Novel Co-fermentation for Producing GABA and Bioactive Compounds by Lactobacillus plantarum after the Autolysis of Yeast Fermented Spirulina

Kang min Heo ,  Woong kyu Yoon ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2018 .10

Fortification of γ-aminobutyric acid in spirulina by fermentation using Lactobacillus plantarum

Ji Eun Koo ,  Woong Kyu Yoon ,  Gwang Seop Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Spirulina maxima Extract Inhibits Lipid Accumulation in 3T3-L1 Cells

Young-Jin Seo ,  Jia Choi ,  Eun-Jeong Koh 외 5명

한국식품영양과학회 학술대회발표집

2017 .10

According to the method of dissolving the fermentation during production whether produced alcohols

Hye-Young Seo ,  Jae-Hyeon Kim ,  So-Young Kim 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

배합사료 내 Spirulina 함량에 따른 비단잉어 홍백 치어의 체색 변화

김이오 ,  이상민

수산해양교육연구

2015 .04

Anti-Inflammatory Effects of Spirulina maxima Extract in Murine Macrophage Cells

Seo-Yun Choi ,  Sungwoo Chei ,  Eun-Jeong Koh 외 5명

한국식품영양과학회 학술대회발표집

2017 .10

Enzymatic Improvement in Phycocyanin Content and Thermal Stability in Spirulina Extract

Gi Yeon Bae ,  Min Guk Kim ,  Song-Hwan Bae 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Effect of Spirulina platensis on High-fat Diet-induced Neuronal deficits

Seon Kyeong Pa ,  k ,  Hye Ju Han 외 6명

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

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

Enhanced Physical and Functional Properties of Old Pumpkin by Co-Fermentation using Bacillus subtilis and Lactobacillus plantarum

Young-Cheol Song ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2015 .08

Spirulina maxima Extract Ameliorate Oxidative Stress and Inflammatory Response in LPS-treated Human and Mouse Macrophage Cell.

Sungwoo Chei ,  Seo-Yun Choi ,  Jia Choi 외 5명

한국식품영양과학회 학술대회발표집

2017 .10

Establishment of Alcohol Fermentation Conditions for Production of Coffee Cherry Wine

Hyeon-Jin Kang ,  Eun-Jung Yim ,  Seung-Wha Jo 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Spirulina Extract Protects against TMT-induced Neuronal Damage in SH-SY5Y cells

Young-Jin Seo ,  Eun-Jung Koh ,  Jia Choi 외 6명

한국식품영양과학회 학술대회발표집

2016 .10

Neuroprotective Effect of Spirulina maxima Extract against Trimethyltin-Induced Cognitive Disorders in HT-22 Cells

Eun-Jeong Koh ,  Young-Jin Seo ,  Jia Choi 외 6명

한국식품영양과학회 학술대회발표집

2016 .10

Effect of dietary supplementation with Spirulina on the expressions of AANAT, ADRB3, BTG2 and FASN genes in the subcutaneous adipose and Longissimus dorsi muscle tissues of purebred and crossbred Australian sheep

A ,  ash Kashani ,  Benjamin William Beh 외 4명

한국축산학회지

2015 .01

Functional Properties of Citrus

Sang Suk Kim ,  Kyung Jin Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

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 in Physicochemical Properties and Enzyme Activities of Nuruk during Fermentation

SoYoung Pa ,  k ,  ChanWoo Kim 외 1명

한국식품영양과학회 학술대회발표집

2018 .10