감마선 조사 고추장의 미생물 및 일반품질 특성 변화

김동호 ,  육홍선 ,  연규춘 외 2명

한국식품과학회지

2001 .02

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

Kochujang (Korean fermented red pepper paste) Attenuates High Fat Diet-Induced Obesity by Regulating Lipid Metabolism

Fang-Fang Liu ,  Jae-Hoon Seo ,  Jeung-Ha Kil 외 2명

한국식품영양과학회 학술대회발표집

2014 .10

[P10-234] Antiobesity Effects of the garlic-added kochujang (Korean Red Pepper Soybean Paste)

Chang-Suk Kong ,  Ju-Hong Mun ,  Hye-Kyung Jung 외 3명

한국식품영양과학회 학술대회발표집

2006 .10

[P5-28] Effects of Red Ginseng and Fermented Herbal Extract on the Antioxidant Activity and Sensory Property of Kochujang

Kumju Youn ,  Sukyung Kang ,  Seung-Young Hon 외 4명

한국식품영양과학회 학술대회발표집

2010 .10

[P6-01] Kochujang, Korean Fermented Red Pepper Paste, Improves Peripheral Insulin Resistance in 90% Pancreatectomized Diabetic Rats

박선민 ,  권대영 ,  홍상미 외 2명

한국식품영양과학회 학술대회발표집

2008 .10

[P10-203] Increased Anticancer Effect of Kochujang (Korean Red Pepper Soybean Paste) Prepared with Garlic Powder Dried Different Methods

Chang-Suk Kong ,  Su-Ok Kim ,  Ju-Hong Mun 외 6명

한국식품영양과학회 학술대회발표집

2005 .10

저장온도에 따른 고추장의 품질변화

신동빈 ,  박우문 ,  이옥숙 외 2명

한국식품과학회지

1994 .06

Time-dependent Flow Properties of Commercial Kochujang (Hot Pepper-Soybean Paste)

Su-Jin Choi ,  Byoungseung Yoo

Food Science and Biotechnology

2005 .06

Effect of Gamma-Irradiation on Quality of Kochujang during Storage

Myong-Sook Chun ,  Taik-Soo Lee ,  Bong-Soo Noh

Food Science and Biotechnology

1992 .12

Rheological Properties of Kochujang as Affected by the Particle Size of Red Pepper Powder

Byoungseung Yoo ,  Sun-Mee Lee ,  Yun-Hyuk Chang

Food Science and Biotechnology

2001 .06

Isolation and Identification of Bacillus cereus from Fermented Red Pepper-Soybean Paste (Kochujang), and Its Heat Resistance Characteristics

Yong-Suk Kim ,  Yong-Sun Ahn ,  Do-Youn Jeong 외 1명

Food Science and Biotechnology

2008 .02

[P8-146] Evaluation of A Biological Function of Traditionally Fermented Kochujang

Min Jung Ki ,  n ,  Hee Joo Kang 외 4명

한국식품영양과학회 학술대회발표집

2007 .10

농후 고추장-물 현탁액의 리올로지 연구

김갑수 ,  이범수 ,  이상귀 외 1명

한국식품과학회지

1989 .12

홍삼첨가 고추장의 관능적 특성 및 미생물과 효소력의 변화

신현주 ,  신동화 ,  곽이성 외 2명

한국식품영양과학회지

1999 .08

Anticancer Effects of Kochujang (Korean fermented red pepper paste) on Azoxymethane (AOM)/Dextran Sulfate Sodium (DSS) Induced Colitis-related Colon Cancer in C57BL/6J Mice

Fang-Fang Liu ,  Jae-Hoon Seo ,  Kun-Young Pa 외 1명

한국식품영양과학회 학술대회발표집

2014 .10

Inhibitory Effect of Kochujang Extracts on Chemically Induced Mutagenesis

So-Ja Kim ,  Keun-Ok Jung ,  Kun-Young Pa 외 1명

Journal of Food Science and Nutrition

1999 .03

The Sensory Properties of Fermented Red Pepper Sauce added Native Grass

Ju-Hee Heo ,  Myung-Lan Kim ,  Hyung-San Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Quality Characteristics of Stirred Yoghurt Added with Fermented Red Pepper

Yu ,  Mi-Sang ,  Kim 외 7명

한국축산식품학회지

2014 .01

Fermented Wheat Grain Products and Kochujang Inhibit the Growth of AGS Human Gastric Adenocarcinoma Cells

Su-Ok Kim ,  Chang-Suk Kong ,  Jeung-Ha Kil 외 4명

Journal of Food Science and Nutrition

2005 .12