Integrated Novel Product Development on Probiotic yeast (Pichia kudriavzevii) and Postbiotic Innovations for Poultry and Human Health

Ye-Jin Jeong ,  Ramachand ,  an Chelliah 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Anti-inflammatory effect of the cell extracts from Saccharomyces boulardii in LPS-induces Raw 264.7 macrophages

Kwang-Rim Baek ,  Hye-Seon Hwang ,  Seung-Oh Seo

한국식품영양과학회 학술대회발표집

2023 .10

Probiotics as Functional Foods: Application and Clinical Trials

Hyunjung Lim

한국식품영양과학회 학술대회발표집

2022 .10

Study on quality improvement of K-fermented food using non-Saccharomyces yeasts

Sae-Byuk Lee

한국식품영양과학회 학술대회발표집

2023 .10

Investigation of the impact of multi-strain probiotics containing Saccharomyces cerevisiae on porcine production

Sheena Kim ,  Jin Ho Cho ,  Gi Beom Keum 외 10명

한국축산학회지

2024 .09

High-throughput screening of probiotic yeast from native yeasts

Yeonji Si ,  Jieon Lee ,  Jinah Lim 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Optimization of pilot scale fermentor fedbatch culture conditions using food-grade ingredients of Saccharomyces boulardii KFCC11826P

Jun-Tae Kim ,  Sung-Ho Cho ,  Do-Youn Jeong

한국식품영양과학회 학술대회발표집

2021 .10

Investigation of Probiotics Content in Distribution Health Functional Foods and a Study on Changes in the Storage Temperature

Young ,  an Na ,  Jihye Jeong 외 6명

한국식품영양과학회 학술대회발표집

2021 .10

Microorganisms as Novel Probiotic Strains Isolated from Traditional Fermented Foods

Hae Choon Chang

한국식품영양과학회 학술대회발표집

2015 .08

Foods and New Era

Dae Young Kwon

한국식품영양과학회 학술대회발표집

2015 .08

In Vitro Functional Evaluation of Immune-Enhancing Probiotics from Fermented Foods

Hye-Jin Kim ,  Jiheon Kim ,  Joo Hyun Lee 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Development of high-quality apricot spakling wine through mixed fermentation of Saccharomyces cerevisiae and non-Saccharomyces yeast

Yeong-Jun Kim ,  Su-Hyun Lee ,  Di Wang 외 4명

한국식품영양과학회 학술대회발표집

2023 .10

Development of Next-Generation Probiotics and Its Applications

Seung-Oh Seo

한국식품영양과학회 학술대회발표집

2022 .10

Utilization of Affective/Sensory Science to Develop Care Foods and Future Foods

Gyuwhan Lee ,  Yeon-Joo Lee ,  Hye-Seong Lee

한국식품영양과학회 학술대회발표집

2022 .10

Probiotic 미생물 검사에 사용되는 다양한 방법들에 대한 현황과 향후 전망

송광영

Journal of Dairy Science and Biotechnology

2016 .01

Preparation of Korean Rice Wine with Probiotic Indigenous Saccharomyces cerevisiae and their Fermentation Properties

Faiza Khalid ,  Sang Ho Baik

한국식품영양과학회 학술대회발표집

2024 .10

Elderly-Friendly Foods

Kao ,  u Kohyama

한국식품영양과학회 학술대회발표집

2019 .10

Characterization of Saccharomyces cerevisiae Isolated from Korean Traditional Foods and Their Effect on Flavor Profile on Makgeolli Fermentation

Sang Kyu Pa ,  k ,  Hao Jin 외 4명

한국식품영양과학회 학술대회발표집

2023 .10

Screening and Characterization of Novel Probiotics Isolated from Korean Traditional Fermented Foods for Improvement of Inflammatory Bowel Disease Symptoms

Eun Ji Kim ,  Yoo Kyung Hu ,  In Seon Kim 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Trends in Korean Health Functional Foods

Hee-Chul Chung

한국식품영양과학회 학술대회발표집

2020 .10