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Preventive Nutrition and Food Science|January 29, 2014
Influence of squid liver powder on accumulation of cadmium in serum, kidney and liver of miceByoung-Mok Kim, Soo-Young Lee, In-Hak Jeong
Foods (Basel, Switzerland)|January 11, 2024
Effects of Sodium Alginate on the Physical Properties and Storage Stability of Freeze-Dried Tofu Coagulated with Crab Shell ExtractGa-Yang Lee, Min-Jeong Jung, Byoung-Mok Kim, et al.
Microorganisms|December 23, 2023
Identification and Growth Characteristics of a Gluten-Degrading Bacterium from Wheat Grains for Gluten-Degrading Enzyme ProductionGa-Yang Lee, Min-Jeong Jung, Byoung-Mok Kim, et al.
Experimental and Therapeutic Medicine|May 2, 2022
Lactococcus lactis-fermented spinach juice suppresses LPS-induced expression of adhesion molecules and inflammatory cytokines through the NF-κB pathway in HUVECsSang-Hee Lee, Ah-Ram Han, Byoung-Mok Kim, et al.
Cancer Genomics & Proteomics|January 2, 2026
Optimizing Liquid Biopsy: Spike-In Panel Approach for ctDNA Copy Number Variation AnalysisHyunji Kim, Byoung Mok Kim, Jinho Kim, et al.
Marine Drugs|August 29, 2018
Antimicrobial and Antibiofilm Activities of Sulfated Polysaccharides from Marine Algae against Dental Plaque BacteriaJoon-Young Jun, Min-Jeong Jung, In-Hak Jeong, et al.
Foods (Basel, Switzerland)|December 11, 2022
Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning CompoundGa-Yang Lee, Min-Jeong Jung, Jong-Woong Nam, et al.
Preventive Nutrition and Food Science|January 29, 2014
Effects of the Cynanchum wilfordii Ethanol Extract on the Serum Lipid Profile in Hypercholesterolemic RatsHye-Sung Lee, Jun-Hyeok Choi, Young-Eon Kim, et al.
Foods (Basel, Switzerland)|September 14, 2024
Effects of High-Speed Shearing Treatment on the Physical Properties of Carbohydrate-Binder Mixture during Gelatinization for Preparing Freeze-Dried Soup ProductsGa-Yang Lee, Min-Jeong Jung, Byoung-Mok Kim, et al.
Food Science & Nutrition|March 9, 2019
Effects of crab shell extract as a coagulant on the textural and sensorial properties of tofu (soybean curd)Joon-Young Jun, Min-Jeong Jung, In-Hak Jeong, et al.
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