젓갈산업의 현황 및 발전 방향

김상무

식품과학과 산업

2020 .06

Properties of Saeu jeot-gal (Shrimp jeot-gal) Prepared with Different Types of Salts

Jae Min Shim ,  Kang Wook Lee ,  Hyun-Jin Kim 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Effect of Salt Concentration on Changes of Biogenic Amines Levels and Quality Properties during Fermentation in Self-manufactured Galchi jeot

Ho-Sik Kim ,  Han-Joon Hwang

한국식품영양과학회 학술대회발표집

2017 .10

Isolation and selection of biogenic amine-degrading strains from Myeolchi-jeot (salt-fermented anchovy)

Hyun Jeong Lee ,  Sunhyun Pa ,  k 외 4명

한국식품영양과학회 학술대회발표집

2023 .10

수산 발효식품 산업 발전사

송호수 ,  김상무

식품과학과 산업

2022 .09

Determination of Biogenic Amines Contents in Agricultural·Marine and Processed Products and Suggestion of the Safety Guideline

Jang-Woo Pa ,  k ,  A- 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

Biogenic Amines in Agricultural, Livestock, Marine Products in Korea: Approaches of Total Diet Study with the consideration of food processing

Ki Won Lee ,  Jin Song Shin ,  Ji In You 외 10명

한국식품영양과학회 학술대회발표집

2022 .10

Evaluation of the biogenic amines in commercial low-salt shrimp pastes

Baozhu Shi ,  Wanting Zhao ,  Siwoo Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Biogenic Amines in Korean Fermented Food : Formation, Detection, and Control

Han-Joon Hwang

한국식품영양과학회 학술대회발표집

2017 .10

발효조건에 따른 막걸리의 Biogenic Amines(BAs)의 생성과 생리활성

강승미 ,  김선정 ,  고건희 외 1명

Food Science and Preservation

2016 .06

Probiotic Features of Novel Lactic Acid Bacteria Producing High Conjugated Linoleic Acids from Korean Traditional Fermented Fish, Jeot-gals

Nho Eul Song ,  Na Jeong Kim ,  Sang Ho Baik

한국식품영양과학회 학술대회발표집

2015 .08

Development and Validation for the Simultaneous Analysis of Biogenic Amines in Cheonggukjang by LC-MS/MS

Min Jeong Seo

한국식품영양과학회 학술대회발표집

2016 .10

Biogenic Amines Content and Physiological Activities of Makgeolli According to Fermented Conditions

Seung Mi Kang ,  Seon Jeong Kim ,  Sanghae Nam

한국식품영양과학회 학술대회발표집

2015 .08

Characterization of a Glutamate Decarboxylase (GAD) Gene from Enterococcus avium M5 Isolated from Jeot-gal (Fermented Sea Food)

Kang Wook Lee ,  Jae Min Shim ,  Jeong Hwan Kim

한국식품영양과학회 학술대회발표집

2016 .10

Effect of Beneficial Bacteria and Biogenic Amines Contents in Traditional Doenjang on the Anti-Obesity Activity

So-Won Jang ,  Do Youn Jeong ,  Geun-Seoup Song

한국식품영양과학회 학술대회발표집

2024 .10

Screening of Biogenic Amines Non-producing Bacillus subtilis SCM121 and Its Characterization Analysis

Hee-Jong Yang ,  Su-Ji Jeong ,  Seong-Yeop Jeong 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Impact of Salt Concentration on Bacterial Diversity and Biogenic Amines Content in Ganjang

Ranhee Lee ,  Gwangsu Ha ,  Hee-Jong Yang 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Structural Diversity of Galactooligosaccharides (GOS) Bioconverted by β-Galactosidase from Bacillus circulans

Dong Hyun Eom ,  Kwang-Soon Shin

한국식품영양과학회 학술대회발표집

2021 .10

The Effect of pH Control by Organic and Inorganic acid/base on Reducing Biogenic Amines in the Fermented Fish Sauce

Jin Ha Sim ,  Eunsong Cha ,  Jin Hyeon Kim 외 3명

한국식품영양과학회 학술대회발표집

2021 .10

The Antimicrobial Activity of Electrolyzed Oxidizing Water against Biogenic Amine High Producing Bacteria

Seon Mi Shin ,  Hyang Rin Kang ,  Jang Woo Pa 외 2명

한국식품영양과학회 학술대회발표집

2015 .08