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Phenethyl Isothiocyanate Protects against High Fat/Cholesterol Diet-Induced Obesity and Atherosclerosis in C57BL/6 Mice

Nutrients, 2020-11, Vol.12 (12), p.3657

2020

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Hesperetin suppresses LPS/high glucose-induced inflammatory responses via TLR/MyD88/NF-κB signaling pathways in THP-1 cells

Nutrition Research and Practice, 2021, 15(5), , pp.591-603

2021

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Protective effects of phenethyl isothiocyanate on foam cell formation by combined treatment of oxidized low‐density lipoprotein and lipopolysaccharide in THP‐1 macrophage

Food science & nutrition, 2021-06, Vol.9 (6), p.3269-3279

2021

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Dietary glucosinolates inhibit splenic inflammation in high fat/cholesterol diet-fed C57BL/6 mice

Nutrition Research and Practice, 2021, 15(6), , pp.798-806

2021

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Safety Evaluation of Weissella cibaria JW15 by Phenotypic and Genotypic Property Analysis

Microorganisms (Basel), 2021-11, Vol.9 (12), p.2450

2021

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Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae

Foods, 2021-12, Vol.11 (1), p.68

2021

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Phenethyl Isothiocyanate Improves Lipid Metabolism and Inflammation via mTOR/PPARγ/AMPK Signaling in the Adipose Tissue of Obese Mice

Journal of medicinal food, 2021-06, Vol.24 (6), p.666-669

2021

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Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using Acetobacter pasteurianus A11-2

Foods, 2020-08, Vol.9 (8), p.1063

2020

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Zerumbone suppresses high glucose and LPS-induced inflammation in THP-1-derived macrophages by inhibiting the NF-κB/TLR signaling pathway

Nutrition research (New York, N.Y.), 2022-04, Vol.100, p.58-69

2022

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Hesperetin suppresses LPS/high glucose-induced inflammatory responses via TLR/MyD88/NF-κB signaling pathways in THP-1 cells

Nutrition research and practice, 2021, Vol.15 (5), p.591-603

2021

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Characteristics of Leuconostoc spp. isolated from radish kimchi and its immune enhancement effect

Korean Journal of Food Preservation, 2023-12, Vol.30 (6), p.1082-1094

2023

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Dietary glucosinolates inhibit splenic inflammation in high fat/cholesterol diet-fed C57BL/6 mice

Nutrition research and practice, 2021, Vol.15 (6), p.798-806

2021

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Comparison of flavors of farm-made ‘Kujippong’ (Cudrania tricuspidata) fermented vinegar using electronic nose and electronic tongue

Korean Journal of Food Preservation, 2021-10, Vol.28 (6), p.820-827

2021

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Improvement in the manufacturing process and quality of jujube vinegar in the ancient literature 『Sangayorok』

Korean Journal of Food Preservation, 2021-02, Vol.28 (1), p.107-116

2021

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Production of high-acidity peach vinegar by improving the manufacturing process of “Dochobang”

Korean Journal of Food Preservation, 2021-02, Vol.28 (1), p.117-128

2021

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Culture and function-related characteristics of six acetic acid bacterial strains isolated from farm-made fermented vinegars

Korean Journal of Food Preservation, 2022-02, Vol.29 (1), p.142-156

2022

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Quality characteristics of solid starters manufactured with Aspergillus oryzae OF5-20

Korean Journal of Food Preservation, 2020-12, Vol.27 (7), p.915-924

2020

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Determination of quality characteristics by the reproduction of grain vinegars reported in ancient literature

Korean Journal of Food Preservation, 2020-12, Vol.27 (7), p.859-871

2020

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Optimization of ‘Nuruk’, alcohol, and acetic acid fermentations for producing vinegar from Acorus gramineus roots

Korean Journal of Food Preservation, 2020-12, Vol.27 (7), p.936-945

2020

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하이부쉬 블루베리 38개 품종의 저온 처리 후 꽃눈 발아율과 가지 내 가용성 당 함량

