Permanent article identifierDOI (Digital Object Identifier) We provide DOI to all published papers to facilitate higher citation and classification of articles. Peertechz Publisher ID: 10.17352
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Kavuri Hills, Jubilee Hills, Hyderabad-500033, India (Pvt. Ltd.)
• BS, Food Science and Nutrition, Ewha Womens University, Seoul, Korea
• MS, Food Science and Nutrition, Ewha Womens University, Seoul, Korea
• Ph.D., Food Science, Pennsylvania State University, USA
• Postdoctoral Research Associate, Division of Microbiology, Cornell University, USA
• Visiting Professor of Pediatrics - Harvard Medical School/Massachusetts General Hospital, Boston, MA, USA
Publications:
1. Bae, J.H. Tripartite genetic association between polygenetic risk scores for sweet taste preference, obesity, and sex. 2022 The American Journal of Clinical Nutrition (in review)
2. Bae, J.H., Park, D. J. Effect of dietary calcium on the gender-specific association between polymorphisms in the PTPRD locus and osteoporosis. 2022 Clinical Nutrition (in press).
3. Heo, H. J. Bae, J.H. Amano, A. Park, T. Choi, Y.H. Supplemental or dietary intake of omega-3 fatty acids for the treatment of periodontitis: A meta–analysis 2022 Journal of Clinical Periodontology (in press)
4. Bae, J.H., Lee, H. R. The effect of diet, exercise, and lifestyle intervention on childhood obesity: A network meta-analysis. 2021 Clinical Nutrition 3062 – 3072.
5. Bae, J.H., Choi, J. H. Gender disparities in childhood obesity and household food insecurity. 2021 Nutrition 87-88.
6. Bae, J.H., Ha, E. Y. Zinc transporter SLC39A11 polymorphisms are associated with chronic gastritis in the Korean population: the possible effect on spicy food intake. 2018 Nutrition Research. 78-85.
7. Bae, J.H., Kim, G. Systematic review and meta-analysis of omega-3-fatty acids in elderly patients with depression. 2018 Nutrition Research 50:1-9. doi: 10.1016/j.nutres.2017.10.013
8. Bae, J.H., Obounou, B. O. Presence of Dental Caries Is Associated with Food Insecurity and Frequency of Breakfast Consumption in Korean Children and Adolescents. Prev. Nutr. Food Sci. 2018;23(2):94-101
9. Bae, J.H., Kim, G. Vitamin D and atopic dermatitis: A systematic review and meta-analysis 2016 Nutrition 32(9):913-20. doi: 10.1016/j.nut.2016.01.023.
10. Bae, J.H., Park, S. Probiotics for weight Loss: a systematic review and meta-analysis, 2015, Nutrition Research, 566-575 doi:10.1016/j.nutres.2015.05.008
11. Bae, J.H., Park, S. Fermented food intake is associated with a reduced likelihood of atopic dermatitis in an adult population (KNHANES 2012–2013), 2015, Journal of the Academy of Nutrition and Dietetics 125-133.
12. Bae, J.H., Choi, H.S., Park, S. Instant noodle, processed food intake, and dietary pattern are associated with atopic dermatitis in an adult population (KNHANES 2009- 2011), 2015, Asia Pacific Journal of Clinical Nutrition 602-613.
13. Bae, J.H., Miller, K.J. Identification of two proline transport systems in Staphylococcus aureus and their possible roles in osmoregulation, Appl. Environ. Microbiol. 58(2), 471-475
14. Bae, J.H., Miller, K.J.Identification of a high-affinity glycine betaine transport system in Staphylococcus aureus, Appl. Environ. Microbiol. 59(8), 2734-2736
15. Bae, J.H., Miller, K.J. Glycine betaine and proline are the principal compatible solutes of Staphylococcus aureus: Current Microbiology, 23, 131-137
16. Bae, J.H. Effects of Ganoderma lucidum on the IL-1, TNF and IL-12 gene expression of macrophage, J. Korean Soc. Food Sci. Nutr., 26(5), 978-982
17. Bae, J.H. Effect of White Ginseng on the function of mouse peritoneal macrophages and their gene expression, J. Korean Soc. Food Sci. Nutr., 26(6), 1252-1257
18. Bae, J.H. et al. Development of the functional beverage containing the Prunus mume extracts, Korean J. Food Sci. Technol., 32(3), 713-719
Research Interest: Instrumentation: HPLC,
INFRA-RED, GC, GS-MS, Spectrophotometer, Texture analyzer Microbiological:
Basic microbiology, Enterobacteriaceae, Isolation and Identification of
bacteria, Analytical Profile Index (API) test. Sensorial: Fish freshness
evaluation test
Research Interest: Functional ingredients in Food Phytochemistry,
such as the polyphenol, anthocyanin, lycopene, and resveratrol, has presented
the antioxidant and many other biologic activities. The enrichment,
functionality and application of the anthocyanin and lycopene have been our focus
for more than twenty years.New technologies in Food. Application of new
technologies will give a solution for current problem in food. We have focus on
the ultra high pressure treatment in the pork and vegetable. The quality and
shelf life of the product were changed. The proper parameter of the high
pressure treatment will be a key to enhance the quality of the food. Energy
saving technology in food processing. Drying is a traditional technology for a
long time. Energy saving and better quality are the two main melodies in the
drying technology. The combination of heat pump and some other technology will
give a way for the better efficiency and better quality of products.
Research Interest: Natural Microbial Communities of
The Hot Water Springs, Molecular Phylogenetic Exploration Of Bacterial
Diversity, Isozymes Of Beta-Galactosidase from Bacillus Coagulans RCS3, Culture
Dependent 23srna Bacterial Asparaginase, Leukemia, Poly Beta Hydroxyl Butyrate
Biodegradable Plastics, Bioinformatics in Detecting Molecular Evolution and Phylogeny
of Snake Venom Protein of Indian Venomous Species
Research Interest: Development of Biodegradable
Edible Films, Extraction of Bioactive Compounds Using EMR Technologies and
Application of Statistical Experimental Design in Development of Food Products.
Marc (maiden name Vlaic) Romina Alina has completed her Ph.D. (Agronomy) in 2015 at the University of Agricultural Sciences and Veterinary Medicine (UASVM) of Cluj-Napoca (Romania). She is PhD Eng., Lecturer and she is responsible for the research activity in the Vegetable food quality control, Rheology in the food industry, Quality management systems and Food safety of the Faculty of Food Science and Technology, UASVM Cluj-Napoca. She has published 36 research articles on the development of innovative food products and bioactive compound traceability during processing in reputed journals. She was responsible for 7 research projects and won 2 national awards and 42 international awards. Member in professional associations: Slow Food International; Association of Food Industry Specialists in Romania (ASIAR), from education, research and production; Association of Specialists in Milling and Baking in Romania.