한국 전통발효식품의 현재와 미래발전전략

신동화

식품과학과 산업

2020 .06

Application of traditional fermented food microorganisms to green biotechnology

Young-Wook Chin

한국식품영양과학회 학술대회발표집

2024 .10

Enhancement of functional substances and fermentation characteristics using complex fermentation of low-use forest resources with koji and useful microorganisms

Sang-Hyeob Sim ,  Soo-Chang Na ,  Da-Eun Lee 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Microorganisms as Novel Probiotic Strains Isolated from Traditional Fermented Foods

Hae Choon Chang

한국식품영양과학회 학술대회발표집

2015 .08

Characterization of Soju Brewed by Indigenous Microorganisms

Han-Seok Choi ,  Chang-Soo Kang ,  Seok-Tae Jeong 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Optimum Fermentation Conditions and Fermentation Characteristics of Blueberry Fermentation Liquer

Eun Jung Yim ,  Seung Wha Jo ,  Do Youn Jeong 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

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

Yeongsil Lim ,  Hyunjin Cho ,  Heeyeong Lee 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function

Binna Kim ,  Ve ,  onica Minsu Hong 외 6명

Preventive Nutrition and Food Science

2016 .12

Isolation and Identification of Microorganisms for Food Waste Decomposition Activity from Traditional Fermented Foods and Soils

Seung-Je Lee ,  Min-Sun Kim ,  Jong-Chan Chae 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

Volatile Compounds in Fermented Red Pepper Sauces according to Fermentation Periods

Joo Young Lee ,  Yoon Jung Rho ,  Hyeon Ji Lim 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Analysis of Free Amino Acids and Flavor Characteristics of Low-Salt Doenjang Using Fermented Microorganisms

Seul-Ki Pa ,  k ,  Seung-Wha Jo 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

Comparison of Volatile Compounds in Fermented Radish Sauces according to the Fermentation Periods

Hyeon Ji Lim ,  Yoon Jung Roh ,  Joo Young Lee 외 4명

한국식품영양과학회 학술대회발표집

2015 .08

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

Seung Bin Chu ,  Yung Choon Yoo

한국식품영양과학회 학술대회발표집

2016 .10

Pediococcus spp.-fermented chicken meat for dogs

Eun Chae Lee ,  Ki-Taek Nam ,  Kyung-Woo Lee 외 1명

한국축산학회지

2020 .01

발효조건을 달리한 달맞이꽃 발효액의 품질 특성

안유복 ,  강경명 ,  김진학 외 2명

한국식품영양과학회지

2015 .05

Korean traditional fermented foods and microbiome

Shehzad Abid Khan ,  Gi-Seong Moon

식품과학과 산업

2022 .12

동북아 발효문화의 기원에 관한 고찰

이철호

식품과학과 산업

2020 .06

Preparation of Korean Rice Wine with Probiotic Indigenous Saccharomyces cerevisiae and their Fermentation Properties

Faiza Khalid ,  Sang Ho Baik

한국식품영양과학회 학술대회발표집

2024 .10

Studies on Useful Active Substances (Enzymes and Bacteriocins) Derived from Microorganisms in Fermented Food Based on Zymography

Nack-Shick Choi

한국식품영양과학회 학술대회발표집

2017 .10

A study on manufacture and fermentation characteristics of fermented soybean using non-germinated soybeans

Eunah Sim ,  Seungil Jeong ,  Boung-Jun Oh

한국식품영양과학회 학술대회발표집

2022 .10