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Understanding how organizational environments affect food intake among employees in South Korea

Park S, Sung E, Gittelsohn J

PURPOSE: Previous studies have highlighted that the nutritional behaviors among South Korean workers are far from ideal. This study examined the organizational influences affecting the eating practices of office workers...
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Alcohol consumption and gastric cancer risk in Korea: a case-control study

Kim MH, Kim SA, Park CH, Eun CS, Han DS, Kim YS, Song KS, Choi BY, Kim HJ

BACKGROUND/OBJECTIVES: The International Agency for Research on Cancer defined alcohol beverages and acetaldehyde derived from alcoholic beverages as a Group 1 carcinogen to humans. However, the association between alcohol consumption...
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Association of obesity and sarcopenia among adult Filipinos

Gabat JA, Faltado AL, Tee ML, Sedurante

OBJECTIVES: Studies on the association of obesity and sarcopenia are conflicting. Some studies showed that obesity is associated with muscle loss and frailty while others showed that lower body mass...
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Relation between Beverage Consumption Pattern and Metabolic Syndrome among Healthy Korean Adults

Dennis EJ, Kang M, Han SN

OBJECTIVES: The purpose of this study is to describe beverage patterns among healthy Korean adults and investigate their association with prevalence and components of metabolic syndrome. METHODS: Subjects consisted of 6,927...
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Characteristics of Korean Alcoholic Beverages Produced by Using Rice Nuruks Containing Aspergillus oryzae N159-1

Kim HR, Lee AR, Kim JH

Herein, nuruks derived from non-glutinous and glutinous rice inoculated with Aspergillus oryzae N159-1 (having high alpha-amylase and beta-glucosidase activities) were used to produce Korean alcoholic beverages. The resultant beverages had...
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Taxonomic Characterization, Evaluation of Toxigenicity, and Saccharification Capability of Aspergillus Section Flavi Isolates from Korean Traditional Wheat-Based Fermentation Starter Nuruk

Bal J, Yun SH, Chun J, Kim BT, Kim DH

The most economically important species used in a wide range of fermentation industries throughout Asia belong to Aspergillus section Flavi, which are morphologically and phylogenetically indistinguishable, with a few being...
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Association of Maternal Diet With Zinc, Copper, and Iron Concentrations in Transitional Human Milk Produced by Korean Mothers

Choi YK, Kim JM, Lee JE, Cho MS, Kang BS, Choi H, Kim Y

The aims of this study were to evaluate zinc, copper, and iron concentrations in the transitory milk of Korean lactating mothers and to investigate the relationship between these concentrations and...
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The Factors Related to the Non-Practice of Cancer Screening in Cancer Survivors: Based on the 2007-2012 Korean National Health and Nutrition Examination Survey

Yang SE, Han NK, Lee SM, Kim TH, Chung W

BACKGROUND: The aim of the current study was to investigate the factors related to the non-practice of cancer screening in cancer survivors, who are at high risk of developing second...
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Identification of Wild Yeast Strains and Analysis of Their beta-Glucan and Glutathione Levels for Use in Makgeolli Brewing

Kang SH, Kim HR, Kim JH, Ahn BH, Kim TW, Lee JE

Makgeolli, also known as Takju, is a non-filtered traditional Korean alcoholic beverage that contains various floating matter, including yeast cells, which contributes to its high physiological functionality. In the present...
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Metabolite Profiling during Fermentation of Makgeolli by the Wild Yeast Strain Saccharomyces cerevisiae Y98-5

Kim HR, Kim JH, Ahn BH, Bai DH

Makgeolli is a traditional Korean alcoholic beverage. The flavor of makgeolli is primarily determined by metabolic products such as free sugars, amino acids, organic acids, and aromatic compounds, which are...
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The Specific Food Consumption Pattern and Blood Lipid Profiles of Korean Adults

Kim Y

  • KMID: 1428653
  • J Korean Diet Assoc.
  • 2013 May;19(2):124-139.
Unlike studies of Europeans and Americans, many epidemiological studies of the Korean population have indicated that their risk for cardiovascular disease does not decrease with a vegetable-rich diet. The different...
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Development of a Food Frequency Questionnaire for the Korea National Health and Nutrition Examination Survey: Data from the Fourth Korea National Health and Nutrition Examination Survey (KNHANES IV)

