Probiotics as Functional Foods: Application and Clinical Trials

Hyunjung Lim

한국식품영양과학회 학술대회발표집

2022 .10

Microorganisms as Novel Probiotic Strains Isolated from Traditional Fermented Foods

Hae Choon Chang

한국식품영양과학회 학술대회발표집

2015 .08

Korean Traditional Fermented Foods and Global Strategy

Kim ,  Seong pil

식품저장과 가공산업

2015 .12

Chinese Ethnic Fermented Foods

Bei-Zhong Han

한국식품영양과학회 학술대회발표집

2015 .08

Investigation of Probiotics Content in Distribution Health Functional Foods and a Study on Changes in the Storage Temperature

Young ,  an Na ,  Jihye Jeong 외 6명

한국식품영양과학회 학술대회발표집

2021 .10

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

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

Development of Functional Food Ingredient for Immune-Enhancing Effects

Ho-Young Pa ,  k

한국식품영양과학회 학술대회발표집

2020 .10

Trends in Korean Health Functional Foods

Hee-Chul Chung

한국식품영양과학회 학술대회발표집

2020 .10

Development of High Value-added Materials Using Functional Microbial Resources from Traditional Fermented Foods

Seong-Yeop Jeong ,  Ju-Hee Heo ,  Hee-Jong Yang 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Development of High Value-Added Product Using Functional Microbial Resources Derived from Traditional Fermented Foods

Seong-Yeop Jeong

한국식품영양과학회 학술대회발표집

2016 .10

Development of High Value-Added Product Using Functional Microbial Resources Derived from Traditional Fermented Foods

Seong-Yeop Jeong

한국식품영양과학회 학술대회발표집

2018 .10

Antimicrobial Activity and Functional Activity of Bacteria Isolated from Korean Traditional Fermented Foods

Ju-hwa Yoon ,  Su-Hyun Kim ,  Yun Hee Seol 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Strategies to Promote the Korea Functional Foods Industry

Min-Jung Bae

한국식품영양과학회 학술대회발표집

2020 .10

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

Hye Sun Choi

한국식품영양과학회 학술대회발표집

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

프로바이오틱스 안전성 문제 개선을 위한 안전성 평가방법의 제안

김세정 ,  윤요한 ,  오세종

Journal of Dairy Science and Biotechnology

2020 .01

Trends in Development of Functional Ingredients for Health Functional Foods

Dae-Ok Kim

한국식품영양과학회 학술대회발표집

2019 .10

Foods and New Era

Dae Young Kwon

한국식품영양과학회 학술대회발표집

2015 .08

Enhancing protein digestibility by probiotics administration

Hyeon Ji Jeon ,  Young Hoon Jung

한국식품영양과학회 학술대회발표집

2023 .10