Showing results (61-70 of 115) with videos related to
Sort By:
Pageof 12
Bioscience, Biotechnology, and Biochemistry|November 19, 2024
Relative protective activities of avenanthramide A, B, and C against H2O2-induced endothelial dysfunction in EA.hy926 cellsSeungjoo Baik, Seonghwa Hong, Hyun Joo Kim, et al.Evidence-Based Complementary and Alternative Medicine : Ecam|January 11, 2021
Jujube (Ziziphus jujuba Mill.) Protects Hepatocytes against Alcohol-Induced Damage through Nrf2 ActivationSungwha Hong, Younghwa Kim, Jeehye Sung, et al.Food Science and Biotechnology|September 29, 2018
Inhibitory effect of esculetin on free-fatty-acid-induced lipid accumulation in human HepG2 cells through activation of AMP-activated protein kinaseYeaji Park, Jeehye Sung, Jinwoo Yang, et al.Journal of Biotechnology|September 5, 2025
Preparation of high-purity 1,3-distearoyl-2-oleoylglycerol (StOSt) via a two-step enzymatic interesterification combined with two-step solvent fractionationChaeyeon Lee, Sopark Sonwai, Junsoo Lee, et al.Journal of Agricultural and Food Chemistry|December 11, 2012
Imidacloprid, a neonicotinoid insecticide, potentiates adipogenesis in 3T3-L1 adipocytesYooheon Park, Younghwa Kim, Jonggun Kim, et al.Antioxidants (Basel, Switzerland)|April 3, 2021
Protective Activity and Underlying Mechanism of Ginseng Seeds against UVB-Induced Damage in Human FibroblastsHuijin Heo, Hana Lee, Jinwoo Yang, et al.Nutrients|April 28, 2023
Limosilactobacillus fermentum MG4294 and Lactiplantibacillus plantarum MG5289 Ameliorates Nonalcoholic Fatty Liver Disease in High-Fat Diet-Induced MiceJi Yeon Lee, Minju An, Huijin Heo, et al.Molecules (Basel, Switzerland)|October 14, 2022
Comparison of the Antihypertensive Activity of Phenolic AcidsMyeongnam Yu, Hyun Joo Kim, Huijin Heo, et al.Applied Microbiology and Biotechnology|August 30, 2008
Nonpungent Capsicum fermentation by Bacillus subtilis and the addition of RapidaseSeon-Mi Lee, Seong-Yeong Kim, Junsoo Lee, et al.Journal of Food Science|March 6, 2012
Black rice bran as an ingredient in noodles: chemical and functional evaluationSuhyun Kong, Dae-Jung Kim, Sea-Kwan Oh, et al.Pageof 12