|
1
|
Effects of Leuconostoc mesenteroides starter cultures on microbial communities and metabolites during kimchi fermentation.
|
Int J Food Microbiol
|
2011
|
1.23
|
|
2
|
The economic burden of musculoskeletal disease in Korea: a cross sectional study.
|
BMC Musculoskelet Disord
|
2011
|
1.17
|
|
3
|
Economic burden of asthma in Korea.
|
Allergy Asthma Proc
|
2012
|
1.09
|
|
4
|
Glucotoxicity in the INS-1 rat insulinoma cell line is mediated by the orphan nuclear receptor small heterodimer partner.
|
Diabetes
|
2007
|
1.05
|
|
5
|
Alpha-lipoic acid inhibits hepatic PAI-1 expression and fibrosis by inhibiting the TGF-beta signaling pathway.
|
Biochem Biophys Res Commun
|
2010
|
0.92
|
|
6
|
Effects of red pepper powder on microbial communities and metabolites during kimchi fermentation.
|
Int J Food Microbiol
|
2012
|
0.91
|
|
7
|
Health and economic burden of major cancers due to smoking in Korea.
|
Asian Pac J Cancer Prev
|
2012
|
0.88
|
|
8
|
The autophagy-related marker LC3 can predict prognosis in human hepatocellular carcinoma.
|
PLoS One
|
2013
|
0.87
|
|
9
|
Alpha-lipoic acid attenuates methionine choline deficient diet-induced steatohepatitis in C57BL/6 mice.
|
Life Sci
|
2011
|
0.81
|
|
10
|
Orphan nuclear receptor small heterodimer partner inhibits angiotensin II- stimulated PAI-1 expression in vascular smooth muscle cells.
|
Exp Mol Med
|
2010
|
0.79
|
|
11
|
The Effect of Tribbles-Related Protein 3 on ER Stress-Suppressed Insulin Gene Expression in INS-1 Cells.
|
Korean Diabetes J
|
2010
|
0.78
|
|
12
|
Rapid method for the determination of capsaicin and dihydrocapsaicin in Gochujang using ultra-high-performance liquid chromatography.
|
J AOAC Int
|
2011
|
0.78
|
|
13
|
The economic burden of inflammatory heart disease in Korea.
|
Korean Circ J
|
2011
|
0.75
|
|
14
|
Analysis of radiolytic products of lipid in irradiated dried squids (Todarodes pacificus).
|
J Food Prot
|
2004
|
0.75
|
|
15
|
Analysis of radiation-induced hydrocarbons and 2-alkylcyclobutanones from dried shrimps (Penaeus aztecus).
|
J Food Prot
|
2004
|
0.75
|