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Enhancement of 1,3-propanediol production from industrial by-product by Lactobacillus reuteri CH53

Microbial cell factories, 2020-01, Vol.19 (1), p.6-6, Article 6

2020

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Korean diet: Characteristics and historical background

Journal of Ethnic Foods , 2016, 3(1), , pp.26-31

2016

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Anti‐inflammatory effects of Beopje curly dock (Rumex crispus L.) in LPS‐induced RAW 264.7 cells and its active compounds

Journal of food biochemistry, 2020-07, Vol.44 (7), p.e13291-n/a

2020

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Increased quality and functionality of kimchi when fermented in Korean earthenware (onggi)

International journal of food science & technology, 2011-10, Vol.46 (10), p.2015-2021

2011

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Sedative-Hypnotic Effects of Glycine max Merr. Extract and Its Active Ingredient Genistein on Electric-Shock-Induced Sleep Disturbances in Rats

International journal of molecular sciences, 2023-04, Vol.24 (8), p.7043

2023

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Quality characteristics of distilled alcohols prepared with different fermenting agents

Applied Biological Chemistry, 2015, 58(2), , pp.275-283

2015

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Kimchi protects against azoxymethane/dextran sulfate sodium-induced colorectal carcinogenesis in mice

Journal of medicinal food, 2014-08, Vol.17 (8), p.833-841

2014

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Comparative study on the modulation of IgE and cytokine production by Phellinus linteus grown on germinated brown rice, Phellinus linteus and germinated brown rice in murine splenocytes

Bioscience, biotechnology, and biochemistry, 2004-11, Vol.68 (11), p.2391-2394

2004

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Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress

Nutrition Research and Practice, 2014, 8(6), , pp.638-643

2014

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Rumex crispus and Cordyceps militaris Mixture Ameliorates Production of Pro-Inflammatory Cytokines Induced by Lipopolysaccharide in C57BL/6 Mice Splenocytes

Preventive Nutrition and Food Science, 2018, 23(4), , pp.374-381

2018

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Dissimilarity in Fos and Jun immunoreactivity in hypothalamic regions between obese and lean Zucker rats

Bioscience, biotechnology, and biochemistry, 2005-10, Vol.69 (10), p.1982-1984

2005

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Anticancer effects of kimchi fermented for different times and with added ingredients in human HT-29 colon cancer cells

Food Science and Biotechnology, 2015, 24(2), , pp.629-633

2015

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The suppressive effect of beta-glucan on the production of tumor necrosis factor-alpha in BV2 microglial cells

Bioscience, biotechnology, and biochemistry, 2007, Vol.71 (5), p.1360-1364

2007

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Nicotine administration decreases nitric oxide synthase expression in the hypothalamus of food-deprived rats

Neuroscience letters, 2002-03, Vol.322 (1), p.29-32

2002

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Increased expression of hypothalamic NADPH-diaphorase neurons in mice with iron supplement

Bioscience, biotechnology, and biochemistry, 2005-10, Vol.69 (10), p.1978-1981

2005

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Aglycone Isoflavones and Exopolysaccharides Produced by Lactobacillus acidophilus in Fermented Soybean Paste

Preventive Nutrition and Food Science, 2016, 21(2), , pp.117-123

2016

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Siwonhan-mat: The third taste of Korean foods

Journal of Ethnic Foods , 2016, 3(1), , pp.61-68

2016

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Comparison of the antiobesity effects of the protopanaxadiol- and protopanaxatriol-type saponins of red ginseng

Phytotherapy research, 2009, Vol.23 (1), p.78-85

2009

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Strategy for prevention of weakly flocculating characters in bottom brewing yeast strains

Food science and biotechnology, 2008-06, Vol.17 (3), p.558-563

2008

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Optimal Conditions for Propagation in Bottom and Top Brewing Yeast Strains

Food Science and Biotechnology, 2008, 17(4), , pp.739-744

2008

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Effect of Supplementation of vitamin E and vitamin C on brain acetylcholinesterase activity and neurotransmitter levels in rats treated with scopolamine, an inducer of dementia

Journal of Nutritional Science and Vitaminology, 2001, Vol.47(5), pp.323-328

2001

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Treatment with Astragali radix and Angelicae radix enhances erythropoietin gene expression in the cyclophosphamide-induced anemic rat

Journal of medicinal food, 2009-06, Vol.12 (3), p.637-642

2009

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Corrigendum to “Korean diet: Characteristics and historical background” [J Ethn Foods 3 (2016) 26–31]

Journal of Ethnic Foods, 2016-06, Vol.3 (2), p.165-165

2016

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Panax ginseng protects against global ischemia injury in rat hippocampus

Journal of medicinal food, 2009-02, Vol.12 (1), p.71-76

2009

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Silicon content in beers from Korean market and estimation of its alimentary uptake

Czech Journal of Food Sciences, 2013-01, Vol.31 (4), p.382-389

2013

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Enhancement of 1,3-propanediol production from industrial by-product by Lactobacillus reuteri CH53

Korean diet: Characteristics and historical background

Anti‐inflammatory effects of Beopje curly dock (Rumex crispus L.) in LPS‐induced RAW 264.7 cells and its active compounds

Increased quality and functionality of kimchi when fermented in Korean earthenware (onggi)

Sedative-Hypnotic Effects of Glycine max Merr. Extract and Its Active Ingredient Genistein on Electric-Shock-Induced Sleep Disturbances in Rats

Quality characteristics of distilled alcohols prepared with different fermenting agents

Kimchi protects against azoxymethane/dextran sulfate sodium-induced colorectal carcinogenesis in mice

Comparative study on the modulation of IgE and cytokine production by Phellinus linteus grown on germinated brown rice, Phellinus linteus and germinated brown rice in murine splenocytes

Antioxidative effects of Kimchi under different fermentation stage on radical-induced oxidative stress

Rumex crispus and Cordyceps militaris Mixture Ameliorates Production of Pro-Inflammatory Cytokines Induced by Lipopolysaccharide in C57BL/6 Mice Splenocytes

Dissimilarity in Fos and Jun immunoreactivity in hypothalamic regions between obese and lean Zucker rats

Anticancer effects of kimchi fermented for different times and with added ingredients in human HT-29 colon cancer cells

The suppressive effect of beta-glucan on the production of tumor necrosis factor-alpha in BV2 microglial cells

Nicotine administration decreases nitric oxide synthase expression in the hypothalamus of food-deprived rats

Increased expression of hypothalamic NADPH-diaphorase neurons in mice with iron supplement

Aglycone Isoflavones and Exopolysaccharides Produced by Lactobacillus acidophilus in Fermented Soybean Paste

Siwonhan-mat: The third taste of Korean foods

Comparison of the antiobesity effects of the protopanaxadiol- and protopanaxatriol-type saponins of red ginseng

Strategy for prevention of weakly flocculating characters in bottom brewing yeast strains

Optimal Conditions for Propagation in Bottom and Top Brewing Yeast Strains

Effect of Supplementation of vitamin E and vitamin C on brain acetylcholinesterase activity and neurotransmitter levels in rats treated with scopolamine, an inducer of dementia

Treatment with Astragali radix and Angelicae radix enhances erythropoietin gene expression in the cyclophosphamide-induced anemic rat

Corrigendum to “Korean diet: Characteristics and historical background” [J Ethn Foods 3 (2016) 26–31]

Panax ginseng protects against global ischemia injury in rat hippocampus

Silicon content in beers from Korean market and estimation of its alimentary uptake

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