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Influence of cold stress on contents of soluble sugars, vitamin C and free amino acids including gamma-aminobutyric acid (GABA) in spinach (Spinacia oleracea)

Food chemistry, 2017-01, Vol.215, p.185-192

2017

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Five Surfactin Isomers Produced during Cheonggukjang Fermentation by Bacillus pumilus HY1 and Their Properties

Molecules (Basel, Switzerland), 2021-07, Vol.26 (15), p.4478

2021

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Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties

Food chemistry, 2019-01, Vol.272, p.362-371

2019

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Comparison of microbial diversity and metabolites on household and commercial doenjang

Food Chemistry: X, 2024-03, Vol.21, p.101101, Article 101101

2024

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Comparison of the Growth Efficiency and Bioactive Compounds of Achyranthes japonica Nakai according to the Sowing Amount in Vertical Farms

원예과학기술지, 2024, 42(3), , pp.279-290

2024

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Comprehensive Changes in Nutrient Constituents and Antioxidant Activity during Food Processing of Isoflavone-Enriched Soybean Leaf by Mycelia of Tricholoma matsutake

Fermentation (Basel), 2023-07, Vol.9 (7), p.677

2023

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Comparative analysis of isoflavone aglycones using microwave-assisted acid hydrolysis from soybean organs at different growth times and screening for their digestive enzyme inhibition and antioxidant properties

Food chemistry, 2020-02, Vol.305, p.125462-125462, Article 125462

2020

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Changes occurring in compositional components of black soybeans maintained at room temperature for different storage periods

Food chemistry, 2012-03, Vol.131 (1), p.161-169

2012

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Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial doenjang

Molecules (Basel, Switzerland), 2023-04, Vol.28 (8), p.3516

2023

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Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng

Molecules (Basel, Switzerland), 2022-07, Vol.27 (14), p.4550

2022

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Supplementation of Abelmoschus manihot Ameliorates Diabetic Nephropathy and Hepatic Steatosis by Activating Autophagy in Mice

Nutrients, 2018-11, Vol.10 (11), p.1703

2018

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Changes in nutritional compositions of processed mountain-cultivated ginseng sprouts (Panax ginseng) and screening for their antioxidant and anti-inflammatory properties

Journal of functional foods, 2021-11, Vol.86, p.104668, Article 104668

2021

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Unveiling chlorpyrifos mineralizing and tomato plant-growth activities of Enterobacter sp. strain HSTU-ASh6 using biochemical tests, field experiments, genomics, and in silico analyses

Frontiers in microbiology, 2022-11, Vol.13, p.1060554-1060554

2022

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Chemical Compositions before and after Lactic Acid Fermentation of Isoflavone-Enriched Soybean Leaves and Their Anti-Obesity and Gut Microbiota Distribution Effects

Nutrients, 2024-05, Vol.16 (11), p.1693

2024

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Composted Oyster Shell as Lime Fertilizer Is More Effective Than Fresh Oyster Shell

Bioscience, biotechnology, and biochemistry, 2010, Vol.74 (8), p.1517-1521

2010

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Photoprotective Effect of Fermented and Aged Mountain-Cultivated Ginseng Sprout ( Panax ginseng ) on Ultraviolet Radiation-Induced Skin Aging in a Hairless Mouse Model

Nutrients, 2023-03, Vol.15 (7), p.1715

2023

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Comparative Studies of Antioxidant Activities and Nutritional Constituents of Persimmon Juice (Diospyros kaki L. cv. Gapjubaekmok)

Preventive Nutrition and Food Science, 2012, 17(2), , pp.141-151

2012

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Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90

Journal of food composition and analysis, 2011-05, Vol.24 (3), p.402-410

2011

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The production of surfactin during the fermentation of cheonggukjang by potential probiotic Bacillus subtilis CSY191 and the resultant growth suppression of MCF-7 human breast cancer cells

Food chemistry, 2012-04, Vol.131 (4), p.1347-1354

2012

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Changes in conjugated linoleic acid and isoflavone contents from fermented soymilks using Lactobacillus plantarum P1201 and screening for their digestive enzyme inhibition and antioxidant properties

Journal of functional foods, 2018-04, Vol.43, p.17-28

2018

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Changes in physicochemical property and lactic acid bacterial community during kimchi fermentation at different temperatures

