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Evaluation of pyrrolizidine alkaloids in Korean commercial honeys and bee pollens

Food Science and Technology Research, 2022, Vol.28(2), pp.123-132

2022

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Sedum takesimense Protects PC12 Cells against Corticosterone-Induced Neurotoxicity by Inhibiting Neural Apoptosis

Nutrients, 2020-11, Vol.12 (12), p.3713

2020

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Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce

Food science & technology, 2017-06, Vol.79, p.518-524

2017

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High-Fat Diet Increases Fat Oxidation and Promotes Skeletal Muscle Fatty Acid Transporter Expression in Exercise-Trained Mice

Journal of medicinal food, 2020-03, Vol.23 (3), p.281-288

2020

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Locusta migratoria hydrolysates attenuate lipopolysaccharide (LPS)/D-Galactosamine (D-Gal)-induced cytotoxicity and inflammation in Hep G2 cells via NF-κB signaling suppression

Applied Biological Chemistry, 2024, 67(0), , pp.1-12

2024

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Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

Journal of food quality, 2018-01, Vol.2018 (2018), p.1-8

2018

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The Impact of Ignoring a Crossed Factor in Cross-Classified Multilevel Modeling

Frontiers in psychology, 2021-03, Vol.12, p.637645-637645

2021

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Anti-inflammatory effect of fucoidan extracted from Ecklonia cava in zebrafish model

Carbohydrate polymers, 2013-01, Vol.92 (1), p.84-89

2013

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Astaxanthin Inhibits p70 S6 Kinase 1 Activity to Sensitize Insulin Signaling

Marine drugs, 2020-09, Vol.18 (10), p.495

2020

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Determination of Pyrrolizidine Alkaloids in Teas Using Liquid Chromatography–Tandem Mass Spectrometry Combined with Rapid-Easy Extraction

Foods, 2021-09, Vol.10 (10), p.2250

2021

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Enhancement of Bioactive Properties in Momordica charantia by Leuconostoc Fermentation

Fermentation (Basel), 2023-06, Vol.9 (6), p.523

2023

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Glycyrrhiza glabra L. Extract Inhibits LPS-Induced Inflammation in RAW Macrophages

Journal of Nutritional Science and Vitaminology, 2015, Vol.61(5), pp.375-381

2015

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Metabolomic Analysis of the Effect of Shade Treatment on the Nutritional and Sensory Qualities of Green Tea

Journal of agricultural and food chemistry, 2013-01, Vol.61 (2), p.332-338

2013

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Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java

Applied sciences, 2021-08, Vol.11 (15), p.7025

2021

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Optimization of Extraction Conditions for Antioxidant Activity of Acer tegmentosum Using Response Surface Methodology

Applied sciences, 2021-01, Vol.11 (3), p.1134

2021

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Effect of Water Roux Starter (Tangzhong) on Texture and Consumer Acceptance of Rice Pan Bread

Journal of texture studies, 2017-02, Vol.48 (1), p.39-46

2017

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Induction of cell cycle arrest and apoptosis in HT-29 human colon cancer cells by the dietary compound luteolin

American journal of physiology: Gastrointestinal and liver physiology, 2007-01, Vol.292 (1), p.G66-G75

2007

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Protective Functions of Group 3 Late Embryogenesis Abundant (G3LEA) Proteins in Enterococcus faecium During Vancomycin Treatment

Indian journal of microbiology, 2020-12, Vol.60 (4), p.526-534

2020

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Physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions

Food Science and Biotechnology, 2021, 30(2), , pp.235-244

2021

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The protective effects of ethanolic extract of Clematis terniflora against corticosterone-induced neuronal damage via the AKT and ERK1/2 pathway

BMB reports, 2018-08, Vol.51 (8), p.400-405

2018

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Long-term change in consumer acceptance for salt-reduced 'udon noodle soup' over repeated intake at home

International journal of food science & technology, 2015-02, Vol.50 (2), p.541-548

2015

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The ingredients in Saengshik, a formulated health food, inhibited the activity of α-amylase and α-glucosidase as anti-diabetic function

