Consumption Trends and Prospects of Fermented Soybean Products in Korea

Yong Sik Cho ,  Sang Lae Lee ,  So Young Kim1 외 4명

한국식품영양과학회 학술대회발표집

2017 .10

The Role of Korean Traditional Meju Fungi for Fermented Soybean Products

Jae-Jung Lee ,  Oh-Cheol Kim ,  Jiye Hyun 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

Effects of fermented soybean products (Cheonggukjang) on human gut microbiomes in westerners

Woo-Suk Chang

한국식품영양과학회 학술대회발표집

2023 .10

A study on manufacture and fermentation characteristics of fermented soybean using non-germinated soybeans

Eunah Sim ,  Seungil Jeong ,  Boung-Jun Oh

한국식품영양과학회 학술대회발표집

2022 .10

장류용 콩 품종별 발효물의 품질 특성

신동선 ,  최혜선 ,  박장환 외 4명

한국식품영양학회지

2019 .01

Properties of Fermented Rice, Soybean Products for Manufacture Low-salt Doenjang

Hyeon-Jin Kang ,  Seung-Wha Jo ,  Eun-Jung Yim 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

Immunomodulatory Effect of Fermented Soybean Products (Cheonggukjang) and Their Related Microorganisms

Seung Bin Chu ,  Yung Choon Yoo

한국식품영양과학회 학술대회발표집

2016 .10

Physical Properties of Soybean meal fermented extracts

Boyeon Pa ,  k ,  Sejin Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Evaluation of sugar contents in Korean traditional soybean fermented foods

Jinsoo Jeon ,  Younghyeon Jang ,  Yubin Shin 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

발효식품의 마이크로바이옴 분석 기술

차인태 ,  서명지

식품과학과 산업

2017 .03

Development of a Mousse for the Elderly using Fermented Soybean Products According to IDDS

Taenam Lee ,  Sang A Kwak ,  Saewon Jeong 외 4명

한국식품영양과학회 학술대회발표집

2023 .10

콩 품종별 Aspergillus spp. 이용 발효물의 품질변화

신동선 ,  최인덕 ,  이석기 외 5명

산업식품공학

2019 .01

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

한국 전통발효식품의 현재와 미래발전전략

신동화

식품과학과 산업

2020 .06

Disease and Human Microbiome : Microbiome Study on Allergic Disease in Infant and Children

Bong-Soo Kim

한국식품영양과학회 학술대회발표집

2018 .10

Changes of Conventional and Bio-transformed Isoflavone Derivatives in Soybean Products Fermented with Korean Fungal Strains Using High-resolution Mass Spectrometry

Heon-Woong Kim ,  Suji Lee ,  So-Jeong Lee 외 6명

한국식품영양과학회 학술대회발표집

2020 .10

Traditional Fermented Soybean (Cheonggukjang): Improves Gut Health

Seon-Young Kim

한국식품영양과학회 학술대회발표집

2022 .10

Determination of isoflavone contents on the fermented soybean processed foods in various Korean provinces

Younghyeon Jang ,  Jinsoo Jeon ,  Yubin Shin 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Culture-independent analysis of yeast diversity in Korean traditional fermented soybean foods (doenjang and kanjang) based on 26S rRNA sequence

Haque ,  Md. Azizul ,  Seo 외 9명

Applied Biological Chemistry

2015 .01

Characterization of isoflavones in soybean seed and fermented soybean products using UPLC-DAD-QToF/MS

Ryeong Ha Kwon ,  Heon-Woong Kim ,  Suji Lee 외 5명

한국식품영양과학회 학술대회발표집

2020 .10