Comparison of Moisture Sorption, Glass Transition, and Stickiness Properties of Lactobacillus brevis-Fermented and Non-Fermented Sea Tangle Powders

Changheon Lee ,  Deaung Yu

한국식품영양과학회 학술대회발표집

2019 .10

Development of natural seasoning using sea tangle (Saccharina japonica) fermented with Lactobacillus brevis

Kyung Im Jung ,  Bokyung Kim ,  Junghyen Kang 외 9명

한국식품영양과학회 학술대회발표집

2019 .10

Lactobacillus brevis-fermented GABA: Impact on behavioral and molecular responses in sleep disorder and stress models

Hyeon-Son Choi

한국식품영양과학회 학술대회발표집

2024 .10

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

Hydrolysis and Anti-Obesity Effect of the Sea-Tangle Extract by A Single and Mixture Enzymes

Jae Young Son ,  Yu-Na Lee ,  Yu Ri Choe 외 6명

한국식품영양과학회 학술대회발표집

2016 .10

정상 동물모델에서 다시마(Saccharina japonica) 발효물의 기억력 개선 효과

류제광 ,  조영홍 ,  장성준 외 1명

한국수산과학회지

2016 .04

Effects of Fermented Sea Tangle on DSS Induced Colitis in C57BL/6J Mice

Xue Mei Li ,  Jiale Song ,  Kun-Young Pa 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Lactobacillus brevis를 활용한 흰점박이꽃무지 유충과 산양삼의 발효물에 대한 특성 연구

이영덕

한국식품위생안전성학회지

2018 .01

Sea tangle (Laminaria japonica) supplementation on meat quality of Korean native black goat

임동균 ,  최영선 ,  남기창

한국축산학회지

2019 .01

Characterization and Antioxidant Property of synbiotic yogurt fermented with Lactobacillus brevis SBP49 and oat slurry

Eun-Seo Lim

한국수산과학회 양식분과 학술대회

2020 .07

Concentrations of γ-Aminobutyric Acid and Oxalic Acid in Spinach Juices Fermented by Lactobacillus brevis GABA 100

Moon Joo Kim ,  Geun Eog Ji ,  Keum Taek Hwang

한국식품영양과학회 학술대회발표집

2020 .10

Protective effects of alginate-free residue of sea tangle against hyperlipidemic and oxidant activities in rats

임미진 ,  최은주 ,  이정민 외 2명

Fisheries and Aquatic Sciences

2017 .01

A polysaccharide isolated from Lactobacillus brevis-fermented Ecklonia cava protects splenocytes against oxidative stress caused by gamma ray irradiation

WonWoo Lee ,  You-Jin Jeon

한국식품영양과학회 학술대회발표집

2015 .08

Complete genome sequence of Lactobacillus brevis SRCM101174 isolated from Kimchi

Seungwha Jo ,  Eunjung Yim ,  Hyeonjin Kang 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

Fermented product containing GABA by Lactobacillus brevis ameliorates depression/anxiety-like behaviors in Unpredictable Chronic Mild Stress-induced Mice by activating the BDNF signaling pathway

Hyeongyeong Kim ,  Hyung Joo Suh ,  Hyeon-Son Choi

한국식품영양과학회 학술대회발표집

2023 .10

Comparison of γ-Aminobutyric Acid (GABA) and Isoflavone Contents and Antioxidant Activities of Fermented Soy Leaves with High Isoflavone Contents Using Lactobacillus brevis

Chung Eun Hwang ,  Kyong Jin Jang ,  Su Cheol Kim 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Investigating the in vitro and in vivo anti-inflammatory properties of fucoidan extracted from fermented sargassum fusiforme

Jaehak Sim ,  Fengqi Yang ,  Kyung Yuk Ko 외 6명

한국식품영양과학회 학술대회발표집

2023 .10

The antihyperlipidemic effect of alginatefree residue from sea tangle in hyperlipidemic rats

임미진 ,  Jeong Min Lee ,  최은주 외 2명

Fisheries and Aquatic Sciences

2019 .01

Lactobacillus brevis GABA 100을 이용하여 γ-Aminobutyric Acid 함량이 증가된 발효액을 생산하기 위한 식품 소재 선별

김민영 ,  김문주 ,  지근억 외 1명

한국식품영양과학회 학술대회발표집

2020 .10

Lactobacillus brevis를 이용한 삼 전초 발효특성, GABA와 ginsenoside 함량 및 생리활성 비교

황정은 ,  최아라 ,  김수철 외 1명

한국식품영양과학회 학술대회발표집

2017 .10