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      • SCIESCOPUSKCI등재

        Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts

        Gil,,Juae,Kim,,Dongwook,Yoon,,Seok-Ki,Ham,,Jun-Sang,Jang,,Aera Korean Society for Food Science of Animal Resource 2016 한국축산식품학회지 Vol.36 No.2

        This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline-6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.

      • SCIESCOPUSKCI등재

        Anti-Oxidative and Anti-Inflammation Activities of Pork Extracts

        Juae,Gil,Dongwook,Kim,Seok,Ki,Yoon,Jun,Sang,Ham,Aera,Jang 한국축산식품학회 2016 한국축산식품학회지 Vol.36 No.2

        '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 7시까지 원문보기가 가능합니다.

        This study was conducted to evaluate the antioxidative and anti-inflammatory effects of boiled pork powder (BPP) and hot water extract powder (HWEP) from 4 cuts of meat from Landrace × Yorkshire × Duroc (LYD). The highest DPPH radical scavenging activities determined were from BPP of Boston butt (13.65 M TE) and HWEP of loin (19.40 M TE) and ham (21.45 M TE). The 2,2-azino-bis-3-ethylbenzothiazoline- 6-sulfonic acid (ABTS) radical scavenging activities of BPP from shoulder ham (39.28 M TE) and ham (39.43 M TE) were higher than those of other meat cuts, while HWEP of ham exhibited the highest ABTS radical scavenging activity. A higher oxygen radical absorbance capacity was determined for BPP from ham (198.35 M TE) and in HWEP from loin (204.07 M TE), Boston butt (192.85 M TE), and ham (201.36 M TE). Carnosine content of BPP and HWEP from loin and were determined to be 106.68 and 117.77 mg/g on a dry basis, respectively. The anserine content of BPP (5.26 mg/g, dry basis) and HWEP (6.79 mg/g, dry basis) of shoulder ham exhibited the highest value as compared to the extracts from the other meat cuts. The viability of RAW 264.7 cells was increased with increasing HWEP from loin and ham treatment. In addition, the expression of IL-6 and TNF-α was significantly reduced by HWEP from loin and ham, in a dose dependent manner. These results suggested that boiled pork and hot water extract of pork have antioxidative and cytokine inhibitory effects.

      • SCIESCOPUSKCI등재

        Alteration of Porcine Serum Albumin Levels in Pork Meat by Marination in Kiwi or Pineapple Juice and Subsequent Pan Broiling

        Moon,,Sung-Sil,Kim,,Dongwook,Kim,,Il-Suk,Ham,,Jun-Sang,Park,,Beom-Young,Jang,,Aera Korean Society for Food Science of Animal Resource 2014 한국축산식품학회지 Vol.34 No.3

        This study was conducted to evaluate the changes in porcine serum albumin (PSA), a major allergen, which occur when raw pork ham is marinated with kiwi or pineapple juice, and/or when the ham is pan broiled at $300^{\circ}C$ for 4 min after marination. In this study, raw pork ham was soaked for 4 h or 8 h in marinades containing commercial marinating sauce only, commercial marinating sauce and 7% kiwi juice, or commercial marinating sauce and 7% pineapple juice. When the meat was marinated and then pan-broiled, pork ham meat protein was significantly denatured and hydrolyzed, and the level of PSA in the meat was significantly reduced. The PSA contents of pork broiled without marination, pork that had been marinated in commercial marinating sauce alone, pork that had been marinated in commercial marinating sauce with kiwi juice, and pork that had been marinated in commercial marinating sauce with pineapple juice, were 95.4, 43.3, 14.3, and 5.4 ng/mL, respectively (p<0.05). Marinating with pineapple juice was more effective than marinating with kiwi juice; and marination for 8 h was more effective than marinating for 4 h. These results indicate that the level of PSA in pork ham is effectively reduced, when the meat is first marinated in sauces that contain kiwi or pineapple extracts for 8 h, rather than 4 h, and then cooked. Further study is needed to determine whether marinated pork meat reduces allergenicity in vivo, as well.

