Development of LC-MS/MS Method for Determination of Soy Isoflavones in Health Functional Foods

Eun Hee Keum ,  So Young Chung ,  Min Hye Seong 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Comparison of Fermentative Characteristics, Isoflavone Contents, and Biological Activities in the Soy Leaves with High Isoflavone Contents by Various Lactobacillus plantarum Strains

Chung Eun Hwang ,  Kyong Jin Jang ,  Su Cheol Kim 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

고해상도 질량 분석을 이용한 대두(Glycine max L.) 우수자원 종자의 이소플라본 특성 평가

이소정 ,  김헌웅 ,  이수지 외 8명

한국식품영양학회지

2020 .01

Comparison of γ-Aminobutyric Acid (GABA) and Isoflavone Contents and Antioxidant Activities of Fermented Soy Leaves with High Isoflavone Contents Using Lactobacillus brevis

Chung Eun Hwang ,  Kyong Jin Jang ,  Su Cheol Kim 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Production of isoflavone aglycone fortified soy yogurt

Yeong Hwan Bak ,  Bong Gyoon Seok ,  Hee Jun Kim 외 8명

한국식품영양과학회 학술대회발표집

2022 .10

Bioavailability of soy isoflavone alpha glucosides synthesized by amylosucrase

Young Sung Jung

한국식품영양과학회 학술대회발표집

2023 .10

A Combination of Soy Isoflavones and L-Carnitine Improves Running Performance Through the Activation of AMPK Signaling in Skeletal Muscle of Mice

Jaewon Lee ,  Yoonjoe Joh ,  Cheoljun Choi 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

한국 콩 유전자원 핵심집단의 Isoflavone 함량

전진수 ,  장영현 ,  정명근

한국식품영양과학회지

2022 .10

콩 발효식품(된장 및 간장)에서 분리된 Bacillus 그룹의 다양성과 이들의 청국장 발효특성

황정은 ,  조계만 ,  주옥수

Food Science and Preservation

2020 .12

Effect of dietary isoflavones of soybean by-product on estrogen and testosterone levels in mouse

Sungkwon Pa ,  k ,  Hojun Choi 외 7명

Korean Journal of Agricultural Science

2016 .12

1913년부터 2013년까지 한국에서 육성된 콩 품종의 Isoflavone 함량의 변이와 다변량 분석에 의한 품종군 분류

김현명 ,  장은규 ,  곽병삼 외 5명

한국육종학회지

2018 .01

Androgen deprivation therapy is associated with decreased second primary lung cancer risk in the United States veterans with prostate cancer

Kyungsuk Jung ,  Jong Chul Pa ,  k 외 4명

Epidemiology and Health

2018 .01

Characterization of Bio-transformed Isoflavone Derivatives in Soybean Products by Fermented and Matured Conditions Using Korean Fungal Strains,‘Aspergillus luchuensis’

Heon-Woong Kim ,  Ju Hyung Kim ,  Suji Lee 외 7명

한국식품영양과학회 학술대회발표집

2021 .10

한국 전통 콩 발효식품에 함유된 당 및 이소플라본 함량

전진수 ,  장영현 ,  정명근

한국식품영양과학회지

2023 .01

An insight into in vitro strategies for bioproduction of isoflavones

Vidya Nandakuma ,  Sa ,  avanan K 외 17명

Plant Biotechnology Reports

2021 .12

Optimization of Hydrolysis Conditions for the Preparation of Soy Peptides from Soy Protein Isolates by Alkaline Protease

Yang Hou ,  Yookyung Kim

한국식품영양과학회 학술대회발표집

2018 .10

Changes in Soybean Isoflavone Contents according to Different White-LED Lightings

Han-Sol Sim ,  Kye Man Cho ,  Ki-Ho Son

한국원예학회 학술발표요지

2022 .11

Quantitative Analysis of Isoflavone in Soybean Sprouts Grown under Different Light Conditions

You Jin Lim ,  Seok Hyun Eom

한국원예학회 학술발표요지

2018 .05

Analysis of the isoflavone content, antioxidant activity, and SDS-PAGE of cheese analogs produced with different proteolysis and soymilk residue contents

Cho ,  Dae Yoon ,  Lee 외 5명

Applied Biological Chemistry

2015 .01

Determination of isoflavone contents on the fermented soybean processed foods in various Korean provinces

Younghyeon Jang ,  Jinsoo Jeon ,  Yubin Shin 외 4명

한국식품영양과학회 학술대회발표집

2022 .10