Significance of Mycotoxins in Foods: Public Health Perspectives

Dojin Ryu

한국식품영양과학회 학술대회발표집

2018 .10

Korean Traditional Fermented Foods and Global Strategy

Kim ,  Seong pil

식품저장과 가공산업

2015 .12

Chinese Ethnic Fermented Foods

Bei-Zhong Han

한국식품영양과학회 학술대회발표집

2015 .08

Antimicrobial Activity and Functional Activity of Bacteria Isolated from Korean Traditional Fermented Foods

Ju-hwa Yoon ,  Su-Hyun Kim ,  Yun Hee Seol 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

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

2018 .10

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

Seong-Yeop Jeong

한국식품영양과학회 학술대회발표집

2016 .10

Microorganisms as Novel Probiotic Strains Isolated from Traditional Fermented Foods

Hae Choon Chang

한국식품영양과학회 학술대회발표집

2015 .08

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

Hye Sun Choi

한국식품영양과학회 학술대회발표집

2022 .10

Traditional Korean Foods on Health Outcomes of the Healthy

Youn-Soo Cha

한국식품영양과학회 학술대회발표집

2016 .10

Foods and New Era

Dae Young Kwon

한국식품영양과학회 학술대회발표집

2015 .08

Quantitative Sensory Evaluation of Korean Traditional Foods

Han Sub Kwak

한국식품영양과학회 학술대회발표집

2018 .10

Characterization and Application of Lactobacillus sakei Isolated from Korean Traditional Fermented Foods

Su-Hyun Kim ,  Seung Eun Gi ,  Bang-Hee Lee 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Microbial Safety Evaluation of Enzyme Foods in Korea : Occurrence of Mycotoxins and Detection Levels of Bacillus cereus and Escherichia coil

Kyu Ri Lee ,  Sung Min Cho ,  Jae Woo Kang 외 5명

한국식품영양과학회 학술대회발표집

2015 .08

Climate Change and Mycotoxin Contamination in Food

Hyang Sook Chun

한국식품영양과학회 학술대회발표집

2018 .10

Isolation and Identification of Microorganisms for Food Waste Decomposition Activity from Traditional Fermented Foods and Soils

Seung-Je Lee ,  Min-Sun Kim ,  Jong-Chan Chae 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

Determination of Melatonin Content and Antioxidant Activity of Fermented Foods

Hye ,  yeon Woo ,  Yangji Kim 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Screening and Characterization of Novel Probiotics Isolated from Korean Traditional Fermented Foods for Improvement of Inflammatory Bowel Disease Symptoms

Eun Ji Kim ,  Yoo Kyung Hu ,  In Seon Kim 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Trends in Korean Health Functional Foods

Hee-Chul Chung

한국식품영양과학회 학술대회발표집

2020 .10

Characterization of Spore-forming Bacteria Isolated from Korean Traditional Fermented Foods and Screening the Antimicrobial Candidate

Do-Won Pa ,  k ,  Tae Yoon Kim 외 2명

한국식품영양과학회 학술대회발표집

2023 .10