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Antimutagenic, antioxidant and free radical scavenging activity of ethyl acetate extracts from white, yellow and red onions

Food and chemical toxicology, 2004-04, Vol.42 (4), p.659-666

2004

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The production of surfactin during the fermentation of cheonggukjang by potential probiotic Bacillus subtilis CSY191 and the resultant growth suppression of MCF-7 human breast cancer cells

Food chemistry, 2012-04, Vol.131 (4), p.1347-1354

2012

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Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage

Animal Bioscience, 2012, 25(9), , pp.1329-1337

2012

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콩 종자의 Raffinose 및 Stachyose 함량에 대한 유전자형과 환경의 영향

한국작물학회지, 2014, 59(3), , pp.319-324

2014

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Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars

Journal of food and drug analysis, 2017-07, Vol.25 (3), p.637-653

2017

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Identification of Potential Bacillus subtilis Probiotics from Korean Soybean Paste and Their Antimicrobial and Immune Activities

Journal of food science and nutrition (Pusan, Korea : 2003), 2011-03, Vol.16 (1)

2011

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Scopoletin from the flower buds of Magnolia fargesii inhibits protein glycation, aldose reductase, and cataractogenesis Ex Vivo

Archives of Pharmacal Research, 2010, 33(9), , pp.1317-1323

2010

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An optimized extraction technique for acetylcholinesterase inhibitors from the Camellia japonica seed cake by using response surface methodology

Bioscience, biotechnology, and biochemistry, 2014, Vol.78 (7), p.1237-1241

2014

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Antioxidant and free radical scavenging activity of methanol extract of chungkukjang

Journal of food composition and analysis, 2007-03, Vol.20 (2), p.113-118

2007

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Antioxidant Activity of Theaflavin and Thearubigin Separated from Korean Microbially Fermented Tea

Journal of food science and nutrition (Pusan, Korea : 2003), 2007, Vol.12 (1)

2007

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Comparison of Isoflavone Contents and Antioxidant Effect in Cheonggukjang with Black Soybean Cultivars by Bacillus subtilis CSY191

Hanguk hwangyeong nonghak hoeji, 2016-03, Vol.35 (1), p.62-71

2016

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Cytotoxic effects of sesquiterpene lactones from the flowers ofHemisteptia lyrata B

Archives of pharmacal research, 2003-11, Vol.26 (11), p.925-928

2003

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Lignans from the Flower Buds of Magnolia fargesii

Bulletin of the Korean Chemical Society, 2005, 26(6), , pp.913-915

2005

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Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191

Food Science and Biotechnology, 2014, 23(2), , pp.531-538

2014

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Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage

Asian-australasian journal of animal sciences, 2012-09, Vol.25 (9), p.1329-1337

2012

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Genotype and Environment Influence on Raffinose and Stachyose Content of Soybean Seed

Korean journal of crop science, 2014-09, Vol.59 (3), p.319-324

2014

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Anti‐adipogenic compounds isolated from fermented wheat grains

The FASEB journal, 2008-03, Vol.22 (S1)

2008

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Isolation and Characterization of a Novel Exopolysaccharide - Producing Paenibacillus sp . WN9 KCTC 8951P

Journal of microbiology and biotechnology, 1999-12, Vol.9 (6), p.820-825

1999

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Comparison of Isoflavone Contents and Antioxidant Effect in Cheonggukjang with Black Soybean Cultivars by Bacillus subtilis CSY191

한국환경농학회지, 2016, 35(1), , pp.62-71

2016

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뽀리뱅이 전초로부터 Isoamberboin 과 Isolipidiol 의 분리

생약학회지, 2000, Vol.31 (3), p.306-309

2000

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Cytotoxic effects of sesquiterpene lactones from the flowers of Hemisteptia lyrata B

Archives of pharmacal research, 2003-11, Vol.26 (11), p.925

2003

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Lignans from the Flower Buds of Magnolia fargesii

Bulletin of the Korean Chemical Society, 2005-06, Vol.26 (6), p.913-915

2005

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열풍 건조 토마토 분말 첨가가 돈육 패티의 냉장저장 중 품질특성에 미치는 영향

한국축산학회지, 2008, 50(2), , pp.255-264

2008

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Comparison of Tyrosinase Inhibitory Effect of the Natural Antioxidants from Cedrela sinensis

Journal of applied biological chemistry, 2005-09, Vol.48 (3), p.144

2005

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Comparison of Tyrosinase Inhibitory Effect of the NaturalAntioxidants from Cedrela sinensis

Journal of Applied Biological Chemistry, 2005, 48(3), , pp.144-147

2005

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Antimutagenic, antioxidant and free radical scavenging activity of ethyl acetate extracts from white, yellow and red onions

The production of surfactin during the fermentation of cheonggukjang by potential probiotic Bacillus subtilis CSY191 and the resultant growth suppression of MCF-7 human breast cancer cells

Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage

콩 종자의 Raffinose 및 Stachyose 함량에 대한 유전자형과 환경의 영향

Time course effects of fermentation on fatty acid and volatile compound profiles of Cheonggukjang using new soybean cultivars

Identification of Potential Bacillus subtilis Probiotics from Korean Soybean Paste and Their Antimicrobial and Immune Activities

Scopoletin from the flower buds of Magnolia fargesii inhibits protein glycation, aldose reductase, and cataractogenesis Ex Vivo

An optimized extraction technique for acetylcholinesterase inhibitors from the Camellia japonica seed cake by using response surface methodology

Antioxidant and free radical scavenging activity of methanol extract of chungkukjang

Antioxidant Activity of Theaflavin and Thearubigin Separated from Korean Microbially Fermented Tea

Comparison of Isoflavone Contents and Antioxidant Effect in Cheonggukjang with Black Soybean Cultivars by Bacillus subtilis CSY191

Cytotoxic effects of sesquiterpene lactones from the flowers ofHemisteptia lyrata B

Lignans from the Flower Buds of Magnolia fargesii

Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191

Effects of Purple-fleshed Sweet Potato (Ipomoera batatas Cultivar Ayamurasaki) Powder Addition on Color and Texture Properties and Sensory Characteristics of Cooked Pork Sausages during Storage

Genotype and Environment Influence on Raffinose and Stachyose Content of Soybean Seed

Anti‐adipogenic compounds isolated from fermented wheat grains

Isolation and Characterization of a Novel Exopolysaccharide - Producing Paenibacillus sp . WN9 KCTC 8951P

Comparison of Isoflavone Contents and Antioxidant Effect in Cheonggukjang with Black Soybean Cultivars by Bacillus subtilis CSY191

뽀리뱅이 전초로부터 Isoamberboin 과 Isolipidiol 의 분리

Cytotoxic effects of sesquiterpene lactones from the flowers of Hemisteptia lyrata B

Lignans from the Flower Buds of Magnolia fargesii

열풍 건조 토마토 분말 첨가가 돈육 패티의 냉장저장 중 품질특성에 미치는 영향

Comparison of Tyrosinase Inhibitory Effect of the Natural Antioxidants from Cedrela sinensis

Comparison of Tyrosinase Inhibitory Effect of the NaturalAntioxidants from Cedrela sinensis

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