Fermented green tea using Lactobacillus sakei (F1) and it's anti-arthritis efficacy

Dong-Gyu Kim ,  Selvakuma ,  Vijayalakshmi 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Korean Traditional Fermented Foods and Global Strategy

Kim ,  Seong pil

식품저장과 가공산업

2015 .12

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

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

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

Microorganisms as Novel Probiotic Strains Isolated from Traditional Fermented Foods

Hae Choon Chang

한국식품영양과학회 학술대회발표집

2015 .08

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

The Immunomodulating Effects of Lactobacillus sakei K040706 and Nutritional Factors Affecting Its Cell Surface

Young Kyoung Rhee

한국식품영양과학회 학술대회발표집

2015 .08

Cultural Factors Influencing the Production of Antibacterial agent by Lactobacillus sakei PIH16 Isolated from Fish By-Product

Eun-Seo Lim ,  Eun-Woo Lee

한국수산과학회 양식분과 학술대회

2018 .05

Chinese Ethnic Fermented Foods

Bei-Zhong Han

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

Production of Gamma-Aminobutyric Acid by Lactobacillus sakei B2-16 Using Fed-batch Fermentation

Go ,  ae Kim ,  Yunhee Hwang 외 2명

한국식품영양과학회 학술대회발표집

2017 .10

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

Hwan Sik Na

한국식품영양과학회 학술대회발표집

2016 .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

Traditional Korean Foods on Health Outcomes of the Healthy

Youn-Soo Cha

한국식품영양과학회 학술대회발표집

2016 .10

Identification and characterization of a new isolated Lactobacillus harbinensis from traditionally fermented vinegar

Ji-An Joung ,  Ji-Young You ,  Sung-Sil Lee 외 1명

한국식품영양과학회 학술대회발표집

2020 .10

Antimicrobial activity of Latilactobacillus sakei isolated from virgin coconut oil under pH and temperature stress

Mia Mi ,  anti ,  Hitoshi Iwahashi 외 1명

Food Science and Preservation

2022 .10

Foods and New Era

Dae Young Kwon

한국식품영양과학회 학술대회발표집

2015 .08