181 results on '"Yun, Ye-Rang"'
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2. Kimchi attenuates endoplasmic reticulum stress-induced hepatic steatosis in HepG2 cells and C57BL/6N mice
3. Antioxidant and anti-inflammatory effects of solar salt brined kimchi
4. Effect of Mollusca shell extracts on inhibition of kimchi over-acidification
5. Metabolic shift during fermentation in kimchi according to capsaicinoid concentration
6. Anti-obesity activity of lactic acid bacteria-starter-based kimchi in high-fat diet-induced obese mice
7. Anti-obesity effects of kimchi with red yeast rice in 3T3-L1 adipocytes and high-fat diet-induced obese mice
8. Optimization of extraction and nanoencapsulation of kimchi cabbage by-products to enhance the simulated in vitro digestion of glucosinolates
9. Effects of salt type on the metabolites and microbial community in kimchi fermentation
10. Alliin, capsaicin, and gingerol attenuate endoplasmic reticulum stress-induced hepatic steatosis in HepG2 cells and C57BL/6N mice
11. Immunomodulatory effects of Companilactobacillus allii WiKim39 and Lactococcus lactis WiKim0124 isolated from kimchi on lipopolysaccharide-induced RAW264.7 cells and dextran sulfate sodium-induced colitis in mice
12. Effect of shell extracts on inhibition of kimchi over-acidification
13. Association between kimchi consumption and obesity based on BMI and abdominal obesity in Korean adults: a cross-sectional analysis of the Health Examinees study
14. Anti-Obesity Effect of Kimchi with Starter Cultures in 3T3-L1 Cells
15. Antioxidant activity and calcium bioaccessibility of Moringa oleifera leaf hydrolysate, as a potential calcium supplement in food
16. Evaluation of onion juices quality following heat-treatment and their application as a sugar substitute in Kimchi
17. A Novel Interaction between MFN2/Marf and MARK4/PAR-1 is Implicated in Synaptic Defects and Mitochondrial Dysfunction
18. Effect of kimchi intake on body weight of general community dwellers: a prospective cohort study
19. Anti-obesity effect of vegetable juice fermented with lactic acid bacteria isolated from kimchi in C57BL/6J mice and human mesenchymal stem cells
20. Potential of Oyster and Snail Waste as Alternative Calcium Supplements in Kimchi
21. Effect of Capsaicinoids Content of Chili Powder on Microbial Diversity and Metabolite Changes During Kimchi Fermentation
22. Antioxidant and anti-inflammatory effects of solar salt brined kimchi
23. Biointerface control of electrospun fiber scaffolds for bone regeneration: Engineered protein link to mineralized surface
24. Therapeutic foam scaffolds incorporating biopolymer-shelled mesoporous nanospheres with growth factors
25. Optimization of Extraction and Nanoencapsulation of Kimchi Cabbage By-Products to Enhance the Simulated in Vitro Digestion of Glucosinolates
26. Influence of Salinity on the Microbial Community Composition and Metabolite Profile in Kimchi
27. UPLC-QTOF-MS/MS and GC-MS Characterization of Phytochemicals in Vegetable Juice Fermented Using Lactic Acid Bacteria from Kimchi and Their Antioxidant Potential
28. Comparison of Quality Characteristics of Commercial Kimchi Manufactured in Korea, China, and the United States
29. Impact of heparin-binding domain of recombinant human osteocalcin-fibronectinIII9-14 on the osteoblastic cell response
30. Antioxidant, Anti-Obesity, and Anti-Aging Activities of Jeju Citrus Blended Vinegar
31. Expression, Purification, and Characterization of a Dentin Phosphoprotein Produced by Escherichia coli, and Its Odontoblastic Differentiation Effects on Human Dental Pulp Cells
32. Fibroblast growth factor 2-functionalized collagen matrices for skeletal muscle tissue engineering
33. Free Amino Acid and Volatile Compound Profiles of Jeotgal Alternatives and Its Application to Kimchi
34. Antiobesity effects of kimchi added with Jeju citrus concentrate on high-fat diet-induced obese mice
35. Recombinant stromal cell‑derived factor‑1 protein promotes neurite outgrowth in PC‑12 cells
36. Effects of combining two lactic acid bacteria as a starter culture on model kimchi fermentation
37. Administration of growth factors for bone regeneration
38. Improvement of sulfur compounds in broccoli sprouts by methionine loaded polyvinyl alcohol-sodium alginate hydrogels for application in Kimchi
39. Antioxidant effect of Kimchi supplemented with Jeju citrus concentrate and its antiobesity effect on 3T3‐L1 adipocytes
40. Changes in volatile and non-volatile compounds of model kimchi through fermentation by lactic acid bacteria
41. The Osteogenic Differentiation Effect of the FN Type 10-Peptide Amphiphile on PCL Fiber
42. Antioxidant activities of brown teff hydrolysates produced by protease treatment
43. Approaches to Optimizing Fibroblast Growth Factor 18 Protein Expression in Escherichia coli and its Osteogenic Activity
44. Erratum to: Allium hookeri root extract exerts anti-inflammatory effects by nuclear factor-κB down-regulation in lipopolysaccharide-induced RAW264.7 cells
45. Gomisin A Ameliorates Endoplasmic Reticulum Stress-induced Hepatic Steatosis
46. Allium hookeri root extract exerts anti-inflammatory effects by nuclear factor-κB down-regulation in lipopolysaccharide-induced RAW264.7 cells
47. Gomisin N inhibits adipogenesis and prevents high-fat diet-induced obesity
48. Protective effects of gomisin N against hepatic steatosis through AMPK activation
49. Schisandra chinensis extract ameliorates nonalcoholic fatty liver via inhibition of endoplasmic reticulum stress
50. Protective Effect of Gomisin N against Endoplasmic Reticulum Stress-Induced Hepatic Steatosis
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