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1
Selection and Characterization of Transposon Tagging Mutants of Synechocystis sp. PCC 6803 Sensitive to High-Light and Oxidative Stresses
Selection and Characterization of Transposon Tagging Mutants of Synechocystis sp. PCC 6803 Sensitive to High-Light and Oxidative Stresses
Eun Kyeong Song | 한국식물학회 | 2004
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2
초석잠 메탄올 추출물의 Acetylcholine Esterase 및 Monoamine Oxidase 활성 억제효과
초석잠 메탄올 추출물의 Acetylcholine Esterase 및 Monoamine Oxidase 활성 억제효과
류병호 | 한국식품영양학회 | 2004
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3
Antioxidant Activity of Rhodiola rosea Extract on Human Low-density Lipprotein Oxidation and DNA Strand Scission
Antioxidant Activity of Rhodiola rosea Extract on Human Low-density Lipprotein Oxidation and DNA Strand Scission
Eun-Jung Lee | Korean Society of Food Science and Technology | 2004
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4
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Oxidative Stability and Antioxiant Content Changes in Roasted and Bleached Sesame Oil during Heating
Inhwan Kim | Korean Society of Food Science and Technology | 2004
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5
Developmental Gene Expression of Antimicrobial Peptide PR-39 and Effect of Zinc Oxide on Gene Regulation of RP-39 in Piglets
Developmental Gene Expression of Antimicrobial Peptide PR-39 and Effect of Zinc Oxide on Gene Regulation of RP-39 in Piglets
Y. Z. Wwang | Y. Z. Wwang | 2004
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6
Relationships among Polyphenol Oxidase Activity, Quality Characteristics and Alkaline Noodle Color of Hard White Wheats
Relationships among Polyphenol Oxidase Activity, Quality Characteristics and Alkaline Noodle Color of Hard White Wheats
Hak-Gil Chang | Korean Society of Food Science and Technology | 2004
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7
Effects of Burdock (Arctium Iappa L.) Extracts on Autoxidation and Thermal Oxidation of Lard
Effects of Burdock (Arctium Iappa L.) Extracts on Autoxidation and Thermal Oxidation of Lard
Moonjung Kim | Korean Society of Food Science and Technology | 2004
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8
Antioxidant Activity and Protective Effect of Five Edible Mushrooms on Oxidative DNA Damage
Antioxidant Activity and Protective Effect of Five Edible Mushrooms on Oxidative DNA Damage
Eun-Jung Lee | Korean Society of Food Science and Technology | 2004
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9
The Effects of Mulberry Fruit on the Antioxidative Defense Systems and Oxidative Stress in the Erythrocytes of Streptozotocin-Induced Diabetic Rats
The Effects of Mulberry Fruit on the Antioxidative Defense Systems and Oxidative Stress in the Erythrocytes of Streptozotocin-Induced Diabetic Rats
Jung-Hee Hong | 한국영양학회지 | 2004
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10
Supplementation with cactus pear (Opuntia ficus-indica) fruit decreases oxidative stress in healthy humans a comparative study with vitamin
Supplementation with cactus pear (Opuntia ficus-indica) fruit decreases oxidative stress in healthy humans a comparative study with vitamin
C. L Tesoriere | Cadmus journal ser | 2004
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