Antimutagenic Effect of Solvent Extracts of Korean Fermented Soybean Products

Seok-San Hong ,  Kun-Sub Chung ,  Ki-Do Yoon 외 1명

Food Science and Biotechnology

1996 .12

[P8-315] Antimutagenic and Anticancer Effects of Chitosans

Young-Eun Bahn ,  Boh-Kyung Kim ,  Jong-Kil Ha 외 2명

한국식품영양과학회 학술대회발표집

2007 .10

[S5-1] Functional Properties of Korean Fermented Foods

Kun-Young Pa ,  k

한국식품영양과학회 학술대회발표집

2005 .10

Antimutagenic and anticancer effects of bamboo salt

Xin Zhao ,  Kun-Young Pa ,  k

한국식품영양과학회 학술대회발표집

2011 .10

[P10-202] Antimutagenic and Anticancer Effects of Salted Mackerel with Various Kinds of Salt

Chang-Suk Kong ,  Soon-Sun Bak ,  Jeung-Ha Kil 외 3명

한국식품영양과학회 학술대회발표집

2005 .10

장류의 건강 기능성

박건영

한국식품영양과학회 산업심포지움발표집

2006 .11

Korean Traditional Fermented Foods and Global Strategy

Kim ,  Seong pil

식품저장과 가공산업

2015 .12

Chinese Ethnic Fermented Foods

Bei-Zhong Han

한국식품영양과학회 학술대회발표집

2015 .08

[P8-312] Antimutagenic and Anticancer Effects of Canned Leaf Mustard Kimchis

Sun-Young Kim ,  Ah-Reum Son ,  Kun-Young Pa 외 1명

한국식품영양과학회 학술대회발표집

2007 .10

Effects of Lactic Acid Bacteria Isolated from Fermented Foods on the Microbiological Properties of Fermented Sausages

Woo-Mun Pa ,  k ,  Won-Hee Choi 외 4명

Food Science and Biotechnology

1997 .09

Physicochemical Properties and Antioxidant Activity in Non-GM Soybeans

In-Sung Kim ,  Soo-Jung Lee ,  Hye-Jin Lee 외 2명

한국식품영양과학회 학술대회발표집

2012 .10

[S12-1] The Metabolites of Korean Traditional Fermented Foods and Their Functions

Hyun-Jin Kim ,  Min Jeong Kim ,  Hye Jeong Yang 외 1명

한국식품영양과학회 학술대회발표집

2008 .10

Effects of Lactic Acid Bacteria Isolated from Fermented Foods on the Physico-Chemical Properties of Fermented Sausages

Woo-Mun Pa ,  k ,  Won-Hee Choi 외 4명

Food Science and Biotechnology

1997 .06

Yeast Community in Soybean Fermented Foods (Doenjang) Using 26S rRNA Sequence Analysis

Hee Yul Lee ,  Chung Eun Hwang ,  Young Shim Jeong 외 1명

한국식품영양과학회 학술대회발표집

2013 .11

Efficacy of Vacuum Packaging in Reducing Pathogenic Bacteria in Korean Traditional Fermented Soybean Foods

Il Beom Pa ,  k ,  Jung Hyuck Pa 외 7명

한국식품영양과학회 학술대회발표집

2012 .10

Comparison of Total Phenolic and Isoflavone Contents in Soybean Fermented Foods (Doenjang)

Chung Eun Hwang ,  Young Shim Jeong ,  Eui-Cheol Shin 외 1명

한국식품영양과학회 학술대회발표집

2013 .11

Application of Metabolomics in Fermented Foods

김현진

식품저장과 가공산업

2011 .12

Antimutagenic Activity and In Vitro Anticancer Effects of Bamboo Salt on HepG2 Human Hepatoma Cells

Jae-Hyun Ju ,  Xin Zhao ,  Kun-Young Pa 외 1명

한국식품영양과학회 학술대회발표집

2012 .10

Isolation and Characterization of Bacillus sp. Having Potential Probiotics Activity Isolated from Traditional Soybean Fermented Foods

Myeong Seon Ryu ,  Su-Ji Jeong ,  Hee-Jong Yang 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Physicochemical Properties of Doenjang made from Non-GM Soybeans

In Sung Kim ,  Soo Jung Lee ,  Jong Il Chung 외 1명

한국식품영양과학회 학술대회발표집

2013 .11