Anti‐Inflammatory Effects of Stem Lettuce ( <i>Lactuca sativa</i> var. <i>angustana</i> ) Depending on the Presence of the Peel Open
With increasing interest in food sustainability and waste valorization, plant‐based by‐products have been explored as sources of functional compounds. Stem lettuce ( Lactuca sativa var. angustana ), which is commonly consumed in East Asia,…
Analysis of Different Parts of Broccoli ( <span> <i>Brassica oleracea</i> var. <i>italica</i> </span> ) Leaves and Retention of Functional Compounds Under Different Cooking Methods Open
The disposal of broccoli by‐products, such as broccoli leaves and stems, can potentially have harmful impacts on the environment. However, these by‐products may contain substantial amounts of phytochemical compounds with potential health b…
Insight into the influence of various cultivation regions on the identification of metabolites from Capsella bursa-pastoris via a clustering algorithm Open
This study focused on the regional differentiation of metabolites of C. bursa-pastoris cultivated across Korea via UHPLC‒HRMS‒based untargeted metabolomics. Extensive screening was conducted on samples collected from five distinct sites in…
Phytochemical Profiling and Anti‐Inflammatory Effects of Aerial and Underground Parts of <span> <i>Apium graveolens var. rapaceum</i> </span> (Celeriac): Potential Health Benefits of Discarded Aerial Parts Open
Apium graveolens var. rapaceum (celeriac ), a root vegetable cultivated as a medicinal plant since ancient times, has gained attention due to its nutritional and health benefits. The aerial parts of celeriac (APC) are rich in compounds suc…
Celeriac: a comprehensive exploration of nutritional value, sustainability, and global market trends through food upcycling Open
Celeriac (Apium graveolens var. rapaceum) is a root vegetable recognized for its nutritional and health benefits. Traditionally, only the root has been consumed; however, recent attention has been drawn to the potential of utilizing stems …
Comparison of phytochemicals and antioxidant activities of onion ( <i>Allium cepa</i> L.) bulbs, onion leaves, and green onion ( <i>Allium fistulosum</i> L.) leaves Open
Onion (Allium cepa L.) is a vegetable widely used in the culinary world. It is also remarkable as a source of nutrition and bioactive compounds. Onion leaves, which are inevitable byproducts of onion production, are morphologically similar…
<span>UHPLC</span>‐<span>HRMS</span>/<span>MS</span>–Based Metabolic Profiling and Quantification of Phytochemicals in Different Parts of <span><i>Coccinia grandis</i></span> (L.) Voigt Open
Coccinia grandis (L.) Voigt ( C. grandis ), a member of the Cucurbitaceae family, is recognized for its phytochemicals that possess antioxidant and antidiabetic properties, along with a wide array of nutritional and health‐promoting benefi…
Application of cooked meat codes to improve the validity of nutrient content estimation in a recipe-based food ingredient database Open
Incorporating measured cooking yields and corresponding cooked meat codes into recipe-based databases can improve the accuracy of nutrient intake estimation. The development of nutrient databases that reflect differences in cooking conditi…
Cardioprotective Effects of Aerial or Underground Parts of <i>Angelica gigas</i> Nakai in a Rat Transient Acute Myocardial Infarction (AMI) Model Open
Angelica gigas Nakai (AGN) is a medicinal herb traditionally used for vascular and inflammatory disorders due to its bioactive compounds, including decursin (DC) and decursinol angelate (DA). While the underground (UG) parts of AGN have be…
Physicochemical, antioxidant, and texture characteristics of enzymatically treated apios ( <i>Apios americana</i> ) for the elderly Open
Apios is a legume known to be nutrient dense. However, it is difficult for older adults to consume due to chewing difficulties. In this study, we analyzed its nutritional contents and antioxidant capacity and improved its texture through e…
Consumption Status of Seniors according to Purchase Type of Senior-Friendly Foods Open
The purpose of this study was to analyze the consumption status according to the type of purchase of senior-friendly food. To confirm the results, the survey was conducted on seniors aged 65 or older living in Korea. The collected data wer…
Characterization of Yogurt Dressing Added with Golden Berry (Physalis peruviana L.) Juice Open
In this study, we characterized the chemical properties of golden berries, which contain various functional substances and bioactive components, to develop a yogurt dressing using golden berry juice. The total polyphenol content of golden …
Changes in free amino acid, phenolic, triterpene and biogenicamine contents in Coccinia grandis pickles during aging Open
Coccinia grandis (C. grandis) is a perennial plant belonging to the Cucurbitaceae family. It is primarily native to Southeast Asia but has recently been cultivated domestically in Korea due to climate change. In this study, immature fruits…
Effect of Commuting Stress on Diet Self-Efficacy and Dietary Life: Working Women in Their 20s and 30s Open
