한국 전통발효식품의 현재와 미래발전전략

신동화

식품과학과 산업

2020 .06

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

발효식품의 마이크로바이옴 분석 기술

차인태 ,  서명지

식품과학과 산업

2017 .03

동북아 발효문화의 기원에 관한 고찰

이철호

식품과학과 산업

2020 .06

New Application of Microbes from Fermented Foods: Development of Cereal Based Fermented Material and Its Utilization

Hye Sun Choi

한국식품영양과학회 학술대회발표집

2022 .10

Effects of Korean Fermented Food on the Diet-Induced Obesity in Zebrafish model

Seonhwa Song ,  Soon-Il Yun

한국식품영양과학회 학술대회발표집

2015 .08

Evaluation of sugar contents in Korean traditional soybean fermented foods

Jinsoo Jeon ,  Younghyeon Jang ,  Yubin Shin 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

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

Pediococcus spp.-fermented chicken meat for dogs

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

한국축산학회지

2020 .01

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

Sae-Byuk Lee

한국식품영양과학회 학술대회발표집

2023 .10

Probiotics isolated from fermented foods that are effective in enhancing immunity

Bohyun Yun ,  Jung Up Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Application of traditional fermented food microorganisms to green biotechnology

Young-Wook Chin

한국식품영양과학회 학술대회발표집

2024 .10

Development and validation of analytic method for determination of aflatoxins analysis in fermented food

Sam-Pin Lee ,  Hyun-Jeong Kim ,  Jung-Woo Chae 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Development of Medi-Food for the Elderly Using Probiotics

Deuk-Sik Lee

한국식품영양과학회 학술대회발표집

2021 .10

Evaluation of the probiotic characteristics of Bacillus species isolated from different fermented foods

Bohyun Yun ,  Jung Up Pa ,  k 외 15명

한국식품영양과학회 학술대회발표집

2024 .10

Effect of dietary Korean Traditional Fermented Foods with Processed Meat Products on the Occurrence of Carcinogens

Da Young Lee ,  Seung Yun Lee ,  Ji Hyeop Kang 외 5명

한국식품영양과학회 학술대회발표집

2021 .10

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

Comparison of Quality of Korean Fermented Soybean Paste Produced in Gangwon-do

Ha-Yeon Lee ,  Jae-Geel Lim ,  Eun-Kyung Yeom 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Biogenic Amines in Korean Fermented Food : Formation, Detection, and Control

Han-Joon Hwang

한국식품영양과학회 학술대회발표집

2017 .10

Assessment of Antioxidant Activities and γ-Oryzanol Content of Non-Fermented and Fermented Korean Rice Bran by Various Cultivars

Gi-Hae Shin ,  Tae-Dong Jung ,  Jae-Min Kim 외 10명

한국식품영양과학회 학술대회발표집

2015 .08