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Isolation and identification of an antioxidant flavonoid compound from citrus-processing by-product

Journal of the science of food and agriculture, 2011-08, Vol.91 (10), p.1925-1927

2011

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Antiproliferative activity of sulfated polysaccharide isolated from an enzymatic digest of Ecklonia cava on the U-937 cell line

Journal of applied phycology, 2009-06, Vol.21 (3), p.307-314

2009

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Optimisation of hydrophilic antioxidant extraction from Hizikiafusiformis by integrating treatments of enzymes, heat and pH control

International journal of food science & technology, 2008-04, Vol.43 (4), p.587-596

2008

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Effective drying of citrus by-product by high speed drying: A novel drying technique and their antioxidant activity

Journal of food engineering, 2009-05, Vol.92 (2), p.157-163

2009

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Optimisation of hydrophilic antioxidant extraction from Hizikia fusiformis by integrating treatments of enzymes, heat and pH control

International journal of food science & technology, 2008-04, Vol.43 (4), p.587-596

2008

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Antioxidant Potential of Ecklonia cavaon Reactive Oxygen Species Scavenging, Metal Chelating, Reducing Power and Lipid Peroxidation Inhibition

Food science and technology international, 2006-02, Vol.12 (1), p.27-38

2006

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Enzymatic Hydrolysis for Effective Extraction of Antioxidative Compounds from Hizikia fusiformis

Algae (Korean Phycological Society), 2004-03, Vol.19 (1), p.59-68

2004

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Effect of High Speed Drying on Antioxidant Properties of Enzymatic Digests from Citrus By-products and Their Protective Effect on DNA Damage Induced by $H_2O_2

Food science and biotechnology, 2009, Vol.18 (3), p.672-681

2009

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Bedside index for severity in acute pancreatitis: comparison with other scoring systems in predicting severity and organ failure

Hepatobiliary & pancreatic diseases international, 2013-12, Vol.12 (6), p.645-650

2013

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Isolation and identification of an antioxidant flavonoid compound from citrus-processing by-product: Antioxidant flavonoid from citrus by-product

Journal of the science of food and agriculture, 2011-08, Vol.91 (10), p.1925-1927

2011

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Antioxidant potential of Ecklonia cava on reactive oxygen species scavenging, metal chelating, reducing power and lipid peroxidation inhibition

Food science and technology international, 2006-02, Vol.12 (1), p.27-38

2006

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Effect of Far-infrared Radiation for Dying Citrus By-products and Their Radical Scavenging Activities and Protective Effects Against H 2 O 2 -induced DNA Damage

Preventive nutrition and food science, 2008-12, Vol.13 (4), p.313-320

2008

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Effect of High Speed Drying on Antioxidant Properties of Enzymatic Digests from Citrus By-products and Their Protective Effect on DNA Damage Induced by H₂O

Food science and biotechnology, 2009, Vol.18 (3), p.672-681

2009

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Effect of High Speed Drying on Antioxidant Properties of Enzymatic Digests from Citrus By-products and Their Protective Effect on DNA Damage Induced by H2O2

Food Science and Biotechnology, 2009, 18(3), , pp.672-681

2009

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Food Component Characteristics of Boiled-Dried Silver-Stripe Round Herring

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2008-07, Vol.37 (7), p.891-899

2008

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Food Components and Sensual Characterization of Commercial Plain-dried Silver-stripe Round Herring

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2008-11, Vol.37 (11), p.1457-1464

2008

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Preparation of Snack Using Residues of Fish Gomtang

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2008-01, Vol.37 (1), p.97-102

2008

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오징어 내장유의 정제

Applied biological chemistry, 1997-08, Vol.40 (4), p.294

1997

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Development and Food Component Characteristics of Canned Boiled Rainbow Trout

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2007-08, Vol.36 (8), p.1015-1021

2007

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Food Component Characteristics of Seafood Cooking Drips

