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Archives of Pharmacal Research|January 12, 2017
Anti-inflammatory effects of secondary metabolites isolated from the marine-derived fungal strain Penicillium sp. SF-5629Nguyen Thi Thanh Ngan, Tran Hong Quang, Kwan-Woo Kim, et al.
RSC Advances|May 13, 2022
Triangular radial Nb2O5 nanorod growth on c-plane sapphire for ultraviolet-radiation detectionKwan-Woo Kim, Bum Jun Kim, Sang Hoon Lee, et al.
Animal Bioscience|January 12, 2023
Effects of diet and castration on fatty acid composition and volatile compounds in the meat of Korean native black goatsJinwook Lee, Hye-Jin Kim, Sung-Soo Lee, et al.
Inflammation|August 9, 2020
Cudraflavanone B Isolated from the Root Bark of Cudrania tricuspidata Alleviates Lipopolysaccharide-Induced Inflammatory Responses by Downregulating NF-κB and ERK MAPK Signaling Pathways in RAW264.7 Macrophages and BV2 MicrogliaWonmin Ko, Kwan-Woo Kim, Tran Hong Quang, et al.
Nanoscale|November 16, 2018
Design of softened polystyrene for crack- and contamination-free large-area graphene transferTuqeer Nasir, Bum Jun Kim, Kwan-Woo Kim, et al.
International Journal of Molecular Sciences|July 12, 2020
Neuroprotective and Anti-Inflammatory Effects of Kuwanon C from Cudrania tricuspidata Are Mediated by Heme Oxygenase-1 in HT22 Hippocampal Cells, RAW264.7 Macrophage, and BV2 MicrogliaWonmin Ko, Chi-Su Yoon, Kwan-Woo Kim, et al.
Nanoscale|April 17, 2019
A new device concept for bacterial sensing by Raman spectroscopy and voltage-gated monolayer grapheneSitansu Sekhar Nanda, Bum Jun Kim, Kwan-Woo Kim, et al.
Food Science of Animal Resources|July 14, 2025
Influence of Crossbreeding on the Quality and Nutritional Values of Goat MeatVan Ba Hoa, Jeong Ah Lee, Sun Moon Kang, et al.
Food Science of Animal Resources|July 6, 2026
Influence of Crossbreeding on the Quality and Nutritional Values of Goat MeatBa Van Hoa, Jeong Ah Lee, Sun Moon Kang, et al.
Food Science of Animal Resources|May 25, 2022
Effect of Feeding Alfalfa and Concentrate on Meat Quality and Bioactive Compounds in Korean Native Black Goat Loin during Storage at 4°CHye-Jin Kim, Hee-Jin Kim, Kwan-Woo Kim, et al.
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