Effect of Fermentation on the Antioxidant Activity of Rice Bran by Monascus pilosus KCCM60084

Cheng ,  Jinhua ,  Choi 외 5명

Journal of applied biological chemistry

2016 .01

Monascus sp.를 이용한 간장의 제조

이승철 ,  김수경 ,  이석기 외 1명

Applied Biological Chemistry

1997 .01

Characteristics of Soy Bean Meal Hydrolysate by using Soy Bean Sprout Enzyme

Sung-Gweun Pa ,  k ,  Woo-Jong Kim 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Antioxidant Components and Antioxidant Activity of Extracts Derived from Monascus-fermented Soybeans

Yoo-Jeong Jin ,  Young-Hee Pyo

한국식품영양과학회 학술대회발표집

2014 .10

Pharmacological Activity of Fermented Coffee Bean with Monascus ruber by Solid Culture

Hoon Kim ,  Gil-Hun Baek ,  Ji-Young Shin 외 6명

한국식품영양과학회 학술대회발표집

2012 .10

Natural Occuring Levels of Citrinin and Monacolin K in Korean Monascus Fermentation Products

Hae-Jin Kim ,  Geun Eog Ji ,  Inhyung Lee

Food Science and Biotechnology

2007 .02

배지에 따른 Genus Monascus의 증식도와 색소함량

윤은경 ,  김미정 ,  김순동

Food Science and Preservation

2002 .12

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

[S5-1] Screening of Biological Activities and Identification of ACE Inhibitory Peptide from Fermented Soy Sauce Reactants

Hyeon Gyu Lee

한국식품영양과학회 학술대회발표집

2007 .10

Quality Characteristics of Fermented Black Soy Beans by Strain

Jong-Kug Lee ,  Jeong Lee ,  Hui-Je Cho 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Solid-State Fermentation for Production of Monacolin K on Soybean by Monascus ruber GM011

Xiao-Qin Jia ,  Eun Kyoung Mo ,  Bai-Shen Sun 외 3명

Food Science and Biotechnology

2006 .10

Characterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy

Na-Young Lee ,  Yong-Suk Kim ,  Dong-Hwa Shin

Food Science and Biotechnology

2003 .08

전통된장으로부터 분리한 균종으로 제조된 된장의 품질 특성

유승구 ,  강수민 ,  노영숙

한국식품과학회지

2000 .12

Evaluation of Antioxidant Activity and Total Phenols Index in the Vinegar Extract of Monascus-Fermented Soybeans

Ji-Young Hwang ,  Ho-Youn Cho ,  So-Youn Pa 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Cacao bean으로부터 분리된 polyphenol 성분의 화학구조분석과 ACE 저해효과

장영렬 ,  임무현 ,  이만종

Applied Biological Chemistry

1998 .01

Monascus pilosus 코오지로 담근 간장의 품질 특성

박미자 ,  김미정 ,  이윤경 외 1명

Food Science and Preservation

2002 .03

Antioxidant and ACE Inhibitory Activities of Soybean Hydrolysates: Effect of Enzyme and Degree of Hydrolysis

Ji-Soo Lee ,  Mi Ae Yoo ,  Seung Hyun Koo 외 2명

Food Science and Biotechnology

2008 .08

[P8-303] Longer aging time increased Antioxidant Activity Fermented of Soy Sauce

Jiale Song ,  Linnan Shao ,  Xin Zhao 외 3명

한국식품영양과학회 학술대회발표집

2009 .11

Comparison of Antioxidant Potentials in Methanolic Extracts from Soybean and Rice Fermented with Monascus sp.

Young-Hee Pyo

Food Science and Biotechnology

2007 .06