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The FEBS Journal|November 1, 2007
Aglycone specificity of Escherichia coli alpha-xylosidase investigated by transxylosylationMin-Sun Kang, Masayuki Okuyama, Katsuro Yaoi, et al.
Food Chemistry: X|May 2, 2022
Phytochemical properties and functional characteristics of wild turmeric (<i>Curcuma aromatica</i>) fermented with <i>Rhizopus oligosporus</i>Juho Lim, Thi Thanh Hanh Nguyen, Kunal Pal, et al.
Applied Microbiology and Biotechnology|February 14, 2024
Enzymatic upcycling of wild-simulated ginseng leaves for enhancing biological activities and compound KJuho Lim, Hayeong Kim, Gha-Hyun J Kim, et al.
Food Science and Biotechnology|June 20, 2022
Synthesis and biological characterization of low-calorie <i>Schisandra chinensis</i> syrupSo-Hyung Kwak, Hayeong Kim, Seonmin Lee, et al.
Biotechnology Letters|November 26, 2016
Inhibitory effect of flavonoids against NS2B-NS3 protease of ZIKA virus and their structure activity relationshipHee-Jung Lim, Thi Thanh Hanh Nguyen, Nahyun M Kim, et al.
Enzyme and Microbial Technology|November 25, 2011
Molecular cloning and biochemical characterization of a heat-stable type I pullulanase from Thermotoga neapolitanaJinho Kang, Kyung-Min Park, Kyoung-Hwa Choi, et al.
Biotechnology Letters|July 8, 2011
Discovery of novel inhibitors for human intestinal maltase: virtual screening in a WISDOM environment and in vitro evaluationThi Thanh Hanh Nguyen, Hwa-Ja Ryu, Se-Hoon Lee, et al.
Bioorganic & Medicinal Chemistry Letters|April 8, 2011
Virtual screening identification of novel severe acute respiratory syndrome 3C-like protease inhibitors and in vitro confirmationThi Thanh Hanh Nguyen, Hwa-Ja Ryu, Se-Hoon Lee, et al.
Bioscience, Biotechnology, and Biochemistry|September 11, 2007
Molecular cloning of cDNA for trehalase from the European honeybee, Apis mellifera L., and its heterologous expression in Pichia pastorisJin-Ha Lee, Saori Saito, Haruhide Mori, et al.
Food Science and Biotechnology|May 3, 2021
Brewing of glucuronic acid-enriched apple cider with enhanced antioxidant activities through the co-fermentation of yeast (<i>Saccharomyces cerevisiae</i> and <i>Pichia kudriavzevii</i>) and bacteria (<i>Lactobacillus plantarum</i>)Yan Li, Thi Thanh Hanh Nguyen, Juhui Jin, et al.
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