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

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

Determination of Melatonin Content and Antioxidant Activity of Fermented Foods

Hye ,  yeon Woo ,  Yangji Kim 외 1명

한국식품영양과학회 학술대회발표집

2015 .08

Microorganisms as Novel Probiotic Strains Isolated from Traditional Fermented Foods

Hae Choon Chang

한국식품영양과학회 학술대회발표집

2015 .08

한국 전통발효식품의 현재와 미래발전전략

신동화

식품과학과 산업

2020 .06

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

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

Hwan Sik Na

한국식품영양과학회 학술대회발표집

2016 .10

In Vitro Functional Evaluation of Immune-Enhancing Probiotics from Fermented Foods

Hye-Jin Kim ,  Jiheon Kim ,  Joo Hyun Lee 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

A Review of Fermented Foods with Beneficial Effects on Brain and Cognitive Function

Binna Kim ,  Ve ,  onica Minsu Hong 외 6명

Preventive Nutrition and Food Science

2016 .12

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

Determination of N-Nitrosamines and Nitrite on Korean Fermented Foods

Mi Ja Chung ,  Kyung Hun Kang ,  Si Young Pa 외 7명

한국식품영양과학회 학술대회발표집

2015 .08

Pediococcus spp.-fermented chicken meat for dogs

Eun Chae Lee ,  Ki-Taek Nam ,  Kyung-Woo Lee 외 1명

한국축산학회지

2020 .01

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

동북아 발효문화의 기원에 관한 고찰

이철호

식품과학과 산업

2020 .06

Assessment of Antioxidant Activities and γ-Oryzanol Content of Non-Fermented and Fermented Korean Rice Bran by Various Cultivars

Gi-Hae Shin ,  Tae-Dong Jung ,  Jae-Min Kim 외 10명

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

What microbes can tell us about their environment

David Zeevi

한국식품영양과학회 학술대회발표집

2024 .10