Physicochemical characteristics and sensory acceptability of crackers containing red ginseng marc

출판일: 2022. 01. Abstract Red ginseng marc (RGM), a by-product from ginseng industry, still contains bioactive compounds such as ginsenosides and dietary fibers. The objective of this study was to investigate effects of baking conditions and formulations on physicochemical and sensory characteristics of crackers in which RGM was incorporated. The sum of ginsenoside Rb1, Rg1 […]

Diet quality and all-cause and cancer-specific mortality in cancer survivors and non-cancer individuals: the Multiethnic Cohort Study.

출판일: 2022. 03. Abstract Purpose We examined post-diagnostic diet quality in relation to all-cause and cancer-specific mortality among adults diagnosed with invasive cancer between cohort entry (45–75 years) and their 10-year follow-up, in comparison with those without invasive cancer during that period, in the Multiethnic Cohort. Methods Data were from 70,045 African Americans, Native Hawaiians, […]

Reproducibility of a food frequency questionnaire: Korea Nurses’ Health Study

출판일: 2022. 03. Abstract BACKGROUND/OBJECTIVES This study aimed to examine the reproducibility of food frequency questionnaires (FFQs) designed for young female nurses in the Korea Nurses' Health Study. SUBJECTS/METHODS The reproducibility of web-based, self-administered FFQs was evaluated among 243 Korean female nurses. The first FFQ (FFQ1) was administered from March 2014 to February 2019 and […]

Consumption of 85% cocoa dark chocolate improves mood in association with gut microbial changes in healthy adults: a randomized controlled trial

출판일: 2022. 01. Abstract Dark chocolate has long been recognized for its mood-altering properties; however, the evidence regarding the emotional effects of daily dark chocolate intake is limited. Therefore, we aimed to investigate the effects of dark chocolate intake on mood in everyday life, with special emphasis on the gut-brain axis. Two different dark chocolates […]