Characteristics of Cheonggukjang Prepared with Various Soybean Cultivars

Seung-Wha Jo ,  Eun-Ji Kim ,  Jin-Kyeong Kim 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

[P8-206] Effects of Soybean and Cheonggukjang with Different Levels of Isoflavones and Anthocyanins on High Fat Diet-induced Oxidative Stress in Mice

Jia Pa ,  k ,  Ji-Sun Lim 외 8명

한국식품영양과학회 학술대회발표집

2010 .10

Change of Antioxidant Activities during Cheonggukjang Fermentation by Soybean Cultivars

Chung Eun Hwang ,  Eui-Cheol Shin ,  Jeong Hwan Kim 외 5명

한국식품영양과학회 학술대회발표집

2012 .10

The Characteristics of Cheonggukjang, a Fermented Soybean Product, by the Degree of Germination of Raw Soybeans

Ung-Kyu Choi ,  Mi-Hyang Kim ,  Nan Hee Lee 외 4명

Food Science and Biotechnology

2007 .10

Anti-osteoporosis effects of cheonggukjang and doenjang extracts using soybean cultivar with high content of isoflavone

Hana Kwon ,  Jiwon Kim ,  Daeun Song 외 5명

한국식품영양과학회 학술대회발표집

2019 .10

장류용 주요 콩품종 및 Bacillus subtilis HJ18-9 균주에 따른 청국장의 품질특성 변화

길나영 ,  송진 ,  엄정선 외 2명

Food Science and Preservation

2016 .12

Differences in Manufacturing Process and Quality between Cheonggukjang for Use in the Raw and Cheonggukjang for Stew

Byoung Joo Seo ,  Young Ho Kim ,  Jong Kyu Kim

Food Science and Biotechnology

2008 .12

Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood

Chan Ho Jang ,  Jin Kyu Lim ,  Jeong Hwan Kim 외 6명

Food Science and Biotechnology

2006 .08

Immunomodulatory Effect of Fermented Soybean Products (Cheonggukjang) and Their Related Microorganisms

Seung Bin Chu ,  Yung Choon Yoo

한국식품영양과학회 학술대회발표집

2016 .10

Time Course Effects of Fermentation on Fatty Acid and Volatile Compound Profiles of Cheonggukjang, Using New Soybean Cultivar

Da-Som Kim ,  Ho-Jeong Lim ,  Mi-So Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

[P9-27] A Research on the Preference for Cheonggukjang Dishes

Sook-jeong Moon ,  Nami Joo ,  Young-Sil Han

한국식품영양과학회 학술대회발표집

2006 .10

Quality Characteristics of Cheonggukjang made with Peanut

박복희 ,  조희숙 ,  김선희 외 1명

한국식품영양과학회 학술대회발표집

2011 .10

Isoflavone Distribution and β-Glucosidase Activity in Cheonggukjang, a Traditional Korean Whole Soybean-Fermented Food

SeungOk Yang ,  Pahn-Shick Chang ,  JaeHwan Lee

Food Science and Biotechnology

2006 .02

Production of Cheonggukjang by Using a Recombinant Bacillus licheniformis Strain

Woo-Ju Jeong ,  Gun-Hee Kwon ,  Ae Ran Lee 외 7명

Journal of Food Science and Nutrition

2009 .03

Properties of Cheonggukjang Fermented with Bacillus Strains with High Fibrinolytic Activities

Woo Ju Jeong ,  Ae Ran Lee ,  Jiyeon Chun 외 3명

Journal of Food Science and Nutrition

2009 .09

Development of Cheonggukjang Sauce with Germinated Soybean Fermented Food Ingredients using Bacillus subtilis

Yu-bin Jo ,  Hyeong-Yun Mun ,  Jung-Mi Lee

한국식품영양과학회 학술대회발표집

2019 .10

Protective Effect of Cheonggukjang Prepared with Garlic Supplementation on D-Galactose-Induced Oxidative Stress and Cognitive Impairment in Mice

Ji Eun Woo ,  Ji Yeon Seo ,  Mi Hye Kim 외 10명

한국식품영양과학회 학술대회발표집

2014 .10

Fatty Acid Profiles on Cheonggukjang Fermentation of New Soybean Cultivars by the Potential Probiotic Bacillus subtilis CSY191

Kye Man Cho ,  Byong Won Lee ,  Hyun Tae Kim 외 9명

한국식품영양과학회 학술대회발표집

2013 .11

Effects of Cheonggukjang on Immune Responses and Gastrointestinal Functions in Rats

Chung-Hyun Lee ,  Eun-In Yang ,  Geun-Seoup Song 외 2명

Food Science and Biotechnology

2006 .02

[P8-320] Change of Isoflavone Composition and Antioxidative Potential during Manufacturing of Cheonggukjang with Bacillus species

Ji Sun Lim ,  Chan Ho Jang ,  In Ae Lee 외 6명

한국식품영양과학회 학술대회발표집

2007 .10