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1 Baldelli V, Scaldaferri F, Putignani L, Del Chierico F (2021) The Role of Enterobacteriaceae in Gut Microbiota Dysbiosis in Inflammatory Bowel Diseases. Microorganisms 9: 10.3390/microorganisms9040697/   DOI View Article
2 Ashaolu TJ, Ashaolu JO, Adeyeye SAO (2021) Fermentation of prebiotics by human colonic microbiota in vitro and short-chain fatty acids production: a critical review. J Appl Microbiol 130: 677-687. doi: 10.1111/jam.14843/   DOI View Article
3 Singh V, Muthuramalingam K, Kim YM, Park S, Kim SH, Lee J, Hyun C, Unno T, Cho M (2021) Synbiotic supplementation with prebiotic Schizophyllum commune derived β-(1,3/1,6)-glucan and probiotic concoction benefits gut microbiota and its associated metabolic activities. Appl Biol Chem 64: 1-10. doi: 10.1186/s13765-020-00572-4/   DOI View Article
4 Kim IS, Kim CH, Yang WS (2021) Physiologically Active Molecules and Functional Properties of Soybeans in Human Health-A Current Perspective. Int J Mol Sci 22: 4054. doi: 10.3390/ijms22084054/   DOI View Article
5 Jeon D, Singh V, Unno T (2021) In vitro investigation of food effects on human gut microbiota. J Appl Biol Chem 64: 75-81. doi: 10.3839/jabc.2021.012/   DOI View Article
6 Singh V, Muthuramalingam K, Kim YM, Park S, Kim SH, Lee J, Hyun C, Unno T, Cho M (2021) Synbiotic supplementation with prebiotic Schizophyllum commune derived β-(1,3/1,6)-glucan and probiotic concoction benefits gut microbiota and its associated metabolic activities. Appl Biol Chem 64: 1-10. doi: 10.1186/s13765-020-00572-4/   DOI View Article
7 Leea JH, Kim SC, Lee HY, Cho DY, Jung JG, Kang D, Kang SS, Cho KM (2021) Changes in nutritional compositions of processed mountain-cultivated ginseng sprouts (Panax ginseng) and screening for their antioxidant and anti-inflammatory properties. J Funct Food 86: 104668. doi: 10.1016/j.jff.2021.104668/   DOI View Article
8 Kim SC, Kang YM, Seong JA, Lee HY, Cho DY, Joo OS, Lee JH, Cho KM (2021) Comprehensive changes of nutritional constituents and antioxidant activities of ginseng sprouts according to the roasting process. Korean J Food Preserv 28: 72-87. doi: 10.11002/kjfp.2021.28.1.72/   DOI View Article
9 Hwang SH, Kim SC, Seong JA, Lee HY, Cho DY, Kim MJ, Jung JG, Jeong EH, Son KH, Cho KM (2021) Comparison of ginsenoside contents and antioxidant activity according to the size of ginseng sprout has produced in a plant factory. J Appl Biol Chem 64: 253-261/   DOI View Article
10 Kim SR, Han HS, Park YL, Kang YS, Park JC, Seo HS, Choi YH, Kim SH, Jeong SM, Kang WS, Kim HH, Ryu SH, Lee JE, Xu X, Lee GH, Ahn DH (2021) Effect of calcium type on coagulation of surimi mixture with alginic acid. Korean J Fish Aquat Sci 54: 218-223. doi: 10.5657/KFAS.2021.0218/   DOI View Article