Han'guk Sikp'um Yŏngyang Kwahakhoe chi, 2007-05, Vol.36 (5), p.595-602

2007

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Effect of Far-infrared Radiation for Dying Citrus By-products and Their Radical Scavenging Activities and Protective Effects Against H 2 O 2 -induced DNA Damage

Journal of food science and nutrition (Pusan, Korea : 2003), 2008, Vol.13 (4), p.313-320

2008

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알코올처리 각시가자미껍질 젤라틴의 물리적 특성에 미치는 첨가물의 영향

Applied biological chemistry, 1996-06, Vol.39 (3), p.218

1996

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Characterization of Antioxidant Potential of a Methanolic Extract and Its Fractions of Highbush Blueberry (Vaccinium corymbosum L.)

Preventive nutrition and food science, 2005-12, Vol.10 (4), p.316-325

2005

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에탄올처리 찰가자미류껍질 젤라틴의 물리적 특성에 대한 첨가물의 영향

Applied biological chemistry, 1995-08, Vol.38 (4), p.330

1995

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알코올처리에 의한 찰가자미류껍질 젤라틴의 기능성 개선

Applied biological chemistry, 1995-04, Vol.38 (2), p.129

1995

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Isolation and identification of an antioxidant flavonoid compound from citrus-processing by-product

Antiproliferative activity of sulfated polysaccharide isolated from an enzymatic digest of Ecklonia cava on the U-937 cell line

Optimisation of hydrophilic antioxidant extraction from Hizikiafusiformis by integrating treatments of enzymes, heat and pH control

Effective drying of citrus by-product by high speed drying: A novel drying technique and their antioxidant activity

Optimisation of hydrophilic antioxidant extraction from Hizikia fusiformis by integrating treatments of enzymes, heat and pH control

Antioxidant Potential of Ecklonia cavaon Reactive Oxygen Species Scavenging, Metal Chelating, Reducing Power and Lipid Peroxidation Inhibition

Enzymatic Hydrolysis for Effective Extraction of Antioxidative Compounds from Hizikia fusiformis

Effect of High Speed Drying on Antioxidant Properties of Enzymatic Digests from Citrus By-products and Their Protective Effect on DNA Damage Induced by $H_2O_2

Bedside index for severity in acute pancreatitis: comparison with other scoring systems in predicting severity and organ failure

Isolation and identification of an antioxidant flavonoid compound from citrus-processing by-product: Antioxidant flavonoid from citrus by-product

Antioxidant potential of Ecklonia cava on reactive oxygen species scavenging, metal chelating, reducing power and lipid peroxidation inhibition

Effect of Far-infrared Radiation for Dying Citrus By-products and Their Radical Scavenging Activities and Protective Effects Against H 2 O 2 -induced DNA Damage

Effect of High Speed Drying on Antioxidant Properties of Enzymatic Digests from Citrus By-products and Their Protective Effect on DNA Damage Induced by H₂O

Effect of High Speed Drying on Antioxidant Properties of Enzymatic Digests from Citrus By-products and Their Protective Effect on DNA Damage Induced by H2O2

Food Component Characteristics of Boiled-Dried Silver-Stripe Round Herring

Food Components and Sensual Characterization of Commercial Plain-dried Silver-stripe Round Herring

Preparation of Snack Using Residues of Fish Gomtang

오징어 내장유의 정제

Development and Food Component Characteristics of Canned Boiled Rainbow Trout

Food Component Characteristics of Seafood Cooking Drips

Effect of Far-infrared Radiation for Dying Citrus By-products and Their Radical Scavenging Activities and Protective Effects Against H 2 O 2 -induced DNA Damage

알코올처리 각시가자미껍질 젤라틴의 물리적 특성에 미치는 첨가물의 영향

Characterization of Antioxidant Potential of a Methanolic Extract and Its Fractions of Highbush Blueberry (Vaccinium corymbosum L.)

에탄올처리 찰가자미류껍질 젤라틴의 물리적 특성에 대한 첨가물의 영향

알코올처리에 의한 찰가자미류껍질 젤라틴의 기능성 개선

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