Understanding the Factors Affecting the Acceptance for Fermented Soybean Products

Lana Chung ,  Seo-Jin Chung

Food Science and Biotechnology

2008 .02

장류용 콩 품종별 발효물의 품질 특성

신동선 ,  최혜선 ,  박장환 외 4명

한국식품영양학회지

2019 .01

[P6-54] Isolation and Characterization of Novel Bacillus sp. from Soybean Fermented and Soybean Curd Residue

Hyo-Jin Song ,  Eun-Kyung Jang ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2005 .10

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

[P8-149] Anti-inflammatory and Anti-cancer Activities of Jeju Traditional Fermented Soybean Paste (Doenjang) with Broccoli

Joon-Ho Hwang ,  Yong-Hwang Kim ,  Hyun-Jeong Oh 외 2명

한국식품영양과학회 학술대회발표집

2009 .11

Estimation on Processing Quality and Functionality of Korean Soybean Fermented Food by Using Fermented Material of Cudrania tricuspidata

Sung Ho Cho

한국식품영양과학회 학술대회발표집

2014 .10

Comparison of Quality of Korean Fermented Soybean Paste Produced in Gangwon-do

Ha-Yeon Lee ,  Jae-Geel Lim ,  Eun-Kyung Yeom 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

[S12-4] Quality Characteristics of Doenjang (Fermented Soybean Paste) Prepared with Selected Strains and Germinated Soybean, and Their Functionality

Yong-Suk Kim

한국식품영양과학회 학술대회발표집

2008 .10

Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence

Haque ,  Md. Azizul ,  Seo 외 9명

Applied Biological Chemistry

2015 .01

Quality Changes during Storage of Soybeans

Kyoko SAIO

식품과학과 산업

1983 .12

In vitro Antioxidant Effect of Deonjang, Korean Traditional Soybean-Fermented Product, During the Fermentation and Aging process from Steamed Soybeans

Dahee Son ,  Chung Shil Kwak

한국식품영양과학회 학술대회발표집

2014 .10

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

우리 발효 콩을 이용한 기능성 가공제품의 개발

나광출

한국식품영양과학회 학술대회발표집

2013 .11

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

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

Son ,  Jun-Ho

식품공업

2002 .01

Effects of Black Soybean and Fermented Black Soybean Extracts on Proliferation of Human Follicle Dermal Papilla Cells

Ji-Hye Choi ,  Yunkyoung Lee

한국식품영양과학회 학술대회발표집

2016 .10

[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

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

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

한국식품영양과학회 학술대회발표집

2012 .10

전통장류의 세계화전략

신동화

식품산업과 영양

2006 .08

[P2-68] The effects of organic acids on Maillard reaction in fermented Korean soybean pastes

Seong-Il Lim ,  Eun-Jung Kwak

한국식품영양과학회 학술대회발표집

2010 .10