Tae Gyu Nam

kyonggi university

H指数:31

被引数:2,886

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Beyond cinnamaldehyde: a data-driven structural reassessment of the neuroprotective phytochemicals of cinnamon (Cinnamomum cassia Presl)

超越肉桂醛：基于数据驱动的肉桂（Cinnamomum cassia Presl）神经保护性植物化学成分的结构再评估

TRENDS IN FOOD SCIENCE & TECHNOLOGY

IF15.4

2026-05-290

PRE

HS-SPME-Arrow-GC-MS/MS method for quality control of neutral per- and polyfluoroalkyl substances in drinking water: Contamination profiles in commercial bottled and sparkling waters for food safety assessment

HS-SPME-Arrow-GC-MS/MS方法用于饮用水中中性全氟和多氟烷基物质的品质控制：用于食品安全评估的商业瓶装和起泡水的污染特征

Journal of Food Composition and Analysis

IF4.6

2026-04-240

OAAI

Black Currant Extract Protects against Oxidative Stress in SH-SY5Y Cells and High-Fat Diet-Induced Cognitive Impairment in C57BL/6 Mice

黑加仑提取物对SH-SY5Y细胞的氧化应激具有保护作用，并可改善C57BL/6小鼠高脂饮食诱导的认知障碍

Journal of Microbiology and Biotechnology

IF3.1

2026-01-010

PRE

Physicochemical and Rheological Properties of Floury Rice Powder with Different Particle Sizes: Effects on Gluten-Free Sponge Cake Qualities

不同粒径米粉的物理化学和流变特性及其对无麸质海绵蛋糕品质的影响

Gels 2025, Vol. 11, Page 789

IF5.3

2025-10-010

OAAI

Improving the transglycosylation reaction of amylosucrase from Deinococcus geothermalis variant for increased flavonoid reactivity

改善来自奇异球菌的淀粉蔗糖酶的转糖基反应以增加类黄酮反应性

FOOD BIOSCIENCE

IF5.9

2024-10-011

PRE

Determination of toxic α-dicarbonyl compounds in sesame oils using dispersive liquid-liquid microextraction coupled with gas chromatography-mass spectrometry

FOOD CHEMISTRY-X

IF8.2

2024-06-015

OAAI

Enzymatic characterization of sucrose phosphorylase from Bifidobacterium dentium : The initial enzyme in the cascade reaction

来自双歧杆菌的蔗糖磷酸化酶的酶学性质: 级联反应中的初始酶

FOOD BIOSCIENCE

IF5.9

2024-06-011

PRE

Ultrasound-assisted extraction of major anthocyanins in Korean black raspberries (Rubus coreanus Miquel) using natural deep eutectic solvents

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2024-05-014

OAAI

The Antimelanogenic Activity of the Extract of Heukharang Lettuce (Lactuca sativa L.) Leaf

JOURNAL OF FOOD BIOCHEMISTRY

IF4.2

2024-02-020

Efficient biosynthesis of naringenin-α-maltoside by amylosucrase obtained from Deinococcus planocerae

FOOD AND BIOPRODUCTS PROCESSING

IF3.4

2023-11-013

PRE

Identification and quantification of multi-class veterinary drugs and their metabolites in beef using LC-MS/MS

FOOD CHEMISTRY

IF9.8

2022-07-0130

Changes in physicochemical properties and bacterial communities in aged Korean native cattle beef during cold storage

FOOD SCIENCE & NUTRITION

IF3.8

2022-04-014

Enzymatic modification of potato starch by amylosucrase according to reaction temperature: Effect of branch-chain length on structural, physicochemical, and digestive properties

FOOD HYDROCOLLOIDS

IF12.4

2022-01-0120

PREAI

Oral Administration of Rosa gallica Prevents UVB-Induced Skin Aging through Targeting the c-Raf Signaling Axis

ANTIOXIDANTS

IF6.6

2021-10-2217

OAAI

Investigation and human health risk assessment of multi-class veterinary antibiotics in honey from South Korea

JOURNAL OF FOOD COMPOSITION AND ANALYSIS

IF4.6

2021-09-0120

PREAI

Stability of Enzyme-Modified Flavonoid C- and O-Glycosides from Common Buckwheat Sprout Extracts during In Vitro Digestion and Colonic Fermentation

JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

IF6.2

2021-05-1118

PREAI

Neuroprotective effects of Actinidia eriantha cv. Bidan kiwifruit on amyloid beta-induced neuronal damages in PC-12 cells and ICR mice

JOURNAL OF FUNCTIONAL FOODS

IF4

2021-04-0110

OAAI

Matrix solid-phase dispersion extraction method for HPLC determination of flavonoids from buckwheat sprouts

LWT-FOOD SCIENCE AND TECHNOLOGY

IF6.6

2020-11-0122

PREAI

Magnetic solid-phase extraction based on magnetic carbon particles from coffee grounds for determining phthalic acid esters in plastic bottled water

JOURNAL OF FOOD SCIENCE

IF3.4

2020-03-0912

PREAI

pH-adjusted solvent extraction and reversed-phase HPLC quantification of isoflavones from soybean (Glycine max (L.) Merr.)

JOURNAL OF FOOD SCIENCE

IF3.4

2020-02-2015

PREAI

Tae Gyu Nam

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