Investigation on health benefit of fermented wheat bran by lactic acid bacteria

Kwon Pa ,  k ,  Yang Soo Byeon 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Antioxidative Activity and GABA Content of Mushroom Water Extracts Fermented by Lactic Acid Bacteria

In Ho Kim ,  Seong Ho Kim

한국식품영양과학회 학술대회발표집

2015 .08

Improved Functions of Fermented Coffee by Lactic Acid Bacteria

Aoun Abbas ,  Gi-Seong Moon

한국식품영양과학회 학술대회발표집

2024 .10

In Vitro Antioxidant Activity of Premature Mandarine Juice

Seogyeong Lee ,  Hyun Jung Kim

한국식품영양과학회 학술대회발표집

2019 .10

Immunostimulatory Effects of Fermented Barley Sprout by Lactic Acid Bacteria on RAW264.7 Macrophages

Sang-Hyun Kim ,  Soojung Lee ,  Yu Ra Bae 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Effects of color barleys fermentation on physicochemical properties, antioxidant activities and adipocyte differentiation

Hye Ran Choi ,  Su Jung Lee ,  Tae Ho Ryu 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Rice bran fermentation by lactic acid bacteria to enhance antioxidant activities and increase the ferulic acid, ρ-coumaric acid, and γ-oryzanol content

Le ,  Bao ,  Anh 외 7명

Journal of applied biological chemistry

2019 .01

Comparison of Physiological Activity on Garlic Fermented by Lactic Acid Bacteria

Bohyeon Pa ,  k ,  Jisu Song 외 4명

한국식품영양과학회 학술대회발표집

2020 .10

Effects of Heat treatment on the Antioxidant Compounds and Activities of Barley Bran

So Yune Baek ,  Soo Hyun Lee ,  Yoon Jeong Lee 외 8명

한국식품영양과학회 학술대회발표집

2016 .10

Isolation and identification of lactic acid bacteria from Korean traditional fermented foods

Jung Kwon Lee ,  Young-Won Tak ,  Ji-Yoon Lee 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Quality Characteristics of black garlic fermented with different lactic acid bacteria

Hyun-Ju Eom ,  Hye-Jin Pa ,  k 외 4명

한국식품영양과학회 학술대회발표집

2024 .10

Development of Snack Targeted to Seniors: BCAA Enrichment with Wheat Bran Fermented by Lactic Acid Bacteria

Seung Soo Pa ,  k ,  Sung Mi Kim 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

2021년도 제주지역 감귤원의 병 발생 예찰 현황

강석범 ,  권순화 ,  문영일 외 1명

한국원예학회 학술발표요지

2022 .05

Cholesterol-lowering Effect of Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food

Hong-Yeop Pa ,  k ,  Dae-Gyu Ryu 외 4명

한국수산과학회 양식분과 학술대회

2016 .10

Probiotic Assessment of Lactic Acid Bacteria Isolated Traditional Fermented Food

Eun-Ji Kim ,  Seung-Wha Jo ,  Do-Youn Jeong

한국식품영양과학회 학술대회발표집

2018 .10

Assessment of Antioxidant Activities and γ-Oryzanol Content of Non-Fermented and Fermented Korean Rice Bran by Various Cultivars

Gi-Hae Shin ,  Tae-Dong Jung ,  Jae-Min Kim 외 10명

한국식품영양과학회 학술대회발표집

2015 .08

Quality Characteristics of Fermented Product by Lactic Acid Bacteria with Spinach Powder

Jung-Hye Shin ,  Gun-Su Cha ,  Min-Jung Pyo 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Optimization for Lactic acid Fermentation Conditions of Broccoli Sprouts Extracts Using Response Surface Methodology

In-Ho Kim ,  Seong-Ho Kim

한국식품영양과학회 학술대회발표집

2019 .10

Immunomodulatory Effects of Solid-State Fermented Garlic with Lactic Acid Bacteria

E ,  ic Banan-Mwine Dali ,  i 외 5명

한국식품영양과학회 학술대회발표집

2017 .10

Bioactive and Sensory Properties of Extracts Prepared from Coffee Substituted with Different Levels of Germinated Pigmented Barley

Bo-Kyung Shin ,  Na-Gyeong Koo ,  Taek-Woo Lee 외 2명

한국식품영양과학회 학술대회발표집

2021 .10