Comparison of Volatile Compounds in Fermented Radish Sauces according to the Fermentation Periods

Hyeon Ji Lim ,  Yoon Jung Roh ,  Joo Young Lee 외 4명

한국식품영양과학회 학술대회발표집

2015 .08

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

Variation in the Bacterial Community of Soy Sauce Depending to the Size of Fermented Soybean Lumps by Fermentation Period

Ho Jin Jeong ,  Gwangsu Ha ,  Ranhee Lee 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

조리방법에 따른 고추의 향기성분 변화

권세영 ,  김가연 ,  이현주 외 3명

농업생명환경연구

2021 .12

Fermentation of hot pepper juice by Bacillus licheniformis to reduce pungency

Cho ,  Sangbuem ,  Kim 외 9명

Applied Biological Chemistry

2015 .01

Chemical profiling of insect-resistant rice shows that geographical variations produce greater differences in chemical composition than genetic modifications

심지은 ,  Oh Sung-Dug ,  김예진 외 8명

Plant Biotechnology Reports

2023 .02

Exploring Fermented Sauce Development from Bury Fruit and Seafood Mixtures: Fermentation Efficacy, Functionality, and Microbial Dynamics

Young Kyoung Pa ,  k ,  Jinwon Kim 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Application of Multi-residue Method for Analysis of Pesticides Residues in Paste and Sauce containing Hot pepper

Soyoung Jung ,  Kyungai Pa ,  k 외 6명

한국농약과학회 학술발표대회 논문집

2016 .10

Functionality Analysis on Tomato-fermented Soy Sauce

Yun-sun Kim ,  Eun-jung Yim ,  Seung-wha Jo 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

Role of Jeotgal, a Korean Traditional Fermented Fish Sauce, in Microbial Dynamics and Metabolite Profiles During Kimchi Fermentation

Min Young Jung ,  Tae-Woon Kim ,  Changsu Lee 외 7명

한국식품영양과학회 학술대회발표집

2018 .10

Antioxidative Activities of Asparagus Extracts with Korea Traditional Fermented Sauces

Ye Eun Kim ,  Keunho Ji

한국식품영양과학회 학술대회발표집

2017 .10

Effects of Traditional Sauce Type and Storage Time on Quality Characteristics, Shelf-life and Flavor Compounds of Marinated Pork Cooked by Sous Vide Method

Kim ,  Yong An ,  Ba 외 3명

Food science of animal resources

2019 .01

한국 전통발효식품의 현재와 미래발전전략

신동화

식품과학과 산업

2020 .06

Effects of Characteristics of Jeotgal on the Volatile Compound and Quality Properties of Kimchi during Fermentation

Ji Yeong Pa ,  k ,  Yun-Jeong Choi 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

염도 변화에 따른 오징어 액젓의 이화학적 및 관능 특성 비교

김홍균 ,  이상윤 ,  이중규 외 3명

산업식품공학

2018 .01

Physical and chemical properties of Korean fermented fish sauces from different fish species

Chuob Tong Eng ,  Jong-Bang Eun

한국수산과학회 양식분과 학술대회

2016 .05

유산균 발효 다시마(Saccharina japonica) 분말이 첨가된 조미간장의 품질 특성

이인선 ,  송호수

한국수산과학회지

2018 .12

Differences in the occurrence pattern of red pepper anthracnose due to control in the pepper field in Jeonbuk Province in 2018

Ju-Hee Kim ,  Min-Kyung Choi ,  In-Yeong Choi 외 4명

한국농약과학회 학술발표대회 논문집

2018 .10

Monitoring of Red Pepper Powder and Seasoned Red-Pepper Sauce using Species-Specific PCR in Conjunction with Whole Genome Amplification

Hong ,  Yewon ,  Kwon 외 3명

한국식품위생안전성학회지

2018 .01

Quality evaluation and estimation of shelf life of retort-pouched tomato-based and Korean traditional fermented food-based sauces

Lee ,  Eun-Seon ,  Pa 외 10명

Applied Biological Chemistry

2015 .01