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

Protective effects of gochujang on chronic disease

Youn-Soo Cha

한국식품영양과학회 학술대회발표집

2021 .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

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

Physicochemical properties and antioxidant activities of gochujang added with lotus leaf powder

Jin-Tae Kim ,  Jeong-Mi Lee ,  Si-Eun Lee 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Quality Analysis of the Gallic Gochujang added Dried Pollack Roe

Ji-Young Hwang ,  Hyo-Pin Jeong ,  Jong-Soo Jang 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Effect of Pre-treatments on the Physicochemical Properties of Pepper Leaves

SangYoon Lee ,  Jiseon Lee ,  Soojin Kim 외 9명

한국식품영양과학회 학술대회발표집

2016 .10

Gochujang improves high-fat diet induced kidney damage

Somin Oh ,  Olivet Chiamaka Edwa ,  d 외 2명

한국식품영양과학회 학술대회발표집

2023 .10

Microbiological Analysis on Swelling Incident of Gochujang

Ji Hwan Back

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

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

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

Chan-Ho Pa ,  k ,  Anna Han

한국식품영양과학회 학술대회발표집

2023 .10

명란 마늘 고추장의 제조 및 품질 특성

황지영 ,  정효빈 ,  장종수 외 2명

한국수산과학회지

2017 .06

Antioxidant and Neuroprotective effects of Gochujang Supplemented with Functional Ingredients

Sunghee Kim ,  Yunjeong Gwon ,  Jungeun Kim 외 11명

한국식품영양과학회 학술대회발표집

2017 .10

Effect of the quality of gochujang on purchasing and recommendation intentions

A Reum Han ,  A Ra Jo ,  Dong Heon Jang

Korean Journal of Agricultural Science

2017 .06

Quality characteristics of Byeolmijang Added “Salicho” Pepper Leaves

Hyun-Ju Eom ,  Hye Jin Pa ,  k 외 6명

한국식품영양과학회 학술대회발표집

2022 .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

Quality Characterization of Gochujang prepared with Different Ratios of Red Bean Meju

Hyun-Ju Eom ,  Nu Ri Kwon ,  Hyang-Sik Yoon 외 4명

한국식품영양과학회 학술대회발표집

2018 .10

The effects of Gochujang on intestinal health and identification of the Korean Jang paradox

Youn-Soo Cha

한국식품영양과학회 학술대회발표집

2023 .10

Evaluation of spiciness intensity of gochujang using spectrum method

Lee Seulki ,  Oh Jungmin

한국식품영양과학회 학술대회발표집

2023 .10