Comparison of Physicochemical Characteristics and Antioxidant Activities with Consumer Acceptance Test in Commercial Gochujang Products

Jaeyoung Byun ,  Hae ,  im Pa 외 8명

동아시아식생활학회 학술발표대회논문집

2018 .06

지역별 전통된장과 개량된장의 품질특성

박선영 ,  김슬기 ,  홍상필 외 1명

한국식품조리과학회지

2016 .01

Quality Characteristics of Doenjang Prepared with Different Types of Salt

JUHEE HEO ,  HOYeon Yang ,  Gwang-su Ha 외 5명

한국미생물학회 학술대회논문집

2019 .04

Physicochemical Properties and Antioxidant Activities of Commercial Nurungji Products

JiWon Yang ,  IlSook Choi

동아시아식생활학회 학술발표대회논문집

2016 .05

Antioxidant activity and anti-inflammatory activity of ethanol extract and fractions of Doenjang in LPS-stimulated RAW 264.7 macrophages

Chung Shil Kwak ,  Dahee Son ,  Young-Shin Chung 외 1명

Nutrition Research and Practice

2015 .12

Antioxidant activity and anti-inflammatory activity of ethanol extract and fractions of Doenjang in LPS-stimulated RAW 264.7 macrophages

Chung Shil Kwak ,  Dahee Son ,  Young-Shin Chung 외 1명

Nutrition Research and Practice

2015 .12

뿌리채소 분말을 첨가한 된장의 품질 특성

백현영 ,  김종희 ,  곽은정

동아시아식생활학회지

2019 .08

Comparison of Microbial Community Using Traditional Fermented Doenjang and Gochujang Products Produced in Korea

Su A Im ,  Gwangsu Ha ,  Su-Jin Shin 외 3명

한국미생물학회 학술대회논문집

2020 .10

된장 제조를 위한 바로 사용 종균의 개발

이은진 ,  이인형

한국미생물·생명공학회지

2019 .01

Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet

Ye Rim Nam ,  Sae Bom Won ,  Young-Shin Chung 외 2명

Nutrition Research and Practice

2015 .06

Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet

Ye Rim Nam ,  Sae Bom Won ,  Young-Shin Chung 외 2명

Nutrition Research and Practice

2015 .06

Evaluation of Aroma Characteristics of Traditional Doenjang Using Gas Chromatography-olfactometry

Hyung-Hee Baek ,  Yong-Gyu Woo

한국미생물학회 학술대회논문집

2020 .10

Optimization of Vitamin D₂ Production using Enoki Mushroom Powder and the Preparation of Doenjang using the Powder

Byung-Young Ahn

동아시아식생활학회지

2018 .02

된장과 청국장 첨가가 강력분의 물성 변화에 미치는 영향

강근옥 ,  황성연

동아시아식생활학회지

2015 .06

Dynamics of Microbial Communities and Metabolites of Doenjang, a Traditional Korean Fermented Soybean Paste, during Fermentation

Dong Min Han ,  Byung Hee Chun ,  Che Ok Jeon

한국미생물학회 학술대회논문집

2020 .10

한국에서 재배한 설향 및 장희 딸기의 성숙도별 일반 품질 및 항산화능 분석

임수진 ,  황혜성 ,  신영재

동아시아식생활학회지

2016 .02

The Effect of Saccharina japonica on the Physicochemical Characteristics and Antioxidant Properties of Grain Nurungji

YeRim Jeong ,  HwaHyun Kim ,  YeRin Min 외 1명

동아시아식생활학회 학술발표대회논문집

2022 .11

Antioxidant characteristics and consumer sensory acceptance of Nurungji, a traditional Korean grain food, fortified with barley

Hae ,  im Pa ,  k 외 1명

한국생활과학회 학술대회논문집

2018 .05

Screening and Characterization of Bacillus Strains as Potential Starter Cultures for the Fermentation of Doenjang, a Korean Fermented Soybean Paste

Byung Hee Chun ,  Ji Young Jung ,  Che Ok Jeon

한국미생물학회 학술대회논문집

2015 .04