Probiotic Food, Probiotic Function, Traditional Fermented Food, Food Microbiology, Lactic Acid Bacteria, Diet, Nutrition, and Immunity

Research Interest: Food safety Nano materials Biomolecules detection Microfluidic technique; Electrochemistry Impedance Fluorescence

Research Interest: General Microbiology, Food Microbiology

Research Interest: Health Benefits Targeted at Aging, Cancers, Obesity, and Diabetes Assessment Of Phytochemicals From Legumes, Fruits, Vegetables, Traditional Chinese Medicines Through in Vitro Animal Cell Models Cellular and Molecular Mechanisms of Bioactive Food Components in Disease Prevention; Development of Novel Health Promoting Products.

Research Interest: Microbial Diversity in Traditionally Fermented Dairy Products as Determined by Metogenomic Sequence Analysis.

Research Interest: Nutritional Biochemistry and Functional Foods development of Functional Foods and Nutraceuticals from Plants

Research Interest: Food chemistry, Food Analysis Science, Natural Products Chemistry.  

Biography:

Education and Training:

•    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: Isolation and characterization of bioactive (anti-inflammatory, antioxidant, anti-cancer) compounds in seaweed. Development of anti-obesity functional foods/nutraceuticals Development of natural antioxidants and ingredients that reduce cardiovascular inflammation

Dr. Liana Claudia Salanță, 38 years old, an Associate Professor at UASVM CN, has 13 years of research expertise focusing on biologically active compounds with antioxidant properties in various vegetal matrices for applications in the food industry. Her focus includes developing and optimizing functional products, sensory evaluation, and assessing consumer acceptability in alcoholic and non-alcoholic cereal-based beverages, as validated by her extensive publication record: 62 ISI scientific papers, 40+ articles in International Database Journals, 6 International Book Chapters, and 2 patent applications. Notably, she has edited an international book and contributed to 2 WOS indexes' special issues. Engaging in 12 national and international research projects, her interdisciplinary approach is evident, supported by bibliometric indicators with an h-index of 12 (WoS) and 19 (Scholar).

Research Interest: Chromatography (HPLC), Gas Chromatography and Mass Spectrometry  (GC-MS), Conductometry (CV) Spectroscopy Ultraviolet-Visible (UV-Vis), Physico- Chemical and Microbiological Analysis Food Products

Dr. S. Dutta Gupta, a Former Professor of Department of Agricultural and Food Engineering, Indian Institute of Technology Kharagpur, has worked for more than 3 decades in the area of Plant Developmental Biology. He is a pioneer in the application of Plant image analysis for non-invasive real time estimation of chlorophyll content, photosynthetic ability and early detection of wilting following artificial intelligence, PRI and thermal imaging. He has been able to bring engineering-plant tissue culture link to a new dimension of understanding. He has also contributed significantly to the application of light-emitting diodes in regulating plant morphogenesis and the biosynthesis of metal nanoparticle. Dr. Dutta Gupta has received fellowships/grants from various agencies and governments such as United States Department of Agriculture (USDA), Lockheed Martin, the Ministry of Human Resource Development (MHRD), the Indian National Science Academy (INSA), the Council of Scientific and Industrial Research (CSIR), the Department of Science and Technology (DST), Czech Academy of Sciences and the Japan Society for the Promotion of Science (JSPS). He has published more than 100 scientific articles and edited 5 books published by Springer and CRC Press and also featured in the Stanford University ranking of top 2 per cent scientists globally during 2021-22 in the category Plant Biology.

Research Interest: Bioactivity of Medicinal Plants, Plant Image Analysis Impact of LED on Plant Morphogenesis

Research Interest: He was a researcher of Fruit and Vegetable Innovation

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: Synthesis and Identification of artificial antigen, preparing of polyclone and monoclonal antibody, Building rapid determination method for pathogenic microorganism and toxic chemical. Identification of plant extracts and developing Anti-cancer drugs. 

Research Interest: Milk and Dairy Products Science & Technology Chromatographic Analysis Techniques in Foods Volatile Compound Analysis in Fruits