Quality Characteristics of Fermented Black Soy Beans by Strain

Jong-Kug Lee ,  Jeong Lee ,  Hui-Je Cho 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Nutritional Quality of Fermented Soy Foods in Thailand

Hyo-Sook Cheong ,  Heesun Choi ,  Ok-Ju Kang 외 2명

Journal of Food Science and Nutrition

2005 .09

[P8-303] Longer aging time increased Antioxidant Activity Fermented of Soy Sauce

Jiale Song ,  Linnan Shao ,  Xin Zhao 외 3명

한국식품영양과학회 학술대회발표집

2009 .11

Improved Soy Food Products through Food Science and Nutrition Application

Kil-Hwan Kim ,  Dong Man Kim

식품과학과 산업

1996 .03

식육가공품의 품질특성 및 기능성 향상을 위한 발효간장의 활용

김현욱 ,  황고은 ,  송동헌 외 3명

축산식품과학과 산업

2017 .01

Functionality Analysis on Tomato-fermented Soy Sauce

Yun-sun Kim ,  Eun-jung Yim ,  Seung-wha Jo 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

부수게 제조에 관한 연구 - 제2보 대두 첨가가 부수게(산자) 바탕의 품질에 미치는 영향

김중만 ,  웨이룬신

한국식품영양과학회지

1985 .03

대두 단백질 및 배아를 이용한 Bifidobacterium lactis BL740의 균체성장 및 이소플라본 비배당체 생산를 위한 통계적 배지 최적화

이충영 ,  이윤복 ,  이근하 외 6명

Journal of applied biological chemistry

2010 .01

Effect of Soy Protein Diet on Mucosa Layer of Murine Small Intestine

Lee ,  Ae ,  i 외 2명

경북대농학지

2014 .01

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

Quality characteristics of soy yogurt produced using proteases and mixed microbial consortia

Pa ,  k ,  Mi-Jung 외 2명

Applied Biological Chemistry

2015 .01

Quality characteristics of fermented cheese analogs produced using roasted soy flour and different fermentation times with rice straw

Lee ,  Sook-Young ,  Cho 외 3명

Applied Biological Chemistry

2015 .01

The Quality Characteristics of Soy Wan-Jas Made with Different Proteolytic Enzyme Treated Textured Soy Proteins

Lee ,  Min-Kyoung ,  Lee 외 1명

Applied Biological Chemistry

2009 .01

Development of High Value-added Materials Using Functional Microbial Resources from Traditional Fermented Foods

Ju-Hee Heo ,  Seong-Yeop Jeong ,  Chang-Kyu Ko 외 7명

한국식품영양과학회 학술대회발표집

2014 .10

Development of High Value-added Materials Using Functional Microbial Resources from Traditional Fermented Foods

Seong-Yeop Jeong ,  Ju-Hee Heo ,  Hee-Jong Yang 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

[S3-2] Current Market Trends and Prospects of Fermented Milk Products in Korea

Kwangsei Lim

한국식품영양과학회 학술대회발표집

2005 .10

Screening of High-Alcohol Producing Yeast from Traditional Fermented Soy-Sauce

Young-Ran Song ,  Do-Youn Jeong ,  Sang-Ho Baik

한국식품영양과학회 학술대회발표집

2012 .10

Development of High Value-Added Product Using Functional Microbial Resources Derived from Traditional Fermented Foods

Seong-Yeop Jeong

한국식품영양과학회 학술대회발표집

2016 .10

Development of High Value-Added Product Using Functional Microbial Resources Derived from Traditional Fermented Foods

Seong-Yeop Jeong

한국식품영양과학회 학술대회발표집

2018 .10

[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