Development of a Functional Chungkookjang (Soybean Paste Fermented for 2-4 Days) with Anti - AGS Human Gastric Cancer Cell Properties

Kun-Young Pa ,  k ,  Keun-Ok Jung 외 1명

Journal of Food Science and Nutrition

2003 .03

Standardized Chungkookjang, Short-term Fermented Soybeans with Bacillus lichemiformis, Improves Glucose Homeostasis as much as Traditionally Made Chungkookjang in Diabetic Rats

Da Sol Kim ,  Hye Jeong Yang ,  Dae Young Kwon 외 4명

한국식품영양과학회 학술대회발표집

2012 .10

Effect of gamma irradiation on physiological activity of Korean soybean fermented foods, Chungkookjang and Doenjang

Son ,  Jun-Ho

식품공업

2002 .01

[P8-328] The Effects of Prolonged Intake of Dietary Fermented Soybean(Chungkookjang) on Circulating Bone Biochemical Makers in College Female Students

So-yeon Lee ,  Young- ,  an Heo

한국식품영양과학회 학술대회발표집

2009 .11

Chungkookjang Improves Blood Circulation

Han Bok Kim

한국식품영양과학회 학술대회발표집

2004 .11

[P6-30] The Change of Anti-nutrient on Three-Step Fermented Soybean

Seon Joo Yu ,  Nam Mi Choi ,  Chung Ho Ryu 외 3명

한국식품영양과학회 학술대회발표집

2005 .10

[P8-12] The Isoflavonoid rich fractions of Cheongkukjang, fermented unsalted soybean, stimulate glucose uptake in C2C12 skeletal muscle cells activating AMPK and peroxisome proliferator-activated receptor-γ

Sung Hee Kim ,  Haeng Jeon Hu ,  Hyun Jin Kim 외 7명

한국식품영양과학회 학술대회발표집

2010 .10

Chungkookjang fermented with Bacillus licheniformis has insulin sensitizing and insulinotropic actions similar to traditionally fermented chungkookjang in in vitro studies

Dae Young Kwon ,  Hye Jeong Yang ,  Min Jung Kim 외 4명

한국식품영양과학회 학술대회발표집

2011 .10

[P10-09] Physiological Activities of Fluid and Solid Chungkookjang

Bo-Mi Lee ,  Seon-Bin Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2006 .10

Enumeration of Coliform Bacteria in Various Fermented Soybean Products and Comparison of Enumeration Methods Using Chungkookjang

Rye-Jeong Yang ,  Eon-Ho Choi

Food Science and Biotechnology

2000 .04

초의차 첨가가 청국장의 발효특성과 관능적 품질에 미치는 영향

이현주 ,  김선임 ,  박진규 외 6명

Food Science and Preservation

2008 .02

Functional Property of Chungkookjang by Single Strain Fermentation

So-Lim Pa ,  k ,  So-Young Lee 외 4명

한국식품영양과학회 학술대회발표집

2012 .10

청국장으로부터 고 비활성 세포외 Protease 생산 세균의 분리 및 동정

박희진 ,  박희동

Food Science and Preservation

2010 .06

[P8-350] Anti-Diabetic Effects of Soybean Cookie on Blood Glucose Level and Antioxidant Metabolism in Type 2 Diabetic Patients

Jae Hee Pa ,  k ,  Rae-Young Kim 외 2명

한국식품영양과학회 학술대회발표집

2010 .10

청국장제조시 대두원료의 동결과 쑥추출물의 첨가가 품질 및 이화학적 성분변화에 미치는 영향

최병달 ,  이시경 ,  윤세억 외 1명

Applied Biological Chemistry

1998 .01

[S12-3] Anti-diabetic Effects and Action Mechanism of Traditional Fermented Soybean Pastesin Type 2 Diabetic Animals

Sunmin Pa ,  k ,  Dae Young Kwon 외 3명

한국식품영양과학회 학술대회발표집

2008 .10

In vitro Antioxidant Effect of Deonjang, Korean Traditional Soybean-Fermented Product, During the Fermentation and Aging process from Steamed Soybeans

Dahee Son ,  Chung Shil Kwak

한국식품영양과학회 학술대회발표집

2014 .10

[P5-23] Fibrinolytic Activities of Bacillus Strains Isolated from Chungkookjang

Gyoung Min Kim ,  Kang Wook Lee ,  Gun-Hee Kwon 외 4명

한국식품영양과학회 학술대회발표집

2007 .10

Understanding the Factors Affecting the Acceptance for Fermented Soybean Products

Lana Chung ,  Seo-Jin Chung

Food Science and Biotechnology

2008 .02

Anti-diabetic Effect of Material Fermented Using Rice Bran and Soybean as the Main Ingredient by Bacillus sp.

Lim ,  Seong-Il ,  Lee 외 1명

Applied Biological Chemistry

2010 .01