Higher production of mucilage and it molecular weight through alkaline fermentation using Bacillus species

Woong-Kyu Yoon ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2020 .10

Fortification of mucilage and gamma aminobutyric acid in old pumpkin by co-fermentation using Bacillus subtilis and Lactobacillus plantarum

Eun-Jin Pa ,  k ,  Sam-Pin Lee 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Development of sweet red-bean bread with yeast starter based on fermented soybean

Min-Jeong Kwon ,  Yun-Ho Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2021 .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

Improving Effect of Fermented Germinated Soybean Extract Powder on Skin Health

Seung Gyum Joo ,  SuJi Lee ,  DongSung Lee 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Development of Cheonggukjang Sauce with Germinated Soybean Fermented Food Ingredients using Bacillus subtilis

Yu-bin Jo ,  Hyeong-Yun Mun ,  Jung-Mi Lee

한국식품영양과학회 학술대회발표집

2019 .10

Isolation and Characterization of Probiotic Bacillus subtilis 1-1 Possessing L-Asparaginase Activity from Soybean Fermented Food

Hyeji Lim ,  Jina Choi ,  Huiyeong Seong 외 9명

한국식품영양과학회 학술대회발표집

2019 .10

Novel ACE inhibitory Peptides from Soybean Proteins Isolates Fermented By Lactic Acid Bacteria

E ,  ic Banan-Mwine Dali ,  i 외 15명

한국식품영양과학회 학술대회발표집

2016 .10

검정콩가루의 품질 및 항산화 특성에 미치는 발아 및 볶음처리의 영향

우관식 ,  이지혜 ,  이병원 외 3명

산업식품공학

2018 .01

Changes of Quality and Functional Properties of Ginseng Fermented by Bacillus subtilis

Ji-Yun Jeong ,  Hee-Jin Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Physical Properties of Soybean meal fermented extracts

Boyeon Pa ,  k ,  Sejin Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

장류용 콩 품종별 발효물의 품질 특성

신동선 ,  최혜선 ,  박장환 외 4명

한국식품영양학회지

2019 .01

Evaluation of sugar contents in Korean traditional soybean fermented foods

Jinsoo Jeon ,  Younghyeon Jang ,  Yubin Shin 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Fortification of Mucilage and γ-amino Butyric Acid by Cofermentation using Bacillus subtilis HA and Lactobacillus plantarum EJ2014 of Chongmyung-Tang with Yam Powder

Geun-young Kim ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2017 .10

Consumption Trends and Prospects of Fermented Soybean Products in Korea

Yong Sik Cho ,  Sang Lae Lee ,  So Young Kim1 외 4명

한국식품영양과학회 학술대회발표집

2017 .10

Characteristics of soybean sauce using Bacillus subtilis SY06 strain

Ju-Hee Heo ,  Myung-Lan Kim ,  Hyung-San Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Comparison of Quality of Korean Fermented Soybean Paste Produced in Gangwon-do

Ha-Yeon Lee ,  Jae-Geel Lim ,  Eun-Kyung Yeom 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Preventive Effect of Fermented Soybean Peptides digested by Protease from Aspegillus Oryzae on Oxidative Stress-Induced C2C12 myoblasts

Dong Hun Lee ,  Young Jun Kim ,  Yong Kook Shin 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

황촉규근 점질물의 투입량과 온도에 따른 한지 물성 변화

원서영 ,  정소윤 ,  정선화

펄프·종이기술

2021 .02

Isolation of Bacillus subtilis SCM146 Having Antimicrobial Activity from Korean Traditional Fermented Food

Hee-Jong Yang ,  Su-Ji Jeong ,  Seong-Yeop Jeong 외 2명

한국식품영양과학회 학술대회발표집

2015 .08