Antioxidant effects of the enzymatic hydrolysates prepared from the oriental medicine materials fermented by Lactobacillus plantarum

Eui Jeong Han ,  Ju Hyung Um ,  Soo Yeon Pa 외 3명

한국식품영양과학회 학술대회발표집

2015 .08

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

Antioxidant Activity of Sargassum fulvellum and Fermentation by Lactobacillus plantarum and Lactobacillus casei

Chaewon Pa ,  k ,  Dahee Kim 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Characteristics of Sugar Extract of Medicinal Plants Fermented with Lactobacillus plantarum DK119

Su-Yeon Bae ,  Sa-Woong Jung ,  Min-Kyung Pa 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

Preparation and Characterization of Garlic Fermented by Lactic Acid Bacteria

Doyoung Song ,  Do-Young Hwang ,  Kyung-Hee Pa 외 5명

한국식품영양과학회 학술대회발표집

2021 .10

Antioxidant and Anti-Inflammatory Activity of Oryza sativa L. Extract Fermented with Lactobacillus plantarum

Seo Hyun Pa ,  k ,  Jae Gon Kim 외 2명

한국약용작물학회 학술대회논문집

2019 .05

Anti-inflammatory Effect of Caryopteris incana Fermented Ethanol Extracts by Lactobacillus Plantarum on Induced to LPS with Raw 264.7 Cell

Mi-Jeong Pa ,  k ,  Hye-Jin Pa 외 8명

한국식품영양과학회 학술대회발표집

2017 .10

Antioxidant and anti-Inflammatory effects of Solanum melongena L. (Eggplant) peel extract fermented with Lactobacillus Plantarum

Yu Chang Jo ,  Chae Won Pa ,  k 외 6명

한국식품영양과학회 학술대회발표집

2022 .10

Comparison of Biological Compounds (CLA and Isoflavone) and Antioxidant Effects in Fermented Small Soybean Cultivars with Lactobacillus plantarum P1201

Chung Eun Hwang ,  Hee Yul Lee ,  Min Ju Ahn 외 8명

한국식품영양과학회 학술대회발표집

2015 .08

Enhancement of Biological Compounds (CLA and Isoflavone) and Antioxidant Effects in Different Fermented Soybean Cultivars with Lactobacillus plantarum P1201

Chung Eun Hwang ,  Hee Yul Lee ,  Min Ju Ahn 외 8명

한국식품영양과학회 학술대회발표집

2015 .08

Optimization for the GABA Production in Aronia Fruit Fermented by Lactobacillus plantarum

Yong Seon Pa ,  k ,  Geun-Min Jang 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Optimizing Medium Components for the Maximum Growth of Lactobacillus plantarum JNU 2116 Using Response Surface Methodology

Yoo ,  Heeseop ,  Rheem 외 5명

한국축산식품학회지

2018 .01

Lactobacillus plantarum (KACC 92189) as a Potential Probiotic Starter Culture for Quality Improvement of Fermented Sausages

Ba ,  Hoa Van ,  Seo 외 16명

한국축산식품학회지

2018 .01

Acute and Subacute Toxicities of Crude Antifungal Compounds Produced by Lactobacillus Plantarum AF1 and Lactobacillus Plantarum HD1

Hae-Choon Chang ,  Sang-Bum Koh ,  Jae-Joon Lee

한국식품영양과학회 학술대회발표집

2015 .08

다양한 유산균으로 제조한 발효마늘의 품질 특성

송도영 ,  황도영 ,  박경희 외 3명

Food Science and Preservation

2022 .04

Genotoxicological Safety Evaluation of Crude Antifungal Compounds Produced by Lactobacillus Plantarum AF1 and Lactobacillus Plantarum HD1

Hae-Choon Chang ,  Sang-Bum Koh ,  Jae-Joon Lee

한국식품영양과학회 학술대회발표집

2015 .08

Separation and Purification of Lipase Inhibitory Peptide from Fermented Milk by Lactobacillus plantarum Q180

Kim ,  Seulki ,  Lim 외 1명

Food science of animal resources

2020 .01

The Effects of Fermented Mulberry by Probiotic Lactobacillus Strain, L. plantarum PMO08 and Physicochemical Properties

Young Joo Oh ,  Sung Hyun Lee ,  Taeseok Kim 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Changes in Total Phenolic and Flavonoid Contents and Antioxidant Activities of Apple and Grapefruit Purees Fermented by Lactobacillus plantarum and L. acidophilus

Ga Eun Lee ,  Keum Taek Hwang

한국식품영양과학회 학술대회발표집

2020 .10

Lactobacillus plantarum CK10을 이용한 초콜릿 발효 산물의 항산화 활성 및 성분 분석

강혜림 ,  고소예 ,  류지연 외 6명

Food Science and Preservation

2016 .08