Journal of applied biological chemistry, 2020-12, Vol.63 (4), p.429-437

2020

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The Root of Polygonum multiflorum Thunb. Alleviates Non-Alcoholic Steatosis and Insulin Resistance in High Fat Diet-Fed Mice

Nutrients, 2020-08, Vol.12 (8), p.2353

2020

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Comparative Assessment of Nutritional Metabolites in Yellow Soybeans at Different Growth Years and Their Antioxidant and α-Glucosidase Inhibition Properties

Agronomy (Basel), 2023-11, Vol.13 (12), p.2914

2023

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Physiological and biochemical responses of Limonium tetragonum to NaCl concentrations in hydroponic solution

Frontiers in plant science, 2023-04, Vol.14, p.1159625-1159625

2023

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Kiwi-persimmon wine produced using wild Saccharomyces cerevisiae strains with sugar, acid, and alcohol tolerance

Korean Journal of Food Preservation, 2023, Vol.30 (1), p.52-64

2023

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Influence of cold stress on contents of soluble sugars, vitamin C and free amino acids including gamma-aminobutyric acid (GABA) in spinach (Spinacia oleracea)

Five Surfactin Isomers Produced during Cheonggukjang Fermentation by Bacillus pumilus HY1 and Their Properties

Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties

Comparison of microbial diversity and metabolites on household and commercial doenjang

Comparison of the Growth Efficiency and Bioactive Compounds of Achyranthes japonica Nakai according to the Sowing Amount in Vertical Farms

Comprehensive Changes in Nutrient Constituents and Antioxidant Activity during Food Processing of Isoflavone-Enriched Soybean Leaf by Mycelia of Tricholoma matsutake

Comparative analysis of isoflavone aglycones using microwave-assisted acid hydrolysis from soybean organs at different growth times and screening for their digestive enzyme inhibition and antioxidant properties

Changes occurring in compositional components of black soybeans maintained at room temperature for different storage periods

Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial doenjang

Changes in Chemical Compositions and Antioxidant Activities from Fresh to Fermented Red Mountain-Cultivated Ginseng

Supplementation of Abelmoschus manihot Ameliorates Diabetic Nephropathy and Hepatic Steatosis by Activating Autophagy in Mice

Changes in nutritional compositions of processed mountain-cultivated ginseng sprouts (Panax ginseng) and screening for their antioxidant and anti-inflammatory properties

Unveiling chlorpyrifos mineralizing and tomato plant-growth activities of Enterobacter sp. strain HSTU-ASh6 using biochemical tests, field experiments, genomics, and in silico analyses

Chemical Compositions before and after Lactic Acid Fermentation of Isoflavone-Enriched Soybean Leaves and Their Anti-Obesity and Gut Microbiota Distribution Effects

Composted Oyster Shell as Lime Fertilizer Is More Effective Than Fresh Oyster Shell

Photoprotective Effect of Fermented and Aged Mountain-Cultivated Ginseng Sprout ( Panax ginseng ) on Ultraviolet Radiation-Induced Skin Aging in a Hairless Mouse Model

Comparative Studies of Antioxidant Activities and Nutritional Constituents of Persimmon Juice (Diospyros kaki L. cv. Gapjubaekmok)

Changes of phytochemical constituents (isoflavones, flavanols, and phenolic acids) during cheonggukjang soybeans fermentation using potential probiotics Bacillus subtilis CS90

The production of surfactin during the fermentation of cheonggukjang by potential probiotic Bacillus subtilis CSY191 and the resultant growth suppression of MCF-7 human breast cancer cells

Changes in conjugated linoleic acid and isoflavone contents from fermented soymilks using Lactobacillus plantarum P1201 and screening for their digestive enzyme inhibition and antioxidant properties

Changes in physicochemical property and lactic acid bacterial community during kimchi fermentation at different temperatures

The Root of Polygonum multiflorum Thunb. Alleviates Non-Alcoholic Steatosis and Insulin Resistance in High Fat Diet-Fed Mice

Comparative Assessment of Nutritional Metabolites in Yellow Soybeans at Different Growth Years and Their Antioxidant and α-Glucosidase Inhibition Properties

Physiological and biochemical responses of Limonium tetragonum to NaCl concentrations in hydroponic solution

Kiwi-persimmon wine produced using wild Saccharomyces cerevisiae strains with sugar, acid, and alcohol tolerance

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