Properties of Lactic Acid Bacteria with High Conjugated Linoleic Acid Converting Activity Isolated from Jeot-Gal, High-Salt Fermented Seafood

Nho-Eul Song ,  Na-Jeong Kim ,  Sang-Gyu Pa 외 3명

한국식품영양과학회 학술대회발표집

2021 .10

Fermentation Characteristics of Lactiplantibacillus plantarum HY7720 in Plant-Based Materials and Its Probiotic Properties

Ju Yeon Kim ,  Eun Jung Choi ,  Woo Young Jang 외 3명

한국식품영양과학회 학술대회발표집

2023 .10

Cognitive Ability Effect of the Fermented Dendropanax morbifera Extract using Lactiplantibacillus plantarum K118

Seulki Kim ,  Sang-Pil Hong ,  Ji-Yi Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

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

Optimization for Lactic acid Fermentation Conditions of Broccoli Sprouts Extracts Using Response Surface Methodology

In-Ho Kim ,  Seong-Ho Kim

한국식품영양과학회 학술대회발표집

2019 .10

Probiotics isolated from fermented foods that are effective in enhancing immunity

Bohyun Yun ,  Jung Up Pa ,  k 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Probiotic Assessment of Lactic Acid Bacteria Isolated Traditional Fermented Food

Eun-Ji Kim ,  Seung-Wha Jo ,  Do-Youn Jeong

한국식품영양과학회 학술대회발표집

2018 .10

Characteristics of a probiotic strain isolated from Korean traditional fermented food for using fish feed additives

Ga-Hyun Pa ,  k ,  Su-Jung Lee 외 5명

한국수산과학회 양식분과 학술대회

2022 .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

Optimization for Extraction Conditions of Broccoli Sprouts by Response Surface Methodology

In-Ho Kim ,  Seong-Ho Kim

한국식품영양과학회 학술대회발표집

2019 .10

한국 전통발효식품의 현재와 미래발전전략

신동화

식품과학과 산업

2020 .06

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

Preparation and Characterization of Garlic Fermented by Lactic Acid Bacteria

Doyoung Song ,  Do-Young Hwang ,  Kyung-Hee Pa 외 5명

한국식품영양과학회 학술대회발표집

2021 .10

Isolation and characterization of Pediococcus strain from traditional fermented food, Jangajji and their application for broccoli fermentation

Sang Kyu Pa ,  k ,  Yong Gun Yun 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Establishment of Sulforaphane Analysis Conditions for Broccoli Sprouts

Su-Yeon Hwang ,  Da Woon Jung ,  Keun-Hyung Yu 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Microorganisms as Novel Probiotic Strains Isolated from Traditional Fermented Foods

Hae Choon Chang

한국식품영양과학회 학술대회발표집

2015 .08

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

A healthier life with Lactiplantibacillus plantarum TWK10

Chia-Chia Lee

한국식품영양과학회 학술대회발표집

2023 .10

Anti-Depressive Effect of Lactiplantibacillus plantarum APsulloc331261 In Vivo

Yu ,  i Lee ,  Subin Yeo 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Cholesterol-Lowering Effects of Lactiplantibacillus plantarum DY42 in Hypercholesterolemia Murine Model

Ye Eun Moon ,  Dongyoung Choo ,  Hyunjoon Pa 외 4명

한국식품영양과학회 학술대회발표집

2022 .10