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

Min-Sun Kim ,  Hee-Jeong Kim ,  Seung-Je Lee 외 2명

한국식품영양과학회 학술대회발표집

2018 .10

Microorganisms as Novel Probiotic Strains Isolated from Traditional Fermented Foods

Hae Choon Chang

한국식품영양과학회 학술대회발표집

2015 .08

Korean Traditional Fermented Foods and Global Strategy

Kim ,  Seong pil

식품저장과 가공산업

2015 .12

Isolation and Characterization of Useful Bacteria for Food Waste Decomposition from Korean Traditional Nuruk and Food Waste

Seung Je Lee ,  Jong Chan Chae ,  Yoon Seok Song 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Isolation and identification of lactic acid bacteria from Korean traditional fermented foods

Jung Kwon Lee ,  Young-Won Tak ,  Ji-Yoon Lee 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Chinese Ethnic Fermented Foods

Bei-Zhong Han

한국식품영양과학회 학술대회발표집

2015 .08

Application of traditional fermented food microorganisms to green biotechnology

Young-Wook Chin

한국식품영양과학회 학술대회발표집

2024 .10

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

Isolation and Characterization of Bacillus sp. Having Potential Probiotics Activity Isolated from Traditional Soybean Fermented Foods

Myeong Seon Ryu ,  Su-Ji Jeong ,  Hee-Jong Yang 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

Isolation and Identification of Sporolactobacillus spp. from Fermented Foods and Environmental Sources

Na ,  ee Han ,  Ya-Yun Cheng 외 1명

한국식품영양과학회 학술대회발표집

2019 .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

한국 전통발효식품의 현재와 미래발전전략

신동화

식품과학과 산업

2020 .06

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

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

Hye Sun Choi

한국식품영양과학회 학술대회발표집

2022 .10

Survey of Mycotoxin Contents of Korean Traditional Fermented Foods in Jeollanam-do

Hwan Sik Na

한국식품영양과학회 학술대회발표집

2016 .10

Determination of Melatonin Content and Antioxidant Activity of Fermented Foods

Hye ,  yeon Woo ,  Yangji Kim 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Foods and New Era

Dae Young Kwon

한국식품영양과학회 학술대회발표집

2015 .08

Development of an AI-Driven Framework for Evaluating Microorganisms and Biomarker Identification in Functional Foods Targeting Liver Health

Tae Gyun Kim ,  Hyung Taek Cho ,  Tae Yoon Kim 외 6명

한국식품영양과학회 학술대회발표집

2024 .10

Isolation of Bacillus subtilis SCM146 Having Antimicrobial Activity from Korean Traditional Fermented Food

Hee-Jong Yang ,  Su-Ji Jeong ,  Seong-Yeop Jeong 외 2명

한국식품영양과학회 학술대회발표집

2015 .08