Yun SH, Shim JS, Kweon S, Oh K

The objective of this study was to develop a semi-quantitative food frequency questionnaire (FFQ) for an adult population for use in the Korea National Health and Nutrition Examination Survey (KNHANES)....
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A Case of Methanol Intoxication from Windshield Washer Fluid Ingestion Misidentified as an Alcoholic Beverage

Han KH, Lee JH, Ha MS, Hwang JI, Min JH, Park JS, Kim H, Lee SW, Do HS

  • KMID: 2333218
  • J Korean Soc Emerg Med.
  • 2012 Oct;23(5):762-768.
Almost all cases of acute methanol intoxication result from ingestion. Absorption of methanol following oral administration is rapid and peak concentration occurs within 30-60 min. Foromic acid converted metabolites of...
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Inhibitory Effects of Ethanol Extracts from Nuruk on Oxidative Stress, Melanogenesis, and Photo-Aging

Lee SJ, Cho SW, Kwon YY, Kwon HS, Shin WC

Nuruk contributes to the unique characteristics of Korean alcoholic beverages. In this study, the effects of nuruk extracts (NE) on anti-oxidant characters, melanogenesis, and anti-photoaging activity were investigated. NEs were...
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Sex-specific relationships between alcohol consumption and vitamin D levels: The Korea National Health and Nutrition Examination Survey 2009

Lee K

  • KMID: 2313579
  • Nutr Res Pract.
  • 2012 Feb;6(1):86-90.
This study assessed the association between vitamin D sufficiency (serum 25(OH)D > or =30 ng/mL) and alcohol consumption using data from the Korea National Health and Nutrition Examination Survey conducted...
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The Margin of Exposure of 5-Hydroxymethylfurfural (HMF) in Alcoholic Beverages

Monakhova , Lachenmeier DW

  • KMID: 2380183
  • Environ Health Toxicol.
  • 2012 ;27(1):e2012016.
OBJECTIVES: 5-Hydroxymethylfurfural (HMF) regularly occurs in foods and in alcoholic beverages. However, the risk of HMF associated with alcohol consumption has not been systematically studied, so that this study will...
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Identification and Characterization of Useful Fungi with alpha-Amylase Activity from the Korean Traditional Nuruk

Kim HR, Kim JH, Bai DH, Ahn BH

  • KMID: 2312654
  • Mycobiology.
  • 2011 Dec;39(4):278-282.
The objective of this study was to find useful fungi with alpha-amylase activity from the Korean traditional nuruk for the quality of traditional Korean alcoholic beverage. In this study, 165...
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Effects of Takju intake and moderate exercise training on brain acetylcholinesterase activity and learning ability in rats

Kim B, Yang HJ, Chang MJ, Kim SH

  • KMID: 2313531
  • Nutr Res Pract.
  • 2011 Aug;5(4):294-300.
Takju is a Korean alcoholic beverage made from rice, and is brewed with the yeast Saccharomyces cerevisiae. This study was conducted to evaluate the effects of exercise training and moderate...
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Lifestyle, dietary habits and consumption pattern of male university students according to the frequency of commercial beverage consumptions

Kim H, Han SN, Song K, Lee H

  • KMID: 2313509
  • Nutr Res Pract.
  • 2011 Apr;5(2):124-131.
Because excessive consumption of sugar-sweetened beverages may reduce the quality of nutritional intake, this study examined the consumption patterns of commercial beverages, lifestyle, dietary habits, and perception of sweet taste....
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Risk Factors for Breast Cancer, Including Occupational Exposures

Weiderpass E, Meo M, Vainio H

  • KMID: 2316994
  • Saf Health Work.
  • 2011 Mar;2(1):1-8.
The knowledge on the etiology of breast cancer has advanced substantially in recent years, and several etiological factors are now firmly established. However, very few new discoveries have been made...
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