Tyramine 저감균주의 발효종균 이용 가능성

강향린 ,  이예림 ,  황한준

한국식품영양과학회지

2017 .12

PCR Detection of Tyrosine Decarboxylase Producing Bacteria in Korean Jangs

Young-Chang Kim ,  Young-Wan Kim

한국식품영양과학회 학술대회발표집

2018 .10

Determination of niacin profiles in some animal and plant based foods by high performance liquid chromatography: association with healthy nutrition

Jale Catak

한국축산학회지

2019 .01

호두 첨가가 청국장의 지방산 조성 및 관능적 특성에 미치는 영향

박화영 ,  최희은 ,  조영인 외 1명

한국식품영양학회지

2016 .10

Effect of Nicotinic Acid on Sperm Characteristic and Oocyte Development after In Vitro Fertilization using Cryopreserved Boar Semen

Kim ,  Yu-Jin ,  Lee 외 14명

한국수정란이식학회지

2015 .01

Comparative analysis of Caracteristics according to Manufacturing Method and Fermentation Process of Cheonggukjang

Soo-Young Lee ,  Myeong Seon Ryu ,  Su-Ji Jeong 외 5명

한국식품영양과학회 학술대회발표집

2023 .10

Characteristics of Cheonggukjang Prepared with Various Soybean Cultivars

Seung-Wha Jo ,  Eun-Ji Kim ,  Jin-Kyeong Kim 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Optimization of Tyramine-Reducing Methods Based on the Previous Studies: Application to the Commercial Soybean-Pastes

Hyang-Rin Kang ,  Han-Joon Hwang

한국식품영양과학회 학술대회발표집

2017 .10

Inhibitory effects of food additives on biogenic amine production during fermentation of Baechu kimchi, a fermented Korean cabbage

Young Hun Jin ,  Junsu Lee ,  Alixande 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Screening of Microorganisms for Antibacterial Activity Isolated from Cheonggukjang

Hee Gun Yang ,  Ji Won Seo ,  Se Won Pa 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

땅콩 분말을 첨가한 청국장의 품질 특성

김미화 ,  김선희 ,  조희숙 외 1명

Food Science and Preservation

2016 .08

Time Course Effects of Fermentation on Fatty Acid and Volatile Compound Profiles of Cheonggukjang, Using New Soybean Cultivar

Da-Som Kim ,  Ho-Jeong Lim ,  Mi-So Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Traditional Fermented Soybean (Cheonggukjang): Improves Gut Health

Seon-Young Kim

한국식품영양과학회 학술대회발표집

2022 .10

청국장과 된장의 휘발성 향기성분 데이터베이스

백형희

식품과학과 산업

2017 .12

Tyramine을 통한 셀룰로오스 나노섬유 개질 및 평가

이화련 ,  현진호

한국펄프·종이공학회 학술발표논문집

2020 .10

Complete genome sequence of Bacillus subtilis 1-2 isolated from Cheonggukjang

Eunbi Oh ,  Suyeon Gu ,  Seungwha Jo 외 3명

한국식품영양과학회 학술대회발표집

2024 .10

Characterization and Application of Bacillus sp. with Potential Probiotic Activity Isolated from Cheonggukjang

Myeong Seon Ryu ,  Young Kyoung Pa ,  k 외 4명

한국식품영양과학회 학술대회발표집

2024 .10

Effect of Beneficial Bacteria and Harmful Components on the Functionality of Domestic Traditional Cheonggukjang

Byung-Min Oh ,  Kyung Eun Moon ,  Hyeon Hwa Oh 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Development of Off Flavor Reduced Korean Traditional Cheonggukjang Inoculated with Bacillus sp.

Hae won Kim ,  Ki Hwa Kim ,  Joong-sang Cho 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

Effects of Cheonggukjang Consumption on Intestinal Microbiota in an IBD Animal Model

Yeon Ji Han ,  Gwangsu Ha ,  Myeong Seon Ryu 외 5명

한국식품영양과학회 학술대회발표집

2024 .10