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
72
Effect of soybean coumestrol on Bradyrhizobium japonicum nodulation ability, biofilm formation, and transcriptional profile
Applied and Environmental Microbiology, 2012
73
Changes occurring in compositional components of black soybeans maintained at room temperature for different storage periods
FOOD CHEMISTRY, 2012
74
Roasting Enhances Antioxidant Effect of Bitter Melon (Momordica charantia L.) Increasing in Flavan-3-ol and Phenolic Acid Contents
FOOD SCIENCE AND BIOTECHNOLOGY, 2012
75
Anthocyanin compositions and biological activities from the red petals of Korean edible rose (Rosa hybrida cv. Noblered)
FOOD CHEMISTRY, 2011
76
Determination of optimal acid hydrolysis time of soybean isoflavones using drying oven and microwave assisted methods
FOOD CHEMISTRY, 2011
77
Relationship of Radical Scavenging Activities and Anthocyanin Contents in the 12 Colored Rice Varieties in Korea
JOURNAL OF THE KOREAN SOCIETY FOR APPLIED BIOLOGICAL CHEMISTRY, 2011
78
Triterpenoid pristimerin synergizes with taxol to induce cervical cancer cell death through reactive oxygen species-mediated mitochondrial dysfunction
Anti-Cancer Drugs, 2011
79
Identification and characterisation of anthocyanins in the antioxidant activity-containing fraction of Liriope platyphylla fruits
FOOD CHEMISTRY, 2011
80
The most abundant polyphenol of soy leaves, coumestrol, displays potent alpha-glucosidase inhibitory activity