The Effect of Trehalose for Lactobacillus Survival during Low Temperature Fermentation in Yogurts and Its Antioxidant Activity

Ji-Woo Yoon ,  Ha-Na Kim ,  Jin-Woo Jhoo 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in Korea

Kang ,  Seok-Seong ,  Kim 외 3명

Food science of animal resources

2019 .01

Antioxidant Activity of Yogurt Fermented at Low Temperature and Its Anti-inflammatory Effect on DSS-induced Colitis in Mice

Yoon ,  Ji-Woo ,  Ahn 외 6명

Food science of animal resources

2019 .01

Quality Characteristics and Antioxidant Capacities of Commercial Set Yogurts in Korea

Young-Hee Noh ,  Ah-Soon Jang ,  Young-Hee Pyo

한국식품영양과학회 학술대회발표집

2019 .10

Characterization and Antioxidant Property of synbiotic yogurt fermented with Lactobacillus brevis SBP49 and oat slurry

Eun-Seo Lim

한국수산과학회 양식분과 학술대회

2020 .07

우리나라 발효유 산업의 역사

신영섭

식품과학과 산업

2021 .12

Antioxidant Activity of Sargassum fulvellum and Fermentation by Lactobacillus plantarum and Lactobacillus casei

Chaewon Pa ,  k ,  Dahee Kim 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Heterologous expression of bacterial trehalose biosynthetic genes enhances trehalose accumulation in potato plants without adverse growth effects

정춘균

Plant Biotechnology Reports

2019 .01

Effect of Citrus sinensis L. on Fermentation Characteristics and Antioxidant Activity of Yogurt

Ye Rin Shim ,  Minji Cho ,  Dain Kwon 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Antioxidant Effects of Water and Ethanol Extracts from Lactobacillus plantarum-Fermented Oriental Medicine Materials

Eui Jeong Han ,  Hee Jin Han ,  Eun-Ji Shin 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

Fermentation properties of rice-added yogurt using two types of blended lactic acid bacteria as a starter

Yun Hwan Pa ,  k ,  Jung Seok Choi

Korean Journal of Agricultural Science

2021 .06

Development of Fermented Milk (Yogurt) Using Sweet Persimmon Concentrate

Hye-Rin Kang ,  So-Yeon Kang ,  Myo-Jeong Kim

한국식품영양과학회 학술대회발표집

2019 .10

Assessment of Characteristics and Functional Properties of Lactobacillus Species Isolated from Kimchi for Dairy Use

Baick ,  Seung-Chun ,  Kim 외 1명

한국축산식품학회지

2015 .01

Physicochemical Characteristics and Antioxidant Capacity in Yogurt Fortified with Red Ginseng Extract

Jung ,  Jieun ,  Paik 외 16명

한국축산식품학회지

2016 .01

Antioxidant effects of the enzymatic hydrolysates prepared from the oriental medicine materials fermented by Lactobacillus plantarum

Eui Jeong Han ,  Ju Hyung Um ,  Soo Yeon Pa 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Antioxidant and Anti-Inflammatory Activity of Oryza sativa L. Extract Fermented with Lactobacillus plantarum

Seo Hyun Pa ,  k ,  Jae Gon Kim 외 2명

한국약용작물학회 학술대회논문집

2019 .05

Whey Protein Concentrate, Pullulan, and Trehalose as Thermal Protective Agents for Increasing Viability of Lactobacillus plantarum Starter by Spray Drying

Sun ,  Haiyue ,  Hua 외 13명

Food science of animal resources

2020 .01

Evaluation of deep frozen temperature preservation on the physicochemical properties of commercially frozen foods

Honggyun Kim ,  Geun-Pyo Hong

한국식품영양과학회 학술대회발표집

2022 .10

Preparation and functional properties of probiotic and oat-based synbiotic yogurts fermented with lactic acid bacteria

Lim ,  Eun-Seo

Applied Biological Chemistry

2018 .01

Viability and Probiotic Activity of Starter Cultures for Soy-Yogurt Fermentation in an In Vitro Gut Model

Seung Hee Han ,  Hyun Bin Seong ,  Nam Soo Han

한국식품영양과학회 학술대회발표집

2024 .10