Development of Multi-Functional Enzyme Food Using Roasted Wheat Brand Flour Fortified with Poly-γ-Glutamic Acid and "γ-Aminobutyric Acid by Co-Fermentation.

Kwon-Joung Ro ,  Hyun-Jung Lee ,  Jae-Min Jung 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Production of functional Beverage using Hovenia dulcis extract fortified with poly-γ-glutamic acid and γ-aminobutyric acid by co-fermentation

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

한국식품영양과학회 학술대회발표집

2016 .10

Development of functional pet food fortified with poly-γ- glutamic acid (γ-PGA) and γ-aminobutyric acid (GABA)

Joo-Hyeong Kim ,  Jae-Min Shin ,  Jun-Chan Pa 외 3명

한국식품영양과학회 학술대회발표집

2023 .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

Co-Production of Poly-γ-Glutamic Acid and Gamma-Aminobutyric Acid by Fermenting Red Ginseng Concentrate with Bacillus subtilis and Lactobacillus plantarum

Yun-Geum-Sang Gwak ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2019 .10

Production of Dendropanax morbifera fortified with poly-γ -glutamic acid and γ-aminobutyric acid by co-fermentation using Bacillus subtilis and Lactobacillus plantarum

Jae-won Choi ,  Jong-soon Lim ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2016 .10

Fortification of mucilage and gamma aminobutyric acid in old pumpkin by co-fermentation using Bacillus subtilis and Lactobacillus plantarum

Eun-Jin Pa ,  k ,  Sam-Pin Lee 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Fortification of poly γ-glutamic acid and γ-amino butyric acid in wild pear extract co-fermented by various Bacillus spp. and L. plantarum

Soo Bin Kwon ,  Beom Su Cho ,  A Hyeon Jeong 외 2명

한국식품영양과학회 학술대회발표집

2020 .10

Production of Gamma-Aminobutyric Acid by Lactobacillus sakei B2-16 Using Fed-batch Fermentation

Go ,  ae Kim ,  Yunhee Hwang 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

High Production of γ-Aminobutyric Acid in Orostachys japonicus by Co-fermentation Using Lactic Acid Bacteria

Soon-Young Kwon ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2016 .10

Higher Production of γ-aminobutyric acid in Poison Ivy by Co-Fermentation using Lactic Acid Bacteria

Young-Jun Jeon ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2019 .10

고초균과 젖산균 2단발효를 통하여 poly-γ-glutamic acid와 γ-aminobutyric acid가 강화된 기능성 단호박 소재 및 이를 이용한 발효빵 제품 개발

박지현 ,  김민주 ,  최지연 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Effects of supplemental gamma-aminobutyric acid on growth performance and stress indicators in broiler chickens raised at different stocking densities

Su-Been Jeong ,  Kyung-Woo Lee

한국가금학회 정기총회 및 학술발표회

2019 .06

복합 생균제제 유산균에 의한 콩-분말 두유 발효에 따른 유효성분 및 생리활성 변화

황정은 ,  조두용 ,  이진환 외 2명

Food Science and Preservation

2020 .10

Engineering the Phytobiome Community: Selection of a Functional Core Microbe by Glutamic Acid

Da-Ran Kim

한국농약과학회 학술발표대회 논문집

2023 .11

나노셀룰로오스/히알루론산/폴리글루탐산 복합물의 유변성 및 보습 특성

이학명 ,  이건희 ,  김민지 외 3명

한국펄프·종이공학회 학술발표논문집

2022 .10

Potential of γ-Aminobutyric Acid-Producing Leuconostoc mesenteroides Strains Isolated from Kimchi as a Starter for High-γ-Aminobutyric Acid Kimchi Fermentation

Jihyun Ahn ,  Jae-Yong Pa ,  k

Preventive Nutrition and Food Science

2023 .12

Lactobacillus brevis-Fermented Gamma-Aminobutyric Acid Improves Sarcopenia in 21-25-Month-Old C57BL/6 Mice

Gunju Song ,  Hyein Han ,  Jongwon Kim 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

아미노산 첨가가 꽃송이버섯 균사체 성장 및 베타글루칸, GABA 함량 변화에 미치는 영향

조한교 ,  신현재

한국버섯학회지

2017 .01

Optimization of γ-Aminobutyric Acid (GABA) Production to Using Apple Pomace by Fermentation Using Lactobacillus plantarum

Gang-min Heo ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2016 .10