Inhibitory Effect of Black Soybean Doenjang on Obesity in High fat Diet-induced Mice

Jiyoung Kim ,  Suk-Hee Moon ,  Inhae Kang

한국식품영양과학회 학술대회발표집

2019 .10

Comparison of physicochemical properties of low-salt Doenjang according to manufacturing method of soybean paste

Bo-Young Choi ,  Na-Young Gil ,  Shin-Young Pa 외 3명

한국식품영양과학회 학술대회발표집

2016 .10

Investigation of Quality Change of Traditional Soybean Paste (doenjang) in Gyeongnam

Hyeon-Young Kim ,  Gi-Jeong Ha ,  Hee-Jeong Je 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Comparative analysis of Doenjang (Korean traditional soybean paste) manufactured in Gochang

Hae-Seok Pa ,  k ,  Seung-Wha Jo 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

Comparison of Quality of Fermented Soybean Paste (Doenjang) Produced in Gangwon-do

Jae-Geel Lim ,  Seo-hyun Yoon ,  Yun-Mi Ko 외 5명

한국식품영양과학회 학술대회발표집

2020 .10

Distribution of Molecular Weights of Total Nitrogen from Water extracts of commercial Korean Fermented Soybean Paste (Doenjang) and it’s Angiotensin I Converting enzyme (ACE) inhibitory activity

Suah Bak ,  Cha ,  oens 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Total Diet Study

Guiim Moon

한국식품영양과학회 학술대회발표집

2020 .10

저장기간에 따른 전통된장과 개량식된장의 이화학적 특성, 기능성분 및 대사체 분석

강희주 ,  김진희 ,  김리랑 외 4명

한국식품영양학회지

2016 .10

다양한 염도에서 제조한 된장의 장기 숙성 시 품질변화

최보영 ,  길나영 ,  박신영 외 1명

Food Science and Preservation

2016 .12

Changes in physicochemical characteristics and nutritional values of soybean, meju, and doenjang by varying sowing periods

Yang-Ju Son ,  Sun-Hee Kang ,  Jong-Min Ko 외 3명

한국식품과학회지

2017 .02

Quality Characteristics of Doenjang Prepared with Different types of Salt

Ju-Hee Heo ,  Do-yeon Jeong

한국식품영양과학회 학술대회발표집

2018 .10

Properties of Fermented Rice, Soybean Products for Manufacture Low-salt Doenjang

Hyeon-Jin Kang ,  Seung-Wha Jo ,  Eun-Jung Yim 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

Quality Characteristics of Commercial Doenjang and Traditional Doenjang

Jeong Min Lee ,  Woo Suk Bang

한국식품영양과학회 학술대회발표집

2015 .08

Soybean Koji Supplement partially Suppresses High Fat Diet-Induced Obesity in Rats

Sihoon Pa ,  k ,  Jae-Joon Lee

한국식품영양과학회 학술대회발표집

2020 .10

Physicochemical characteristics and enzymatic activities of traditional soybean paste (Doenjang) produced in Gochang-gun, Jeonbuk

Hyeona Oh ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2020 .10

Characteristics of traditional soybean pastes from ancient documents

Dong-Geon Nam ,  Hee Young Lee ,  Ji Hyun Kim

한국식품영양과학회 학술대회발표집

2020 .10

Quality Characteristics of Low-salt Doenjang according to Manufacturing Various Method

Bo Young Choi ,  Na Young Gil ,  Shin Young Pa 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

Soybean Koji Supplement Reduces Body Weight Gain and Fat Accumulation in High-fat Diet-induced Obese Rats

Sihoon Pa ,  k ,  Jae Joon Lee

한국식품영양과학회 학술대회발표집

2018 .10

High-Salt Diet Ameliorates High-Rice Diet-Induced Metabolic Disorder and Change of Gut Microbiota

Moon Ho Do ,  Hye-Bin Lee ,  Mi-Jin Oh 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Comparison of organic and non-organic doenjang from physiochemical, antioxidant activities and sensorial perspectives

Yejin Shin ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2021 .10