Correlating Volatile Aroma Compounds Identified in Traditional Doenjang Produced in Gyeonggi Region to it Sensory Characteristics

In-Seo Hwang ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2022 .10

Regional variations in the volatile and sensory aroma profile of doenjang fermented in different region

Yujin Lee ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2023 .10

Physiochemical and Sensory Characteristics of traditional Doenjang produced in Jeju region

Hyejin Cho ,  In-Seo Hwang ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2022 .10

Analysis of differences in flavor and sensory characteristics of doenjang and Korean -style doenjang

Yejin Shin ,  Tackhyun Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Quality Characteristics of Commercial Doenjang and Traditional Doenjang

Jeong Min Lee ,  Woo Suk Bang

한국식품영양과학회 학술대회발표집

2015 .08

Quality Characteristics of Whole Soybean Meju Doenjang Prepared with Addition Times and Contents as Starter

Hyun-Ju Eom ,  Eun Ji Jeong ,  Hyang-Sik Yoon 외 4명

한국식품영양과학회 학술대회발표집

2018 .10

Changes in physicochemical characteristics and nutritional values of soybean, meju, and doenjang by varying sowing periods

Yang-Ju Son ,  Sun-Hee Kang ,  Jong-Min Ko 외 3명

한국식품과학회지

2017 .02

A Study on the Microbial Community Structure of Traditional Meju Produced by Region Using NGS Analysis

Haejin Kim ,  Siu Lee ,  Hyejeong Yun 외 3명

한국식품영양과학회 학술대회발표집

2021 .10

Region-specific Characteristics of Korean Traditional Doenjang Produced in Chungcheongnam-do Using Physiochemical and Descriptive analysis

Yongwoo Jo ,  Mina K Kim

한국식품영양과학회 학술대회발표집

2021 .10

저장기간에 따른 전통된장과 개량식된장의 이화학적 특성, 기능성분 및 대사체 분석

강희주 ,  김진희 ,  김리랑 외 4명

한국식품영양학회지

2016 .10

Comparison of organic and non-organic doenjang from physiochemical, antioxidant activities and sensorial perspectives

Yejin Shin ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2021 .10

Physicochemical Characteristics and Microbiological Distribution of Korean Traditional Meju

Dong Sun Shin ,  Sang Ik Han ,  In Duck Choi 외 6명

한국식품영양과학회 학술대회발표집

2018 .10

경기지역 전통 된장의 발효 기간 중 온도와 품질 변화

이용선 ,  조창휘 ,  서재순 외 2명

한국식품영양학회지

2020 .01

Mass spectrometry-based metabolomic study of traditional Doenjang effects against hepatic fibrosis

Lee ,  Jang-Eun ,  Pa 외 4명

Applied Biological Chemistry

2016 .01

전통장의 메주 제조에 관한 연구

안용근

한국식품영양학회지

2016 .10

Effect of Novel Starter Culture on a Quality Improvement, Sensory and Antioxidant Properties of Doenjang

Juyeon Pa ,  k ,  Sh 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Quality Analysis and Microbial Community Analysis of Four Meju Types with Different Manufacturing Methods

Jinkyeong Kim ,  Sungho Cho ,  Gwangsu Ha 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Distribution of Microorganisms in Meju added with Plant Extract

Min-Kyeong Kim ,  Sang-Je Pa ,  k 외 7명

한국식품영양과학회 학술대회발표집

2015 .08

다양한 염도에서 제조한 된장의 장기 숙성 시 품질변화

최보영 ,  길나영 ,  박신영 외 1명

Food Science and Preservation

2016 .12

Change of Chemical Properties of Traditional Doenjang Powder During Storage

Seungmin Pa ,  k ,  Sunghee Kim 외 11명

한국식품영양과학회 학술대회발표집

2017 .10