Black ginseng is a type of processed ginseng that is prepared from white or red ginseng by
steaming and drying several times. This process causes extensive changes in types and …

Background The study of phenolic compounds profiles and antioxidative activity in ginseng
fruit, leaves, and roots with respect to cultivation years, and has been little reported to date …

ETHNOPHARMACOLOGICAL SIGNIFICANCE: Sorbus commixta Hedl.(Rosaceae) is a well
known traditionally valuable medicinal plant in Korea, China and Japan. This plant has been …

Steamed ginseng water (SGW) is a by-product of the repeated thermal processing of red
ginseng, which is characterized by a high bioactive content, better skin care activity, and a …

This study was conducted to determine the effect of Korean ginseng (Panax ginseng CA
Meyer) root extract (PGRE) on egg production and egg quality characteristics of hens at the …

The effects of aging process on the ginsenosides and antioxidant activity of ginseng was
investigated. Fresh ginseng roots were aged in oven at 70 or 80° C for 7, 14, 21, or 28 d …

The objective of this study was to develop a novel product for ready-to-eat (RTE) ginseng
chips with distinctive flavors through food processing (soaking with different media, pre …

Marinating of meat with Eruca vesicaria fresh leaves and with ethanolic extract were
prepared. Physicochemical, color, microbiological and sensorial analyses were evaluated …

The antioxidant properties of roasted hulled barley (Hordeum vulgare L.) were tested using
in vitro assays, including the total phenolic content (TPC), total flavonoid content (TFC), and …

A uniform cookie dough having the same ingredients was put in an oven and baked for 12,
16, 20 and 24 min. The quality characteristics, acrylamide content, and antioxidant activity …