| 1 |
Hwang, C. R., Tak, H. M., Kang, M. J., Suh, H. J., Kwon, O. W. and Shin, J. H. 2014. Antioxidant and antiobesity activity of natural color resources. J. Life Sci. 24, 633-641./
|
|
| 2 |
Park, M. J., Kang, H. T., Kim, M. S., Shin, W. C., Sohn, H. Y. and Kim, J. S. 2014. Anti-inflammatory effects of extracts and their solvent fractions of rice wine lees. J. Life Sci. 24, 843-850./
|
|
| 3 |
Kang, H. T., Lee, S. H., Kim, S. Y., Kim, M. S., Shin, W. C., Sohn, H. Y. and Kim, J. S. 2014. Anti-proliferative activities of solvent fractions of lees extract in human colorectal HCT116 cells. J. Life Sci. 24, 967-972./
|
|
| 4 |
Kim, M. S., Lee, Y. S., Kim, J. S., Shin, W. C. and Sohn, H. Y. 2014. Evaluation of in-vitro antithrombosis activity of lees of Korean traditional wine. J. Life Sci. 24, 865-872./
|
|
| 5 |
Choi, H. J., Kwon, G. S. and Joo, W. H. 2014. Production of Indigoid Pigments by Persolvent Fermentation with Pseudomonas putida BCNU 106. J. Life Sci. 24, 81-85./
|
|
| 6 |
Hwang, S. G., Yang, A., Kim, S. J., Kim, M. K., Kim, S. S., Oh, H. J., Lee, J. D., Lee, E. J., Nam, K. W. and Han, M. D. 2014. Screening of hyaluronidase inhibitor in Korean medicinal plants. J. Life Sci. 24, 498-504./
|
|
| 7 |
Ha, Y. J., Kim, S. T., Kang. H. Y., Gal, S. W. and Kim, S. W. 2014b. The complex Salmonella typhimurium ghost cells play an additional role as an immune adjuvant. J. Life Sci. 24, 154-160./
|
|
| 8 |
Ha, Y. J., Kim, T. W., Kim, S. T., Kang. H. Y., Gal, S. W. and Kim, S. W. 2014a. Ghost vaccine prepared from strong virulent Salmonella typhimurium does not improve immune responses of BALB/c mice. J. Life Sci. 24, 39-45./
|
|
| 9 |
Lee, J. Y., Jun, D. Y., Yoon, Y. H., Ko, J. Y., Woo, K. S., Woo, M. H. and Kim, Y. H. 2014. Anti-inflammatory effect of flavonoids kaemferol and biochanin A-enriched extract of barnyard millet (Echinochloa crus-galli var. frumentacea) grains in LPS-stimulated RAW264.7 cells. J. Life Sci. 24, 1157-1167./
|
|
| 10 |
Park, K. R., Ahn, H. Y. and Cho, Y. S. 2014. Effect of Orostachys malacophyllus by fermented lactic acid bacteria on plasma levels of lipid and lipid peroxidation in alcohol feeding rats. J. Life Sci. 24, 677-685./
|
|