Isolation and Identification of Fibrinolytic Enzyme Producing Strain from Cheonggukjang

Han Taek Kim ,  Jong sup Jeon ,  Myeong Gil Kim 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Characteristics of Cheonggukjang Prepared with Various Soybean Cultivars

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

한국식품영양과학회 학술대회발표집

2019 .10

호두 첨가가 청국장의 지방산 조성 및 관능적 특성에 미치는 영향

박화영 ,  최희은 ,  조영인 외 1명

한국식품영양학회지

2016 .10

Properties of a Fibrinolytic Enzyme Secreted by Bacillus amyloliquefaciens RSB34, Isolated from Doenjang

Zhuang Yao ,  Xiaoming Liu ,  JaeMin Shim 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Separation and characteristics of Bacillus spp. with fibrinolytic activity from traditional sauces in Chungnam region

Jong-Kug Lee ,  Jeong Lee ,  Yoon-Jeong Cho 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Screening of Microorganisms for Antibacterial Activity Isolated from Cheonggukjang

Hee Gun Yang ,  Ji Won Seo ,  Se Won Pa 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

A Research on the Diversity and Enzyme Productivity of the Salt-Resistant Microorganisms Isolated from the Nakdong River Estuary Wetland for the Search of Fermentation Strains

이용직 ,  GANBAT DARIIMAA ,  정가을 외 7명

산업식품공학

2021 .11

The Hypolipidemic and Anti-Obesity Effects of the Cheonggukjang Extract Prepared Using Bacillus subtilis T77 Strain

Eun-Ah Shim ,  Doyoun Jeong ,  Geun-Seoup Song 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Traditional Fermented Soybean (Cheonggukjang): Improves Gut Health

Seon-Young Kim

한국식품영양과학회 학술대회발표집

2022 .10

Complete genome sequence of Bacillus subtilis 1-2 isolated from Cheonggukjang

Eunbi Oh ,  Suyeon Gu ,  Seungwha Jo 외 3명

한국식품영양과학회 학술대회발표집

2024 .10

Characterization and Application of Bacillus sp. with Potential Probiotic Activity Isolated from Cheonggukjang

Myeong Seon Ryu ,  Young Kyoung Pa ,  k 외 4명

한국식품영양과학회 학술대회발표집

2024 .10

Effect of Beneficial Bacteria and Harmful Components on the Functionality of Domestic Traditional Cheonggukjang

Byung-Min Oh ,  Kyung Eun Moon ,  Hyeon Hwa Oh 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Development of Off Flavor Reduced Korean Traditional Cheonggukjang Inoculated with Bacillus sp.

Hae won Kim ,  Ki Hwa Kim ,  Joong-sang Cho 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

Effects of Cheonggukjang Consumption on Intestinal Microbiota in an IBD Animal Model

Yeon Ji Han ,  Gwangsu Ha ,  Myeong Seon Ryu 외 5명

한국식품영양과학회 학술대회발표집

2024 .10

Fibrinolytic activities of Bacillus subtilis YD2 Isolated from Traditional Meju

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

한국식품영양과학회 학술대회발표집

2015 .08

Anti-Obesity Effects of Cheonggukjang Through Modulation of Lipid Metabolism in Diet-Induced Mice Model

Olivet Chiamaka Edwa ,  d ,  Youn-Soo Cha

한국식품영양과학회 학술대회발표집

2023 .10

Comparative analysis of Caracteristics according to Manufacturing Method and Fermentation Process of Cheonggukjang

Soo-Young Lee ,  Myeong Seon Ryu ,  Su-Ji Jeong 외 5명

한국식품영양과학회 학술대회발표집

2023 .10

Development and Validation for the Simultaneous Analysis of Biogenic Amines in Cheonggukjang by LC-MS/MS

Min Jeong Seo

한국식품영양과학회 학술대회발표집

2016 .10

땅콩 분말을 첨가한 청국장의 품질 특성

김미화 ,  김선희 ,  조희숙 외 1명

Food Science and Preservation

2016 .08

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

Seung Bin Chu ,  Yung Choon Yoo

한국식품영양과학회 학술대회발표집

2016 .10