Development of a Functional Chungkookjang (Soybean Paste Fermented for 2-4 Days) with Anti - AGS Human Gastric Cancer Cell Properties

Kun-Young Pa ,  k ,  Keun-Ok Jung 외 1명

Journal of Food Science and Nutrition

2003 .03

Standardized Chungkookjang, Short-term Fermented Soybeans with Bacillus lichemiformis, Improves Glucose Homeostasis as much as Traditionally Made Chungkookjang in Diabetic Rats

Da Sol Kim ,  Hye Jeong Yang ,  Dae Young Kwon 외 4명

한국식품영양과학회 학술대회발표집

2012 .10

Effect of gamma irradiation on physiological activity of Korean soybean fermented foods, Chungkookjang and Doenjang

Son ,  Jun-Ho

식품공업

2002 .01

[P7-03] Anti-diabetic effect of Chungkookjang, fermented unsalted soybeans, in vitro

Dae Young Kwon ,  Jin Sun Jang ,  Ji Eun Lee 외 4명

한국식품영양과학회 학술대회발표집

2006 .10

[P8-328] The Effects of Prolonged Intake of Dietary Fermented Soybean(Chungkookjang) on Circulating Bone Biochemical Makers in College Female Students

So-yeon Lee ,  Young- ,  an Heo

한국식품영양과학회 학술대회발표집

2009 .11

Consumption Trends and Prospects of Fermented Soybean Products in Korea

Yong Sik Cho ,  Sang Lae Lee ,  So Young Kim1 외 4명

한국식품영양과학회 학술대회발표집

2017 .10

Evaluation of Dry Rehydratable Petrifilm (Sanita-Kun) for Enumeration of Coliforms in Ham, Milk, Ice-cream and Fishery Products

Jung-hyun Pa ,  k ,  Xin-yue Wang 외 2명

한국식품영양과학회 학술대회발표집

2011 .10

Chungkookjang Improves Blood Circulation

Han Bok Kim

한국식품영양과학회 학술대회발표집

2004 .11

청국장으로부터 고 비활성 세포외 Protease 생산 세균의 분리 및 동정

박희진 ,  박희동

Food Science and Preservation

2010 .06

다양한 유산균이 존재하는 발효식품으로 부터 Bifidobacteria의 선별 및 계수

이시경 ,  박동기 ,  오훈일 외 1명

한국식품과학회지

1999 .06

[P10-09] Physiological Activities of Fluid and Solid Chungkookjang

Bo-Mi Lee ,  Seon-Bin Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2006 .10

축·수산식품 중 미생물 분석을 위한 건조필름법 평가

조미희 ,  배은경 ,  하상도 외 5명

한국식품과학회지

2005 .04

Functional Property of Chungkookjang by Single Strain Fermentation

So-Lim Pa ,  k ,  So-Young Lee 외 4명

한국식품영양과학회 학술대회발표집

2012 .10

Antimutagenic Effect of Solvent Extracts of Korean Fermented Soybean Products

Seok-San Hong ,  Kun-Sub Chung ,  Ki-Do Yoon 외 1명

Food Science and Biotechnology

1996 .12

초의차 첨가가 청국장의 발효특성과 관능적 품질에 미치는 영향

이현주 ,  김선임 ,  박진규 외 6명

Food Science and Preservation

2008 .02

Quality Characteristics of Fermented Product Containing Soybean and Garlic by Lactic Acid Bacteria

Gyung-Min Kim ,  Hwan-Sik Yoon ,  Seong-Hun Jeong 외 2명

한국식품영양과학회 학술대회발표집

2011 .10

Chromatographic and Molecular Biological Characteristics of Biogenic Amine-Producing Bacteria in Fermented Soybean Products

Bo Young Byun ,  Jae-Hyung Mah

한국식품영양과학회 학술대회발표집

2012 .10

전통장류의 세계화전략

신동화

식품산업과 영양

2006 .08

[S10-3] Screening of Bacillus Species for the Quality and Safety Improvement of Traditionally Fermented Soybean Products

Yong Sang Kim ,  Suk Hyun Yun ,  Do Yeon Jeong 외 2명

한국식품영양과학회 학술대회발표집

2010 .10

Understanding the Factors Affecting the Acceptance for Fermented Soybean Products

Lana Chung ,  Seo-Jin Chung

Food Science and Biotechnology

2008 .02