Nutrition Research and Practice, 2014, 8(5), , pp.602-606

2014

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Angiotensin I-converting enzyme (ACE) inhibition and nitric oxide (NO)-mediated antihypertensive effect of octaphlorethol A isolated from Ishige sinicola: In vitro molecular mechanism and in vivo SHR model

Journal of functional foods, 2015-10, Vol.18, p.289-299

2015

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Physicochemical, microbiological, and sensory characteristics of soy sauce fermented in different regional ceramics

Applied Biological Chemistry, 2016, 59(1), , pp.33-41

2016

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Anticancer activity of subfractions containing pure compounds of Chaga mushroom (Inonotus obliquus) extract in human cancer cells and in Balbc/c mice bearing Sarcoma-180 cells

Nutrition Research and Practice, 2010, 4(3), , pp.177-182

2010

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Evaluation of pyrrolizidine alkaloids in Korean commercial honeys and bee pollens

Sedum takesimense Protects PC12 Cells against Corticosterone-Induced Neurotoxicity by Inhibiting Neural Apoptosis

Probiotic characteristics of Bacillus strains isolated from Korean traditional soy sauce

High-Fat Diet Increases Fat Oxidation and Promotes Skeletal Muscle Fatty Acid Transporter Expression in Exercise-Trained Mice

Locusta migratoria hydrolysates attenuate lipopolysaccharide (LPS)/D-Galactosamine (D-Gal)-induced cytotoxicity and inflammation in Hep G2 cells via NF-κB signaling suppression

Effect of Yeast Fermentation of Green Coffee Beans on Antioxidant Activity and Consumer Acceptability

The Impact of Ignoring a Crossed Factor in Cross-Classified Multilevel Modeling

Anti-inflammatory effect of fucoidan extracted from Ecklonia cava in zebrafish model

Astaxanthin Inhibits p70 S6 Kinase 1 Activity to Sensitize Insulin Signaling

Determination of Pyrrolizidine Alkaloids in Teas Using Liquid Chromatography–Tandem Mass Spectrometry Combined with Rapid-Easy Extraction

Enhancement of Bioactive Properties in Momordica charantia by Leuconostoc Fermentation

Glycyrrhiza glabra L. Extract Inhibits LPS-Induced Inflammation in RAW Macrophages

Metabolomic Analysis of the Effect of Shade Treatment on the Nutritional and Sensory Qualities of Green Tea

Effect of Roasting Degree on the Antioxidant Properties of Espresso and Drip Coffee Extracted from Coffea arabica cv. Java

Optimization of Extraction Conditions for Antioxidant Activity of Acer tegmentosum Using Response Surface Methodology

Effect of Water Roux Starter (Tangzhong) on Texture and Consumer Acceptance of Rice Pan Bread

Induction of cell cycle arrest and apoptosis in HT-29 human colon cancer cells by the dietary compound luteolin

Protective Functions of Group 3 Late Embryogenesis Abundant (G3LEA) Proteins in Enterococcus faecium During Vancomycin Treatment

Physicochemical characteristics of Ethiopian Coffea arabica cv. Heirloom coffee extracts with various roasting conditions

The protective effects of ethanolic extract of Clematis terniflora against corticosterone-induced neuronal damage via the AKT and ERK1/2 pathway

Long-term change in consumer acceptance for salt-reduced 'udon noodle soup' over repeated intake at home

The ingredients in Saengshik, a formulated health food, inhibited the activity of α-amylase and α-glucosidase as anti-diabetic function

Angiotensin I-converting enzyme (ACE) inhibition and nitric oxide (NO)-mediated antihypertensive effect of octaphlorethol A isolated from Ishige sinicola: In vitro molecular mechanism and in vivo SHR model

Physicochemical, microbiological, and sensory characteristics of soy sauce fermented in different regional ceramics

Anticancer activity of subfractions containing pure compounds of Chaga mushroom (Inonotus obliquus) extract in human cancer cells and in Balbc/c mice bearing Sarcoma-180 cells

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