Mangosenone F, A furanoxanthone from Garciana mangostana, induces reactive oxygen species-mediated apoptosis in lung cancer cells and decreases xenograft tumor growth
PHYTOTHERAPY RESEARCH, 2015
52
Endophytic bacterial diversity in Korean kimchi made of Chinese cabbage leaves and their antimicrobial activity against pathogens
FOOD CONTROL, 2015
53
Effects of roasting on the phytochemical contents and antioxidant activities of Korean soybean (Glycine max L. Merrill) cultivars
Food Science and Biotechnology, 2015
54
Changes occurring in compositions and antioxidant properties of healthy soybean seeds [Glycine max (L.) Merr.] and soybean seeds diseased by Phomopsis longicolla and Cercospora kikuchii fungal pathogens
FOOD CHEMISTRY, 2015
55
Anti-hyperglycemic activity of polyphenols isolated from barnyard millet (Echinochloa utilis L.) and their role inhibiting α-glucosidase
Applied Biological Chemistry, 2015
56
Identification and Evaluation of Flavone-glucosides Isolated from Barley Sprouts and their Inhibitory Activity against Bacterial Neuraminidase
NATURAL PRODUCT COMMUNICATIONS, 2014
57
Saponarin from barley sprouts inhibits NF-kB and MAPK on LSP-induced RAW 264.7 cells
Food & Function, 2014
58
Characteristics and Antioxidant Effect of Garlic in the Fermentation of Cheonggukjang by Bacillus amyloliquefaciens MJ1-4
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, 2014
59
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
60
Investigation of the Source of Residual Phthalate in Sundried Salt