Quality Characteristics of Commercial Doenjang and Traditional Doenjang

Jeong Min Lee ,  Woo Suk Bang

한국식품영양과학회 학술대회발표집

2015 .08

Biogenic Amines in Korean Fermented Food : Formation, Detection, and Control

Han-Joon Hwang

한국식품영양과학회 학술대회발표집

2017 .10

발효조건에 따른 막걸리의 Biogenic Amines(BAs)의 생성과 생리활성

강승미 ,  김선정 ,  고건희 외 1명

Food Science and Preservation

2016 .06

저장기간에 따른 전통된장과 개량식된장의 이화학적 특성, 기능성분 및 대사체 분석

강희주 ,  김진희 ,  김리랑 외 4명

한국식품영양학회지

2016 .10

Determination of Biogenic Amines Contents in Agricultural·Marine and Processed Products and Suggestion of the Safety Guideline

Jang-Woo Pa ,  k ,  A- 외 3명

한국식품영양과학회 학술대회발표집

2017 .10

In Vitro and In Vivo Anti-inflammatory Activity of Traditional Doenjang

Seungmin Pa ,  k ,  Jungeun Kim 외 10명

한국식품영양과학회 학술대회발표집

2018 .10

Biogenic Amines Content and Physiological Activities of Makgeolli According to Fermented Conditions

Seung Mi Kang ,  Seon Jeong Kim ,  Sanghae Nam

한국식품영양과학회 학술대회발표집

2015 .08

The Antimicrobial Activity of Electrolyzed Oxidizing Water against Biogenic Amine High Producing Bacteria

Seon Mi Shin ,  Hyang Rin Kang ,  Jang Woo Pa 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Effect of Beneficial Bacteria and Harmful Components of Korean Traditional Gochujang on the Anti-obesity Effect

Kyung Eun Moon ,  Hyeon Hwa Oh ,  Byung-Min Oh 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

Evaluation of the biogenic amines in commercial low-salt shrimp pastes

Baozhu Shi ,  Wanting Zhao ,  Siwoo Kim 외 1명

한국식품영양과학회 학술대회발표집

2022 .10

Development and Validation for the Simultaneous Analysis of Biogenic Amines in Cheonggukjang by LC-MS/MS

Min Jeong Seo

한국식품영양과학회 학술대회발표집

2016 .10

Mass spectrometry-based metabolomic study of traditional Doenjang effects against hepatic fibrosis

Lee ,  Jang-Eun ,  Pa 외 4명

Applied Biological Chemistry

2016 .01

Analysis of differences in flavor and sensory characteristics of doenjang and Korean -style doenjang

Yejin Shin ,  Tackhyun Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2022 .10

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

Yejin Shin ,  Mina K. Kim

한국식품영양과학회 학술대회발표집

2021 .10

Screening of Biogenic Amines Non-producing Bacillus subtilis SCM121 and Its Characterization Analysis

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

한국식품영양과학회 학술대회발표집

2015 .08

Impact of Salt Concentration on Bacterial Diversity and Biogenic Amines Content in Ganjang

Ranhee Lee ,  Gwangsu Ha ,  Hee-Jong Yang 외 1명

한국식품영양과학회 학술대회발표집

2024 .10

Biogenic Amines in Agricultural, Livestock, Marine Products in Korea: Approaches of Total Diet Study with the consideration of food processing

Ki Won Lee ,  Jin Song Shin ,  Ji In You 외 10명

한국식품영양과학회 학술대회발표집

2022 .10

Anti-obesity Effect of Beneficial Bacteria and Harmful Components in Ethanol Extract from Korean Traditional Cheonggukjang

Kyung Eun Moon ,  Hyeon Hwa Oh ,  Byung-Min Oh 외 2명

한국식품영양과학회 학술대회발표집

2024 .10

다양한 염도에서 제조한 된장의 장기 숙성 시 품질변화

최보영 ,  길나영 ,  박신영 외 1명

Food Science and Preservation

2016 .12

Isolation and Characterization of Biogenic Amines Non-producing Bacillus subtilis SCGB159 having Antibacterial Activity against Foodborne Pathogenic Bacteria

Jeong Seon Eom ,  Myeong Seon Ryu ,  Hee-Jong Yang 외 5명

한국식품영양과학회 학술대회발표집

2016 .10