[P5-43] Hydrolysis of Isoflavone Glucosides and Oligosaccharides in Soymilk by Fermentation with Lactic Acid Bacteria from Human

Ji-yeon Chun ,  Woo Ju Jeong ,  Kang Wook Lee 외 4명

한국식품영양과학회 학술대회발표집

2007 .10

[P6-23] Enrichment of Bioactive Isoflavones and Reduction of Oligosaccharides in Soymilk Fermented with Lactic Acid Bacteria

Mi Young Yoon ,  Eun Jung Lee ,  Hyun Ki Jung 외 1명

한국식품영양과학회 학술대회발표집

2006 .10

Profiles of Isoflavone and Fatty Acids in Soymilk Fermented with Lactobacilli, Bifidobacteria, or Streptococci

Young Woo Pa ,  k ,  Seung Wook Lee 외 6명

Food Science and Biotechnology

2009 .04

The Lactic Acid Bacteria in Connection with the Fermentation of vegetables

Duk Hyun Cho

한국식품과학회지

1970 .06

Modification of Isoflavones by Processing and Photosensitization in Model and Food Systems

Kim ,  Mi-Ja ,  Lee 외 1명

Applied Biological Chemistry

2011 .01

Modeling Growth Kinetics of Lactic Acid Bacteria for Food Fermentation

Donghwa Chung ,  Myoung-Dong Kim ,  Dae-Ok Kim 외 2명

Food Science and Biotechnology

2006 .10

Enrichment of Isoflavone Aglycones in Extracted Soybean Isoflavones by Heat and Fungal β-Glucosidase

Y. K. Pa ,  k ,  S. M. Alenca 외 4명

식품과학과 산업

2001 .12

Effects of a Soaking-Fermentation-Drying Process on the Isoflavone and γ-Aminobutyric acid Contents of Soybean

Tae-Jin Kim ,  Chang-Hyun Sung ,  Young-Jin Kim 외 7명

Food Science and Biotechnology

2007 .02

Preparation of Functional Soybean Paste with High Content of Isoflavone Aglycone

Won-Chan Kim ,  Gun-Young Heo ,  Sang-In Kim 외 2명

한국토양비료학회 학술발표회 초록집

2001 .05

Identification and Fermentation Characteristics of Lactic Acid Bacteria Isolated from the Fermentation Broth of Fruits

Heami Sung ,  Mi Ae Bang ,  Seungwoo Lee 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

[P8-315] Characteristics of Lactic Acid Bacteria Isolated from Fermentation Vegetable Juices

Eun-Gyeng Mun ,  Bo-Young Lee ,  Jong-Wook Kim 외 2명

한국식품영양과학회 학술대회발표집

2010 .10

Optimum Conditions for Glycoside Conversion to Aglycone by ${\gamma}-Galactosidase$

김남철 ,  전병주 ,  안정좌 외 1명

한국축산식품학회지

2007 .01

Comparison of γ-aminobutyric acid and isoflavone aglycone contents, to radical scavenging activities of high-protein soybean sprouting by lactic acid fermentation with Lactobacillus brevis

Chung Eun Hwang ,  Azizul Haque ,  Jin Hwan Lee 외 7명

Food Science and Preservation

2018 .02

발아콩을 이용한 콩우유의 isoflavone 향상 및 품질 특성 개선

이혜연 ,  김주숙 ,  김영수 외 1명

한국식품과학회지

2005 .06

[P5-44] Characteristics of Soy-Yoghurt Products Prepared from the Combination of Soymilk and Black Bean Milk by Lactic Acid Fermentation

Ji-yeon Chun ,  Woo Ju Jeong ,  Gyoung Min Kim 외 4명

한국식품영양과학회 학술대회발표집

2007 .10

Characteristics of Bacteriophages for Lactic Acid Bacteria during Kimchi Fermentation

Young-Duck Lee ,  Bong-Ju Kim ,  Jong-Hyun Pa 외 1명

한국식품영양과학회 학술대회발표집

2014 .10

Fermentation Characteristics and Antioxidant Activities in the Produced Black Soymilk by Different Cultivars

Chung Eun Hwang ,  Hee Yul Lee ,  Min Ju Ahn 외 5명

한국식품영양과학회 학술대회발표집

2014 .10