| 1 |
Zhao X, Kim SH, Qi Y, Kim SY, Park KY. 2012. Effects of different kinds of salt in the comutagenicity and growth of cancer cells. J Korean Soc Food Sci Nutr 41: 26-32./
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| 2 |
Ko HS, Lee HJ, Kim SH, Lee EO. 2012. Piceatannol suppresses breast cancer cell invasion through the inhibition of MMP-9: involvement of PI3K/AKT and NF-${\kappa}B$ pathways. J Agric Food Chem 60: 4083-4089./
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| 3 |
Kwon GT, Jung JI, Song HR, Woo EY, Jun JG, Kim JK, Her S, Park JH. 2012. Piceatannol inhibits migration and invasion of prostate cancer cells: possible mediation by decreased interleukin-6 signaling. J Nutr Biochem 23: 228-238./
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| 4 |
Lee SJ, Kim EK, Kim YS, Hwang JW, Lee KH, Choi DK, Kang H, Moon SH, Jeon BT, Park PJ. 2012. Purification and characterization of a nitric oxide inhibitory peptide from Ruditapes philippinarum. Food Chem Toxicol 50: 1660-1666./
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| 5 |
Kim OK, Ho JN, Nam DE, Jun WJ, Hwang KT, Kang JE, Chae OS, Lee JM. 2012. Hepatoprotective effect on Curdrania tricuspidata extracts against oxidative damage. J Korean Soc Food Sci Nutr 41: 7-13./
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| 6 |
Ahn JJ, Akram K, Jo D, Kwon JH. 2012. Investigation of different factors affecting the electron spin resonancebased characterization of gamma-irradiated fresh, white, and red ginseng. J Ginseng Res 36: 308-313./
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| 7 |
Akram K, Ahn JJ, Kim GR, Kwon JH. 2012. Identification of irradiated spaghetti sauces using different physical techniques. J Food Quality 35: 292-297./
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| 8 |
Ahn JJ, Akram K, Kim HK, Kwon JH. 2012. Electron spin resonance spectroscopy for the identification of irradiated food with complex ESR signals. Food Anal Method doi: 10.1007/s12161-012-9440-4./
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| 9 |
Wang Y, Bao L, Yang X, Li L, Li S, Gao H, Yao XS, Wen H, Liu HW. 2012. Bioactive sesquiterpenoids from the solid culture of the edible mushroom Flammulina velutipes growing on cooked rice. Food Chem 132: 1346-1353./
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| 10 |
Moro C, Palacios I, Lozano M, D'Arrigo M, Guillamon E, Villares A, Martínez JA, García-Lafuente A. 2012. Anti-inflammatory activity of methanolic extracts from edible mushrooms in LPS activated RAW 264.7 macrophages. Food Chem 130: 350-355./
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