Non-Saccharomyces Yeast Strains with Improved Flavors from Korean Fermented Sauce (Doenjang and Ganjang)

Min-Kyeong Pa ,  k ,  Chan-Mi Lee 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Development of high-quality apricot spakling wine through mixed fermentation of Saccharomyces cerevisiae and non-Saccharomyces yeast

Yeong-Jun Kim ,  Su-Hyun Lee ,  Di Wang 외 4명

한국식품영양과학회 학술대회발표집

2023 .10

Comparison of rice beer fermented by different types of yeast

So-Hee Kim ,  Ye-Rim Hwang ,  Jun-Hyuk Shin 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

한국 전통발효식품의 현재와 미래발전전략

신동화

식품과학과 산업

2020 .06

Charcteristics of NO erasing activity and quality of fermented products using yeast

Jong-Kug Lee ,  Yoon-Jeong Cho ,  So-Yeon Lee 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Characterization of Isolated Yeast from Fermented Grains of Chinese Liquor

Hyang-Sik Yoon ,  So Yoon Lee ,  Ye-Rin Ju 외 4명

한국식품영양과학회 학술대회발표집

2020 .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

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

Yeast cell extracts from Saccharomyces cerevisiae promote immune response and phagocytosis in Raw 264.7 macrophages

Kwang-Rim Baek ,  Min-Ji Kang ,  Ye-Rim Lee 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Antioxidant Activity of Extract from Morus alba L fermented with Saccharomyces cerevisiae

Yei-Rim Jeong ,  Bit-Na Song ,  Sung-Hyen Pa 외 7명

한국식품영양과학회 학술대회발표집

2023 .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

High-throughput screening of probiotic yeast from native yeasts

Yeonji Si ,  Jieon Lee ,  Jinah Lim 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Separation and characteristics of yeast with whitening activity from traditional foods and wild flowers in Chungnam region

Jong-Kug Lee ,  Jeong Lee ,  Yoon-Jeong Cho 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Quality Characteristics of Potato Jeungpyeon Fermented by Saccharomyces cerevisiae and Leuconostoc mesenteroides

Sujin Oh ,  Hyeji Lim ,  Yong-Ik Jin 외 5명

한국식품영양과학회 학술대회발표집

2017 .10

Saccharomyces cerevisiae JIS 균주로 발효한 오디와인의 대사체 분석

장만생 ,  이거룡

Food Science and Preservation

2020 .04

Effect of yeast content on physicochemical properties of low-moisture extruded meat analog

Yung-Hee Jeon ,  Ji-Hui Sin ,  Bon-Jae Gu 외 4명

한국식품영양과학회 학술대회발표집

2021 .10

Anti-oxidative Activity of Fermented Aronia Residues with Lactic Acid Bacteria and Yeast

Jeong-Hui Ban ,  Hye-Jeong Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Anti-Yeast Activity of Commercial Natural Anti-Yeast Substance in Strawberry Jam

Pilwoo Nam ,  Hoe-jin Roh

한국식품영양과학회 학술대회발표집

2016 .10

약주 제조를 위한 저온 적응성 효모의 특성

서동준 ,  여수환 ,  문지영 외 3명

Food Science and Preservation

2015 .12

Development of Metadata standard and models produced from fermented foods

Seoyeon Kwak ,  Seongeui Yoo ,  Myeong-Hui Han 외 3명

한국식품영양과학회 학술대회발표집

2022 .10