Effect of Beneficial Bacteria and Harmful Components of Traditional Gochujang on the Anti-oxidant and Anti-inflammatory Effects

Byung-Min Oh ,  Hyeon Hwa Oh ,  Kyung Eun Moon 외 3명

한국식품영양과학회 학술대회발표집

2024 .10

Effect of Beneficial Bacteria and Harmful Components of Korean Traditional Gochujang on the Anti-obesity Effect

Kyung Eun Moon ,  Hyeon Hwa Oh ,  Byung-Min Oh 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Anti-obesity Effect of Beneficial Bacteria and Harmful Components in Ethanol Extract from Korean Traditional Cheonggukjang

Kyung Eun Moon ,  Hyeon Hwa Oh ,  Byung-Min Oh 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Effect of Beneficial Bacteria and Harmful Components on the Functionality of Domestic Traditional Cheonggukjang

Byung-Min Oh ,  Kyung Eun Moon ,  Hyeon Hwa Oh 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Characteristics of traditional soybean pastes from ancient documents

Dong-Geon Nam ,  Hee Young Lee ,  Ji Hyun Kim

한국식품영양과학회 학술대회발표집

2020 .10

Relationship between Texture Profiles and Pasting Property in Soybean

Mi-Jung Kim ,  Jieun Kwak ,  Mi-Ra Yoon

한국식품영양과학회 학술대회발표집

2019 .10

Investigation of Quality Change of Traditional Soybean Paste (doenjang) in Gyeongnam

Hyeon-Young Kim ,  Gi-Jeong Ha ,  Hee-Jeong Je 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

장류용 콩 품종별 발효물의 품질 특성

신동선 ,  최혜선 ,  박장환 외 4명

한국식품영양학회지

2019 .01

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

Comparative analysis of Doenjang (Korean traditional soybean paste) manufactured in Gochang

Hae-Seok Pa ,  k ,  Seung-Wha Jo 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Use of Ginger and Cinnamon Extract for Enhancing the Growth of Beneficial Bacteria and Anti-inflammatory Properties

Yun Young Kim ,  Lee Seon Kim ,  Min Seo Kim 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

다양한콩 품종을 이용한 청국장의 이화학적 특성 조사

공소라 ,  소재우

한국원예학회 학술발표요지

2022 .05

Anti-Microbial and Anti-Inflammatory Effects of Differently Prepared-Dead Cells from Lactic Acid Bacteria

Soomin Lee ,  Sewon Jang ,  Nayeon Lee 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Comparison of Quality of Fermented Soybean Paste (Doenjang) Produced in Gangwon-do

Jae-Geel Lim ,  Seo-hyun Yoon ,  Yun-Mi Ko 외 5명

한국식품영양과학회 학술대회발표집

2020 .10

Content of water-soluble vitamin riboflavin for traditional fermented soybean food of seven provinces in Korea

Younghyeon Jang ,  Jinsoo Jeon ,  Sang Hoon Lee 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Contents of water-soluble vitamin thiamine and niacin for traditional fermented soybean food of seven provinces in Korea

Younghyeon Jang ,  Jinsoo Jeon ,  Sang Hoon Lee 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Comparison of physicochemical properties of low-salt Doenjang according to manufacturing method of soybean paste

Bo-Young Choi ,  Na-Young Gil ,  Shin-Young Pa 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Effect of Beneficial Bacteria and Biogenic Amines Contents in Traditional Doenjang on the Anti-Obesity Activity

So-Won Jang ,  Do Youn Jeong ,  Geun-Seoup Song

한국식품영양과학회 학술대회발표집

2024 .10

The anti-inflammatory effect of plant-derived metabolite in LPS-stimulated RAW 264.7 cells

Jangeun An ,  Seong-Ah Shin ,  Gyoungah Ryu 외 3명

한국식품영양과학회 학술대회발표집

2021 .10

Physicochemical characteristics and enzymatic activities of traditional soybean paste (Doenjang) produced in Gochang-gun, Jeonbuk

Hyeona Oh ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2020 .10