한국 전통발효식품의 현재와 미래발전전략

신동화

식품과학과 산업

2020 .06

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

Microorganisms as Novel Probiotic Strains Isolated from Traditional Fermented Foods

Hae Choon Chang

한국식품영양과학회 학술대회발표집

2015 .08

발효식품의 마이크로바이옴 분석 기술

차인태 ,  서명지

식품과학과 산업

2017 .03

바이오기술을 이용한 식품소재 개발의 국내 · 외 현황 및 전망

유상호

식품과학과 산업

2019 .06

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

Fermentation Aptitude Evaluation of Indigenous Fermented Microorganisms

Sung Ho Cho

한국식품영양과학회 학술대회발표집

2019 .10

Evaluation of sugar contents in Korean traditional soybean fermented foods

Jinsoo Jeon ,  Younghyeon Jang ,  Yubin Shin 외 4명

한국식품영양과학회 학술대회발표집

2022 .10

Systemic approach to screening among primary and secondary metabolites of microorganisms with antiviral activity in Korean traditional fermented foods using GC TOF-MS and LC-MS/MS

Jeong-Seok Yu ,  Jeong-Eun Lee ,  Chang-Wan Lee 외 3명

한국식품영양과학회 학술대회발표집

2018 .10

Development of Medi-Food for the Elderly Using Probiotics

Deuk-Sik Lee

한국식품영양과학회 학술대회발표집

2021 .10

Studies on Useful Active Substances (Enzymes and Bacteriocins) Derived from Microorganisms in Fermented Food Based on Zymography

Nack-Shick Choi

한국식품영양과학회 학술대회발표집

2017 .10

Application and Acceptability of Microbiomes in the Production Process of Nigerian Indigenous Foods: Drive towards Responsible Production and Consumption

Abiola Folakemi Olani ,  an ,  Osa 외 15명

Preventive Nutrition and Food Science

2023 .06

NGS 분석에 기반한 전통발효식품 미생물 연구 및 산업적 활용

남영도

식품산업과 영양

2018 .06

Perception of agricultural biotechnology according to information navigation activities on agricultural biotechnology

Bumkyu Lee ,  Sung-Dug Oh ,  Youn Sung Cho

Korean Journal of Agricultural Science

2021 .12

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

Korean Traditional Fermented Foods and Global Strategy

Kim ,  Seong pil

식품저장과 가공산업

2015 .12

Analysis of Free Amino Acids and Flavor Characteristics of Low-Salt Doenjang Using Fermented Microorganisms

Seul-Ki Pa ,  k ,  Seung-Wha Jo 외 3명

한국식품영양과학회 학술대회발표집

2020 .10

동북아 발효문화의 기원에 관한 고찰

이철호

식품과학과 산업

2020 .06

Immunomodulatory Effect of Fermented Soybean Products (Cheonggukjang) and Their Related Microorganisms

Seung Bin Chu ,  Yung Choon Yoo

한국식품영양과학회 학술대회발표집

2016 .10

Cholesterol-lowering Effect of Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food

Hong-Yeop Pa ,  k ,  Dae-Gyu Ryu 외 4명

한국수산과학회 양식분과 학술대회

2016 .10