Evaluation of Isolated Strains from Different Sources as Starter for Kimchi Fermentation

Ga Yun Kim ,  Hee Seo ,  Jae-Han Bae 외 1명

한국식품영양과학회 학술대회발표집

2019 .10

Analysis of Change Components in Kimchi during Fermentation

Sung Hyun Kim ,  Hae-Won Lee

한국식품영양과학회 학술대회발표집

2020 .10

Effect of Starter and Green Tea Powder on Fermentation Quality of Low-sodium Kimchi

Chang-Gon Lee ,  Suk Jung Kim ,  Yoo Kyung Seon 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

Fermentation Characteristics of Low-Sodium Kimchi Containing Amino Acids

Eun Kyoung Lee ,  Yeong Ji Oh ,  Jung Hwan Kim

한국식품영양과학회 학술대회발표집

2024 .10

The Effect of Red LED on the Activation and Growth Promotion of Fermentation Starter Cultures

Lee Wujin ,  Jo Hyeongjin ,  Oh Yeongji

한국식품영양과학회 학술대회발표집

2024 .10

Characterization of Psychrotrophic Lactic Acid Bacteria Isolated from Kimchi and Their Effect as a Fermentation Starter for the Green Onion Kimchi

Song Hee Moon ,  Ji-Young Choi

한국식품영양과학회 학술대회발표집

2024 .10

Optimum Fermentation Conditions and Fermentation Characteristics of Blueberry Fermentation Liquer

Eun Jung Yim ,  Seung Wha Jo ,  Do Youn Jeong 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Fermentation Characteristics of Kimchi with Jeotgal Alternative Materials

Ye-Rang Yun

한국식품영양과학회 학술대회발표집

2019 .10

Variation in the functional compounds of molten salt Kimchi during fermentation

Kyubeen Pa ,  k ,  Yeonmi Kim 외 3명

Korean Journal of Agricultural Science

2019 .03

Quality Control According to Starter Application in the Non-Sterile Fermentation System Kimchi

Ji Yoon Chang

한국식품영양과학회 학술대회발표집

2021 .10

Changes in microbial community and the function and role of starter cultures in kimchi fermentation

Byung Hee Ryu

한국식품영양과학회 학술대회발표집

2023 .10

Enhancement of 1-Deoxynojirimycin Production by Optimizing the Conditions for Mulberry Leaf Extract Fermentation by Lactobacillus plantarum

옥현정 ,  이설희 ,  박영서

산업식품공학

2020 .01

Effects of quality improvement on Doenjang fermentation according to starter inoculation

Jieon Pa ,  k ,  Myeong-Hui Han 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Fermentation Characteristics of Kimchi added with Oyster Hydrolysate Powder

Ye-Rang Yun ,  Sung Hee Pa ,  k

한국식품영양과학회 학술대회발표집

2019 .10

The effect of pre-fermentation periods on preventing pressure build-up/volume expansion of Kimchi packages

SeungRan Yoo ,  Hyejin Lee ,  Eung Soo Han

한국식품영양과학회 학술대회발표집

2015 .08

Development of probiotic starter for soybean fermentation with flavor improving capacity

Nam Soo Han

한국식품영양과학회 학술대회발표집

2023 .10

반응표면분석법을 이용한 오디액의 유산발효 조건 최적화

엄인주 ,  김성호

한국식품영양과학회지

2019 .05

Selection of Fermentation Starter of Meju with anchovy and Its Growth Characteristics

Ji Sun Pa ,  k ,  Ye Seul Seo 외 1명

한국식품영양과학회 학술대회발표집

2019 .10

복합균주를 접종하여 제조한 메주의 발효 중 품질 특성 변화

신동선 ,  박혜영 ,  박지영 외 3명

한국식품영양학회지

2020 .01

Identification and Fermentation Characteristics of Lactic Acid Bacteria Isolated from the Fermentation Broth of Fruits

Heami Sung ,  Mi Ae Bang ,  Seungwoo Lee 외 1명

한국식품영양과학회 학술대회발표집

2017 .10