Development of Multi-Functional Enzyme Food Using Roasted Wheat Brand Flour Fortified with Poly-γ-Glutamic Acid and "γ-Aminobutyric Acid by Co-Fermentation.

Kwon-Joung Ro ,  Hyun-Jung Lee ,  Jae-Min Jung 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Development of functional pet food fortified with poly-γ- glutamic acid (γ-PGA) and γ-aminobutyric acid (GABA)

Joo-Hyeong Kim ,  Jae-Min Shin ,  Jun-Chan Pa 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Production of Dendropanax morbifera fortified with poly-γ -glutamic acid and γ-aminobutyric acid by co-fermentation using Bacillus subtilis and Lactobacillus plantarum

Jae-won Choi ,  Jong-soon Lim ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2016 .10

Fortification of Gamma-aminobutyric acid and Poly-γ-glutamic acid in milk by novel co-fermentation and its Application for Functional Jam

Woong-Kyu Yoon ,  Young-Jun Jeon ,  Seung-Eun Lee 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Antioxidant activities of Hovenia dulcis Thunb. Extracts

Hong-Be Lee ,  Jong-Ho Kim ,  Geun-Gyoo Pa 외 4명

한국식품영양과학회 학술대회발표집

2020 .10

Development of analytical methods of quercetin from health functional food of Hovenia dulcis fruit extract powder

Jae Myoung Oh ,  Sung Hye Lee ,  Hyun Suk Oh 외 10명

한국식품영양과학회 학술대회발표집

2015 .08

Effect of Hovenia dulcis fruit water extract and supernatant portion extracts on the exercise performance

Yun-Seong Lee ,  Ha Na Jang ,  Hyun ji An 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Co-Production of Poly-γ-Glutamic Acid and Gamma-Aminobutyric Acid by Fermenting Red Ginseng Concentrate with Bacillus subtilis and Lactobacillus plantarum

Yun-Geum-Sang Gwak ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2019 .10

Development of functional vinegar fortified with soybean peptides and γ-aminobutyric acid (GABA)

Yun-Ho Pa ,  k ,  Min-Jeong Kwon 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

High Production of γ-Aminobutyric Acid in Orostachys japonicus by Co-fermentation Using Lactic Acid Bacteria

Soon-Young Kwon ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2016 .10

Comparative analysis of nutritional components in various parts of Hovenia dulcis Thunbergii

Su-Hwan Kim ,  Jung-Won Lee ,  Chang-Ki Huh

Food Science and Preservation

2023 .02

Higher Production of γ-aminobutyric acid in Poison Ivy by Co-Fermentation using Lactic Acid Bacteria

Young-Jun Jeon ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2019 .10

고초균과 젖산균 2단발효를 통하여 poly-γ-glutamic acid와 γ-aminobutyric acid가 강화된 기능성 단호박 소재 및 이를 이용한 발효빵 제품 개발

박지현 ,  김민주 ,  최지연 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

황산처리에 의한 헛개나무 종자의 물리적 휴면 타파

양승혁 ,  권영현 ,  김예은 외 5명

한국원예학회 학술발표요지

2023 .05

헛개나무 1년생 조림목의 멀칭처리에 따른 생장 특성 연구

최충호 ,  최병길

한국원예학회 학술발표요지

2024 .11

Production of Gamma-Aminobutyric Acid by Lactobacillus sakei B2-16 Using Fed-batch Fermentation

Go ,  ae Kim ,  Yunhee Hwang 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Optimization of γ-Aminobutyric Acid (GABA) Production to Using Apple Pomace by Fermentation Using Lactobacillus plantarum

Gang-min Heo ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2016 .10

Engineering the Phytobiome Community: Selection of a Functional Core Microbe by Glutamic Acid

Da-Ran Kim

한국농약과학회 학술발표대회 논문집

2023 .11

Fortification of γ-aminobutyric acid in spirulina by fermentation using Lactobacillus plantarum

Ji Eun Koo ,  Woong Kyu Yoon ,  Gwang Seop Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Fortification of poly γ-glutamic acid and γ-amino butyric acid in wild pear extract co-fermented by various Bacillus spp. and L. plantarum

Soo Bin Kwon ,  Beom Su Cho ,  A Hyeon Jeong 외 2명

한국식품영양과학회 학술대회발표집

2020 .10