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Evaluation of the biogenic amines in commercial low-salt shrimp pastes
한국식품영양과학회 학술대회발표집
2022 .10
Biogenic Amines in Korean Fermented Food : Formation, Detection, and Control
한국식품영양과학회 학술대회발표집
2017 .10
발효조건에 따른 막걸리의 Biogenic Amines(BAs)의 생성과 생리활성
Food Science and Preservation
2016 .06
Biogenic Amines Content and Physiological Activities of Makgeolli According to Fermented Conditions
한국식품영양과학회 학술대회발표집
2015 .08
Effect of Salt Concentration on Changes of Biogenic Amines Levels and Quality Properties during Fermentation in Self-manufactured Galchi jeot
한국식품영양과학회 학술대회발표집
2017 .10
Study on the Characteristics of Ganjang Prepared Using B. subtilis and B. amyloliquefacience Screened from Long-Term Aged Ganjang
한국식품영양과학회 학술대회발표집
2022 .10
Determination of Biogenic Amines Contents in Agricultural·Marine and Processed Products and Suggestion of the Safety Guideline
한국식품영양과학회 학술대회발표집
2017 .10
Development and Validation for the Simultaneous Analysis of Biogenic Amines in Cheonggukjang by LC-MS/MS
한국식품영양과학회 학술대회발표집
2016 .10
Effect of Beneficial Bacteria and Biogenic Amines Contents in Traditional Doenjang on the Anti-Obesity Activity
한국식품영양과학회 학술대회발표집
2024 .10
Screening of Biogenic Amines Non-producing Bacillus subtilis SCM121 and Its Characterization Analysis
한국식품영양과학회 학술대회발표집
2015 .08
젓갈류 및 배추김치에서의 바이오제닉 아민류 함량 조사 연구
한국수산과학회지
2019 .02
Biogenic Amines in Agricultural, Livestock, Marine Products in Korea: Approaches of Total Diet Study with the consideration of food processing
한국식품영양과학회 학술대회발표집
2022 .10
Isolation and selection of biogenic amine-degrading strains from Myeolchi-jeot (salt-fermented anchovy)
한국식품영양과학회 학술대회발표집
2023 .10
The Effect of pH Control by Organic and Inorganic acid/base on Reducing Biogenic Amines in the Fermented Fish Sauce
한국식품영양과학회 학술대회발표집
2021 .10
Isolation and Characterization of Biogenic Amine-Producing Pediococcus pentosaceus AJ35 in Salt-Fermented Anchovy
한국수산과학회 양식분과 학술대회
2018 .05
Quantitative of Biogenic Amines in Commercial Salted and Fermented Sand Lance, Ammodytes personatus, Sauce
한국수산과학회 양식분과 학술대회
2015 .10
Analysis of Quality Characteristics of Regional Traditional and Commercial Soy Sauce (Ganjang)
한국식품영양과학회 학술대회발표집
2016 .10
The Antimicrobial Activity of Electrolyzed Oxidizing Water against Biogenic Amine High Producing Bacteria
한국식품영양과학회 학술대회발표집
2015 .08
Isolation of Biogenic Amines Non-producing Lactobacillus brevis SCML67 Having β-glucosidase activity
한국식품영양과학회 학술대회발표집
2015 .08
Isolation of Biogenic Amines Non-producing Lactobacillus brevis SCML458 with Antioxidant and Antimicrobial activity
한국식품영양과학회 학술대회발표집
2015 .08
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