Weon'ye gwahag gi'sulji, 2014, Vol.32 (1), p.130-131

2014

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국내 재배 소과류 및 베리류 과실 특성

Weon'ye gwahag gi'sulji, 2013, Vol.31 (2), p.139-139

2013

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Evaluation of anti-inflammatory efficacy of Lacticaseibacillus rhamnosus L22-FR28 (KACC 92513P) isolated from infant feces and its Oenanthe javanica ferments

Food Science and Preservation, 2024-06, Vol.31 (3), p.474-485

2024

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Growth Characteristics of Highbush Blueberries (Vaccinium corymbosum cvs. Bluecrop, Brigitta, Jersey, Polaris) by Muching

Weon'ye gwahag gi'sulji, 2013, Vol.31 (1), p.102-102

2013

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Mycelial and cultural characteristics of a new high yield oyster mushroom variety,Mantari, for bottle culture

Journal of Mushroom, 2016-09, Vol.14 (3), p.90-93

2016

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Hesperetin suppresses LPS/high glucose-induced inflammatory responses via TLR/MyD88/NF-κB signaling pathways in THP-1 cells

Nutrition research and practice, 2021, Vol.15 (5), p.591-603

2021

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Phenethyl Isothiocyanate Protects against High Fat/Cholesterol Diet-Induced Obesity and Atherosclerosis in C57BL/6 Mice

Hesperetin suppresses LPS/high glucose-induced inflammatory responses via TLR/MyD88/NF-κB signaling pathways in THP-1 cells

Protective effects of phenethyl isothiocyanate on foam cell formation by combined treatment of oxidized low‐density lipoprotein and lipopolysaccharide in THP‐1 macrophage

Dietary glucosinolates inhibit splenic inflammation in high fat/cholesterol diet-fed C57BL/6 mice

Safety Evaluation of Weissella cibaria JW15 by Phenotypic and Genotypic Property Analysis

Comparative Evaluation of Quality and Metabolite Profiles in Meju Using Starter Cultures of Bacillus velezensis and Aspergillus oryzae

Phenethyl Isothiocyanate Improves Lipid Metabolism and Inflammation via mTOR/PPARγ/AMPK Signaling in the Adipose Tissue of Obese Mice

Metabolite Profile and Immunomodulatory Properties of Bellflower Root Vinegar Produced Using Acetobacter pasteurianus A11-2

Zerumbone suppresses high glucose and LPS-induced inflammation in THP-1-derived macrophages by inhibiting the NF-κB/TLR signaling pathway

Hesperetin suppresses LPS/high glucose-induced inflammatory responses via TLR/MyD88/NF-κB signaling pathways in THP-1 cells

Characteristics of Leuconostoc spp. isolated from radish kimchi and its immune enhancement effect

Dietary glucosinolates inhibit splenic inflammation in high fat/cholesterol diet-fed C57BL/6 mice

Comparison of flavors of farm-made ‘Kujippong’ (Cudrania tricuspidata) fermented vinegar using electronic nose and electronic tongue

Improvement in the manufacturing process and quality of jujube vinegar in the ancient literature 『Sangayorok』

Production of high-acidity peach vinegar by improving the manufacturing process of “Dochobang”

Culture and function-related characteristics of six acetic acid bacterial strains isolated from farm-made fermented vinegars

Quality characteristics of solid starters manufactured with Aspergillus oryzae OF5-20

Determination of quality characteristics by the reproduction of grain vinegars reported in ancient literature

Optimization of ‘Nuruk’, alcohol, and acetic acid fermentations for producing vinegar from Acorus gramineus roots

하이부쉬 블루베리 38개 품종의 저온 처리 후 꽃눈 발아율과 가지 내 가용성 당 함량

국내 재배 소과류 및 베리류 과실 특성

Evaluation of anti-inflammatory efficacy of Lacticaseibacillus rhamnosus L22-FR28 (KACC 92513P) isolated from infant feces and its Oenanthe javanica ferments

Growth Characteristics of Highbush Blueberries (Vaccinium corymbosum cvs. Bluecrop, Brigitta, Jersey, Polaris) by Muching

Mycelial and cultural characteristics of a new high yield oyster mushroom variety,Mantari, for bottle culture

Hesperetin suppresses LPS/high glucose-induced inflammatory responses via TLR/MyD88/NF-κB signaling pathways in THP-1 cells

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