젓갈산업의 현황 및 발전 방향

김상무

식품과학과 산업

2020 .06

수산 발효식품 산업 발전사

송호수 ,  김상무

식품과학과 산업

2022 .09

Development of a predictive model for the survival of Staphylococcus aureus in saeu-jeot under various fermentation conditions

Eungyeong Kim ,  Hwan Hee Yu ,  Heeyoung Lee 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Biogenic Amines in Commercial Jeot Gal Products Made of Cutlassfish

Ho-Sik Kim ,  Han-Joon Hwang

한국식품영양과학회 학술대회발표집

2017 .10

Probiotic Features of Novel Lactic Acid Bacteria Producing High Conjugated Linoleic Acids from Korean Traditional Fermented Fish, Jeot-gals

Nho Eul Song ,  Na Jeong Kim ,  Sang Ho Baik

한국식품영양과학회 학술대회발표집

2015 .08

Characterization of a Glutamate Decarboxylase (GAD) Gene from Enterococcus avium M5 Isolated from Jeot-gal (Fermented Sea Food)

Kang Wook Lee ,  Jae Min Shim ,  Jeong Hwan Kim

한국식품영양과학회 학술대회발표집

2016 .10

Structural Diversity of Galactooligosaccharides (GOS) Bioconverted by β-Galactosidase from Bacillus circulans

Dong Hyun Eom ,  Kwang-Soon Shin

한국식품영양과학회 학술대회발표집

2021 .10

Effect of Salt Concentration on Changes of Biogenic Amines Levels and Quality Properties during Fermentation in Self-manufactured Galchi jeot

Ho-Sik Kim ,  Han-Joon Hwang

한국식품영양과학회 학술대회발표집

2017 .10

Isolation and selection of biogenic amine-degrading strains from Myeolchi-jeot (salt-fermented anchovy)

Hyun Jeong Lee ,  Sunhyun Pa ,  k 외 4명

한국식품영양과학회 학술대회발표집

2023 .10

Probiotic properties of Weissella sp. isolated from Myungran-jeot, salted pollack roe

Chae-Eun Kim ,  Se-Young Oh ,  Mueong-Jin Lee 외 7명

한국수산과학회 양식분과 학술대회

2016 .05

Analysis of properties of lactic acid bacteria isolated from traditional salted-fermented Alaska pollack roe, Myungran-jeot

Chae-Eun Kim ,  Se-Young Oh ,  Myeong-Jin Lee 외 7명

한국수산과학회 양식분과 학술대회

2016 .10

Antioxidative effects and tyrosinase inhibition activity of probiotics isolated from Jeot-gal

Mi-Hyeon Jeon ,  Su-Jeong Lee ,  Won-Je Jang 외 8명

한국수산과학회 양식분과 학술대회

2021 .04

Characterization of α-Gal Epitope in Cells and Tissues from Homozygous α-1,3-Galactosyltransferase Knockout Pigs

Hwang ,  In-Sul ,  Kwon 외 13명

한국동물번식학회지

2015 .01

Cloning of Conjugated Linoleic Acid (CLA) Genes, CLA-hy, CLA-dh and CLA-dc from High-level CLA Producing Lactic Acid Bacteria Isolated from Traditional Korean Fermented Fish, Jeot- gal and their Gene Expression

Nho Eul Song ,  Sang Ho Baik

한국식품영양과학회 학술대회발표집

2016 .10

Evaluation of commercial kits for detection of shrimp allergens in kimchi and salted-fermented shrimp

Seul-Gi Jeong ,  Ji Yoon Chang ,  Sung Hyun Kim

한국식품영양과학회 학술대회발표집

2019 .10

Identification of major indicators useful for monitoring of the quality and safety of commercial salted shrimp

Sunhyun Pa ,  k ,  Heeyoung Lee 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Natural and synthetic pathogen associated molecular patterns modulate galectin expression in cow blood

Emmanuel Kwaku Asiamah ,  Kingsley Ekwemalo ,  Sa 외 8명

한국축산학회지

2019 .01

Transformation of shrimp aquaculture in Korea

Su-Kyoung Kim ,  Seok Ryel Kim ,  Dae Hee Kim

한국수산과학회 양식분과 학술대회

2021 .04

Chemical Characteristics of Salted Shrimp Fermented in Underground Tunnel During Fermentation Period

Yeongsil Lim ,  Hyunjin Cho ,  Heeyeong Lee 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Evaluation of the biogenic amines in commercial low-salt shrimp pastes

Baozhu Shi ,  Wanting Zhao ,  Siwoo Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10