The Characteristics of Lactic Acid Bacteria Isolated from Kimchi

Ji-Hye Bu ,  Ju Hee Yoon ,  Ji Hyeon Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Evaluation of Isolated Strains from Different Sources as Starter for Kimchi Fermentation

Ga Yun Kim ,  Hee Seo ,  Jae-Han Bae 외 1명

한국식품영양과학회 학술대회발표집

2019 .10

Extending the Shelf life of Kimchi with Lactic Acid Bacteria as a Starter Culture

Moeun Lee ,  Ja-Young Jang ,  Jung Hee Song 외 7명

한국식품영양과학회 학술대회발표집

2015 .08

김치산업의 현황과 발전 방향

박완수

식품과학과 산업

2020 .06

Selection of Kimchi Lactic Acid Bacteria as a Culture Starter for Production of Natural Nitrite Source

Ho Jae Lee ,  Hyelyeon Hwang ,  Tae-Woon Kim 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Screening and Characterization of Potential Probiotic Lactic Acid Bacteria from Kimchi

Yewon Gu ,  Dain Kwon ,  Minji Cho 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Evaluation of Lactic Acid Bacteria Isolated from Kimchi as Antidiabetic Agents

Yoon Seok Kim ,  Ye Jin Lim ,  Dong Hoon Lee 외 8명

한국식품영양과학회 학술대회발표집

2017 .10

Effect of Starter and Green Tea Powder on Fermentation Quality of Low-sodium Kimchi

Chang-Gon Lee ,  Suk Jung Kim ,  Yoo Kyung Seon 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Inhibitory Effect of Lactic Acid Bacteria Isolated from Kimchi on 3T3-L1 Adipocyte Differentiation

Moeun Lee ,  Jung Hee Song ,  Ji Yoon Chang

한국식품영양과학회 학술대회발표집

2020 .10

Comparative Analysis on the Characteristics of Kimchi Regarding to Kimchi Preparations

Hyoung Jo Lee ,  Sang Hun Jang ,  Ji yeon Kang 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Variation in the functional compounds of molten salt Kimchi during fermentation

Kyubeen Pa ,  k ,  Yeonmi Kim 외 3명

Korean Journal of Agricultural Science

2019 .03

Analysis of Change Components in Kimchi during Fermentation

Sung Hyun Kim ,  Hae-Won Lee

한국식품영양과학회 학술대회발표집

2020 .10

Fermentation Characteristics of Kimchi Prepared with mannitol-producing starter on Fermentation Temperature

Moeun Lee ,  Jung-Hee Song ,  Se Hee Lee 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Fermentation Characteristics of Low-Sodium Kimchi Containing Amino Acids

Eun Kyoung Lee ,  Yeong Ji Oh ,  Jung Hwan Kim

한국식품영양과학회 학술대회발표집

2024 .10

비건김치의 저장조건에 따른 유기산 및 휘발성염기질소의 변화

정상미 ,  엄희정 ,  장윤정 외 3명

농업생명환경연구

2021 .10

Development of Antiobesity Kimchi Using Lactic Acid Bacteria and Catechin

Kun-Young Pa ,  k ,  Geun-Hye Hong

한국식품영양과학회 학술대회발표집

2020 .10

Optimization of Media and Culture Conditions for Lactic Acid Bacteria, F324 Isolated from Unsalted Kimchi

Jiwon Yang ,  Ji Su Lee ,  Moon Hee Lee 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

Evaluation of Commercial Probiotics Isolated from Yogurt as a Functional Starter for Kimchi

Hee Seo ,  Hyeontae Kim ,  Jae Han Bae 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Development of Probiotic Starter for Industrialization of Health Functional Kimchi

Nam Soo Han ,  Byung Hee Ryu ,  Se Hee Lee

한국식품영양과학회 학술대회발표집

2022 .10

Screening and Validation of Lactic Acid Bacteria with Antimicrobial Activity against Psychrotrophic Bacteria for Raw Milk Protective Cultures

Yoo Kyung Hu ,  Eun Ji Kim ,  In Seon Kim 외 1명

한국식품영양과학회 학술대회발표집

2017 .10