저장기간에 따른 전통된장과 개량식된장의 이화학적 특성, 기능성분 및 대사체 분석

강희주 ,  김진희 ,  김리랑 외 4명

한국식품영양학회지

2016 .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

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

Yejin Shin ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2021 .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

Quality Characteristics of Doenjang Prepared with Different types of Salt

Ju-Hee Heo ,  Do-yeon Jeong

한국식품영양과학회 학술대회발표집

2018 .10

다양한 염도에서 제조한 된장의 장기 숙성 시 품질변화

최보영 ,  길나영 ,  박신영 외 1명

Food Science and Preservation

2016 .12

Quality Characteristics of Low-salt Doenjang according to Manufacturing Various Method

Bo Young Choi ,  Na Young Gil ,  Shin Young Pa 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

Change of Chemical Properties of Traditional Doenjang Powder During Storage

Seungmin Pa ,  k ,  Sunghee Kim 외 11명

한국식품영양과학회 학술대회발표집

2017 .10

Quality Characteristics of Doenjang with Addition of Garlic during Fermentation

Jongwon Yoon ,  Jong Suk Lee ,  Sh 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

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

In Vitro and In Vivo Anti-inflammatory Activity of Traditional Doenjang

Seungmin Pa ,  k ,  Jungeun Kim 외 10명

한국식품영양과학회 학술대회발표집

2018 .10

Investigation of Quality Change of Traditional Soybean Paste (doenjang) in Gyeongnam

Hyeon-Young Kim ,  Gi-Jeong Ha ,  Hee-Jeong Je 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

전북지역 전통 된장의 품질특성 및 항산화 활성

송영은 ,  한현아 ,  이송이 외 3명

한국식품영양학회지

2019 .01

Physiochemical and Sensory Characteristics of traditional Doenjang produced in Jeju region

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

한국식품영양과학회 학술대회발표집

2022 .10

Effect of Drying Conditions on Nutritional Quality and In Vitro Antioxidant Activity of Traditional Doenjang

Seung Min Pa ,  k ,  Jisun Oh 외 2명

Preventive Nutrition and Food Science

2018 .06

Physiochemical analysis and enzyme activity analysis of traditional Doenjang in Gyeonggi region

Yu Jin Lee ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2022 .10

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

Qualitative and Quantitative Consumer Study to Identify Factors affecting Consumers’ Perception and Liking of Doenjang

Ji-Sun Hwang ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2023 .10

Differences in Physiochemical Characteristics and Antioxidant Activities of Doenjang made with Different ingredients

Yejin Shin ,  Yong woo Jo ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2020 .10