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Mutation Research|October 13, 1999
Molecular mechanisms of chemopreventive effects of selected dietary and medicinal phenolic substancesY SurhChemico-Biological Interactions|May 5, 1998
Bioactivation of benzylic and allylic alcohols via sulfo-conjugationY J SurhNature Reviews. Cancer|October 23, 2003
Cancer chemoprevention with dietary phytochemicalsYoung-Joon SurhAsia Pacific Journal of Clinical Nutrition|May 28, 2008
NF-kappa B and Nrf2 as potential chemopreventive targets of some anti-inflammatory and antioxidative phytonutrients with anti-inflammatory and antioxidative activitiesYoung-Joon SurhCancer Research and Treatment|April 7, 2010
Transcription factors in the cellular signaling network as prime targets of chemopreventive phytochemicalsYoung-Joon SurhFood and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|June 18, 2002
Anti-tumor promoting potential of selected spice ingredients with antioxidative and anti-inflammatory activities: a short reviewYoung-Joon SurhAnnals of the New York Academy of Sciences|July 29, 2011
Xenohormesis mechanisms underlying chemopreventive effects of some dietary phytochemicalsYoung-Joon SurhFood Science and Biotechnology|September 2, 2025
Impact of cooking methods on the oxidative stability of fish balls enriched with solvent-specific antioxidant sourcesJiyea Lee, Jeonghee SurhJournal of the Science of Food and Agriculture|December 17, 2014
Effects of four different cooking methods on anthocyanins, total phenolics and antioxidant activity of black riceJeonghee Surh, Eunmi KohFood Chemistry|December 23, 2014
Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in KoreaEunmi Koh, Jeonghee SurhPageof 67