Min Jung Kang

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

Jung‐Hye Shin, Ji Hyeon Ryu, Min Jung Kang et al. · Food and Chemical Toxicology · 2013 · 64 citations

Inflammation, Cytokine, Allicin Activity +9

Antiinflammatory Effects of Functionally Active Compounds Isolated from Aged Black Garlic

D.E Kim, Min Jung Kang, Seong Su Hong et al. · Phytotherapy Research · 2016 · 59 citations

Simultaneous multiresidue determination of mycotoxins in cereal samples by polyvinylidene fluoride membrane based dot immunoassay

Qinghua He, Yang Xu, Dan Wang et al. · Food Chemistry · 2012 · 50 citations

Allergy, Biochemistry, Health Sciences +12

Aged Red Garlic Extract Suppresses Nitric Oxide Production in Lipopolysaccharide-Treated RAW 264.7 Macrophages Through Inhibition of NF- <i>κ</i> B

Ji Hyeon Ryu, Hyejin Park, Yi‐Yeong Jeong et al. · Journal of Medicinal Food · 2015 · 23 citations

Assessment of standardization of domestic commercial black garlic extract for S-allyl-l-cysteine and S-1-propenyl-l-cysteine

Hyuk‐Je Woo, Gun Su, Min Jung Kang et al. · Food Science and Biotechnology · 2022 · 13 citations · Full text

Food Chemistry, Medicine, Medicinal Fungi +2