      • KCI등재

        시판 식육가공품(햄류, 소시지류 등)에 대한 최근 4년간(2000-2003) 아질산이온 함량

        함희진 ( Hee Jin Ham ), 홍인석 ( In Suk Hong ), 임홍규 ( Hong Kyu Lim ), 양윤모 ( Yoon Mo Yang ), 최윤화 ( Yoon Hwa Choi ), 김창기 ( Chang Gi Kim ), 권택부 ( Taek Boo Kweon ), 이정학 ( Jung Hark Lee ) 한국가축위생학회 2004 韓國家畜衛生學會誌 Vol.27 No.2

        Contents of nitrites was tested in 2,290 meat products during 2000-2003, in Seoul by Diazoa method. It was detected over 40 ppm NO2 contents in 20 hams, 7 sausages, one bacon, and one crushed meat product respectively. Also, over 20ppm nitrites was 21.8%(240/1,103) in hams, 20.7%(122/589) in sausages, 6.8%(14/205) in crushed meats, and in 6.0%(5/83) bacons respectively. In case of average contents and contents range, 0.012 g/kg, ND-0.116 g/kg in hams, 0.012 g/kg, ND-0.066 g/kg in sausages, 0.010 g/kg, 0.001-0.089 g/kg in bacons, and 0.006 g/kg, ND-0.040 g/kg in crushed meats etc. Specially, in sausages, it was increased continually by years, in not only average nitrites contents but also their contents range, also, in case of bacons, increased continually by years on only average nitrites contents. According to results, the NO2 contents monitoring for the processed meat products must be reinforced to supply safety food for the citizens.

      • SCIESCOPUSKCI등재

        Alteration of Porcine Serum Albumin Levels in Pork Meat by Marination in Kiwi or Pineapple Juice and Subsequent Pan Broiling

        Sung,Sil,Moon,Dong,Wook,Kim,Il,Suk,Kim,Jun,Sang,Ham,Beom,Young,Park,Aer,A,Jang 한국축산식품학회 2014 한국축산식품학회지 Vol.34 No.3

        '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 7시까지 원문보기가 가능합니다.

        This study was conducted to evaluate the changes in porcine serum albumin (PSA), a major allergen, which occur whenraw pork ham is marinated with kiwi or pineapple juice, and/or when the ham is pan broiled at 300°C for 4 min after marination. In this study, raw pork ham was soaked for 4 h or 8 h in marinades containing commercial marinating sauce only, commercial marinating sauce and 7% kiwi juice, or commercial marinating sauce and 7% pineapple juice. When the meat was marinated and then pan-broiled, pork ham meat protein was significantly denatured and hydrolyzed, and the level of PSA in the meat was significantly reduced. The PSA contents of pork broiled without marination, pork that had been marinated in commercial marinating sauce alone, pork that had been marinated in commercial marinating sauce with kiwi juice, and pork that had been marinated in commercial marinating sauce with pineapple juice, were 95.4, 43.3, 14.3, and 5.4 ng/ mL, respectively (p

      • KCI등재

        한국현대소설에 나타난 파리의 정체성 탐구

        함정임(HAM Jeung-Im) 한국프랑스문화학회 2015 프랑스문화연구 Vol.31 No.-

        '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 7시까지 원문보기가 가능합니다.

        Paris, capitale du XIXe siècle de Walter Benjamin est l'oeuvre monumentale de l'étude sur Paris. Cette étude de Paris de Walter Benjamin s'est fondée des oeuvres d' un poète Charles Baudelaire issu de Paris. Ce sont surtout Les fleurs du mal, Le spleen de Paris, La critique de l'art sur la scène de Paris. Dans ces poèmes en prose, Baudelaire radicalise l'expérience décrite dans la section "Tableaux Parisiens" des Fleurs du mal. Le narrateur poétique y passe et connaît en se promenant sans intention dans les rues. Ses expériences est en communion d'idées avec le processus de changement et l'arrière-fond génétique du systeme de capitalisme moderne. Walter Benjamin poursuit Paris, émergeant métropole artistique comme symbole du capital moderne par la médiation de promeneur en ville par Baudelaire. Après Paris, capitale du XIXe siècle, Paris entre l'objet de recherche de plusieurs domaines ; urbanisme, Regional studies, littérature, art, architecture etc. Notre article est inspiré par l'etude de Paris de Benjamin. Nous allons faire la revue des aspects et le sens de Paris dans les romans contemporains de Corée. Paris y apparaîtt à la fin des années 1980, ou au début des années 1990, notamment dans les oeuvres de Kim Chae-Won, Choi Youn, Ham Jeung-Im. Et depuis le milieu du 1990 à 2010, dans les oeuvres de Go Jong-Suk, Youn Dae-Nueng, Kim Tak-whyan, Shin Gyung-Suk, Kim You-Jin, Baek Su-Rin. Nous avons pour le but d'examiner les romans publiés dans les revues littéraires centrales et à la maison d'édition litteraire de 1990 à 2010. Nous recherchons les romans de Kim chaewon, Ham Jeung-Im, Choi Youn, Go Jong-Suk, Kim You-Jin, Baek Su-Rin en profondeur. Les thèmes de ce travail sont divisès comme nous le verrons plus bas :'l'experance et la meoire, l'espace topophilia de l'étranger', ‘la revolution et l'idéologie, l'espace historique', ‘la cohabitation indifférente et l'exil doux, l'espace réel de nomades au XXI '. En fin de compte cela devient un quête sur l'identité culturelle de Paris comme l'espace technique romanesque

