1. Hydroxyl Radical-scavanging Effects of Spices and Scavengers from Brown Mustard, Biosci. Biotech. Biochem, 61,pp.118-123(1997)
2. Effect of apple pomace on the liver damage in bromobenzene-treated rats. Food Sci. Biotechnol. 10(3), pp 278-281(2001)
3. The Physicochemical Quality of Charcoal Grilled Mackerals, J. Fd. Sci. 67(3),1255-1259, (2002)
4. Antioxidative Activity of Resveratrol and Its Derivatives Isolated from Seeds of Paeonia lactiflora, Biosci.Biotechnol. biochem., 66(9), pp.1990-1993( 2002)
5. Reactive Oxygen Radical Species Scavenging Effects of Korean Medicinal Plant Leaves, Food Sci. Biotechnol. 11(4), pp. 407-411, 2002.
1. Hydroxyl Radical-scavanging Effects of Spices and Scavengers from Brown Mustard, Biosci. Biotech. Biochem, 61,pp.118-123(1997)
2. Effect of apple pomace on the liver damage in bromobenzene-treated rats. Food Sci. Biotechnol. 10(3), pp 278-281(2001)
3. The Physicochemical Quality of Charcoal Grilled Mackerals, J. Fd. Sci. 67(3),1255-1259, (2002)
4. Antioxidative Activity of Resveratrol and Its Derivatives Isolated from Seeds of Paeonia lactiflora, Biosci.Biotechnol. biochem., 66(9), pp.1990-1993( 2002)
5. Reactive Oxygen Radical Species Scavenging Effects of Korean Medicinal Plant Leaves, Food Sci. Biotechnol. 11(4), pp. 407-411, 2002.