Quality Characteristics of Commercial Doenjang and Traditional Doenjang

Jeong Min Lee ,  Woo Suk Bang

한국식품영양과학회 학술대회발표집

2015 .08

Development of Doenjang with Soybean Fermentation Food Ingredients (Vit k₂, γ-PGA) using B. subtilis

Myung-Su Lee ,  Moon-Soo Kim ,  Se-Jin Kim

한국식품영양과학회 학술대회발표집

2019 .10

Amino-carbonyl 반응에 의한 glucose-poly-γ-glutamate (Glu-PGA) 갈변 반응물질의 항산화적 특성 연구

이남근 ,  함영태

한국식품과학회지

2005 .10

Screening and Characterization of Osmotolerant and Gas-Producing Yeasts from Traditional Doenjang and Kochujang

Jong Soo Lee ,  Young Jun Choi ,  Soo Jin Kwon 외 2명

Food Science and Biotechnology

1996 .03

Physicochemical Properties of Poly-γ-glutamic Acid Produced by a Novel Bacillus subtilis HA Isolated from Cheonggukjang

Ji-Hyun Seo ,  Chan-Shick Kim ,  Sam-Pin Lee

Journal of Food Science and Nutrition

2008 .12

[P8-84] The Inhibitory Effect of Saponin Derived from Cheongkukjang, a Traditional Korean Fermented Soy Food, on Adipocyte Differentiation In Vitro

Hyun-Jin Kim ,  Jin-Taek Hwang ,  Min-Jung Kim 외 4명

한국식품영양과학회 학술대회발표집

2007 .10

Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor

Joo-Hyung Rhee ,  Ki-Hwan Pa ,  k 외 3명

Food Science and Biotechnology

2004 .12

Effect of Mixed Extract from Korean Cheongkukjang on high fat diet induced anti-obesity in mice

Yun-seong Lee ,  Mi-sung Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Quality Characteristics and Composition Profile of Traditional Doenjang and Manufactured Doenjang during Storage Time

Min Jung Kim ,  Hee Joo Kang ,  Jin Hee Kim 외 5명

한국식품영양과학회 학술대회발표집

2014 .10

[P8-146] Evaluation of A Biological Function of Traditionally Fermented Kochujang

Min Jung Ki ,  n ,  Hee Joo Kang 외 4명

한국식품영양과학회 학술대회발표집

2007 .10

Isolation and Identification of Bacillus cereus from Fermented Red Pepper-Soybean Paste (Kochujang), and Its Heat Resistance Characteristics

Yong-Suk Kim ,  Yong-Sun Ahn ,  Do-Youn Jeong 외 1명

Food Science and Biotechnology

2008 .02

[P5-88] Reduction of Biogenic Amine Content by Degradation Bacteria in Cheongkukjang

Bum Noh Lee ,  Su Jin Oh ,  Jae-Hyung Mah

한국식품영양과학회 학술대회발표집

2010 .10

Quality Characteristics of Kochujang Prepared with Different Meju Fermented with Aspergillus sp. and Bacillus subtilis

Yong-Suk Kim ,  Byoung-Hak Oh ,  Dong-Hwa Shin

Food Science and Biotechnology

2008 .06

천일염이 된장의 품질특성에 미치는 영향

장미 ,  김인철 ,  장해춘

한국식품영양과학회지

2010 .01

Inhibitory Effect of Kochujang Extracts on Chemically Induced Mutagenesis

So-Ja Kim ,  Keun-Ok Jung ,  Kun-Young Pa 외 1명

Journal of Food Science and Nutrition

1999 .03

청국장으로부터 분리한 Poly(γ-glutamic acid)를 생산하는 균주 Bacillus subtilis GS-2의 분리 및 γ-PGA의 확인

방병호 ,  정은자 ,  이문수 외 2명

Journal of applied biological chemistry

2011 .01

다양한 염도에서 제조한 된장의 장기 숙성 시 품질변화

최보영 ,  길나영 ,  박신영 외 1명

Food Science and Preservation

2016 .12

Reduced Leptin and Raised Glycerol Secretions in Mouse 3T3-L1 Adipocytes by Garlic-added Kochujang

Chang-Suk Kong ,  Ju-Hong Mun ,  Su-Ok Kim 외 5명

Journal of Food Science and Nutrition

2006 .06

Characteristics of Taste Components of Commercial Kochujang

Hae-Kyong Pa ,  k ,  Bogim Gil 외 1명

Food Science and Biotechnology

2003 .04

Bacillus sp. koji가 고추장의 품질 특성에 미치는 영향

김동한 ,  최희정

한국식품과학회지

2003 .12