Quality Characteristics of Commercial Doenjang and Traditional Doenjang

Jeong Min Lee ,  Woo Suk Bang

한국식품영양과학회 학술대회발표집

2015 .08

저장기간에 따른 전통된장과 개량식된장의 이화학적 특성, 기능성분 및 대사체 분석

강희주 ,  김진희 ,  김리랑 외 4명

한국식품영양학회지

2016 .10

Qualitative and Quantitative Consumer Sensory Evaluation Methods

Jeehyun Lee

한국식품영양과학회 학술대회발표집

2022 .10

Analysis of differences in flavor and sensory characteristics of doenjang and Korean -style doenjang

Yejin Shin ,  Tackhyun Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Comparison of organic and non-organic doenjang from physiochemical, antioxidant activities and sensorial perspectives

Yejin Shin ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2021 .10

다양한 염도에서 제조한 된장의 장기 숙성 시 품질변화

최보영 ,  길나영 ,  박신영 외 1명

Food Science and Preservation

2016 .12

Mass spectrometry-based metabolomic study of traditional Doenjang effects against hepatic fibrosis

Lee ,  Jang-Eun ,  Pa 외 4명

Applied Biological Chemistry

2016 .01

경기지역 전통 된장의 발효 기간 중 온도와 품질 변화

이용선 ,  조창휘 ,  서재순 외 2명

한국식품영양학회지

2020 .01

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

Seo-Yeong Chon ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2024 .10

Quality Characteristics of Doenjang Prepared with Different types of Salt

Ju-Hee Heo ,  Do-yeon Jeong

한국식품영양과학회 학술대회발표집

2018 .10

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

Ji-Sun Hwang ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2024 .10

Ingredient and Salinity Variations in Doenjang Stews Sold in a College Town and Consumer Acceptance of Doenjang Stews among Korean College Students

Ji-Sun Hwang ,  Mina K. Kim

Preventive Nutrition and Food Science

2022 .03

Consumer Perception of Claims of Health Functional Foods via Consumer survey

Kwanyong Choi ,  So Min Jo ,  Kyeong Jin Kim 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

Changes in physicochemical characteristics and nutritional values of soybean, meju, and doenjang by varying sowing periods

Yang-Ju Son ,  Sun-Hee Kang ,  Jong-Min Ko 외 3명

한국식품과학회지

2017 .02

Quality Characteristics of Low-salt Doenjang according to Manufacturing Various Method

Bo Young Choi ,  Na Young Gil ,  Shin Young Pa 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

Effect of Different Age Groups in Blind and Informed Consumer Acceptance Test for Korean Traditional Soy Bean Paste, Doenjang

Han Sub Kwak ,  Hee Yeun Jung ,  Mi Jeong Kim 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Change of Chemical Properties of Traditional Doenjang Powder During Storage

Seungmin Pa ,  k ,  Sunghee Kim 외 11명

한국식품영양과학회 학술대회발표집

2017 .10

Quality Characteristics of Doenjang with Addition of Garlic during Fermentation

Jongwon Yoon ,  Jong Suk Lee ,  Sh 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Consumer Awareness and Interests toward Korean Kimchi among Chinese consumers

Sun-Jung Yoon ,  Mi-Ai Lee ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2015 .08

In Vitro and In Vivo Anti-inflammatory Activity of Traditional Doenjang

Seungmin Pa ,  k ,  Jungeun Kim 외 10명

한국식품영양과학회 학술대회발표집

2018 .10