A 13-Week Repeated Dose Oral Toxicity Study on a Water Extract of Artemisia Annua in SD Rats

Jeong Eun Lee ,  Youn Ho Shin ,  Min Pa 외 8명

한국식품영양과학회 학술대회발표집

2019 .10

Evaluation of 4-week Repeated Dose Oral Toxicity on Crude Antifungal Compounds Produced by Bacillus subtilis SN7 in Rats

Hae Choon Chang ,  Sang Bum Koh ,  Jae Joon Lee

한국식품영양과학회 학술대회발표집

2016 .10

A 13-Week Repeated Dose Toxicity Study of Gelidium elegans in Sprague-Dawley Rats by Daily Oral Administration

Kippeum Lee ,  Jia Choi ,  Su-Jung Ryu 외 6명

한국식품영양과학회 학술대회발표집

2017 .10

A study on manufacture and fermentation characteristics of fermented soybean using non-germinated soybeans

Eunah Sim ,  Seungil Jeong ,  Boung-Jun Oh

한국식품영양과학회 학술대회발표집

2022 .10

Single- and Repeated-dose Oral Toxicity Tests of Saline Ground Water in ICR Mice

Min Hee Hwang ,  Yong Hun Joo ,  Hye 외 7명

한국식품영양과학회 학술대회발표집

2016 .10

Physical Properties of Soybean meal fermented extracts

Boyeon Pa ,  k ,  Sejin Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

장류용 콩 품종별 발효물의 품질 특성

신동선 ,  최혜선 ,  박장환 외 4명

한국식품영양학회지

2019 .01

Evaluation of sugar contents in Korean traditional soybean fermented foods

Jinsoo Jeon ,  Younghyeon Jang ,  Yubin Shin 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Consumption Trends and Prospects of Fermented Soybean Products in Korea

Yong Sik Cho ,  Sang Lae Lee ,  So Young Kim1 외 4명

한국식품영양과학회 학술대회발표집

2017 .10

2-weeks Repeated Oral Toxicity Study of the Agaricus blazei mycelial liquid culture extract Mixture in SD Rats

Yeongyu Moon ,  Juhong Lee ,  Kwanghyun Hwang 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Large-scale purification and single-dose oral-toxicity study of human thioredoxin and epidermal growth factor introduced into two different genetically modified soybean varieties

Jung-Ho Pa ,  k

Korean Journal of Agricultural Science

2021 .12

Comparison of Quality of Korean Fermented Soybean Paste Produced in Gangwon-do

Ha-Yeon Lee ,  Jae-Geel Lim ,  Eun-Kyung Yeom 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

A 14-day Repeated-Dose Oral Toxicity Study of the Palatinose Syrup Bioconverted from Sucrose in Sprague-Dawley Rat

Ah-Youn Nam ,  Hye-Ryung Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

콩 품종별 Aspergillus spp. 이용 발효물의 품질변화

신동선 ,  최인덕 ,  이석기 외 5명

산업식품공학

2019 .01

Sprague-Dawley Rats을 이용한 결명자 물 추출물의 26주 반복 경구투여 독성시험 및 4주 회복시험

노종현 ,  이무진 ,  정호경 외 8명

한국약용작물학회지

2018 .04

Single- and repeated-dose oral toxicity tests of deep sea water mineral extracts in ICR mice

Hwang ,  Min Hee ,  Cho 외 10명

Journal of applied biological chemistry

2016 .01

Traditional Fermented Soybean (Cheonggukjang): Improves Gut Health

Seon-Young Kim

한국식품영양과학회 학술대회발표집

2022 .10

Determination of isoflavone contents on the fermented soybean processed foods in various Korean provinces

Younghyeon Jang ,  Jinsoo Jeon ,  Yubin Shin 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Functionality and Microbiome of Traditionally Fermented Soybean Products

Sunmin Pa ,  k

한국식품영양과학회 학술대회발표집

2022 .10

Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence

Haque ,  Md. Azizul ,  Seo 외 9명

Applied Biological Chemistry

2015 .01