      • KCI등재

        단일 시행의 뇌파와 서포트 벡터 머신(support vector machine)을 이용한 목격자 기억 분류

        함근수(Keunsoo Ham), 김기평(Kipyeong Kim), 정호진(Hojin Jeong) 한국심리학회 2018 한국심리학회지 인지 및 생물 Vol.30 No.4

        본 연구는 여러 단어로 구성된 기억 단서에 의해 유발된 뇌파를 이용하여 목격 여부를 우연 수준 이상으로 구별할 수 있는지 알아보기 위해 수행되었다. Ham, Kim과 Jeong(2018)의 연구에서 수집한 사건관련전위 자료(n=69)를 재분석하여 선형 서포트 벡터 머신(support vector machine, SVM) 분류 모델의 정확성을 평가했다. 참가자들마다 절도 범죄를 재연한 동영상에서 목격할 수 있었던 물건과 목격하지 않은 물건을 정확하게 분류한 적중 시행과 정확 기각 시행의 뇌파가 분석에 이용되었다. 선형 SVM 커널을 이용하여 뇌파를 분류한 결과, 기억 단서 제시 후 800∼850ms 구간에서 분류 정확률 평균이 57.43%로 가장 높았다. 이런 결과는 기억 단서가 제시되었을 때 이 단서와 관련된 세부적인 정보 인출이 이뤄지는 것으로 여겨지는 구간의 뇌파를 분석하여 목격 여부를 구별할 수 있음을 시사한다. 마지막으로 수사 현장에서 뇌파를 활용할 때 고려해야 할 점에 대해 논의하였다. The focus of this study was discriminating the eyewitness memory using single-trial electroencephalogram (EEG) evoked by memory cues composed of multiple words. We reanalyzed the event-related potentials (ERP) data (n=69) from Ham, Kim, & Jeong (2018) studies, and two-class classification was conducted to distinguish correctly witnessed objects vs unwitnessed objects trials using linear support vector machine (SVM) algorithm. The single-trial classification analysis showed the post-stimulus EEG activity between 800 to 850 ms was the most accurate interval for the memory classification (57.43%). This result suggests that the EEG during memory retrieval can be used to determine whether or not it is witnessed. Finally, we discussed some points to consider when using EEG for eyewitness memory classification.

      • SCIESCOPUSKCI등재

        Growth Profile and Toxigenicity of Bacillus cereus in Ready-to-eat Food Products of Animal Origin

        Oh,,Mi-Hwa,Ham,,Jun-Sang,Seol,,Kuk-Hwan,Jang,,Ae-Ra,Lee,,Seung-Gyu,Lee,,Jong-Moon,Park,,Beom-Young,Kang,,Eun-Sil,Kwon,,Ki-Sung,Hwang,,In-Gyun Korean Society for Food Science of Animal Resource 2011 한국축산식품학회지 Vol.31 No.1

        The growth profile of Bacillus cereus in ready-to-eat (RTE) food products of animal origin was examined under different temperature and incubation conditions. In sandwiches and Kimbab, B. cereus did not grow or exhibited only minimal growth at 4 and $10^{\circ}C$, but it grew rapidly at ambient temperature. In sandwiches, B. cereus did not grow efficiently at $25^{\circ}C$, however, in ham, the main ingredient of sandwiches, B. cereus growth was observed at the same temperature, with bacterial levels reaching 7.94 Log CFU/g after incubation for 24 h at $25^{\circ}C$. Toxigenicity of B. cereus was observed only at temperatures above $25^{\circ}C$. In Kimbab, B. cereus produced toxin after 9 h at $30^{\circ}C$ and after 12 h at $25^{\circ}C$. Ingredients of sandwiches and Kimbab were collected from 3 different Korean food-processing companies to investigate the source of contamination by B. cereus. Among the 13 tested food items, 6 items including ham were found to be contaminated with B. cereus. Of these ingredients, B. cereus isolates from 3 items produced enterotoxins. None of these isolates harbored the emetic toxin-producing gene. The findings of the present study can be used for risk assessments of food products, including ham and cheese, contaminated with B. cereus.

