Soybean koji와 Rice koji를 첨가하여 발효한 도루묵(Arctoscopus japonicus) 액젓의 상온 저장 중 이화학적 품질변화

전준영 ,  임영선 ,  이미향 외 2명

한국수산과학회지

2016 .04

Physiochemical Analysis of Doengang made with ricebased koji

Yong Woo Jo ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2019 .10

Effects of seaweeds on rice koji production

Mi-Hyang Lee ,  Ga-Yang Lee ,  Byung-Jo Jeon 외 2명

한국수산과학회 양식분과 학술대회

2015 .10

A Study on the Manufacturing Characteristics of Ginseng koji Inoculated with Aspergillus oryzae

Da Eun Jeong ,  Da Eun Lee ,  Jong Hee Yoo 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

The quality characteristics of Sik-Hae substituted by rice koji instead of malt

MiHyang Lee ,  JoonYoung Jun ,  Inhak Jeong

한국수산과학회 양식분과 학술대회

2016 .10

Differences in Physiochemical Characteristics and Antioxidant Activities of Doenjang made with Different ingredients

Yejin Shin ,  Yong woo Jo ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2020 .10

Enhancement of functional substances and fermentation characteristics using complex fermentation of low-use forest resources with koji and useful microorganisms

Sang-Hyeob Sim ,  Soo-Chang Na ,  Da-Eun Lee 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Physiochemical and Sensory Characteristics of traditional Doenjang produced in Jeju region

Hyejin Cho ,  In-Seo Hwang ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2022 .10

Aspergillus kawacchii 코지를 이용한 홍게(Chionoecetes japonicus) 어간장의 제조 및 품질변화

김병목 ,  임지훈 ,  정지희 외 5명

한국수산과학회지

2015 .10

Physiochemical analysis and enzyme activity analysis of traditional Doenjang in Gyeonggi region

Yu Jin Lee ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2022 .10

Region-specific Characteristics of Korean Traditional Doenjang Produced in Chungcheongnam-do Using Physiochemical and Descriptive analysis

Yongwoo Jo ,  Mina K Kim

한국식품영양과학회 학술대회발표집

2021 .10

Physiochemical characterization and antimicrobial activity of selected essential oil-based nanoemulsions

Kpo ,  wodu F ,  ank 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

Fabrication of α-tocopherol-loaded nanoemulsions and their physiochemical property

Su Jung Hong ,  Jun Tae Kim ,  Gye Hwa Shin

한국식품영양과학회 학술대회발표집

2016 .10

Comparison of Obesity and Dyslimidemia between Giant Embryo Rice Koji and Soybean Koji in Obese Rats

Gyeong Bok Jung ,  Sihoon Pa ,  k 외 1명

한국식품영양과학회 학술대회발표집

2021 .10

수수 코지 첨가량에 따른 속성장의 이화학적 품질 및 생리활성

윤향식 ,  강혜정 ,  엄현주 외 4명

한국식품영양학회지

2021 .01

Effect of Extraction Method on Physiochemical, Bioactive Compounds, and Antioxidant Activities of Juices from Various Fruits and Vegetables

Ji-Eun Jeung ,  Eun-Ji Shin ,  Eunju Pa 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Physiochemical Quality and Sensory Characteristics of Commercially-avaliable Rice-based Doenjang in Korea

Yong Woo Jo ,  Jung Jae Lee ,  Mina K Kim

한국식품영양과학회 학술대회발표집

2020 .10

The effects of CO₂ injection and barrel temperatures on physiochemical and antioxidant properties of extruded cereals

Thin Thazin ,  Gi-Hyung Ryu

한국식품영양과학회 학술대회발표집

2015 .08

Production and Physiochemical Properties of Tablets for Women"s Menopause with Soybean Extracted Isoflavones

Hyo Min Jin ,  Hana Jeong ,  Seungyeon Hwang 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Physiochemical Properties of Yakju (Korean Rice Wine), Supplemented with Red Ginseng

Ji Eun Kim ,  Soon Gi Hong

한국식품영양과학회 학술대회발표집

2017 .10