The Present Status of Kochujang (fermented hot pepper - soybean paste) in Korea and Its Future

Dong-Hwa Shin ,  Do-Youn Jeong

한국식품영양과학회 학술대회발표집

2004 .11

[P5-28] Effects of Red Ginseng and Fermented Herbal Extract on the Antioxidant Activity and Sensory Property of Kochujang

Kumju Youn ,  Sukyung Kang ,  Seung-Young Hon 외 4명

한국식품영양과학회 학술대회발표집

2010 .10

Quality Characteristics of Kochujang Prepared with Different Meju Fermented with Aspergillus sp. and Bacillus subtilis

Yong-Suk Kim ,  Byoung-Hak Oh ,  Dong-Hwa Shin

Food Science and Biotechnology

2008 .06

Isolation and Identification of Bacillus cereus from Fermented Red Pepper-Soybean Paste (Kochujang), and Its Heat Resistance Characteristics

Yong-Suk Kim ,  Yong-Sun Ahn ,  Do-Youn Jeong 외 1명

Food Science and Biotechnology

2008 .02

Reduced Leptin and Raised Glycerol Secretions in Mouse 3T3-L1 Adipocytes by Garlic-added Kochujang

Chang-Suk Kong ,  Ju-Hong Mun ,  Su-Ok Kim 외 5명

Journal of Food Science and Nutrition

2006 .06

Fermented Wheat Grain Products and Kochujang Inhibit the Growth of AGS Human Gastric Adenocarcinoma Cells

Su-Ok Kim ,  Chang-Suk Kong ,  Jeung-Ha Kil 외 4명

Journal of Food Science and Nutrition

2005 .12

Characteristics of Taste Components of Commercial Kochujang

Hae-Kyong Pa ,  k ,  Bogim Gil 외 1명

Food Science and Biotechnology

2003 .04

Evaluation of Physicochemical Characteristics of Kochujang Produced from Jeolla-do

Ha Yun Kim ,  Bo Ram Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2013 .11

Flow Properties of Kochujang Using Back Extrusion Method

Youn-Chung Kim ,  Byoung-Seung Yoo

Food Science and Biotechnology

2000 .10

Fermented Kochujang Supplement Shows Anti-obesity Effects by Controlling Lipid Metabolism in C57BL/6J Mice Fed High Fat Diet

Bonsun Koo ,  So-Hui Seong ,  Dae Young Kown 외 2명

Food Science and Biotechnology

2008 .04

저장조건에 따른 전통고추장의 성분 특성 변화

김동한 ,  이정성 ,  이상복

한국식품과학회지

2002 .06

Inhibitory Effect of Kochujang Extracts on Chemically Induced Mutagenesis

So-Ja Kim ,  Keun-Ok Jung ,  Kun-Young Pa 외 1명

Journal of Food Science and Nutrition

1999 .03

고추장 제조시 발효가 항돌연변이 및 in vitro 항암효과에 미치는 영향

김지영 ,  류팡팡 ,  임양이 외 1명

Food Science and Preservation

2014 .12

한약재를 첨가한 고추장의 품질특성

박찬성 ,  박추자 ,  전귀향

Food Science and Preservation

2005 .12

Characteristics of Fig-added Traditional Kochujang

Young-Soo Kim ,  Geun-Seoup Song

Food Science and Biotechnology

2002 .12

Color, Textural Characteristics and Sensory Quality of Strawberry Puree-Substituted Kochujang during Fermentation

Eun Ju Seog ,  Hui Jeong Kim ,  Jun Ho Lee

Journal of Food Science and Nutrition

2008 .06

Analysis of Physicochemical Characteristics of Kochujang Produced from Gyeongsang-do

Seul Lee ,  Ha Yun Kim ,  Bo Ram Pa 외 3명

한국식품영양과학회 학술대회발표집

2013 .11

[P3-35] Effects of Combined Heat Treatment and Gamma Irradiation on the Bacterial Populations and Sensory Characteristics of Kochujang, Korean Fermented Red Pepper Paste

Jae-Nam Pa ,  k ,  Beom-Seok Song 외 9명

한국식품영양과학회 학술대회발표집

2009 .11

홍삼첨가 고추장의 관능적 특성 및 미생물과 효소력의 변화

신현주 ,  신동화 ,  곽이성 외 2명

한국식품영양과학회지

1999 .08

소금의 종류를 달리한 고추장의 발효 특성

김동한 ,  양성은 ,  임종환

한국식품과학회지

2003 .08