      • KCI등재

        주요우울증에 대한 Milnacipran의 효과 및 안정성 : Fluoxetine과의 비교

        이민수,함병주,기백석,김정범,연병길,오강섭,오병훈,이철,정한용,지익성,최병무,백인호 大韓神經精神醫學會 2004 신경정신의학 Vol.43 No.4

        '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 7시까지 원문보기가 가능합니다.

        Objectives : This 6-week, open label randomized, multicenter study was conducted to evaluate the antidepressant effect and safety of milnacipran and fluoxetine in patients with major depression. Methods : The study was done in patients with major depression diagnosed by DSM-IV who score ≥17 in 17 items Hamilton Rating Scale for Depression (17-item HAM-D) and score ≥25 in Montgomery and Asberg Depression Rating Scale (MADRS). A total of 87 patients were randomized to milnacipran group and fluoxetine group. In cases of the patients taking other antidepressants, 6 weeks of each medication was administered after 7 days of drug excretion period. The evaluation was done using 17 item HAM-D, MADRS, Clinical Global Impression Scale (CGI), and COVI scale after baseline, 1 week, 2 weeks, 4 weeks, and 6 weeks. The side effects that had occurred during the period of our study were put in records by developed/disappeared time, severities, incidences, managements and results. Results : A total of 87 patients were enrolled. 70 (mitnacipran group 39 ; fluoxetine group 31) of them were included for the 6 weeks of research and 17 of them dropped out with in the first week, not due to adverse reactions or deficiency of effects. Total 17 item HAM-D scores, total points of MADRS, and CGI showed significant decrease after 1 week in each treatment group and continued decrease after 2 weeks and 4, 6 weeks. But there was no difference between milnacipran group and fluoxetine group in the antidepressant effect. There were no significant changes in vital sign, CBC, chemistry, and EKG in each treatment group. The commonly reported side elfects of minlacipran were nausea (25.0%), headache (10.7%), vomiting (7.1%),constipation (7.1%), dizziness (7.1%) and those of fluoxetne were GI trouble (11.1%), diarrhea (11.1%), insomnia (11.1%),agitation (5.6%), and dizziness (5.6%). Conclusion : Milnacipran was effective for the improvement of depressive symptoms and was well tolerated and safe in patients with depression.

      • SCIESCOPUSKCI등재

        Growth Profile and Toxigenicity of Bacillus cereus in Ready-to-eat Food Products of Animal Origin

        Mi,Hwa,Oh,Jun,Sang,Ham,Kuk,Hwan,Seol,Aera,Jang,Seung,Gyu,Lee,Jong,Moon,Lee,Beom,Young,Park,Eun,Sil,Kang,Ki,Sung,Kwon,In,Gyun,Hwang 한국축산식품학회 2011 한국축산식품학회지 Vol.31 No.1

        '스콜라' 이용 시 소속기관이 구독 중이 아닌 경우, 오후 4시부터 익일 오전 7시까지 원문보기가 가능합니다.

        The growth profile of Bacillus cereus in ready-to-eat (RTE) food products of animal origin was examined under different temperature and incubation conditions. In sandwiches and Kimbab, B. cereus did not grow or exhibited only minimal growth at 4 and 10℃, but it grew rapidly at ambient temperature. In sandwiches, B. cereus did not grow efficiently at 25℃, however, in ham, the main ingredient of sandwiches, B. cereus growth was observed at the same temperature, with bacterial levels reaching 7.94 Log CFU/g after incubation for 24 h at 25℃. Toxigenicity of B. cereus was observed only at temperatures above 25℃. In Kimbab, B. cereus produced toxin after 9 h at 30℃ and after 12 h at 25℃. Ingredients of sandwiches and Kimbab were collected from 3 different Korean food-processing companies to investigate the source of contamination by B. cereus. Among the 13 tested food items, 6 items including ham were found to be contaminated with B. cereus. Of these ingredients, B. cereus isolates from 3 items produced enterotoxins. None of these isolates harbored the emetic toxin-producing gene. The findings of the present study can be used for risk assessments of food products, including ham and cheese, contaminated with B. cereus.

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