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

Value of Soybean Germinated Embryo Extract as a Health Functional Food for Menopausal Women

Johann Sohn

한국식품영양과학회 학술대회발표집

2018 .10

Physical Properties of Soybean meal fermented extracts

Boyeon Pa ,  k ,  Sejin Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Development of Cheonggukjang Sauce with Germinated Soybean Fermented Food Ingredients using Bacillus subtilis

Yu-bin Jo ,  Hyeong-Yun Mun ,  Jung-Mi Lee

한국식품영양과학회 학술대회발표집

2019 .10

UHPLC-ESI-QTOF-MS/MS Based Metabolite Profiling of the Antioxidant and anti-cholinesterase Activities of Korean Fermented Black Soybean

Umai ,  Shabbi ,  Deog-Hwan Oh

한국식품영양과학회 학술대회발표집

2021 .10

Isolation and Identification of Anti-inflammatory Active Peptide from Protein extracts of germinated black soybean with High Hydrostatic Pressure Treatment

Min Young Kim ,  Yoon Jeong Lee ,  Myeong Seob Song 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

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

Traditional Fermented Soybean (Cheonggukjang): Improves Gut Health

Seon-Young Kim

한국식품영양과학회 학술대회발표집

2022 .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 Black Soybean and Fermented Black Soybean Extracts on Proliferation of Human Follicle Dermal Papilla Cells

Ji-Hye Choi ,  Yunkyoung Lee

한국식품영양과학회 학술대회발표집

2016 .10

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

Characteristics and in vitro Anti-Inflammatory Activities of Protein Extracts from Pre-Germinated Black Soybean [Glycine max (L.)] Treated with High Hydrostatic Pressure

Min Young Kim ,  Yoon Jeong Lee ,  Meishan Li 외 3명

한국식품영양과학회 학술대회발표집

2017 .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

Effect of Monascus-Fermented Soybean Extracts on Antioxidant and Skin Aging-Related Enzymes Inhibitory Activities

Yoo-Jeong Jin ,  Young-Hee Pyo

Preventive Nutrition and Food Science

2017 .12

콩 품종별 Aspergillus spp. 이용 발효물의 품질변화

신동선 ,  최인덕 ,  이석기 외 5명

산업식품공학

2019 .01

Higher production of mucilage and peptides in roasted soybean powder fermented by B. subtilis

Gwang-Seop Kim ,  Eun-Heye Kim ,  Yu-Jeong An 외 1명

한국식품영양과학회 학술대회발표집

2020 .10

발효비지 분말을 첨가한 비건 영양바의 품질 특성

임지영 ,  진소연

한국식품영양과학회지

2021 .08

Isoflavone Composition and Estrogenic Activity of Germinated Soybean (Glycine max) according to Variety

Min Young Kim ,  Gwi Yeong Jang ,  Yoon Jeong Lee 외 5명

한국식품영양과학회 학술대회발표집

2016 .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