ScholarWorks@Korea University: Oh, Nam Su

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Oh, Nam Su (오남수)

Graduate School (Department of Food and Biotechnology)

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antioxidant activity:6||Maillard reaction:5||Lactobacillus gasseri:4||chronic stress:4||Lactobacillus rhamnosus 4B15:3||milk protein:3||Cudrania tricuspidata:3||Maillard reaction product:2||fermentation:2||Chronic mild stress:2||lactic acid bacteria:2||Lactobacillus gasseri 505:2||gutbrain axis:2||casein:2||glycation:2||milk casein:1||Obesity:1||hypolipidemic and antiinflammatory effect:1||Antioxidant activity:1||hepatoprotective effect:1||serotonin signaling:1||Cudrania tricuspidata leaf extract:1||aroma compounds:1||peptide:1||colitisassociated colorectal cancer:1||Cytochrome P450 family:1||Lactobacillus fermentum:1||Rheology:1||waterholding capacity:1||muscle atrophy:1||hepatic toxicity:1||synbiotic:1||EHEC O157:H7:1||Immune response:1||mulberry leaf extract:1||rat animal model:1||Maillard conjugate:1||Fermented soymilk:1||testicular dysfunction:1||spermatogenesis:1||galactooligosaccharide:1||prebiotic:1||reverse transcriptionPCR:1||nuclear factorE2related factor 2:1||yogurt:1||Phenolics metabolism:1||Melting property:1||male reproductive function:1||milk protein concentrate:1||rheological behavior:1||Lactiplantibacillus plantarum:1||Depressionlike behaviour:1||stressrelated disorder:1||C. elegans:1||5fluorouracil:1||mucin:1||probiotics:1||Milk peptide:1||prevention of cardiovascular diseases:1||Ice cream:1||isoflavone:1||cholesterollowering activity:1||Fermented grain:1||fermented milk:1||behavior:1||phenolic compounds:1||Bacillus licheniformis:1||antiaging:1||prevention of cardiovascular disease:1||Food safety:1||antioxidant:1||intestinal mucositis:1||Caenorhabditis elegans:1||Korean traditional foods:1||in vivo study:1||enzymatic hydrolysis:1||synbiotics:1||sour cream:1||braingutmicrobiome axis:1||Synbiotic:1||Gut microbiota:1||proinflammatory cytokine:1||protein modification:1||Carrageenan:1||Memory impairment:1||milk peptide:1||whey protein:1||

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