| Antioxidant activity and cell toxicity of pressurised liquid extracts from 20 selected plant species in Jeju, Korea MB Kim, JS Park, SB Lim Food Chemistry 122 (3), 546-552, 2010 | 98 | 2010 |
| Antioxidant and anticancer activities of broccoli by-products from different cultivars and maturity stages at harvest JH Hwang, SB Lim Preventive nutrition and food science 20 (1), 8, 2015 | 90 | 2015 |
| Antioxidant and anti-inflammatory activities of broccoli florets in LPS-stimulated RAW 264.7 cells JH Hwang, SB Lim Preventive nutrition and food science 19 (2), 89, 2014 | 88 | 2014 |
| Changes in microorganisms and enzyme activity of low salt soybean paste (Doenjang) during fermentation CK Mok, KT Song, JY Lee, YS Park, SB Lim Food Engineering Progress 9 (2), 2005 | 88 | 2005 |
| High hydrostatic pressure pasteurization of red wine C Mok, KT Song, YS Park, S Lim, R Ruan, P Chen Journal of food science 71 (8), M265-M269, 2006 | 85 | 2006 |
| Quality characteristics and antioxidant activity of immature Citrus unshiu vinegar MR Yi, JH Hwang, YS Oh, HJ Oh, SB Lim Journal of the Korean Society of Food Science and Nutrition 43 (2), 250-257, 2014 | 69 | 2014 |
| Screening of antioxidants and cosmeceuticals from natural plant resources in Jeju island SH Hyun, SK Jung, MK Jwa, CK Song, JH Kim, SB Lim Korean Journal of Food Science and Technology 39 (2), 200-208, 2007 | 69 | 2007 |
| Semi-Continuous Subcritical Water Extraction of Flavonoids from Citrus unshiu Peel: Their Antioxidant and Enzyme Inhibitory Activities DS Kim, SB Lim Antioxidants 9 (5), 360, 2020 | 59 | 2020 |
| Chemical composition and antioxidative activity of kiwifruit in different cultivars and maturity HJ Oh, SB Jeon, HY Kang, YJ Yang, SC Kim, SB Lim Journal of the Korean Society of Food Science and Nutrition 40 (3), 343-349, 2011 | 54 | 2011 |
| Relationship between chemical structure and antimicrobial activities of isothiocyanates from cruciferous vegetables against oral pathogens MO Ko, MB Kim, SB Lim Journal of microbiology and biotechnology 26 (12), 2036-2042, 2016 | 53 | 2016 |
| Integral antioxidative capacity and antimicrobial activity of pressurized liquid extracts from 40 selected plant species M Kang, MB Kim, JH Kim, YH Ko, SB Lim Journal of the Korean Society of Food Science and Nutrition 39 (9), 1249-1256, 2010 | 53 | 2010 |
| Kinetic study of subcritical water extraction of flavonoids from citrus unshiu peel DS Kim, SB Lim Separation and Purification Technology 250, 117259, 2020 | 50 | 2020 |
| Effects of hot air and freeze drying methods on physicochemical properties of citrus ‘hallabong’powders CW Lee, HJ Oh, SH Han, SB Lim Food Science and Biotechnology 21, 1633-1639, 2012 | 49 | 2012 |
| Characteristics of cooked rice by adding grains and legumes MSK Sangbin Lim, MK Jwa, DJ Song, YJ Oh J. Korean Soc. Food Sci. Nutr 32 (1), 52-57, 2003 | 49 | 2003 |
| Quality changes during storage of kochujang treated with heat and high hydrostatic pressure S Lim, BO Kim, SH Kim, C Mok, YS Park Korean Society of Food Science and Nutrition 30 (4), 611-616, 2001 | 49 | 2001 |
| Changes in physicochemical properties of salted and fermented shrimp at different salt levels CK Mok, JY Lee, KT Song, SY Kim, SB Lim, GJ Woo Korean Journal of Food Science and Technology 32 (1), 187-191, 2000 | 49 | 2000 |
| Quality characteristics of jelly added with pressed kiwi (Actinidia chinensis var.'Halla Gold') juice HJ Oh, JW Back, JY Lee, YJ Oh, SB Lim Culinary science and hospitality research 19 (5), 110-120, 2013 | 46 | 2013 |
| Extraction yields of Hizikia fusiforme by solvents and their antimicrobial effects KIM Soo-Hyun, LIM Sang-Bin, KO Young-Hwan, CK OH, ... Korean Journal of Fisheries and Aquatic Sciences 27 (5), 462-468, 1994 | 46 | 1994 |
| Continuous high pressure carbon dioxide processing of mandarin juice SB Lim, Y Yagiz, MO Balaban Food Science and Biotechnology 15 (1), 13-18, 2006 | 44 | 2006 |
| Ishophloroglucin A, a Novel Phlorotannin for Standardizing the Anti-α-Glucosidase Activity of Ishige okamurae BM Ryu, Y Jiang, HS Kim, JM Hyun, SB Lim, Y Li, YJ Jeon Marine drugs 16 (11), 436, 2018 | 41 | 2018 |
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