| 1 |
Kim KM, Park MH, Kim KH, Lim SH, Park YH, Kim YN.
2009. Analysis of chemical composition and in vitro antioxidant properties of extracts from SeaBuckthorn (Hippophae rhamnoides L.). J Kor Soc Appl Biol Chem 52: 58-64./
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| 2 |
Kim KM, Park MH, Kim KH, Lim SH, Park YH, Kim YN.
2009. Analysis of chemical composition and in vitro antioxidant properties of extracts from sea buckthorn (Hippophae rhamnoides L.). J Appl Biol Chem 52: 58-64./
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| 3 |
Jo JW, Hur SH, Han YS, Kim JY. 2009. Isolation of lipase producing Bacillus subtilis and some characteristics of the enzyme. J Appl Biol Chem 52: 151-156./
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| 4 |
Eom SM, Jung BY, Oh HI. 2009. Changes in chemical components of cheonggukjang prepared with germinated soybeans during fermentation. J Appl Biol Chem 52: 133-141./
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| 5 |
So KS, Park YH, Joung IY, Ko BS, Hong SM, Park S. 2009. The effects of the fermentation broth of fruits and vegetables on antimicrobial activity and egg quality with its supplementation in feed. J Appl Biol Chem 52: 77-83./
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| 6 |
Cho, Y. J., K. H. Lee, W. S. Cha, I. S. ju, D. H. Yoon, B. J. Ahn, S. H. Lee, M. W. Kim, J. H. Kim, and S. S. Chun. 2009. Purification and identification of inhibitory compounds from Cheongmoknosang Mulberry leaves (Morus Alba L.) on Helicobacter pylori. J. Kor. Soc. Appl. Biol. Chem. 52, 65-69./
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| 7 |
Cho, C. H., G. Y. Yoo, S. Y. Kim, G. S. Lee, J. H. Kim, J. O. H, and H. J. Chae. 2009. Antimicrobial activity and cell cytotoxicity of Korean Plum-yem extract. J. Appl. Biol. Chem. 52, 45-50./
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| 8 |
Eom, S. M., B. Y. Jung, and H. I. Oh. 2009. Changes in chemical components of Cheonggukjang prepared with germinated soybeans during fermentation. Appl. Biol. Chem. 52, 133-141./
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| 9 |
Ku KM, Kim HS, Kim BS, Kang YH. 2009. Antioxidant activities and antioxidant constituents of pepper leaves from various cultivars and correlation between antioxidant activities and antioxidant constituents. J Appl Biol Chem 52(2): 70-76/
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| 10 |
Hyun MS, Hur JM, Shin YS, Song BJ, Mun YJ, Woo WH. 2009. Comparison study of white ginseng, red ginseng, and fermented red ginseng on the protective effect of LPSinduced inflammation in RAW 264.7 cells. J. Appl. Chem. 52(1):21-27/
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