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ATP-dependent DNA binding, unwinding, and resection by the Mre11/Rad50 complex

The EMBO journal, 2016-04, Vol.35 (7), p.743-758

2016

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Crystal structure of a Fanconi anemia-associated nuclease homolog bound to 5' flap DNA: basis of interstrand cross-link repair by FAN1

Genes & development, 2014-10, Vol.28 (20), p.2276-2290

2014

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Structure Basis for Shaping the Nse4 Protein by the Nse1 and Nse3 Dimer within the Smc5/6 Complex

Journal of molecular biology, 2021-04, Vol.433 (9), p.166910-166910, Article 166910

2021

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Structure of the Human TELO2-TTI1-TTI2 Complex

Journal of molecular biology, 2022-01, Vol.434 (2), p.167370-167370, Article 167370

2022

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Crystal structures of the structure-selective nuclease Mus81-Eme1 bound to flap DNA substrates

The EMBO journal, 2014-05, Vol.33 (9), p.1061-1072

2014

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Die Maschine als Partner? Verbale und non-verbale Kommunikation mit einem humanoiden Roboter

Die Maschine: Freund oder Feind?, p.109-134

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Comparison of chicken breast quality characteristics and metabolites due to different rearing environments and refrigerated storage

Poultry science, 2022-07, Vol.101 (7), p.101953-101953, Article 101953

2022

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Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens

Poultry science, 2024-03, Vol.103 (3), p.103462-103462, Article 103462

2024

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Genome-wide association studies of anserine and carnosine contents in the breast meat of Korean native chickens

Poultry science, 2024-05, Vol.103 (5), p.103590-103590, Article 103590

2024

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Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken

Poultry science, 2024-05, Vol.103 (5), p.103583-103583, Article 103583

2024

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Effect of an animal-friendly raising environment on the quality, storage stability, and metabolomic profiles of chicken thigh meat

Food research international, 2022-05, Vol.155, p.111046-111046, Article 111046

2022

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Antimicrobial and human cancer cell cytotoxic effect of synthetic angiotensin-converting enzyme (ACE) inhibitory peptides

Food chemistry, 2008-03, Vol.107 (1), p.327-336

2008

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Genome-Wide Association Study on the Content of Nucleotide-Related Compounds in Korean Native Chicken Breast Meat

Animals (Basel), 2023-09, Vol.13 (18), p.2966

2023

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Antimicrobial effect of κ-carrageenan-based edible film containing ovotransferrin in fresh chicken breast stored at 5 °C

Meat science, 2009-11, Vol.83 (3), p.479-483

2009

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Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens

Foods, 2022-09, Vol.11 (19), p.3006

2022

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Comparison of hypolipidemic activity of synthetic gallic acid–linoleic acid ester with mixture of gallic acid and linoleic acid, gallic acid, and linoleic acid on high-fat diet induced obesity in C57BL/6 Cr Slc mice

Chemico-biological interactions, 2008-07, Vol.174 (2), p.109-117

2008

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The effect of dietary α-lipoic acid, betaine, l-carnitine, and swimming on the obesity of mice induced by a high-fat diet

Food & function, 2014-08, Vol.5 (8), p.1966-1974

2014

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Three-Dimensional Flows

1. Aufl., 2010

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Biological functions of a synthetic compound, octadeca-9,12-dienyl-3,4,5-hydroxybenzoate, from gallic acid–linoleic acid ester

Food chemistry, 2009, Vol.112 (2), p.369-373

2009

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Irradiation and organic acid treatment for microbial control and the production of biogenic amines in beef and pork

Food chemistry, 2007, Vol.104 (2), p.791-799

2007

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Effect of combination of chitosan coating and irradiation on physicochemical and functional properties of chicken egg during room-temperature storage

Radiation physics and chemistry (Oxford, England : 1993), 2009-07, Vol.78 (7), p.589-591

