Properties of fermented soybean meal by kefir and its biological function

Seok Han Ra ,  Ge ,  eltuya Renchinkhand 외 4명

Korean Journal of Agricultural Science

2021 .03

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

Apparent and nitrogen-corrected metabolizable energy of fermented soybean meal for broiler chickens

S. H. An ,  Y. Y. Kim ,  H. Oh 외 3명

한국가금학회 정기총회 및 학술발표회

2019 .06

Effect of incorporating fermented soybean meal into a broiler diet with or without fishmeal on growth performance, faecal composition and meat quality parameters in broiler chickens

S. R. Nawa ,  athne ,  K. T. P 외 8명

한국가금학회 정기총회 및 학술발표회

2020 .11

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

Improving Effect of Fermented Germinated Soybean Extract Powder on Skin Health

Seung Gyum Joo ,  SuJi Lee ,  DongSung Lee 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Properties of Fermented Rice, Soybean Products for Manufacture Low-salt Doenjang

Hyeon-Jin Kang ,  Seung-Wha Jo ,  Eun-Jung Yim 외 3명

한국식품영양과학회 학술대회발표집

2020 .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

Effects of fermented soybean meal on growth performance, nutrients digestibility, blood profile and fecal microflora in weaning pigs

Zhenyu Ding ,  Kyung Hoon Chang ,  Inho Kim

Korean Journal of Agricultural Science

2020 .03

Effects of Black Soybean and Fermented Black Soybean Extracts on Proliferation of Human Follicle Dermal Papilla Cells

Ji-Hye Choi ,  Yunkyoung Lee

한국식품영양과학회 학술대회발표집

2016 .10

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

콩 품종별 Aspergillus spp. 이용 발효물의 품질변화

신동선 ,  최인덕 ,  이석기 외 5명

산업식품공학

2019 .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

Characterization of isoflavones in soybean seed and fermented soybean products using UPLC-DAD-QToF/MS

Ryeong Ha Kwon ,  Heon-Woong Kim ,  Suji Lee 외 5명

한국식품영양과학회 학술대회발표집

2020 .10

다양한콩 품종을 이용한 청국장의 이화학적 특성 조사

공소라 ,  소재우

한국원예학회 학술발표요지

2022 .05

Photoprotective Effects of Soybean Extract against UV-Induced Damage in Human Fibroblast and Hairless Mouse Model

Cho ,  Young-Chang ,  Han 외 4명

한국동물생명공학회지

2019 .01