대두와 청국장 추출물의 항산화능과 혈전용해능

주은영 ,  박찬성

Food Science and Preservation

2011 .12

Studies on Development of Preparation Method of Black Soybean Chungkukjang

Fang-Fang Liu ,  Min-kyeng Choi ,  Min-Woo Jeong 외 2명

한국식품영양과학회 학술대회발표집

2013 .11

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

[P2-68] The effects of organic acids on Maillard reaction in fermented Korean soybean pastes

Seong-Il Lim ,  Eun-Jung Kwak

한국식품영양과학회 학술대회발표집

2010 .10

장류용 콩 품종별 발효물의 품질 특성

신동선 ,  최혜선 ,  박장환 외 4명

한국식품영양학회지

2019 .01

[P2-27] Quality Characteristics of Bread with Chungkukjang

Kyoung-Hee Kim ,  Dong-cho Joo ,  Hong-Sun Yook 외 1명

한국식품영양과학회 학술대회발표집

2006 .10

[P5-71] Excellence of Soybean Paste Fermented in Onggi

Jong-Hyun Lee ,  Xin Zhao ,  Song Jiale 외 3명

한국식품영양과학회 학술대회발표집

2010 .10

[S12-4] Quality Characteristics of Doenjang (Fermented Soybean Paste) Prepared with Selected Strains and Germinated Soybean, and Their Functionality

Yong-Suk Kim

한국식품영양과학회 학술대회발표집

2008 .10

Changes in Extraction Properties of Pine Needles depending on Pretreatments

Dong Sung Kim ,  Hyung Min Kim ,  Youg Joo Sung

한국펄프·종이공학회 학술발표논문집

2016 .10

[P8-19] Effects of isoflavone aglycone-rich Korean fermented soybean paste extracts on osteoblastic differentiation of MG-63 cells

Won-Kyo Jung ,  Chi Ho Lee

한국식품영양과학회 학술대회발표집

2009 .11

The Present Status of Kochujang (fermented hot pepper - soybean paste) in Korea and Its Future

Dong-Hwa Shin ,  Do-Youn Jeong

한국식품영양과학회 학술대회발표집

2004 .11

Protective Effect of Chungkukjang from Sunchang Province against Cellular Oxidative Damage

Ji Myung Choi ,  Na Ri Yi ,  Kyoung Chun Seo 외 3명

Journal of Food Science and Nutrition

2008 .06

[P3-36] Inhibitory Effects of Pine needle Ethanol Extracts on Atopic Disease

Chung-Jo Lee ,  Eu-Jin Song ,  Ji-Hee Kwak 외 7명

한국식품영양과학회 학술대회발표집

2010 .10

양식산 굴 첨가가 된장의 품질에 미치는 영향

김진수 ,  허민수

Applied Biological Chemistry

2004 .01

[P7-08] Anti Obese Effect of Water Extract Obtained from Pine Needle in vivo and in vitro Studies

Jeong-Ryae Jeon ,  Jyung-Rewng Pa ,  k

한국식품영양과학회 학술대회발표집

2006 .10

Anti-inflammatory Effect of The Extract of Chungkukjang Fermented with Bacillus amyloliquefaciens SCGB-1 in in vitro and in vivo Models

So Yeon Kim ,  Ji A Lee ,  Yung Choon Yoo

한국식품영양과학회 학술대회발표집

2018 .10

Quality Characteristics of Skate Sashimi Fermented by Pine Needles

Hyang-Gyeong Lee ,  Dong-Ok Chung ,  Sang-Ok Bae

한국식품영양과학회 학술대회발표집

2015 .08

고선량(10~20 kGy) 감마선 조사 청국장의 미생물 변화와 화학적 성분과 관능적 특성 변화

안보선 ,  이철호

한국식품과학회지

2003 .04

솔잎 발효액이 식빵의 품질에 미치는 영향

최동만 ,  이동선 ,  정순경

Food Science and Preservation

2007 .04

Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste

Sung-Won Choi ,  Jae-Sung Yang ,  Eun-A Jung 외 6명

Food Science and Biotechnology

2005 .06