Effect of Beneficial Bacteria and Harmful Components of Korean Traditional Gochujang on the Anti-obesity Effect

Kyung Eun Moon ,  Hyeon Hwa Oh ,  Byung-Min Oh 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Effect of Beneficial Bacteria and Harmful Components of Traditional Gochujang on the Anti-oxidant and Anti-inflammatory Effects

Byung-Min Oh ,  Hyeon Hwa Oh ,  Kyung Eun Moon 외 3명

한국식품영양과학회 학술대회발표집

2024 .10

Microbial diversity of representative traditional Gochujang in different regions of Korea

Myeong Seon Ryu ,  Su-Ji Jeong ,  Gwangsu Ha 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Effect of Beneficial Bacteria and Harmful Components on the Functionality of Domestic Traditional Cheonggukjang

Byung-Min Oh ,  Kyung Eun Moon ,  Hyeon Hwa Oh 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Anti-growth effects of Gochujang, a Korean traditional food_ in human gastric cancer cells

Chan-Ho Pa ,  k ,  Eun-Bi Seo 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Gochujang, a Korean traditional food has the growth inhibitory effects in gastric cancer cells

Chan-Ho Pa ,  k ,  Anna Han

한국식품영양과학회 학술대회발표집

2023 .10

Protective effects of gochujang on chronic disease

Youn-Soo Cha

한국식품영양과학회 학술대회발표집

2021 .10

Traditional Gochujang Exerts Anti-Cancer Effects in Colorectal Cancer Cells

Eun-Bi Seo ,  So-Min Oh ,  Anna Han

한국식품영양과학회 학술대회발표집

2023 .10

Gochujang improves high-fat diet induced kidney damage

Somin Oh ,  Olivet Chiamaka Edwa ,  d 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Microbiological Analysis on Swelling Incident of Gochujang

Ji Hwan Back

한국식품영양과학회 학술대회발표집

2019 .10

Prevention of pack burst spoilage in gochujang (fermented hot pepper paste) products by direct heat treatment

S ,  inivasan Ramalingam ,  Ah-Ryeong Joe 외 6명

한국식품영양과학회 학술대회발표집

2021 .10

Isolation of Genes and Microorganism Related with Volume-Expanding from Gochujang

Eun Suk Jung ,  Sun Hee Kim ,  So Young Kim 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

Antioxidant and Neuroprotective effects of Gochujang Supplemented with Functional Ingredients

Sunghee Kim ,  Yunjeong Gwon ,  Jungeun Kim 외 11명

한국식품영양과학회 학술대회발표집

2017 .10

The effects of Gochujang on intestinal health and identification of the Korean Jang paradox

Youn-Soo Cha

한국식품영양과학회 학술대회발표집

2023 .10

High-pressure processing treatment for the control of pack burst spoilage in traditional cottage industries gochujang products

S ,  inivasan Ramalingam ,  Ah-Ryeong Joe 외 6명

한국식품영양과학회 학술대회발표집

2021 .10

Evaluation of spiciness intensity of gochujang using spectrum method

Lee Seulki ,  Oh Jungmin

한국식품영양과학회 학술대회발표집

2023 .10

명란 마늘 고추장의 제조 및 품질 특성

황지영 ,  정효빈 ,  장종수 외 2명

한국수산과학회지

2017 .06

The Effect of Natural Ingredients on the Microbial Population of Cottage Gochujang

Se Mi Lim ,  Ramalingam S ,  inivasan 외 6명

한국식품영양과학회 학술대회발표집

2019 .10

Comparison of quality characteristics of Gochujang Made with Red Pepper landraces Powder

Jae Eun Pa ,  k ,  Hyun-Ju Eom 외 5명

한국식품영양과학회 학술대회발표집

2024 .10

Effect of the quality of gochujang on purchasing and recommendation intentions

A Reum Han ,  A Ra Jo ,  Dong Heon Jang

Korean Journal of Agricultural Science

2017 .06