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

[P8-280] Hepatoprotective Effects of Soybean Varieties Containing Different Levels of Isoflavones and Anthocyanins against Carbon Tetrachloride -Induced Liver Injury in Mice

Jia Pa ,  k ,  Jiyeon Seo 외 6명

한국식품영양과학회 학술대회발표집

2009 .11

[P8-209] Anti-oxidative potential of Cheonggukjang prepared with different varieties of soybean

Ji Sun Lim ,  Chan Ho Jang ,  In Ae Lee 외 4명

한국식품영양과학회 학술대회발표집

2008 .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

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

[P7-12] Effects of Cheonggukjang Levels on Lipid and Glucose concentrations in Female Rats Fed High Fat Diets

Jin-Bog Koh ,  Choong-Un Lee ,  Jai-Young Kim

한국식품영양과학회 학술대회발표집

2006 .10

Characteristics of Cheonggukjang Prepared with Various Soybean Cultivars

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

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

[P8-218] Isoflavone Content and Antioxidative Activity of Cheonggukjang Prepared with Various Bacillus Strains

Chan Ho Jang ,  Ji Sun Lim ,  Ji Yeon Seo 외 7명

한국식품영양과학회 학술대회발표집

2008 .10

Isoflavone Contents in Some Varieties of Soybean

Jun-Sun Choi ,  Tai-Wan Kwon ,  Jong-Sang Kim

Food Science and Biotechnology

1996 .06

Changes in Isoflavone Content and Mass Balance During Soybean Processing

Jin-Suk Han ,  Hee-Do Hong ,  Sung-Ran Kim

Food Science and Biotechnology

2007 .06

Inhibitory Effect of Black Soybean Doenjang on Obesity in High fat Diet-induced Mice

Jiyoung Kim ,  Suk-Hee Moon ,  Inhae Kang

한국식품영양과학회 학술대회발표집

2019 .10

[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

Changes in Isoflavone Contents during Maturation of Soybean Seed

Mi-Ae Yi ,  Tai-Wan Kwon ,  Jong-Sang Kim

Journal of Food Science and Nutrition

1997 .09