Purification of Functional Oil from Liver of Skate as Skate By-product

Eung-seong Yu ,  Jae-woo Lee ,  Ji-young Yang

한국수산과학회 양식분과 학술대회

2018 .05

Comparison of the quality characteristics of domestic and imported fermented skate on the market

Hongjin Son ,  Yoonji Heo ,  Heeyoung Lee 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Changes in Physicochemical Properties and Enzyme Activities of Nuruk during Fermentation

SoYoung Pa ,  k ,  ChanWoo Kim 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Optimum Fermentation Conditions and Fermentation Characteristics of Blueberry Fermentation Liquer

Eun Jung Yim ,  Seung Wha Jo ,  Do Youn Jeong 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Physicochemical Properties and Taste Measurement by Electronic Tongue for Doenjang Made with Various Salt Contents during Fermentation

Han Sub Kwak ,  JungAe Heo ,  Mi Jeong Kim 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Quality Characteristics of Skate Sashimi Fermented by Pine Needles

Hyang-Gyeong Lee ,  Dong-Ok Chung ,  Sang-Ok Bae

한국식품영양과학회 학술대회발표집

2015 .08

Enhancement of 1-Deoxynojirimycin Production by Optimizing the Conditions for Mulberry Leaf Extract Fermentation by Lactobacillus plantarum

옥현정 ,  이설희 ,  박영서

산업식품공학

2020 .01

반응표면분석법을 이용한 오디액의 유산발효 조건 최적화

엄인주 ,  김성호

한국식품영양과학회지

2019 .05

Changes of physicochemical properties of salted-fermented anchovy Engraulis japonica meat with different salt content during fermentation at 15℃

Jae-Dong Lee ,  Kyung-Hun Kang ,  Soon-Jae Kwon 외 8명

한국수산과학회 양식분과 학술대회

2015 .10

Fermentation Effects on Physicochemical Properties and Antidiabetes of Ecklonia cava

Myung-Sik Rho ,  Sun-Yup Shim ,  Hyo-Shim Han 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Identification and Fermentation Characteristics of Lactic Acid Bacteria Isolated from the Fermentation Broth of Fruits

Heami Sung ,  Mi Ae Bang ,  Seungwoo Lee 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

갓김치(Brassica juncea) 숙성 중 영양성분 및 이화학적 특성 변화

장혜림 ,  박서연 ,  이종헌 외 7명

한국식품영양학회지

2016 .10

Metabolite Profiling of Makgeolli for the Understanding of Yeast Fermentation Characteristics during Fermentation and Aging

Seung-Ho Seo ,  Seong-Eun Pa ,  k 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

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

Anti-Obesity Effects of Collagen Peptides Extracted from Skate Skin in db/db Mice via Regulation of Lipid Metabolism

Jeong Sook Noh ,  Kap-Seop Jeong ,  Seong-Soo Roh 외 5명

한국식품영양과학회 학술대회발표집

2017 .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

Analysis of Change Components in Kimchi during Fermentation

Sung Hyun Kim ,  Hae-Won Lee

한국식품영양과학회 학술대회발표집

2020 .10

Physicochemical properties, antioxidant activity and inhibition of α-glucosidase during the fermentation of pepper (Capsiccum annuum L.) leaves-based vinegar

Byeong-Uk Lim ,  Young-Ran Song ,  Nam-Sik Shin 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Enhancement of functional substances and fermentation characteristics using complex fermentation of low-use forest resources with koji and useful microorganisms

Sang-Hyeob Sim ,  Soo-Chang Na ,  Da-Eun Lee 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Changes of Physicochemical Properties and Isoflavone Contents During Fermentation of Cereal Mixture by Tricholoma matsutake

Hee Yul Lee ,  Chung Eun Hwang ,  Min Ju Ahn 외 2명

한국식품영양과학회 학술대회발표집

2015 .08