[P5-43] Hydrolysis of Isoflavone Glucosides and Oligosaccharides in Soymilk by Fermentation with Lactic Acid Bacteria from Human

Ji-yeon Chun ,  Woo Ju Jeong ,  Kang Wook Lee 외 4명

한국식품영양과학회 학술대회발표집

2007 .10

[P6-31] Conversion of Isoflavone Glucosides to Aglycones in Soymilk during Fermentation by Lactic Acid Bacteria

Jiyeon Chun ,  Gun Hee Kwon ,  Hye Min Ha 외 2명

한국식품영양과학회 학술대회발표집

2005 .10

Profiles of Isoflavone and Fatty Acids in Soymilk Fermented with Lactobacilli, Bifidobacteria, or Streptococci

Young Woo Pa ,  k ,  Seung Wook Lee 외 6명

Food Science and Biotechnology

2009 .04

Isolation and identification of lactic acid bacteria from Korean traditional fermented foods

Jung Kwon Lee ,  Young-Won Tak ,  Ji-Yoon Lee 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Germination Effect of Soybean on Its Contents of Isoflavones and Oligosaccharides

Woo-Jung Kim ,  Hye-Yeon Lee ,  Moo Ho Won 외 1명

Food Science and Biotechnology

2005 .08

Quality Characteristics of Fermented Product Containing Soybean and Garlic by Lactic Acid Bacteria

Gyung-Min Kim ,  Hwan-Sik Yoon ,  Seong-Hun Jeong 외 2명

한국식품영양과학회 학술대회발표집

2011 .10

Cholesterol-lowering Effect of Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food

Hong-Yeop Pa ,  k ,  Dae-Gyu Ryu 외 4명

한국수산과학회 양식분과 학술대회

2016 .10

Quality Characteristics of Fermented Product by Lactic Acid Bacteria with Spinach Powder

Jung-Hye Shin ,  Gun-Su Cha ,  Min-Jung Pyo 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Probiotic Assessment of Lactic Acid Bacteria Isolated Traditional Fermented Food

Eun-Ji Kim ,  Seung-Wha Jo ,  Do-Youn Jeong

한국식품영양과학회 학술대회발표집

2018 .10

발아콩을 이용한 콩우유의 isoflavone 향상 및 품질 특성 개선

이혜연 ,  김주숙 ,  김영수 외 1명

한국식품과학회지

2005 .06

Quality Characteristics of Fermented Product Containing Soybean Powder and Garlic by Lactic Acid Bacteria

Gyung-Min Kim ,  Hwan-Sik Yoon ,  Seong-Hun Jeong 외 2명

한국식품영양과학회 학술대회발표집

2012 .10

Cholesterol Lowering Effect of Lactic Acid Bacteria Isolated from Fermented Sausage

Hyun-Hee Yu ,  Han-Joon Hwang

한국식품영양과학회 학술대회발표집

2015 .08

Immunomodulatory Effects of Solid-State Fermented Garlic with Lactic Acid Bacteria

E ,  ic Banan-Mwine Dali ,  i 외 5명

한국식품영양과학회 학술대회발표집

2017 .10

콩의 발아 중 이소플라본과 올리고당의 변화

김주숙 ,  김종군 ,  김우정

한국식품과학회지

2004 .04

Effects of Lactic Acid Bacteria Isolated from Fermented Foods on the Microbiological Properties of Fermented Sausages

Woo-Mun Pa ,  k ,  Won-Hee Choi 외 4명

Food Science and Biotechnology

1997 .09

Quality and Antioxidant Properties of Fermented Sweet Potato Using Lactic Acid Bacteria

Gi Jeong Ha ,  Hyeon Young Kim ,  In Jong Ha 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Functional Lactic Acid Bacteria from Traditional Fermented Foods, Including Korean Kimchi

Wilhelm Holzapfel ,  Yosep Ji

한국식품영양과학회 학술대회발표집

2012 .10

Development of Bioconversion-Platform to Produce Bioactive Flavonoid Derivatives using Lactic acid Bacteria

Gun Su Cha ,  Chan Mi Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Effects of Lactic Acid Bacteria Isolated from Fermented Foods on the Physico-Chemical Properties of Fermented Sausages

Woo-Mun Pa ,  k ,  Won-Hee Choi 외 4명

Food Science and Biotechnology

1997 .06

농가형 발효사료의 품질 특성에 관한 연구

강환구 ,  서옥석 ,  최희철 외 7명

한국가금학회 정기총회 및 학술발표회

2010 .11