Kyu Hang Kyung
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Explore the profile of Kyu Hang Kyung including associated specialties, affiliations and a list of published articles.
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Articles
5
Citations
61
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Recent Articles
1.
Woo H, Cha G, Kang M, Kyung K
Food Sci Biotechnol
. 2022 Feb;
31(2):253-260.
PMID: 35186355
Aged garlic extract (AGE) contains a significant amount of bioactive compounds, including -allyl-l-cysteine (SAC), which is associated with various health benefits. Among different AGE products, black garlic extract (BGE) is...
2.
Kyung K, Medina Pradas E, Kim S, Lee Y, Kim K, Choi J, et al.
J Food Sci
. 2015 Apr;
80(5):M1031-8.
PMID: 25847522
The biochemistry and microbial ecology of 2 similar types of watery (mul) kimchi, containing sliced and unsliced radish and vegetables (nabak and dongchimi, respectively), were investigated. Samples from kimchi were...
3.
Shin Y, Kyung K
Food Chem
. 2013 Sep;
142:217-9.
PMID: 24001834
Cysteine was found to form pigments with garlic thiosulfinates in this investigation, in contrast to previous reports. Pigments were formed only when the molar concentration ratios of cysteine to total...
4.
Kyung K
Curr Opin Biotechnol
. 2011 Sep;
23(2):142-7.
PMID: 21903379
The antimicrobial activity of Allium species has long been recognized, with allicin, other thiosulfinates, and their transformation products having antimicrobial activity. Alliums are inhibitory against all tested microorganisms such as...
5.
Kang S, Lim D, Kyung K
J Med Food
. 2010 Sep;
13(5):1247-53.
PMID: 20828317
A nonvolatile and slightly water-soluble antimicrobial sulfur compound newly isolated from heated garlic extract was characterized. The compound was generated most when heated at 120°C for 30 minutes and completely...