Chungkookjang fermented with Bacillus licheniformis has insulin sensitizing and insulinotropic actions similar to traditionally fermented chungkookjang in in vitro studies

Dae Young Kwon ,  Hye Jeong Yang ,  Min Jung Kim 외 4명

한국식품영양과학회 학술대회발표집

2011 .10

Insulin Sensitizing and Insulinotropic Action of Padina Arborescens

Mi-Hwa Pa ,  k ,  Ji-Sook Han

한국식품영양과학회 학술대회발표집

2012 .10

Aspergillus속과 Bacillus subtilis를 이용한 된장메주 발효 중 품질 특성

김종욱 ,  두홍수 ,  권태호 외 2명

Food Science and Preservation

2011 .06

Insulin Sensitizing and Insulinotropic Action of Ishige Sinicola

Mi-hwa Pa ,  k ,  Ji-Sook Han

한국식품영양과학회 학술대회발표집

2011 .10

[P5-69] Quality Characteristics of Korean Traditional Meju and Isolation and Identification of bacteria from the Traditional Meju

Ji Kang Jeong ,  Yanfei Zheng ,  Hye Sun Choi 외 4명

한국식품영양과학회 학술대회발표집

2010 .10

[P6-44] Doenjang (Soybean Paste) Potentailities by Different Fermented Strain of Meju

Deuk Kyun Im ,  Hyun A Lee ,  Chung Ha Lee 외 6명

한국식품영양과학회 학술대회발표집

2005 .10

순창지역 메주 발효 중 미생물과 효소역가의 변화

유진영 ,  김현규

한국식품영양과학회지

1998 .06

Quality Characteristics of Meju According to Germination Time of Raw Soybean (Glycine max: Hwanggeumkong)

Ung Kyu Choi ,  Yeon-Shin Jeong ,  Mi Hyang Kim 외 2명

Food Science and Biotechnology

2007 .06

장류제품의 아미노산 조성과 그 단백질 품질평가에 관한 연구

이철호

한국식품과학회지

1973 .12

한국 재래식 간장 제조를 위한 메주의 크기와 제조 방법에 따른 품질특성

이종구 ,  권광일 ,  정명근 외 3명

Journal of applied biological chemistry

2009 .01

Bacillus licheniformis배지의 Isoflavonoids ( Isoflavonoids from the liquid media of Bacillus licheniformis )

이학주 ,  박영기 ,  이재필 외 3명

산림바이오에너지

2001 .12

[P8-327] Effects of Traditional and Standarded Fermented Meju Extract on Inhibition of Intracellular Lipid Accumulation in 3T3-L1 Adipocytes

Ju-Ryoun Soh ,  Jeong-Eun Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2010 .10

Novel ACE inhibitory Peptides from Soybean Proteins Isolates Fermented By Lactic Acid Bacteria

E ,  ic Banan-Mwine Dali ,  i 외 15명

한국식품영양과학회 학술대회발표집

2016 .10

Gamma Irradiation Alleviates Mistletoe Toxicity without Changing Its Insulinotropic and Immune-modulating Activities

Jong-Heum Pa ,  k ,  Nak-Yun Sung 외 6명

한국식품영양과학회 학술대회발표집

2015 .08

Effects of Alternatively Prepared Meju Methanolic Extracts on Dietary Lipid Digestion

Hee Jung Kang ,  Dae Hwan Nam ,  Jong-Sang Kim

Journal of Food Science and Nutrition

2010 .12

Inhibitory effects of meju fermented with mixed starter cultures on induction of acute colitis in mice

Ji-Kang Jeong ,  Yanfei Zheng ,  Hye-Sun Choi 외 2명

한국식품영양과학회 학술대회발표집

2011 .10

In vitro Antioxidant Effect of Deonjang, Korean Traditional Soybean-Fermented Product, During the Fermentation and Aging process from Steamed Soybeans

Dahee Son ,  Chung Shil Kwak

한국식품영양과학회 학술대회발표집

2014 .10

Quality Characteristics of Kochujang Meju Prepared with Aspergillus Species and Bacillus subtilis

Byong-Hak Oh ,  Young-Suk Kim ,  Pyeong-Hwa Jeong 외 1명

Food Science and Biotechnology

2006 .08

[P6-30] The Change of Anti-nutrient on Three-Step Fermented Soybean

Seon Joo Yu ,  Nam Mi Choi ,  Chung Ho Ryu 외 3명

한국식품영양과학회 학술대회발표집

2005 .10

Transformation of Isoflavonoid Components in Roots of Astragalus membranaceus Bunge by Steam and Fermentation Processing

Jae Kwon Shim ,  Chul Joong Kim ,  Kyung Cheol Kwon 외 6명

한국약용작물학회 학술대회논문집

2018 .05