통합 검색 | Korea Science

Allen, Kirsten;Bennett, Joan W.
- Mycobiology
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- 제49권3호
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- pp.201-212
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- 2021
Truffles are the fruiting bodies of ascomycete fungi that form underground. Truffles are globally valued, culturally celebrated as aphrodisiacs, and highly sought-after delicacies in the culinary world. For centuries, naturalists have speculated about their mode of formation, and in cultures surrounding the Mediterranean Sea, many species have been prized as a delectable food source. Truffle fruiting bodies form underground and emit a variety of volatile organic compounds (VOCs). Truffle volatiles are believed to have evolved to attract animals that disperse their spores. The main VOCs identified from truffles include sulfur compounds, such as dimethyl sulfide (DMS) and dimethyl disulfide (DMDS); in addition, 1-octen-3-ol and 2-methyl-1-propanol have been found in most truffle species. Humans use pigs and dogs trained to detect truffle VOCs in order to find these prized subterranean macrofungi. Truffles have pharmacological potential, but until more reliable cultivation methods become available their high price means they are unlikely to see widespread use as medicinals.
https://doi.org/10.1080/12298093.2021.1936766 인용 PDF KSCI

Keenan, Debra-Palmer;Patricia M. Heacock
- Journal of Community Nutrition
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- 제5권4호
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- pp.218-229
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- 2003
Over the past two decades in the United States, social marketing has become an increasingly popular means of delivering nutrition education for the purpose of eliciting a specific behavior change. This manuscript defines social marketing via traditional marketing concepts and jargon, as well as through a communications strategy that can be used to guide message and campaign development. Research and evaluation strategies necessary to support the development and assessment of campaign promotions, is discussed. Four campaigns implemented in the United States, and one campaign implemented in Indonesia, are discussed in terms of the strategies presented. These campaigns illustrate how this educational technique and an array of assessment approaches have been applied to varied nutritional issues across diverse target audiences and settings. Practical recommendations, as well as discussion of issues regarding the advantages and disadvantages of using social marketing as an educational strategy, campaign sustainability, and philosophical considerations regarding the use of this educational approach, are addressed.
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Wang, Shuoguo;Xing, Jinchuan
- Genomics & Informatics
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- 제11권4호
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- pp.191-199
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- 2013
High-throughput next-generation sequencing (NGS) technology produces a tremendous amount of raw sequence data. The challenges for researchers are to process the raw data, to map the sequences to genome, to discover variants that are different from the reference genome, and to prioritize/rank the variants for the question of interest. The recent development of many computational algorithms and programs has vastly improved the ability to translate sequence data into valuable information for disease gene identification. However, the NGS data analysis is complex and could be overwhelming for researchers who are not familiar with the process. Here, we outline the analysis pipeline and describe some of the most commonly used principles and tools for analyzing NGS data for disease gene identification.
https://doi.org/10.5808/GI.2013.11.4.191 인용 PDF KSCI

Jun, Mi-Ra;Jeon, Woo-Sik;Ho, Chi-Tang
- Food Science and Biotechnology
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- 제15권3호
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- pp.329-338
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- 2006
The study of health promoting and disease preventing compounds in food or by themselves, so called nutraceuticals or functional foods, has become a major field of research in food science. Natural flavor compounds are usually present in food, essential oils, spices, and herbs. These compounds can produce aroma, not only by themselves, but also in combination with other compounds. Today, however, greater interest is being paid to the health promoting properties of natural flavor substances rather than their flavoring properties. In fact, a number of naturally occurring flavor compounds that possess health promoting and disease preventing properties have been extensively studied and identified. The beneficial properties of natural volatile flavor compounds as well as non-volatile substances in spices and herbs discussed in this review include antioxidant, anticarcinogenic, anti-inflammatory, and immune enhancing activities.
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