멸치 젓갈로부터 분리된 젖산세균의 프로바이오틱 특성 및 안전성 평가

임은서 ,  김영목 ,  이은우

한국식품과학회지

2016 .08

Isolation and selection of biogenic amine-degrading strains from Myeolchi-jeot (salt-fermented anchovy)

Hyun Jeong Lee ,  Sunhyun Pa ,  k 외 4명

한국식품영양과학회 학술대회발표집

2023 .10

Biogenic Amines in Korean Fermented Food : Formation, Detection, and Control

Han-Joon Hwang

한국식품영양과학회 학술대회발표집

2017 .10

Effect of Pediococcus pentosaceus Fermented Radix Astragali on Collagen Production in Human Skin Fibroblasts

Hannah Lee ,  Eun Ji Go ,  Seon Kang Choi 외 3명

한국약용작물학회 학술대회논문집

2018 .05

Bacteriocins Produced by Pediococcus acidilactici and Pediococcus pentosaceus Isolated from Korean Traditional Nuruk

Da Hye Song ,  Jeung Min Lee ,  Kang Hyun Chung 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Biogenic Amines Content and Physiological Activities of Makgeolli According to Fermented Conditions

Seung Mi Kang ,  Seon Jeong Kim ,  Sanghae Nam

한국식품영양과학회 학술대회발표집

2015 .08

Evaluation of the biogenic amines in commercial low-salt shrimp pastes

Baozhu Shi ,  Wanting Zhao ,  Siwoo Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Characterization of Bacillus subtilis SCGB 320 having Biogenic Amine Non-Producing and Potential Probiotic Activity Isolated from Deonjang, a Korean Traditional Fermented Food

Myeong Seon Ryu ,  Jeong Seon Eom ,  Hee-Jong Yang 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

Effect of organic acids on the formation of biogenic amines in fermented anchovy sauce comprising raw anchovy materials with different levels of freshness

Kil Bo Shim ,  Woo Jin Lee ,  Byoung Kyu An 외 3명

한국수산과학회 양식분과 학술대회

2021 .04

Antioxidative Effect of Lactobacillus plantarum and Pediococcus pentosaceus Isolated from soybean paste

Min-Kyung Kim ,  Da-Hye Lee ,  Ji-Hye Kim 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Impact of Salt Concentration on Bacterial Diversity and Biogenic Amines Content in Ganjang

Ranhee Lee ,  Gwangsu Ha ,  Hee-Jong Yang 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

The Antimicrobial Activity of Electrolyzed Oxidizing Water against Biogenic Amine High Producing Bacteria

Seon Mi Shin ,  Hyang Rin Kang ,  Jang Woo Pa 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

발효조건에 따른 막걸리의 Biogenic Amines(BAs)의 생성과 생리활성

강승미 ,  김선정 ,  고건희 외 1명

Food Science and Preservation

2016 .06

Functionality Analysis on Blueberry, Aronia, and Apple Jelly Manufactured through Fermentation Using Pediococcus pentosaceus, Pediococcus acidilactic, and Lactobacillus plantarum Strains

Yun-sun Kim ,  Sung Ho Cho ,  Do-Yeon Jeong

한국식품영양과학회 학술대회발표집

2016 .10

Isolation and characterization of Pediococcus strain from traditional fermented food, Jangajji and their application for broccoli fermentation

Sang Kyu Pa ,  k ,  Yong Gun Yun 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Screening of Biogenic Amines Non-producing Bacillus subtilis SCM121 and Its Characterization Analysis

Hee-Jong Yang ,  Su-Ji Jeong ,  Seong-Yeop Jeong 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Processings and Quality Characteristics of the Accelerated Salt-Fermented Anchovy Sauce with Radish

Seong-Gyi Ryu ,  So-Jeong Lee ,  Jun-Hyun Cho 외 2명

한국수산과학회 양식분과 학술대회

2015 .10

Immune-enhancing effects of Pediococcus pentosaceus-Cirsium japonicum var. maackii fermentation

Thi Hoa My T ,  an ,  Yeon-Ju Kim

한국식품영양과학회 학술대회발표집

2022 .10

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

Quantitative of Biogenic Amines in Commercial Salted and Fermented Sand Lance, Ammodytes personatus, Sauce

In-Seon Um ,  Tae-Ok Kim ,  Mi-Ran Pa 외 7명

한국수산과학회 양식분과 학술대회

2015 .10