Evaluation of Commercial Probiotics Isolated from Yogurt as a Functional Starter for Kimchi

Hee Seo ,  Hyeontae Kim ,  Jae Han Bae 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Fermentation properties of rice-added yogurt using two types of blended lactic acid bacteria as a starter

Yun Hwan Pa ,  k ,  Jung Seok Choi

Korean Journal of Agricultural Science

2021 .06

Development of probiotic starter for soybean fermentation with flavor improving capacity

Nam Soo Han

한국식품영양과학회 학술대회발표집

2023 .10

Fermentation characteristics of soy yogurt manufactured by addition of ‘Seomoktae’ soybean

Eun Ah Sim ,  Seon-Young Kim ,  Sangnam Kim 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Flavor Enhancing Probiotic Limosilactobacillus fermentum EFEL6805 for Soy-yogurt Fermentation

Na Gyeong Jo ,  Min Jeong Kawk ,  Nam Soo Han

한국식품영양과학회 학술대회발표집

2023 .10

프로바이오틱 요구르트의 기준, 규정, 검출에 관한 현황 및 전망: 총설

천정환 ,  서건호 ,  김태진 외 6명

Journal of Dairy Science and Biotechnology

2023 .03

Probiotics: A Treasure from Gut for Gut and Beyond

Min-Tze Liong

한국식품영양과학회 학술대회발표집

2016 .10

The Effect of Red LED on the Activation and Growth Promotion of Fermentation Starter Cultures

Lee Wujin ,  Jo Hyeongjin ,  Oh Yeongji

한국식품영양과학회 학술대회발표집

2024 .10

Comprehensive Evaluation of Microbiological and Physicochemical Properties of Commercial Drinking Yogurts in Korea

Kang ,  Seok-Seong ,  Kim 외 3명

Food science of animal resources

2019 .01

Effect of Probiotics on Gut-Liver Axis

Ki Tae Suk

한국식품영양과학회 학술대회발표집

2022 .10

Role of Probiotics in the Human Gut Microbiome

Ju-Hoon Lee

한국식품영양과학회 학술대회발표집

2019 .10

Preparation and Quality Characteristics of Yogurt Added with GABA Fermentation

Soo Ae Kim ,  Dae Yong Lee ,  Yoo Seung Jin 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Effect of Citrus sinensis L. on Fermentation Characteristics and Antioxidant Activity of Yogurt

Ye Rin Shim ,  Minji Cho ,  Dain Kwon 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Changes in microbial community and the function and role of starter cultures in kimchi fermentation

Byung Hee Ryu

한국식품영양과학회 학술대회발표집

2023 .10

Development of Probiotic Starter for Industrialization of Health Functional Kimchi

Nam Soo Han ,  Byung Hee Ryu ,  Se Hee Lee

한국식품영양과학회 학술대회발표집

2022 .10

Probiotics: The Next Dietary Strategy against Brain Aging

Jia-Sin Ong ,  Lee-Ching Lew ,  Yan-Yan Ho 외 1명

Preventive Nutrition and Food Science

2022 .03

Research and technical development of probiotics based on gut microbiome

Byung-Yong Kim

한국식품영양과학회 학술대회발표집

2023 .10

탁주용 곰팡이 고체종국 제조 및 품질 특성

백창호 ,  백성열 ,  문지영 외 4명

Food Science and Preservation

2016 .12

Fermentation Characteristics of Kimchi Prepared with mannitol-producing starter on Fermentation Temperature

Moeun Lee ,  Jung-Hee Song ,  Se Hee Lee 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Production of isoflavone aglycone fortified soy yogurt

Yeong Hwan Bak ,  Bong Gyoon Seok ,  Hee Jun Kim 외 8명

한국식품영양과학회 학술대회발표집

2022 .10