Antioxidative Activity of Cheonggukjang Fermented with Bacillus Strains

Min Jeong Cho ,  Jeong Hwan Kim

한국식품영양과학회 학술대회발표집

2013 .11

[P8-320] Change of Isoflavone Composition and Antioxidative Potential during Manufacturing of Cheonggukjang with Bacillus species

Ji Sun Lim ,  Chan Ho Jang ,  In Ae Lee 외 6명

한국식품영양과학회 학술대회발표집

2007 .10

Isoflavone Distribution and β-Glucosidase Activity in Cheonggukjang, a Traditional Korean Whole Soybean-Fermented Food

SeungOk Yang ,  Pahn-Shick Chang ,  JaeHwan Lee

Food Science and Biotechnology

2006 .02

Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood

Chan Ho Jang ,  Jin Kyu Lim ,  Jeong Hwan Kim 외 6명

Food Science and Biotechnology

2006 .08

The Hypolipidemic and Anti-Obesity Effects of the Cheonggukjang Extract Prepared Using Bacillus subtilis T77 Strain

Eun-Ah Shim ,  Doyoun Jeong ,  Geun-Seoup Song 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Anti-osteoporosis effects of cheonggukjang and doenjang extracts using soybean cultivar with high content of isoflavone

Hana Kwon ,  Jiwon Kim ,  Daeun Song 외 5명

한국식품영양과학회 학술대회발표집

2019 .10

Characteristics of Cheonggukjang Prepared with Various Soybean Cultivars

Seung-Wha Jo ,  Eun-Ji Kim ,  Jin-Kyeong Kim 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Biotransformation of Free Isoflavones by Bacillus Species Isolated from Traditional Cheonggukjang

Ji Sun Lim ,  Chan Ho Jang ,  In Ae Lee 외 9명

Food Science and Biotechnology

2009 .08

[P8-222] Change of Isoflavone Content and Antioxidative Activity during Manufacturing of Meju by the Standardized and Traditional Methods

Chan Ho Jang ,  Ji Sun Lim ,  Ji Yeon Seo 외 8명

한국식품영양과학회 학술대회발표집

2008 .10

Properties of Cheonggukjang Fermented with Bacillus Strains with High Fibrinolytic Activities

Woo Ju Jeong ,  Ae Ran Lee ,  Jiyeon Chun 외 3명

Journal of Food Science and Nutrition

2009 .09

[P8-224] Isoflavone Content and Antioxidative Activity of Meju Supplemented with Rice Bran

Chan Ho Jang ,  Ji Sun Lim ,  Ji Yeon Seo 외 6명

한국식품영양과학회 학술대회발표집

2008 .10

Differences in Manufacturing Process and Quality between Cheonggukjang for Use in the Raw and Cheonggukjang for Stew

Byoung Joo Seo ,  Young Ho Kim ,  Jong Kyu Kim

Food Science and Biotechnology

2008 .12

[P8-206] Effects of Soybean and Cheonggukjang with Different Levels of Isoflavones and Anthocyanins on High Fat Diet-induced Oxidative Stress in Mice

Jia Pa ,  k ,  Ji-Sun Lim 외 8명

한국식품영양과학회 학술대회발표집

2010 .10

Production of Cheonggukjang by Using a Recombinant Bacillus licheniformis Strain

Woo-Ju Jeong ,  Gun-Hee Kwon ,  Ae Ran Lee 외 7명

Journal of Food Science and Nutrition

2009 .03

Development of Off Flavor Reduced Korean Traditional Cheonggukjang Inoculated with Bacillus sp.

Hae won Kim ,  Ki Hwa Kim ,  Joong-sang Cho 외 4명

한국식품영양과학회 학술대회발표집

2016 .10

발효 균주에 따른 청국장의 발효특성

백낙민 ,  박나영 ,  박금순 외 1명

한국식품과학회지

2008 .08

[P8-276] Antioxidant Effect of Isoflavones Metabolites Produced by Various Bacillus species

In Ae Lee ,  Jiyeon Seo ,  Jia Pa 외 9명

한국식품영양과학회 학술대회발표집

2009 .11

발아콩에서 대사유도물질 처리에 의한 isoflavone 대사 관련 유전자 IFS와 IFR의 발현 양상과 isoflavone 생합성 변화

이지현 ,  김소연 ,  정일민 외 4명

한국육종학회지

2007 .01