Antioxidant Activities of Several Mixed Grains

Dong Seok Kang ,  Nam Seok Kim ,  Hyun Joo Yoo 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Evaluation of Antithrombotic and Antioxidant Activities of Fermented Mixed Grains by Bacillus amyloliquefaciens

Su Jin Heo ,  Sung Wook Han ,  Ah-Jin Kim 외 6명

한국식품영양과학회 학술대회발표집

2016 .10

Antioxidant Compounds and Antioxidant Activities of The Fermented Black Rice

Young-Hyun Kim ,  Young-Jun Lee ,  Da-Bin Bae 외 4명

한국식품영양과학회 학술대회발표집

2012 .10

[P8-123] Antioxidative Activity of Bacillus sp. : Fermented Soymilk under in vitro and Cellular System

Ji-Myung Choi ,  Kyoung-Chun Seo ,  Yeong-Ok Song 외 2명

한국식품영양과학회 학술대회발표집

2008 .10

Antioxidative Activity on Human Low Density Lipoprotein Oxidation by Bacillus Sp. BH-96 Isolated from Fermented Anchovy

Tae Woo Kwon ,  Jeong Myun Pa ,  k 외 2명

Food Science and Biotechnology

1998 .06

Physicochemical and Functional Properties of Hydroponic Ginseng Co-fermented by Bacillus sp. and Lactobacillus sp.

Ji-Hyeon Pa ,  k ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2017 .10

Production of Poly-γ-glutamic Acid and γ-Aminobutyric Acid by Mixed Fermentation using Bacillus sp. and Lactobacillus sp.

Ji-Yeon Lim ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2013 .11

Oxidation of Hydrogen sulfide, Ammonia nitrogen and Nitrite nitrogen by Bacillus sp. Isolated from West Coast of Korea

Hong-Kook KIM ,  Geun-Seop KIM ,  Chae-Rin PARK 외 1명

수산해양교육연구

2020 .08

Factors Affecting Production of β-1,3-Glucanase from Bacillus sp.

Gi-Nahm Kim ,  Ji-Oeun Kil ,  Seok-Hwan Kim 외 2명

Food Science and Biotechnology

1996 .03

Isolation and Characterization of Bacillus sp. Having Potential Probiotics Activity Isolated from Traditional Soybean Fermented Foods

Myeong Seon Ryu ,  Su-Ji Jeong ,  Hee-Jong Yang 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Development of Mixed Fruit Snack Bar with Antioxidant Activity

Jae-Hee Pa ,  k ,  Yunjung Lee 외 5명

한국식품영양과학회 학술대회발표집

2018 .10

Production of functional hard tack using rice bran and turmeric fermented by Bacillus subtilis and mixed starter of Leuconostoc sp. and yeast

Yong Seon Pa ,  k ,  Hyo-Seon Lee 외 2명

한국식품영양과학회 학술대회발표집

2014 .10

Antioxidant Activities of the Enzymatic Hydrolysate Prepared from the Fermented Oriental Medicine Materials

Soo Yeon Pa ,  k ,  Ju Hyung Um 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

Antioxidative Activity of Cheonggukjang Fermented with Bacillus Strains

Min Jeong Cho ,  Jeong Hwan Kim

한국식품영양과학회 학술대회발표집

2013 .11

Antioxidant Components and Antioxidant Activity of Extracts Derived from Monascus-fermented Soybeans

Yoo-Jeong Jin ,  Young-Hee Pyo

한국식품영양과학회 학술대회발표집

2014 .10

Isolation of Bacillus sp. from soy fermented foods and Their fermentative characteristics of cheonggukjang

Young Sim Jeong ,  Chung Eun Hwang ,  Hee Yul Lee 외 2명

한국식품영양과학회 학술대회발표집

2014 .10

Development of Fruit and Vegetable Mixed Fermented Liquor without Additives

Su Jeong Lee ,  Jun Hyun Choi ,  Eun Ja Kim 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

젓갈제품의 미생물학적 품질표준화에 관한 고찰

허성호

한국식품영양과학회지

1996 .10

Analysis of Components of Fermented Coffee in Using Bacillus sp. by the Various Coffee Beans

Jin Kyeong Kim ,  Seung Wha Jo ,  Do Youn Jeong

한국식품영양과학회 학술대회발표집

2018 .10

[P2-62] Fermentation Characteristics and Biological Activity of Fermented Pepper using Bacillus subtilis

Seon-Mi Lee ,  Junsoo Lee ,  Hyung-Joo Suh 외 1명

한국식품영양과학회 학술대회발표집

2006 .10