The structure of bacterial communities in of homemade kimchi prepared in the various region as revealed by Pyrosequencing of 16s rRNA gene

Moeun Lee ,  Jung Hee Song ,  Jong-Hee Lee 외 5명

한국식품영양과학회 학술대회발표집

2015 .08

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

Analysis of Microbial Community in the Traditional Kochujang at Jeolla-do, Jeju Area Using Pyrosequencing

Seung-Wha Jo ,  Eun-Jung Yim ,  Ho-Yeon Yang 외 6명

한국식품영양과학회 학술대회발표집

2016 .10

경기지역 전통 된장의 발효 기간 중 온도와 품질 변화

이용선 ,  조창휘 ,  서재순 외 2명

한국식품영양학회지

2020 .01

Physiochemical and Sensory Characteristics of traditional Doenjang produced in Jeju region

Hyejin Cho ,  In-Seo Hwang ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2022 .10

Analysis of Microbial Community in the Traditional Deonjang at Jeolla-do, Jeju Area Using Pyrosequencing

Seung-Wha Jo ,  Eun-Jung Yim ,  Ho-Yeon Yang 외 6명

한국식품영양과학회 학술대회발표집

2016 .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

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

Lee ,  Jang-Eun ,  Pa 외 4명

Applied Biological Chemistry

2016 .01

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

Yejin Shin ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2021 .10

Pyrosequencing-based Assessment of the Bacterial Community Structure along Different Topography in Orchard Fields

Young Han Lee ,  Hang-Yeon Weon ,  Yeon-Kyu Sonn 외 4명

한국토양비료학회 학술발표회 초록집

2015 .12

DGGE and Pyrosequencing analysis of bacterial diversity and community structure at different salinity levels in Saemangeum reclaimed land

Kiyoon Kim ,  M. Melvin Joe ,  G. Selvakuma 외 4명

한국토양비료학회 학술발표회 초록집

2015 .12

다양한 염도에서 제조한 된장의 장기 숙성 시 품질변화

최보영 ,  길나영 ,  박신영 외 1명

Food Science and Preservation

2016 .12

Change of Chemical Properties of Traditional Doenjang Powder During Storage

Seungmin Pa ,  k ,  Sunghee Kim 외 11명

한국식품영양과학회 학술대회발표집

2017 .10

Microbial Community Analysis in Soil by Next-Generation Sequencing

Yong-Seong Lee ,  In-Hyun Nam ,  Ki-In Kim

한국토양비료학회 학술발표회 초록집

2017 .10

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

Seungmin Pa ,  k ,  Jungeun Kim 외 10명

한국식품영양과학회 학술대회발표집

2018 .10

Microbial Communities of Doenjang Made with Various Salt Contents during Fermentation

Han Sub Kwak ,  Mi Jeong Kim ,  JeongAe Heo 외 4명

한국식품영양과학회 학술대회발표집

2017 .10

Quality Characteristics of Doenjang Prepared with Different types of Salt

Ju-Hee Heo ,  Do-yeon Jeong

한국식품영양과학회 학술대회발표집

2018 .10

Physiochemical analysis and enzyme activity analysis of traditional Doenjang in Gyeonggi region

Yu Jin Lee ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2022 .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