Development of Fruit and Vegetable Mixed Fermented Liquor without Additives

Su Jeong Lee ,  Jun Hyun Choi ,  Eun Ja Kim 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

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

Sae-Byuk Lee

한국식품영양과학회 학술대회발표집

2023 .10

Comparison of rice beer fermented by different types of yeast

So-Hee Kim ,  Ye-Rim Hwang ,  Jun-Hyuk Shin 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

강원도 전통주의 제조 특성에 관한 문헌 연구

박은희 ,  김명동

식품과학과 산업

2016 .09

전통주 마이크로바이옴과 양조미생물 종균화

김혜련

식품과학과 산업

2022 .12

Immune enhancing effect of by-products of Korean traditional liquor fermented with Saccharomyces cerevisiae

Jeong Heon Kim ,  Su Jin Eom ,  Tae-Wan Kim 외 6명

한국식품영양과학회 학술대회발표집

2021 .10

Characteristics of Dry Type Yakju Fermented with Yeast Strains Isolated from Korean Traditional Starter ‘Nuruk’

Jin Ah Jeon ,  Yeseul Kwon ,  Seok Tae Jeong

한국식품영양과학회 학술대회발표집

2018 .10

왕겨흑액의 수초지 표면코팅 특성평가

성용주 ,  김동성 ,  이지영

펄프·종이기술

2016 .12

Development of sweet red-bean bread with yeast starter based on fermented soybean

Min-Jeong Kwon ,  Yun-Ho Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Global Trends and Prospects of Black Liquor as Bioenergy

Chul-Hwan Kim ,  Ji-Young Lee ,  See-Han Pa 외 2명

펄프·종이기술

2019 .10

High-throughput screening of probiotic yeast from native yeasts

Yeonji Si ,  Jieon Lee ,  Jinah Lim 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

Characterization and Application of Lactobacillus sakei Isolated from Korean Traditional Fermented Foods

Su-Hyun Kim ,  Seung Eun Gi ,  Bang-Hee Lee 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Charcteristics of NO erasing activity and quality of fermented products using yeast

Jong-Kug Lee ,  Yoon-Jeong Cho ,  So-Yeon Lee 외 1명

한국식품영양과학회 학술대회발표집

2023 .10

전통주의 발전사와 미래발전방향

염성관

식품과학과 산업

2020 .03

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

Characterization of Spore-forming Bacteria Isolated from Korean Traditional Fermented Foods and Screening the Antimicrobial Candidate

Do-Won Pa ,  k ,  Tae Yoon Kim 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Anti-oxidative Activity of Fermented Aronia Residues with Lactic Acid Bacteria and Yeast

Jeong-Hui Ban ,  Hye-Jeong Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Probiotics isolated from fermented foods that are effective in enhancing immunity

Bohyun Yun ,  Jung Up Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Anti-Yeast Activity of Commercial Natural Anti-Yeast Substance in Strawberry Jam

Pilwoo Nam ,  Hoe-jin Roh

한국식품영양과학회 학술대회발표집

2016 .10

Isolation and Characterization of Bacillus sp. Having Potential Probiotics Activity Isolated from Traditional Soybean Fermented Foods

Myeong Seon Ryu ,  Su-Ji Jeong ,  Hee-Jong Yang 외 2명

한국식품영양과학회 학술대회발표집

2017 .10