[P5-69] Quality Characteristics of Korean Traditional Meju and Isolation and Identification of bacteria from the Traditional Meju

Ji Kang Jeong ,  Yanfei Zheng ,  Hye Sun Choi 외 4명

한국식품영양과학회 학술대회발표집

2010 .10

Aspergillus속과 Bacillus subtilis를 이용한 된장메주 발효 중 품질 특성

김종욱 ,  두홍수 ,  권태호 외 2명

Food Science and Preservation

2011 .06

Degradation of Aflatoxins by Fungal Isolates from Meju

Sun Min Yang ,  Myung Jae Nam ,  Lin Tao 외 2명

한국식품영양과학회 학술대회발표집

2012 .10

Fungal Isolates from Meju Showed Aflatoxin B1-detoxification Activities

Kyu Ri Lee ,  Sung Min Cho ,  Sung-Yong Hong 외 1명

한국식품영양과학회 학술대회발표집

2014 .10

Antioxidant and Anti-inflammatory Activities of Mushroom Extracts

Sung Keun Jung ,  Hye-Jin Lee ,  Min-Yu Chung 외 3명

한국식품영양과학회 학술대회발표집

2013 .11

순창지역 메주 발효 중 미생물과 효소역가의 변화

유진영 ,  김현규

한국식품영양과학회지

1998 .06

Use of Restriction Fragment Length Polymorphism Analysis to Differentiate Fungal Strains in Sunchang Meju

Jong-Hyun Jung ,  Dong-Ho Seo ,  Sung-Hee Bhoo 외 7명

Food Science and Biotechnology

2008 .08

Antioxidant and Anti-Inflammatory Activity of Wild-Plants Extract

Min-Jung Kang ,  Ji-Hye Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Physicochemical Characteristics and Microbiological Distribution of Korean Traditional Meju

Dong Sun Shin ,  Sang Ik Han ,  In Duck Choi 외 6명

한국식품영양과학회 학술대회발표집

2018 .10

Effects of Alternatively Prepared Meju Methanolic Extracts on Dietary Lipid Digestion

Hee Jung Kang ,  Dae Hwan Nam ,  Jong-Sang Kim

Journal of Food Science and Nutrition

2010 .12

Quality Characteristics of Kochujang Meju Prepared with Aspergillus Species and Bacillus subtilis

Byong-Hak Oh ,  Young-Suk Kim ,  Pyeong-Hwa Jeong 외 1명

Food Science and Biotechnology

2006 .08

한국 재래식 간장 제조를 위한 메주의 크기와 제조 방법에 따른 품질특성

이종구 ,  권광일 ,  정명근 외 3명

Journal of applied biological chemistry

2009 .01

Effect of Extracting conditions on Antioxidant and Anti-Inflammatory of Ginseng

Dong Hee Kim ,  Yoonmi Lee ,  Jong Eel Pa 외 4명

한국식품영양과학회 학술대회발표집

2018 .10

Antioxidant Activity and Anti-inflammatory Activity of Milk Protein Hydrolysates

Nam Su Oh ,  Hyun Ah Lee ,  Jae Youn Joung 외 6명

한국식품영양과학회 학술대회발표집

2012 .10

[P8-48] Antioxidant and anti-inflammatory activity of starfish extract

Jume ,  i Mangun Wika ,  ta 외 1명

한국식품영양과학회 학술대회발표집

2009 .11

[P8-147] Anti-inflammatory Activities of the Extracts from Korean Traditional Medicinal Prescriptions

Hyun-Jin Jeong ,  Eun-Ju Lee ,  Sung Kyu Lee 외 4명

한국식품영양과학회 학술대회발표집

2009 .11

[P8-222] Change of Isoflavone Content and Antioxidative Activity during Manufacturing of Meju by the Standardized and Traditional Methods

Chan Ho Jang ,  Ji Sun Lim ,  Ji Yeon Seo 외 8명

한국식품영양과학회 학술대회발표집

2008 .10

재래 및 개량메주와 납두의 배합이 된장 발효에 미치는 영향

주현규 ,  오균택 ,  김동현

Applied Biological Chemistry

1992 .01

Microbial Community Profiling of Traditional Meju at Sunchang Area

Seong-Yeop Jeong ,  Ju-Hee Heo ,  Hee-Jong Yang 외 3명

한국식품영양과학회 학술대회발표집

2014 .10

Distribution of Microorganisms in Meju added with Plant Extract

Min-Kyeong Kim ,  Sang-Je Pa ,  k 외 7명

한국식품영양과학회 학술대회발표집

2015 .08