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SCISCIESCOPUS
Aged Red Garlic Extract Reduces Cigarette Smoke Extract-induced Cell Death in Human Bronchial Smooth Muscle Cells by Increasing Intracellular Glutathione Levels

Jeong, Yi-Yeong; Park, Hye-Jin; Cho, Young-Woo; Kim, Eun-Jin; Kim, Gyu-Tae; Mun, Yun-Ja; Lee, Jong Deog; Shin, Jung-Hye; Sung, Nak-Ju; Kang, Dawon, et al.

ArticleIssue Date2012CitationPHYTOTHERAPY RESEARCH, v.26, no.1, pp 18 - 25PublisherWILEY
SCISCIESCOPUSKCI
Aged Red Garlic Extract Suppresses Nitric Oxide Production in Lipopolysaccharide-Treated RAW 264.7 Macrophages Through Inhibition of NF-kappa B

Ryu, Ji Hyeon; Park, Hye-Jin; Jeong, Yi-Yeong; Han, Sunkyu; Shin, Jung-Hye; Lee, Soo Jung; Kang, Min Jung; Sung, Nak-Ju; Kang, Dawon

ArticleIssue Date2015CitationJOURNAL OF MEDICINAL FOOD, v.18, no.4, pp 439 - 445PublisherMARY ANN LIEBERT, INC
SCIESCOPUSKCI
Characterization of a Fibrinolytic Enzyme Secreted by Bacillus amyloliquefaciens CB1 and Its Gene Cloning

Heo, Kyeong; Cho, Kye Man; Lee, Chang Kwon; Kim, Gyoung Min; Shin, Jung-Hye; Kim, Jong Sang; Kim, Jeong Hwan

ArticleIssue Date2013CitationJOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.23, no.7, pp 974 - 983PublisherKOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
SCIESCOPUS
Comparison of Anti-Oxidant and Anti-Inflammatory Effects between Fresh and Aged Black Garlic Extractsopen access

Jeong, Yi Yeong; Ryu, Ji Hyeon; Shin, Jung-Hye; Kang, Min Jung; Kang, Jae Ran; Han, Jaehee; Kang, Dawon

ArticleIssue Date2016CitationMOLECULES, v.21, no.4PublisherMDPI
SCIESCOPUS
Effect of Temperature Conditions on the Physicochemical Quality of Aged Black Garlicopen access

Shin, Jung-Hye; Kang, Min-Jung; Lee, Bo Hyun; Kang, Dawon

ArticleIssue Date2024CitationFoods, v.13, no.23PublisherMDPI AG
SCISCIESCOPUS
Garlic Sprouting Is Associated with Increased Antioxidant Activity and Concomitant Changes in the Metabolite Profile

Zakarova, Alexandra; Seo, Ji Yeon; Kim, Hyang Yeon; Kim, Jeong Hwan; Shin, Jung-Hye; Cho, Kye Man; Lee, Choong Hwan; Kim, Jong-Sang

ArticleIssue Date2014CitationJOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, v.62, no.8, pp 1875 - 1880PublisherAMER CHEMICAL SOC
SCIESCOPUSKCI
Improvement of Fibrinolytic Activity of Bacillus subtilis 168 by Integration of a Fibrinolytic Gene into the Chromosome

Jeong, Seon-Ju; Park, Ji Yeong; Lee, Jae Yong; Lee, Kang Wook; Cho, Kye Man; Kim, Gyoung Min; Shin, Jung-Hye; Kim, Jong-Sang; Kim, Jeong Hwan

ArticleIssue Date2015CitationJOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.25, no.11, pp 1863 - 1870PublisherKOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
SCIESCOPUSKCI
Overexpression of aprE2, a Fibrinolytic Enzyme Gene from Bacillus subtilis CH3-5, in Escherichia coli and the Properties of AprE2

Jeong, Seon-Ju; Cho, Kye Man; Lee, Chang Kwon; Kim, Gyoung Min; Shin, Jung-Hye; Kim, Jong Sang; Kim, Jeong Hwan

ArticleIssue Date2014CitationJOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.24, no.7, pp 969 - 978PublisherKOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
SCIESCOPUSKCI
Properties of a Bacteriocin Produced by Bacillus subtilis EMD4 Isolated from Ganjang (Soy Sauce)

Liu, Xiaoming; Lee, Jae Yong; Jeong, Seon-Ju; Cho, Kye Man; Kim, Gyoung Min; Shin, Jung-Hye; Kim, Jong-Sang; Kim, Jeong Hwan

ArticleIssue Date2015CitationJOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY, v.25, no.9, pp 1493 - 1501PublisherKOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
SCISCIESCOPUS
Short-term heating reduces the anti-inflammatory effects of fresh raw garlic extracts on the LPS-induced production of NO and pro-inflammatory cytokines by downregulating allicin activity in RAW 264.7 macrophages

Shin, Jung-Hye; Ryu, Ji Hyeon; Kang, Min Jung; Hwang, Cho Rong; Han, Jaehee; Kang, Dawon

ArticleIssue Date2013CitationFOOD AND CHEMICAL TOXICOLOGY, v.58, pp 545 - 551PublisherPERGAMON-ELSEVIER SCIENCE LTD
SCIESCOPUSKCI
Soy products fermented with sprouted garlic have increased neuroprotective activities and restore cognitive functionsopen access

Woo, Ji Eun; Seo, Ji Yeon; Kim, Jeong Hwan; Shin, Jung-Hye; Cho, Kye Man; Kim, Jong-Sang

ArticleIssue Date2016CitationFOOD SCIENCE AND BIOTECHNOLOGY, v.25, no.1, pp 301 - 309PublisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST
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