Optimization for Lactic Acid Fermentation Condition of Jujube Extract using Response Surface Methodology

In-Ju Eom ,  In-Ho Kim ,  Yi-Seul Kim 외 1명

한국식품영양과학회 학술대회발표집

2017 .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

Optimization for Lactic acid Fermentation Conditions of Barley Sprouts Hydrolysate Using Response Surface Methodology

In Ho Kim ,  Yi Seul Kim ,  In Ju Eom 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

반응표면분석법을 이용한 오디액의 유산발효 조건 최적화

엄인주 ,  김성호

한국식품영양과학회지

2019 .05

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

Optimization of High Protein blueberry Care Food Jelly Manufacturing Conditions Using Response Surface Methodology (RSM)

Joohee Lee ,  Hyeongyeong Kim ,  Hayoung Jang 외 5명

한국식품영양과학회 학술대회발표집

2022 .10

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

Mixed lactic acid fermentation with L. harbinensis VF and L. plantrum using non-waxy rice

Ji Young You ,  Ji An Joung ,  Joon Ho Choi

한국식품영양과학회 학술대회발표집

2021 .10

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

옥현정 ,  이설희 ,  박영서

산업식품공학

2020 .01

블루베리 유전체 연구현황 및 전망

김진국 ,  윤해근

Journal of Plant Biotechnology

2015 .01

블루베리 유산균 발효물의 이화학적 특성 및 저장안정성

이대훈 ,  홍주헌

Food Science and Preservation

2015 .12

Manufacture of fermented Allium hookeri using fermented blueberry produced lactic acid bacteria

Yun-sun Kim ,  You-suk Kim ,  Sung Ho Cho 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

High Production of γ-Aminobutyric Acid in Orostachys japonicus by Co-fermentation Using Lactic Acid Bacteria

Soon-Young Kwon ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2016 .10

Distribution and Characteristics of Blueberry Cultivars Introduced in Korea

Byulhana Lee ,  Hye-Gyoung Yoo ,  Kyeong-Bok Ma 외 1명

한국원예학회 학술발표요지

2023 .10

Effects of Lactic Acid Bacteria Inoculant on Fermentation Quality and in vitro Rumen Fermentation of Total Mixed Ration

Choi ,  Yeon Jae ,  Lee 외 1명

한국초지조사료학회지

2019 .01

Quality Characteristics and Antioxidant Activity of the Fermentation Product of Fruit and Vegetable Juices by Lactic Acid Bacteria

Min-Ju Kim ,  Da-Jeong Choe ,  Min-Jung Kang 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Higher Production of γ-aminobutyric acid in Poison Ivy by Co-Fermentation using Lactic Acid Bacteria

Young-Jun Jeon ,  Sam-Pin Lee

한국식품영양과학회 학술대회발표집

2019 .10

Optimization of enzymatic liquefaction and saccharification of non-waxy rice starch for pre-treatment of lactic acid fermentation

Ji-Young You ,  Ji-An Joung ,  Sung-Sil Lee 외 1명

한국식품영양과학회 학술대회발표집

2020 .10

Effect of Blueberry Concentrate and Blueberry Fermented Products on Lipid Metabolism and Antioxidant Enzyme Activities in Ovariectomized Rats

Byeong Bu Seo ,  In Ho Kim ,  Seong Ho Kim

한국식품영양과학회 학술대회발표집

2015 .08

Optimization of Dihydroferulic Acid Production using Response Surface Methodology (RSM)

Paja ,  ee Ingkasupa ,  t 외 3명

한국식품영양과학회 학술대회발표집

2021 .10