1 |
Hairdyes are mutagenic: Identification of variety of mutagenic ingredients
/
[
Ames, B.N.;Kammen, H.O.;Yamsaki, E.
] /
Proc. Natl. Acad. Sci. USA
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2 |
Antimutagenic effect of Doenjang (Korean fermented soy paste) toward aflatoxin B1
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[
Park, K.Y.;Moon, S.H.;Baik, H.S.;Cheigh, H.S.
] /
J. Korean Soc. Food Nutr.
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3 |
Antimutagenic effect of Korean fermented soybean products
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[
Hong, S.S.;Chung, K.S.;Yoon, K.D.;Cho, Y.J.
] /
Korean J. Foods. Biotechnol.
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4 |
Antimutagenic effect of Doenjang (Korean soy paste)
/
[
Park, K.Y.;Moon, S.H.;Cheigh, H.S;Baik, H.S.
] /
J. Food Sci. Nutr.
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5 |
Volatile components of Korean soybean paste produced by Bacillus subtilis PM3
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[
Ji, W.D.;Yang, S.H.;Choi, M.R.;Kim, J.K.
] /
J. Microbiol. Biotechnol.
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6 |
Taste components of soy sauce manufactured by Bacillus species SSA3-2Ml and fused ST723-F31
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[
Kim, H.J.;Lee, E.J.;Shin, O.K.;Choi, M.R.;Kim, J.K.
] /
J. Microbiol. Biotechnol.
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7 |
Selective cytotoxic effects of Doenjang (Korean soybean paste) fermented with Bacillus strains on human liver cell lines
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[
Choi, M.R.;Lim, H.S.;Chung, Y.J.;Yoo, E.J.;Kim, J.K.
] /
J. Microbiol. Biotechnol.
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8 |
Cytotoxicity testing of fermented soybean products with various tumour cells using MTT assay
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[
Chung, K.S.;Yoon, K.D.;Kwon, O.J.;Hong, S.S.;Choi, S.Y.
] /
Korean J. Appl. Microbiol. Biotechnol.
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9 |
Effect of soybean embryo liver protection and lipid metabolism of alcohol-fed rats
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[
Lee, J.S.;Kim, H.Y.;Park, K.J.;Lee, H.H.
] /
Food Sci. Biotechnol.
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10 |
Antioxidative materials in domestic Meju and Doengjang: Separation of lipophilic brown pigment and their anti oxidative activity
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[
Kim, M.H.;Im, S.S.;Kim, S.H.;Kim, G.E.;Lee, J.H.
] /
J. Korean Soc. Food Nutr.
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11 |
Inhibitory effect of the ether extract of human feces on activities of mutagens: Inhibition by oleic and linoleic acids
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[
Hayatsu, H.;Arimoto, S.;Togawa, K;Makita, M.
] /
Mutat. Res.
ScienceOn
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12 |
Antioxidative materials in domestic Meju and Doengjang. 4. Separation of phenolic compounds and their antioxidative activity
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[
Kim, M.H.;Im.S.S.;Yoo, Y.B.;Kim, G.E.;Lee, J.H.
] /
J. Korean Soc. Food Nutr.
|
13 |
Antioxidative materials in domestic Meju and Doengjang. 3. Separation of hydrophilic brown pigment and their antioxidative activity
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[
Lee, J.H.;Kim, M.H.;Im, S.S.;Kim, S.H.;Kim. G.E.
] /
J. Korean Soc. Food Nutr.
|
14 |
Novel antimutagenic pigment produced by Bacillus sp. SSA3
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[
Kim, J.K.;Park, S.M.;Lee, S.J.
] /
J. Microbiol. Biotechnol.
|
15 |
Antimutagenic effect of polysaccharides extracted from soybeans fermented with Basidiomycetes on 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline (MeIQx)
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[
Shon, Y.H.;Kim, S.Y.;Lee, J.S.;Lim, J.K.;Nam, K.S.
] /
J. Microbiol. Biotechnol.
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16 |
Factors Mudulating mutagenicity in microbial test;Short-term test systems for detecting carcinogens
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[
Matsushima, T.;Sugimura, T.;Nagao, M.;Yahagi, T.;Shirai, A.;Sawamura, M.;Norpoth, K.H.(ed.);Gamer, R.C.(ed.)
] /
|
17 |
Methods for detecting carcinogens and mutagens with Salmonellalmammalian microsome mutagenicity test
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[
Ames, B.N.;McCann, J.;Yamasaki, E.
] /
Mutat. Res.
|
18 |
Volatile components in the soy sauce manufactured by Bacillus species and fused yeast
/
[
Kim, H.J.;Lee, E.J.;Shin, O.S.;Ji, W.D.;Choi, M.R.;Kim, J.K.
] /
J. Microbiol. Biotechnol.
|
19 |
Revised methods for the Salmonella mutagenicity test
/
[
Maron, D.M.;Ames, B.N.
] /
Muta. Res.
|