Influences of product salinity on the retronasal threshold values of nine kokumi peptides isolated from soybean fermented food

Yewon Kim ,  Yejin Shin ,  Tackhyun Pa 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Influences of Product pH and Salinity on the Retronasal Threshold Values of Capsaicin

Seo-yeong Chon ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2020 .10

Influences of viscosity variations on consumer perception of kokumi in doenjang soup

Seo-Yeong Chon ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2024 .10

Influences of broth types on consumer perception of kokumi in doenjang soup

Ji-Sun Hwang ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2024 .10

Evaluation of sugar contents in Korean traditional soybean fermented foods

Jinsoo Jeon ,  Younghyeon Jang ,  Yubin Shin 외 4명

한국식품영양과학회 학술대회발표집

2022 .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

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

한국 전통발효식품의 현재와 미래발전전략

신동화

식품과학과 산업

2020 .06

장류용 콩 품종별 발효물의 품질 특성

신동선 ,  최혜선 ,  박장환 외 4명

한국식품영양학회지

2019 .01

Determination of isoflavone contents on the fermented soybean processed foods in various Korean provinces

Younghyeon Jang ,  Jinsoo Jeon ,  Yubin Shin 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence

Haque ,  Md. Azizul ,  Seo 외 9명

Applied Biological Chemistry

2015 .01

Physical Properties of Soybean meal fermented extracts

Boyeon Pa ,  k ,  Sejin Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Higher production of mucilage and peptides in roasted soybean powder fermented by B. subtilis

Gwang-Seop Kim ,  Eun-Heye Kim ,  Yu-Jeong An 외 1명

한국식품영양과학회 학술대회발표집

2020 .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

콩 품종별 Aspergillus spp. 이용 발효물의 품질변화

신동선 ,  최인덕 ,  이석기 외 5명

산업식품공학

2019 .01

Characterization of isoflavones in soybean seed and fermented soybean products using UPLC-DAD-QToF/MS

Ryeong Ha Kwon ,  Heon-Woong Kim ,  Suji Lee 외 5명

한국식품영양과학회 학술대회발표집

2020 .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

장류산업의 현황과 향후 발전 방안

나혜진 ,  조성호 ,  정도연

식품과학과 산업

2020 .06

Optimization of the Process Conditions for Fermented Seasoning Material with Soybean and Rice the Using Response Surface Methodology

Jae Geel Lim ,  Ji Seon Pa ,  k 외 7명

한국식품영양과학회 학술대회발표집

2021 .10