Microbial diversity of representative traditional Gochujang in different regions of Korea

Myeong Seon Ryu ,  Su-Ji Jeong ,  Gwangsu Ha 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Protective effects of gochujang on chronic disease

Youn-Soo Cha

한국식품영양과학회 학술대회발표집

2021 .10

The Effect of Natural Ingredients on the Microbial Population of Cottage Gochujang

Se Mi Lim ,  Ramalingam S ,  inivasan 외 6명

한국식품영양과학회 학술대회발표집

2019 .10

Anti-growth effects of Gochujang, a Korean traditional food_ in human gastric cancer cells

Chan-Ho Pa ,  k ,  Eun-Bi Seo 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Gochujang, a Korean traditional food has the growth inhibitory effects in gastric cancer cells

Chan-Ho Pa ,  k ,  Anna Han

한국식품영양과학회 학술대회발표집

2023 .10

Prevention of pack burst spoilage in gochujang (fermented hot pepper paste) products by direct heat treatment

S ,  inivasan Ramalingam ,  Ah-Ryeong Joe 외 6명

한국식품영양과학회 학술대회발표집

2021 .10

Effect of Beneficial Bacteria and Hazardous Substances on the Functionality of Traditional Gochujang

So-Won Jang ,  Hwa-Young You ,  Hyun-Wang Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Traditional Gochujang Exerts Anti-Cancer Effects in Colorectal Cancer Cells

Eun-Bi Seo ,  So-Min Oh ,  Anna Han

한국식품영양과학회 학술대회발표집

2023 .10

Comparison of quality characteristics of Gochujang Made with Red Pepper landraces Powder

Jae Eun Pa ,  k ,  Hyun-Ju Eom 외 5명

한국식품영양과학회 학술대회발표집

2024 .10

Gochujang improves high-fat diet induced kidney damage

Somin Oh ,  Olivet Chiamaka Edwa ,  d 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Development of High Value-added Materials Using Functional Microbial Resources from Traditional Fermented Foods

Seong-Yeop Jeong ,  Ju-Hee Heo ,  Hee-Jong Yang 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Effect of Beneficial Bacteria and Harmful Components of Korean Traditional Gochujang on the Anti-obesity Effect

Kyung Eun Moon ,  Hyeon Hwa Oh ,  Byung-Min Oh 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Development of High Value-Added Product Using Functional Microbial Resources Derived from Traditional Fermented Foods

Seong-Yeop Jeong

한국식품영양과학회 학술대회발표집

2016 .10

Development of High Value-Added Product Using Functional Microbial Resources Derived from Traditional Fermented Foods

Seong-Yeop Jeong

한국식품영양과학회 학술대회발표집

2018 .10

Microbiological Analysis on Swelling Incident of Gochujang

Ji Hwan Back

한국식품영양과학회 학술대회발표집

2019 .10

Characterization of microbial resources of Jeju Island

Yoonji Lee ,  Doseung Lee ,  Yong-Hwan Jung

한국농약과학회 학술발표대회 논문집

2018 .10

Isolation of Genes and Microorganism Related with Volume-Expanding from Gochujang

Eun Suk Jung ,  Sun Hee Kim ,  So Young Kim 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

High-pressure processing treatment for the control of pack burst spoilage in traditional cottage industries gochujang products

S ,  inivasan Ramalingam ,  Ah-Ryeong Joe 외 6명

한국식품영양과학회 학술대회발표집

2021 .10

Antioxidant and Neuroprotective effects of Gochujang Supplemented with Functional Ingredients

Sunghee Kim ,  Yunjeong Gwon ,  Jungeun Kim 외 11명

한국식품영양과학회 학술대회발표집

2017 .10

16S rRNA Metagenomic Data Based Investigations on Microbial Communities from, Godori-jeotgal, a Traditional Jeju Island’s Fermented Food in Korea

Su-hee Cho ,  Ji-Hye Ko ,  Kwang Hee Hyun 외 8명

한국식품영양과학회 학술대회발표집

2017 .10