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

[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

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

장류용 콩 품종별 발효물의 품질 특성

신동선 ,  최혜선 ,  박장환 외 4명

한국식품영양학회지

2019 .01

Antimutagenic Effects on Aflatoxin B₁ of Soybean Pastes Fermented by Bacillus Strains

Eun-Ju Lee ,  Hyo-Jin Lee ,  Jong-Kyu Kim

Food Science and Biotechnology

2005 .12

전통장류의 세계화전략

신동화

식품산업과 영양

2006 .08

Understanding the Factors Affecting the Acceptance for Fermented Soybean Products

Lana Chung ,  Seo-Jin Chung

Food Science and Biotechnology

2008 .02

[P6-30] The Change of Anti-nutrient on Three-Step Fermented Soybean

Seon Joo Yu ,  Nam Mi Choi ,  Chung Ho Ryu 외 3명

한국식품영양과학회 학술대회발표집

2005 .10

[P5-51] Development of microbial processes to improve the quality of Soy Fermented Products

A. Shokanova ,  A. Tu ,  apbekova 외 8명

한국식품영양과학회 학술대회발표집

2007 .10

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

Seung Bin Chu ,  Yung Choon Yoo

한국식품영양과학회 학술대회발표집

2016 .10

[S1-2] Developing Soybean-based Products : Current Status and Future Direction

Gap-Soon Moon

한국식품영양과학회 학술대회발표집

2005 .10

Changes of Quality and Functional Properties of Ginseng Fermented by Bacillus subtilis

Ji-Yun Jeong ,  Hee-Jin Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

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

[P6-53] Characterization of Soybean with Red Bean Fermented by Bacillus firmus NA-1

Ji-Hyun Seo ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2005 .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

Soybeans fermented with Bacillus licheniformis improves cognitive function and glucose homeostasis in diabetic rats

Da Sol Kim ,  Hye Jeong Yang ,  Dae Young Kwon 외 10명

한국식품영양과학회 학술대회발표집

2013 .11

[P8-146] Evaluation of A Biological Function of Traditionally Fermented Kochujang

Min Jung Ki ,  n ,  Hee Joo Kang 외 4명

한국식품영양과학회 학술대회발표집

2007 .10

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

Chungkookjang fermented with Bacillus licheniformis has insulin sensitizing and insulinotropic actions similar to traditionally fermented chungkookjang in in vitro studies

Dae Young Kwon ,  Hye Jeong Yang ,  Min Jung Kim 외 4명

한국식품영양과학회 학술대회발표집

2011 .10

[P8-258] Anticancer Effect of Soybean Milk Fermented by Bacillus subtilis in AGS Human Gastric Adenocarcinoma Cells

Hae-Ree Seo ,  Boh-Kyung Kim ,  Soon-Sun Bak 외 4명

한국식품영양과학회 학술대회발표집

2008 .10