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Functionality Analysis on Blueberry, Aronia, and Apple Jelly Manufactured through Fermentation Using Pediococcus pentosaceus, Pediococcus acidilactic, and Lactobacillus plantarum Strains
한국식품영양과학회 학술대회발표집
2016 .10
Bacteriocins Produced by Pediococcus acidilactici and Pediococcus pentosaceus Isolated from Korean Traditional Nuruk
한국식품영양과학회 학술대회발표집
2016 .10
Effect of Pediococcus pentosaceus Fermented Radix Astragali on Collagen Production in Human Skin Fibroblasts
한국약용작물학회 학술대회논문집
2018 .05
Effects of dietary supplementation of Pediococcus pentosaceus strains from kimchi in weaned piglet challenged with Escherichia coli and Salmonella enterica
한국축산학회지
2023 .05
Potential probiotic activity of Lactobacillus plantarum and Pediococcus acidilactici isolated from traditional korean fermented food Jeotgal and their immune-enhancing effects in RAW264.7 macrophages
한국식품영양과학회 학술대회발표집
2024 .10
Immune-enhancing effects of Pediococcus pentosaceus-Cirsium japonicum var. maackii fermentation
한국식품영양과학회 학술대회발표집
2022 .10
Lactobacillus and Pediococcus ameliorate the inflammation of the alcoholic liver disease
한국식품영양과학회 학술대회발표집
2023 .10
Acute and Subacute Toxicities of Crude Antifungal Compounds Produced by Lactobacillus Plantarum AF1 and Lactobacillus Plantarum HD1
한국식품영양과학회 학술대회발표집
2015 .08
Genotoxicological Safety Evaluation of Crude Antifungal Compounds Produced by Lactobacillus Plantarum AF1 and Lactobacillus Plantarum HD1
한국식품영양과학회 학술대회발표집
2015 .08
Isolation and Characterization of Biogenic Amine-Producing Pediococcus pentosaceus AJ35 in Salt-Fermented Anchovy
한국수산과학회 양식분과 학술대회
2018 .05
Pediococcus pentosaceus의 Multilocus Sequence Typing 분석에서 신규 Sequence Type의 확인
산업식품공학
2015 .01
Pediococcus pentosaceus KF159 ameliorates house dust mite induced-atopic dermatitis-like clinical symptoms through promotes regulatory T cell-mediated IL10 production
한국식품영양과학회 학술대회발표집
2022 .10
Preparation and Characterization of Garlic Fermented by Lactic Acid Bacteria
한국식품영양과학회 학술대회발표집
2021 .10
Characteristics of traditional soybean pastes from ancient documents
한국식품영양과학회 학술대회발표집
2020 .10
Relationship between Texture Profiles and Pasting Property in Soybean
한국식품영양과학회 학술대회발표집
2019 .10
Optimizing Medium Components for the Maximum Growth of Lactobacillus plantarum JNU 2116 Using Response Surface Methodology
한국축산식품학회지
2018 .01
Comparison of Biological Compounds (CLA and Isoflavone) and Antioxidant Effects in Fermented Small Soybean Cultivars with Lactobacillus plantarum P1201
한국식품영양과학회 학술대회발표집
2015 .08
Efficient secretory expression of gene encoding a broad pH-stable maltose-forming amylase from Lactobacillus plantarum S21 in food-grade lactobacilli host
Applied Biological Chemistry
2015 .01
New Findings and Novel Effects of Lactobacillus plantarum APsulloc 331261 Isolated from Green Tea
한국식품영양과학회 학술대회발표집
2020 .10
Enhancement of Biological Compounds (CLA and Isoflavone) and Antioxidant Effects in Different Fermented Soybean Cultivars with Lactobacillus plantarum P1201
한국식품영양과학회 학술대회발표집
2015 .08
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