Quality characteristics of small melon Jangajji added aronia fermented solution

Hyun-Ju Eom ,  Hyang-Sik Yoon ,  Nu Ri Kwon 외 3명

한국식품영양과학회 학술대회발표집

2019 .10

한국 전통발효식품의 현재와 미래발전전략

신동화

식품과학과 산업

2020 .06

Probiotic and Immunological Potential of Lactobacillus sp. with Cinnamoyl Esterase Activity from a Traditional Korean Fermented Food, Jangajji

Yong-Geun Yun ,  Sang-Ho Baik

한국식품영양과학회 학술대회발표집

2015 .08

Fermentation Characteristics and anti-Helicobacter pylori Activity of Aqueous Broccoli Fermented by Lactobacillus plantarum MG208

Yang ,  Ji-Won ,  Kim 외 3명

Journal of applied biological chemistry

2015 .01

Fermentation of Broccoli Sprout by Using Probiotic Lactiplantibacillus plantarum JBCC108 Isolated from Korean Traditional Fermented Food

Eun Gyo Lee ,  Sang Ho Baik

한국식품영양과학회 학술대회발표집

2024 .10

Functionality Analysis on Blueberry, Aronia, and Apple Jelly Manufactured through Fermentation Using Pediococcus pentosaceus, Pediococcus acidilactic, and Lactobacillus plantarum Strains

Yun-sun Kim ,  Sung Ho Cho ,  Do-Yeon Jeong

한국식품영양과학회 학술대회발표집

2016 .10

Isolation and Characterization of Biogenic Amine-Producing Pediococcus pentosaceus AJ35 in Salt-Fermented Anchovy

Eun-Seo Lim ,  Young-Mog Kim

한국수산과학회 양식분과 학술대회

2018 .05

Isolation and identification of lactic acid bacteria from Korean traditional fermented foods

Jung Kwon Lee ,  Young-Won Tak ,  Ji-Yoon Lee 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Bacteriocins Produced by Pediococcus acidilactici and Pediococcus pentosaceus Isolated from Korean Traditional Nuruk

Da Hye Song ,  Jeung Min Lee ,  Kang Hyun Chung 외 2명

한국식품영양과학회 학술대회발표집

2016 .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

Pediococcus spp.-fermented chicken meat for dogs

Eun Chae Lee ,  Ki-Taek Nam ,  Kyung-Woo Lee 외 1명

한국축산학회지

2020 .01

A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function

Binna Kim ,  Ve ,  onica Minsu Hong 외 6명

Preventive Nutrition and Food Science

2016 .12

Physiological Activities of Hot-water Extracts Prepared from Broccoli (Brassica oleracea L.) and Broccoli Sprout

Eun-Hye Shin ,  Hoon Kim ,  Hyung Joo Suh 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

Potential probiotic activity of Lactobacillus plantarum and Pediococcus acidilactici isolated from traditional korean fermented food Jeotgal and their immune-enhancing effects in RAW264.7 macrophages

A-Yeong Jang ,  Jeongun Choi ,  Su Ji Han 외 6명

한국식품영양과학회 학술대회발표집

2024 .10

Processed foods developed from a new broccoli variety grown in Jeju Island and effective packaging methods

Chantho ,  n Sang ,  Soon Young Kim 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Seasonal Variation in Content of Sugars in Different Parts of Broccoli

Shiva Ram Bhanda ,  i ,  Jung-Ho Kwak

한국원예학회 학술발표요지

2016 .05

Korean traditional fermented foods and microbiome

Shehzad Abid Khan ,  Gi-Seong Moon

식품과학과 산업

2022 .12

Isolation of Bacillus subtilis SCM146 Having Antimicrobial Activity from Korean Traditional Fermented Food

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

한국식품영양과학회 학술대회발표집

2015 .08

Isolation and Identification of Microorganisms for Food Waste Decomposition Activity from Traditional Fermented Foods and Soils

Seung-Je Lee ,  Min-Sun Kim ,  Jong-Chan Chae 외 3명

한국식품영양과학회 학술대회발표집

2017 .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