지역별 전통된장과 개량된장의 품질특성

박선영 ,  김슬기 ,  홍상필 외 1명

한국식품조리과학회지

2016 .01

Comparison of physicochemical characteristics and antioxidant activities with consumer acceptance test in commercial Doenjang products

Jaeyoung Byun ,  Hae ,  im Pa 외 4명

한국생활과학회 학술대회논문집

2018 .05

뿌리채소 분말을 첨가한 된장의 품질 특성

백현영 ,  김종희 ,  곽은정

동아시아식생활학회지

2019 .08

된장 제조를 위한 바로 사용 종균의 개발

이은진 ,  이인형

한국미생물·생명공학회지

2019 .01

Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet

Ye Rim Nam ,  Sae Bom Won ,  Young-Shin Chung 외 2명

Nutrition Research and Practice

2015 .06

Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet

Ye Rim Nam ,  Sae Bom Won ,  Young-Shin Chung 외 2명

Nutrition Research and Practice

2015 .06

Evaluation of Aroma Characteristics of Traditional Doenjang Using Gas Chromatography-olfactometry

Hyung-Hee Baek ,  Yong-Gyu Woo

한국미생물학회 학술대회논문집

2020 .10

된장과 청국장 첨가가 강력분의 물성 변화에 미치는 영향

강근옥 ,  황성연

동아시아식생활학회지

2015 .06

Comparison of Microbial Community Using Traditional Fermented Doenjang and Gochujang Products Produced in Korea

Su A Im ,  Gwangsu Ha ,  Su-Jin Shin 외 3명

한국미생물학회 학술대회논문집

2020 .10

가염 토마토 분말의 품질특성에 관한 연구

조성현 ,  유승석

한국식품조리과학회지

2016 .01

Optimization of Vitamin D₂ Production using Enoki Mushroom Powder and the Preparation of Doenjang using the Powder

Byung-Young Ahn

동아시아식생활학회지

2018 .02

Dynamics of Microbial Communities and Metabolites of Doenjang, a Traditional Korean Fermented Soybean Paste, during Fermentation

Dong Min Han ,  Byung Hee Chun ,  Che Ok Jeon

한국미생물학회 학술대회논문집

2020 .10

Pyrosequencing을 이용한 메주, 천일염, 된장의 곰팡이 군집 분석

이림기 ,  허소정 ,  정도원

한국미생물·생명공학회지

2019 .01

Antioxidant activity and anti-inflammatory activity of ethanol extract and fractions of Doenjang in LPS-stimulated RAW 264.7 macrophages

Chung Shil Kwak ,  Dahee Son ,  Young-Shin Chung 외 1명

Nutrition Research and Practice

2015 .12

Antioxidant activity and anti-inflammatory activity of ethanol extract and fractions of Doenjang in LPS-stimulated RAW 264.7 macrophages

Chung Shil Kwak ,  Dahee Son ,  Young-Shin Chung 외 1명

Nutrition Research and Practice

2015 .12

Screening and Characterization of Bacillus Strains as Potential Starter Cultures for the Fermentation of Doenjang, a Korean Fermented Soybean Paste

Byung Hee Chun ,  Ji Young Jung ,  Che Ok Jeon

한국미생물학회 학술대회논문집

2015 .04

Effect of Low Salt Concentrations on Microbial Changes During Kimchi Fermentation Monitored by PCR-DGGE and Their Sensory Acceptance

Lenny S. F. Ahmadsah ,  김해영 ,  한선경 외 2명

Journal of Microbiology and Biotechnology

2015 .01

Flavoring Properties of Bacterial and Yeast Strains Isolated from Korean Fermented Soybean Foods (Doenjang and Ganjang)

Yu Jin Pa ,  k ,  Byung Hee Chun 외 1명

한국미생물학회 학술대회논문집

2019 .04