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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 유사도에 따라 DBpia 가 추천하는 논문입니다. 함께 보면 좋을 연관 논문을 확인해보세요!
한국 전통발효식품의 현재와 미래발전전략
식품과학과 산업
2020 .06
A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function
Preventive Nutrition and Food Science
2016 .12
발효식품의 마이크로바이옴 분석 기술
식품과학과 산업
2017 .03
Cholesterol-lowering Effect of Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food
한국수산과학회 양식분과 학술대회
2016 .10
Isolation and identification of lactic acid bacteria from Korean traditional fermented foods
한국식품영양과학회 학술대회발표집
2015 .08
Bacterial Population Dynamics of Korean Cabbage Kimchi with Different Jeotgal, Salt-fermented Seafood
한국식품영양과학회 학술대회발표집
2015 .08
16S rRNA Metagenomic Data Based Investigations on Microbial Communities from, Godori-jeotgal, a Traditional Jeju Island’s Fermented Food in Korea
한국식품영양과학회 학술대회발표집
2017 .10
Probiotic Assessment of Lactic Acid Bacteria Isolated Traditional Fermented Food
한국식품영양과학회 학술대회발표집
2018 .10
Evaluation of the probiotic characteristics of Bacillus species isolated from different fermented foods
한국식품영양과학회 학술대회발표집
2024 .10
Production of Fermented Kale Juices with Lactobacillus Strains and Nutritional Composition
Preventive Nutrition and Food Science
2017 .09
Development of Medi-Food for the Elderly Using Probiotics
한국식품영양과학회 학술대회발표집
2021 .10
Molecular mechanisms of halotolerant bacteria isolated from Korean fermented food by genome-wide gene expression analysis
한국식품영양과학회 학술대회발표집
2024 .10
Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence
Applied Biological Chemistry
2015 .01
Production of Functional High-protein Beverage Fermented with Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food
한국축산식품학회지
2015 .01
동북아 발효문화의 기원에 관한 고찰
식품과학과 산업
2020 .06
Probiotics isolated from fermented foods that are effective in enhancing immunity
한국식품영양과학회 학술대회발표집
2022 .10
Variation in the Bacterial Community of Soy Sauce Depending to the Size of Fermented Soybean Lumps by Fermentation Period
한국식품영양과학회 학술대회발표집
2023 .10
Korean traditional fermented foods and microbiome
식품과학과 산업
2022 .12
Characteristics of a probiotic strain isolated from Korean traditional fermented food for using fish feed additives
한국수산과학회 양식분과 학술대회
2022 .10
Partial Sequence Based Molecular Identification of Korean Bacterial 15-280 Strain by 16S rRNA Gene ; Causing Bacterial Fruit Blotch Disease and Assessing its Disease Response in Diverse Melon Germplasms
한국원예학회 학술발표요지
2018 .10
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