Isolation and Characterization of Chitinoloytic Strain, Bacillus atrophaeus CJ-3. |
고보경
(신라대학교 식품영양학과)
최인순 (신라대학교 생물과학과) 이상현 (신라대학교 생명공학과) 임채오 (경상대학교 응용생명과학부) 이성호 (경상대학교 응용생명과학부) 갈상완 (진주산업대학교 미생물공학과) 최영주 (신라대학교 식품영양학과) |
1 |
Isoflavone contents and β-glucosidase activities of soybeans, Meju and Doenjang
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Purification and characterization of thermostable chitinase from Bacillus licheniformis KFB-V14
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Snitrosylation and S-glutathiolation of protein sulfhydryls by S-nitroso glutathione
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Plant and bacterial chitinases differ in antifungal activity
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Inhibitory effect of natto, a kind of fermented soybeans, on the LDL oxidation in vitro
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DOI ScienceOn |
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Antioxidative activity and safety of the 50 ethanol extract from red bean fermented by Bacillus subtilis IMR-NKI
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DOI ScienceOn |
7 |
Bioactivities of chitin and chitinsan (I)
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Antioxidant determination by the use of a stable free radical
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Purification and characterization of chitinase from Bacillus circulans No. 4.1
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DOI ScienceOn |
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Nitric oxide as a secretary product of mammalian cells
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11 |
Nitric oxide synthase structure and mechanism
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12 |
Overexpression of redox factor-1 negatively regulates NO synthesis and apoptosis in LPS-stimulated RAW 264.7 macrophages
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DOI ScienceOn |
13 |
A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding
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DOI ScienceOn |
14 |
Antioxidative characteristics of fermented soybean sauce on the oxidation of fatty acid mixture
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15 |
Characteristics and action pattern of protease from Bacillus subtilis CCKS-111 in Korean traditional soy sauce
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과학기술학회마을 |
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Effect of maillard reaction products on growth of Bacillus sp
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Antioxidant properties of aroma compounds isolated from soybeans and mung beans
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DOI ScienceOn |
18 |
Diversity and dynamics of indigenous Rhizobium japonicum population
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19 |
Synthetic techniques of chitin and chitin-san derivatives and their analytical methods
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20 |
Basic local alignment search tool
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DOI |
21 |
The ribosomal database project
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DOI ScienceOn |
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23 |
Estrogenic activity of glycitein, a soy isoflavone
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DOI ScienceOn |
24 |
Chen. Inhibition of lipopolysaccharide-induced nitric oxide production by flavonoids in RAW264.7 mqcrophages in volves heme oxygenase-1
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DOI ScienceOn |
25 |
Comparison of the antioxidant effects of ethyl alcohol extracts of a maillard-type and a caramelization-type browning reaction mixtures
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26 |
Isolation and antifungal activity of the chitinase producing bacterium Serratia sp 3095 as antagonistic bacterium against Fusarum sp.
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27 |
Screening of medicinal extracts for antioxidant activity
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DOI ScienceOn |
28 |
Purification and characterization of the chitinase from Bacillus subitilits JK-56
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과학기술학회마을 DOI ScienceOn |
29 |
Desmutagenicity of the enzymatic browning reaction products which obtained from Prunus salficiana (yellow) enzyme and polyphenol compounds
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30 |
Proline over-production results in enhanced osmotolerance in Salmonella typhimurium
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DOI ScienceOn |
31 |
Cleavage of structure protein during the assembly of head of bacteriophage T4
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DOI ScienceOn |
32 |
Identification and cultural characterization of Streptomyces lydicus G-23 for producing chitinase
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과학기술학회마을 |
33 |
Antioxidative effect of Maillard reaction intermediates
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34 |
Antioxidative and produced condition of antioxidative substance by Bacillus sp. FF-7
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35 |
Purification and characterization of the antioxidative substance produced by Aspergillus sojae
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36 |
Chemistry of Maillard reactions : recent studies on the browning reaction mechanism and the development of antioxidants and mutagens
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DOI |