2009

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Taste-related and Volatile Organic Compounds of Fresh and Frozen–Thawed Chicken Breast Meat

Journal of animal science and technology, 2023-11

2023

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Correlations among endoscopic, histologic and serologic diagnoses for the assessment of atrophic gastritis

대한암예방학회지, 2014, 19(1), , pp.47-55

2014

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Storage Stability of the Synthetic Angiotensin Converting Enzyme (ACE) Inhibitory Peptides Separated from Beef Sarcoplasmic Protein Extracts at Different pH, Temperature, and Gastric Digestion

Food science and biotechnology, 2007, Vol.16 (4), p.572-575

2007

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Storage Stability of the Synthetic Angiotensin Converting Enzyme (ACE)Inhibitory Peptides Separated from Beef Sarcoplasmic Protein Extractsat Different pH, Temperature, and Gastric Digestion

Food Science and Biotechnology, 2007, 16(4), , pp.572-575

2007

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ATP-dependent DNA binding, unwinding, and resection by the Mre11/Rad50 complex

Crystal structure of a Fanconi anemia-associated nuclease homolog bound to 5' flap DNA: basis of interstrand cross-link repair by FAN1

Structure Basis for Shaping the Nse4 Protein by the Nse1 and Nse3 Dimer within the Smc5/6 Complex

Structure of the Human TELO2-TTI1-TTI2 Complex

Crystal structures of the structure-selective nuclease Mus81-Eme1 bound to flap DNA substrates

Die Maschine als Partner? Verbale und non-verbale Kommunikation mit einem humanoiden Roboter

Comparison of chicken breast quality characteristics and metabolites due to different rearing environments and refrigerated storage

Identification and comparison of aroma and taste-related compounds from breast meat of three breeds of Korean native chickens

Genome-wide association studies of anserine and carnosine contents in the breast meat of Korean native chickens

Effect of cinnamon powder on quality attributes and off-flavor in fried chicken drumsticks made from long-term thawed Korean native chicken

Effect of an animal-friendly raising environment on the quality, storage stability, and metabolomic profiles of chicken thigh meat

Antimicrobial and human cancer cell cytotoxic effect of synthetic angiotensin-converting enzyme (ACE) inhibitory peptides

Genome-Wide Association Study on the Content of Nucleotide-Related Compounds in Korean Native Chicken Breast Meat

Antimicrobial effect of κ-carrageenan-based edible film containing ovotransferrin in fresh chicken breast stored at 5 °C

Physicochemical Characteristics and Flavor-Related Compounds of Fresh and Frozen-Thawed Thigh Meats from Chickens

Comparison of hypolipidemic activity of synthetic gallic acid–linoleic acid ester with mixture of gallic acid and linoleic acid, gallic acid, and linoleic acid on high-fat diet induced obesity in C57BL/6 Cr Slc mice

The effect of dietary α-lipoic acid, betaine, l-carnitine, and swimming on the obesity of mice induced by a high-fat diet

Three-Dimensional Flows

Biological functions of a synthetic compound, octadeca-9,12-dienyl-3,4,5-hydroxybenzoate, from gallic acid–linoleic acid ester

Irradiation and organic acid treatment for microbial control and the production of biogenic amines in beef and pork

Effect of combination of chitosan coating and irradiation on physicochemical and functional properties of chicken egg during room-temperature storage

Taste-related and Volatile Organic Compounds of Fresh and Frozen–Thawed Chicken Breast Meat

Correlations among endoscopic, histologic and serologic diagnoses for the assessment of atrophic gastritis

Storage Stability of the Synthetic Angiotensin Converting Enzyme (ACE) Inhibitory Peptides Separated from Beef Sarcoplasmic Protein Extracts at Different pH, Temperature, and Gastric Digestion

Storage Stability of the Synthetic Angiotensin Converting Enzyme (ACE)Inhibitory Peptides Separated from Beef Sarcoplasmic Protein Extractsat Different pH, Temperature, and Gastric Digestion

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