The purpose of this study was to compare the dietary self-efficacy, eating behavior, and food group intake according to commuting stress of working women. To confirm the results, we conducted a survey of 172 working women in their 20s and …
Preparation of Easily Chewable and Swallowable Mousse Type Wánzi Added with Zophobas atratus Larvae Open
Zophobas atratus larvae are known to be excellent protein food that can replace meat. So, in this study, after confirming the nutritional characteristics (proximate composition, fatty acid composition, antioxidant activity) of Zophobas atr…
Optimization of Nutrient-Rich Ice Plant (Mesembryanthemum crystallinum L.) Paste Fresh Noodle Pasta Using Response Surface Methodology Open
The ice plant is a species that is grown mainly in the dry regions of the American West and contains various minerals and ingredients beneficial for human health, such as inositol and beta-carotene. With the growing trend towards healthy f…
Comparative Analysis on Phytochemical Properties, Anti-Oxidative, and Anti-Inflammatory Activities of the Different Organs of the Common Ice Plant Mesembryanthemum crystallinum L. Open
The ice plant (Mesembryanthemum crystallinum L.) is a type of succulent known to contain various minerals and beneficial compounds and is enriched in compounds exhibiting a diversity of bioactivity. This study aims to determine the potenti…
Identification and Quantification of Key Phytochemicals, Phytohormones, and Antioxidant Properties in Coccinia grandis during Fruit Ripening Open
Coccinia grandis contains secondary metabolites, such as flavonoids, phenolic acids, terpenoids, alkaloids, sterols, and glycosides, which are known to have in vitro antioxidant, antidiabetic, anti-inflammatory, and antidyslipidemic activi…
Texture properties of parsnip (<i>Pastinaca sativa L.</i>) for the elderly base on the enzyme treatment Open
Summary Parsnip ( Pastinaca sativa L.) is nutritionally suitable for the elderly, but it is generally rejected because they have a relatively firm texture and is difficult to eat and can irritate the stomach. Therefore, strategies are bein…
Feasibility of elder-friendly food applications of lingonberry ( <i>Vaccinium vitis-idaea</i> L.) according to gelling agent as thickening additives Open
The purpose of this study was to find nutritional composition of lingonberry and evaluate whether the liquid formulation of lingonberry juice according to gelling agent as thickening additives is applicable as an elder-friendly food. As a …
Comparison between the Volatile Compounds and Physicochemical and Sensory Characteristics of Reverse-Seared and Conventionally Seared Beef Steaks Open
This study was conducted to determine the effect of heat treatment (searing and reverse searing) on the volatile components and physicochemical and sensory characteristics of beef tenderloin. In reverse-seared steaks (RSSs), the loss rate …
Feasibility of Elder-Friendly Food Applications of Sacha Inchi According to Cooking Method: Focusing on Analysis of Antioxidative Activity and Brain Neuron Cell Viability Open
One of the objectives of this study was to determine the effect of the cooking method on the antioxidant activity of Sacha inchi (Plukenetia volubilis). This work was focused on the importance of performing proper cooking for studying Sach…
Anti-Inflammatory and Antioxidant Properties of Ethanol Extracts of Raw, Blanched, Steamed, and Sous-Vide Cooked Okra (Abelmoschus esculentus L.) in LPS or H2O2-Treated RAW264.7 Cells Open
Okra (Abelmoschus esculentus L.) is a plant belonging to the Malvaceae family. All parts of okra, including the pod, leaf, and branch, are edible, with the pod being especially enriched with sugars, dietary fibers, minerals, vitamins, and …
Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment Open
Horse meat is nutritionally adequate to the elderly, but it has a comparatively hard texture in contrast to most of the food. In practice, the meat intake in the elderly is generally bated because the relatively difficult texture of the me…
Texture Characteristics of Horse Meat for the Elderly Based on the Enzyme Treatment Open
Horse meat is nutritionally adequate to the elderly, but it has a comparatively hard texture in contrast to most of the food. In practice, the meat intake in the elderly is generally bated because the relatively difficult texture of the me…
Effects of Avocado Yoghurt, Three Beans Cookie, and Tiger Nut Galsu Drink on Fibroblasts (Hs68) and Keratinocytes (HaCaT) Open
The present study aimed to investigate the effects of skin care foods on the synthesis of pro-collagen type I C peptide and suppression of matrix metalloproteinase (MMP)-1 secretion through an in vitro study using fibroblasts (Hs68 cells) …
Nutritional composition of Sacha inchi ( <i>Plukenetia Volubilis</i> L.) as affected by different cooking methods Open
The object of this study was to determine the effect of cooking method on the fatty acid composition, mineral content, and physicochemical properties of Sacha inchi. The analysis showed that roasting at 160 ℃ for 6 minutes significantly in…