Evaluation of commercial kits for detection of shrimp allergens in kimchi and salted-fermented shrimp

Seul-Gi Jeong ,  Ji Yoon Chang ,  Sung Hyun Kim

한국식품영양과학회 학술대회발표집

2019 .10

Quality characteristics of low-salt fermented shrimp added with Nuruks and malt

Young Hee Kim ,  Ji Hyun Kim

한국식품영양과학회 학술대회발표집

2018 .10

새우젓갈의 숙성온도 및 식염농도가 위생품질인자의 변화에 미치는 영향

송호수 ,  김성훈

한국식품위생안전성학회지

2017 .01

Identification of major indicators useful for monitoring of the quality and safety of commercial salted shrimp

Sunhyun Pa ,  k ,  Heeyoung Lee 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Changes of physicochemical properties of salted-fermented anchovy Engraulis japonica meat with different salt content during fermentation at 15℃

Jae-Dong Lee ,  Kyung-Hun Kang ,  Soon-Jae Kwon 외 8명

한국수산과학회 양식분과 학술대회

2015 .10

Quality Characteristics of Fermented Shrimp Added with Nuruk or Malt

Ji-Hyun Kim

한국식품영양과학회 학술대회발표집

2019 .10

Transformation of shrimp aquaculture in Korea

Su-Kyoung Kim ,  Seok Ryel Kim ,  Dae Hee Kim

한국수산과학회 양식분과 학술대회

2021 .04

한국 전통발효식품의 현재와 미래발전전략

신동화

식품과학과 산업

2020 .06

Changes in chemical properties of Kimchi prepared with different salt-fermented seafood

Mi-Ai Lee ,  Yun-Jeong Choi ,  Hae-Won Lee 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

소금의 종류와 소금의 건강기능성

박건영 ,  양미희 ,  홍근혜 외 4명

식품산업과 영양

2023 .12

Determination of rapid quality index of Non-Salt Fermentation of Soybean

Chang Geun Ji ,  Jeong Hwa Hong ,  Sang Hyun Lee

한국식품영양과학회 학술대회발표집

2022 .10

Evaluation of the biogenic amines in commercial low-salt shrimp pastes

Baozhu Shi ,  Wanting Zhao ,  Siwoo Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Fermentation Aptitude Evaluation of Indigenous Fermented Microorganisms

Sung Ho Cho

한국식품영양과학회 학술대회발표집

2019 .10

Chitinase-producing Salinivibrio bacteria isolated from salt-fermented shrimp with antimicrobial and safety assessments

Le ,  Bao ,  Chung 외 3명

Journal of applied biological chemistry

2018 .01

Volatile Compounds in Fermented Red Pepper Sauces according to Fermentation Periods

Joo Young Lee ,  Yoon Jung Rho ,  Hyeon Ji Lim 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Effect of dietary vitamin C on growth performance, innate immunity and tissue accumulation in Pacific white shrimp Litopenaeus vannamei

Daehyun Ko ,  Sehee Jo ,  Gunho Eom 외 1명

한국수산과학회 양식분과 학술대회

2021 .04

Comparison of Volatile Compounds in Fermented Radish Sauces according to the Fermentation Periods

Hyeon Ji Lim ,  Yoon Jung Roh ,  Joo Young Lee 외 4명

한국식품영양과학회 학술대회발표집

2015 .08

MANAGING DISEASES IN NON-NATIVE SHRIMP POPULATIONS

James Cock ,  Ma ,  cela Salaza 외 2명

한국수산과학회 양식분과 학술대회

2015 .05

Microbial Communities of Doenjang Made with Various Salt Contents during Fermentation

Han Sub Kwak ,  Mi Jeong Kim ,  JeongAe Heo 외 4명

한국식품영양과학회 학술대회발표집

2017 .10

Comparison of live shrimp bait catch efficiency in single line fishery

Myungsung Koo ,  Ishizaki Munechika ,  Samkwang Cho 외 2명

Fisheries and Aquatic Sciences

2021 .11