RNA-seq analysis of Korean black raspberry (Rubus coreanus Miquel) : Transcriptome sequencing and de-novo assembly for subsequent functional genomics approaches

Tae Kyung Hyun ,  Sa ,  ah Lee 외 3명

한국약용작물학회 학술대회논문집

2015 .05

Physicochemical Properties and Antioxidant Activities of Fermented Berry Fruits (Blueberry and Rubus coreanus Miquel) by Acetic Acid Bacteria

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

한국식품영양과학회 학술대회발표집

2019 .10

식초 산업의 발전사와 최근 현황

김현위

식품과학과 산업

2022 .03

Standardization & Clinical Study of unripe Rubus coreanus Miquel for Weighting Loss Functional Health Food

Ju- ,  yun Na ,  Soyi Pa 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

Fermentation Characteristics of Black Raspberry Wines Made Using the Lees of Black Raspberry Wine

Eun Hye Ryu ,  Hui Ran Kim ,  Ji Wung Kwon

한국식품영양과학회 학술대회발표집

2016 .10

Physicochemical Qualities and Flavor Patterns of Traditional Chinese Vinegars Manufactured by Different Fermentation Methods and Aging Periods

Yaping Gao ,  Yunhee Jo ,  Namhyeok Chung 외 3명

Preventive Nutrition and Food Science

2017 .03

Development of sweet red-bean bread with yeast starter based on fermented soybean

Min-Jeong Kwon ,  Yun-Ho Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Comparison of Physicochemical Qualities and Antioxidant Activities of Four Chinese Famous Vinegars

Yaping Gao ,  Yunhee Jo ,  Namhyeok Chung 외 4명

한국식품영양과학회 학술대회발표집

2015 .08

The Effect of Red LED on the Activation and Growth Promotion of Fermentation Starter Cultures

Lee Wujin ,  Jo Hyeongjin ,  Oh Yeongji

한국식품영양과학회 학술대회발표집

2024 .10

Quality Comparison of Brown Rice Vinegar Manufactured Using Two Stages Fermentation

Yeon-Ok Pa ,  k

한국식품영양과학회 학술대회발표집

2017 .10

Anti-hyperuricemia and anti-gouty arthritis Effect of Organic Solvent Fractions obtained from Korean Unripe Rubus coreanus Miquel

Dool-Ri Oh ,  YuJin Kim ,  Hyunmi Lee 외 5명

한국식품영양과학회 학술대회발표집

2015 .08

Fermentation Characteristics of Kimchi Prepared with mannitol-producing starter on Fermentation Temperature

Moeun Lee ,  Jung-Hee Song ,  Se Hee Lee 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Effect of Yeast Fermentation on Antioxidant Activity of Coffee

Sangki Lee ,  Han Sub Kwak ,  Sung 외 6명

한국식품영양과학회 학술대회발표집

2015 .08

Quality Control According to Starter Application in the Non-Sterile Fermentation System Kimchi

Ji Yoon Chang

한국식품영양과학회 학술대회발표집

2021 .10

The Quality Characteristics of Vinegar Prepared with Different Forms of Black Garlic

Myoung-Hyo Choi ,  Hye-Jin Sim ,  Sung-Hun Chung 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

초산균을 달리하여 제조한 사과식초의 품질특성

박혜진 ,  박재은 ,  강혜정 외 3명

한국식품영양학회지

2024 .08

식초산업의 현황과 기능성 그리고 발전 전략

원영선 ,  민혜지 ,  서권일

식품과학과 산업

2020 .06

Physicochemical Characteristics and Microbiological Distribution of Korean Traditional Meju

Dong Sun Shin ,  Sang Ik Han ,  In Duck Choi 외 6명

한국식품영양과학회 학술대회발표집

2018 .10

Evaluation of Isolated Strains from Different Sources as Starter for Kimchi Fermentation

Ga Yun Kim ,  Hee Seo ,  Jae-Han Bae 외 1명

한국식품영양과학회 학술대회발표집

2019 .10

Physicochemical Characteristics During Fermentation of Roasted Platycodon grandiflorum and Its Flower Ethanol Extract Mixed Vinegar

Ji-Hye Pa ,  k ,  Ji-Hyeon Shin 외 3명

한국식품영양과학회 학술대회발표집

2017 .10