한빛사논문 | BRIC

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동아대학교

Enhancement of isoflavone aglycone, amino acid, and CLA contents in fermented soybean yogurts using different strains: Screening of antioxidant and digestive enzyme inhibition properties
- Food Chem., Volume 340, 15 March 2021, 128199 | https://doi.org/10.1016/j.foodchem.2020.128199
- 2021-03
- 생명과학
- 구.농수식품
Policosanol profiles and adenosine 5′-monophosphate-activated protein kinase (AMPK) activation potential of Korean wheat seedling extracts according to cultivar and growth time
- Food Chem., Available online 11 February 2020. Volume 317, 1 July 2020, 126388 | https://doi.org/10.1016/j.foodchem.2020.126388
- 2020-02
- 구.농수식품
Comparative analysis of isoflavone aglycones using microwave-assisted acid hydrolysis from soybean organs at different growth times and screening for their digestive enzyme inhibition and antioxidant properties
- Food Chem., Available online 4 September 2019, 125462 | https://doi.org/10.1016/j.foodchem.2019.125462
- 2019-09
- 생명과학
- 구.농수식품
Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties
- Food Chem., Available online 11 August 2018 | https://doi.org/10.1016/j.foodchem.2018.08.052
- 2018-08
- 생명과학
- 구.농수식품
Isolation and identification of α-glucosidase inhibitory constituents from the seeds of Vigna nakashimae: Enzyme kinetic study with active phytochemical
- Food Chem., Available online 15 June 2018, Volume 266, Pages 483-489 | https://doi.org/10.1016/j.foodchem.2018.06.039
- 2018-06
- 구.농수식품

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