Development of High Value-added Materials Using Functional Microbial Resources from Traditional Fermented Foods

Seong-Yeop Jeong ,  Ju-Hee Heo ,  Hee-Jong Yang 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

Development of High Value-Added Product Using Functional Microbial Resources Derived from Traditional Fermented Foods

Seong-Yeop Jeong

한국식품영양과학회 학술대회발표집

2016 .10

Development of High Value-Added Product Using Functional Microbial Resources Derived from Traditional Fermented Foods

Seong-Yeop Jeong

한국식품영양과학회 학술대회발표집

2018 .10

Fish Resources in the Traditional Knowledge associated with Biological Resources

Byung-Jik Kim ,  Ji Yeon Lee ,  Won Bum Cho 외 2명

한국수산과학회 양식분과 학술대회

2016 .10

A Study on Ultra-high Resolution Season Prediction System for a Practical Usage to Agricultural Community

Oh ,  Jai-Ho ,  Choi 외 1명

한국농림기상학회 학술발표논문집

2016 .01

New Application of Microbes from Fermented Foods: Development of Cereal Based Fermented Material and Its Utilization

Hye Sun Choi

한국식품영양과학회 학술대회발표집

2022 .10

Functional Materials of Major Agricultural Crops and Their Practical Applications

Seung-Hee Nam

한국식품영양과학회 학술대회발표집

2016 .10

Pediococcus spp.-fermented chicken meat for dogs

Eun Chae Lee ,  Ki-Taek Nam ,  Kyung-Woo Lee 외 1명

한국축산학회지

2020 .01

한국 전통발효식품의 현재와 미래발전전략

신동화

식품과학과 산업

2020 .06

Construction of Functional Food Raw Materials DB and Find Alternatives of Imported Raw Materials from Domestic Resources Using AI

Myungwon Seo ,  Kyoung Tai No

한국식품영양과학회 학술대회발표집

2019 .10

Development of Nutritional Supplements for Patients Using Gangwon Functional Agricultural Materials

Ji Youn Kim

한국식품영양과학회 학술대회발표집

2022 .10

북방지역 농업환경 분석

현병근 ,  이예진 ,  류철현

한국토양비료학회 학술발표회 초록집

2020 .10

동북아 발효문화의 기원에 관한 고찰

이철호

식품과학과 산업

2020 .06

Exploration of Active Ingredients of Hemp By-products Resources and Development of Functional Food and Cosmetic Materials Using Them

Ha-Neul Kim ,  Hwa-Jeong Pa ,  k 외 6명

한국식품영양과학회 학술대회발표집

2024 .10

Antioxidant Activities of the Enzymatic Hydrolysate Prepared from the Fermented Oriental Medicine Materials

Soo Yeon Pa ,  k ,  Ju Hyung Um 외 5명

한국식품영양과학회 학술대회발표집

2016 .10

Assessment of Antioxidant Activities and γ-Oryzanol Content of Non-Fermented and Fermented Korean Rice Bran by Various Cultivars

Gi-Hae Shin ,  Tae-Dong Jung ,  Jae-Min Kim 외 10명

한국식품영양과학회 학술대회발표집

2015 .08

A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function

Binna Kim ,  Ve ,  onica Minsu Hong 외 6명

Preventive Nutrition and Food Science

2016 .12

Manufacture of fermented Allium hookeri using fermented blueberry produced lactic acid bacteria

Yun-sun Kim ,  You-suk Kim ,  Sung Ho Cho 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Development of Metadata standard and models produced from fermented foods

Seoyeon Kwak ,  Seongeui Yoo ,  Myeong-Hui Han 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Antioxidant Effects of Water and Ethanol Extracts from Lactobacillus plantarum-Fermented Oriental Medicine Materials

Eui Jeong Han ,  Hee Jin Han ,  Eun-Ji Shin 외 3명

한국식품영양과학회 학술대회발표집

2017 .10