A5012674198- Salivary Gland Disorders and Functions
- Health Systems, Economic Evaluations, Quality of Life
- Probiotics and Fermented Foods
- Allergic Rhinitis and Sensitization
- Nutritional Studies and Diet
- Nutrition, Health and Food Behavior
- Food composition and properties
- Lipoproteins and Cardiovascular Health
- Food Quality and Safety Studies
- Oral microbiology and periodontitis research
- Health and Wellbeing Research
- Food Allergy and Anaphylaxis Research
- Sensory Analysis and Statistical Methods
- Dermatology and Skin Diseases
Kyung Hee University
2015-2025
Kyung Hee University Medical Center
2025
Korea Food Research Institute
2017-2021
The purpose of this study was to investigate the effect Lactobacillus casei variety rhamnosus (LCR35) on Atopic dermatitis (AD)‐like symptoms in mice. AD‐like skin lesions BALB/C mice were induced by sensitization and subsequent repeated challenges with trimellitic anhydride (TMA) for 10 days. LCR35 orally administered once daily throughout study. In TMA‐induced AD model, suppressed significantly irritant‐related scratching behaviour dehydration as well apparent severity AD. also decreased...
Dyslipidemia has steadily increased in South Korea over the past two decades, emerging as a major public health concern and key risk factor for cardiovascular disease. Thus, our study aimed to investigate long-term trends prevalence, awareness, treatment, control of dyslipidemia Korea, including COVID-19 pandemic. This utilized data from nationally representative cross-sectional surveys conducted part National Health Nutrition Examination Survey 2005 2022, analyzing among 98,396 individuals...
Abstract The objective of this study was to develop a prediction model for rice eating quality, which is one the main factors considered by customers at time milled (MR) purchase. overall sensory quality (OSQ) 533 samples MR on market analyzed trained panel from Korea Food Research Institute (KFRI). Among characteristics MR, moisture content ( r = .375) and damaged kernels (DA) .446) showed correlation with OSQ. In case cooked (CR), ‐value (.438) hardness (HA; .443) presented correlations...