Seong‐Il Lim
Publications by Year
Research Areas
Food Quality and Safety Studies, Probiotics and Fermented Foods, Enzyme Production and Characterization, Nutrition, Health and Food Behavior, Genomics and Phylogenetic Studies
Most-Cited Works
- → Microbial community analysis of Korean soybean pastes by next-generation sequencing(2012)193 cited
- → Lactobacillus plantarum Strain Ln4 Attenuates Diet-Induced Obesity, Insulin Resistance, and Changes in Hepatic mRNA Levels Associated with Glucose and Lipid Metabolism(2018)176 cited
- → Hypolipidemic and Antioxidant Effects of Dandelion (Taraxacum officinale) Root and Leaf on Cholesterol-Fed Rabbits(2010)163 cited
- → Protein Tyrosine Phosphatase 1B (PTP1B) Inhibitors from Morinda citrifolia (Noni) and Their Insulin Mimetic Activity(2013)94 cited
- → Bacterial diversity of cheonggukjang, a traditional Korean fermented food, analyzed by barcoded pyrosequencing(2012)80 cited
- → Expression and Characterization of a Glutamate Decarboxylase from Lactobacillus brevis 877G Producing γ-Aminobutyric Acid(2013)62 cited
- → Microbial Composition of the Korean Traditional Food “ kochujang ” Analyzed by a Massive Sequencing Technique(2012)62 cited
- → Antidiabetic Effect ofMorinda citrifolia(Noni) Fermented byCheonggukjangin KK-AyDiabetic Mice(2012)52 cited
- → Anti-neuroinflammatory activities of indole alkaloids from kanjang (Korean fermented soy source) in lipopolysaccharide-induced BV2 microglial cells(2016)52 cited
- → Antioxidant Activity and Ginsenoside Pattern of Fermented White Ginseng(2010)51 cited