1 |
Characterization of Isoflavone Profiles in Soy Cookies Using Almond Powder
/ [Yang, Seung-Ok;Chang, Pahn-Shick;Lee, Jae-Hwan;] / Korean Journal of Food Science and Technology
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2 |
Proteomic Characterization of the 'Agakong', a Small-seeded Recombinant Inbred Line Derived from 'Eunhakong' (Glycine max) 'KLG10084' (Glycine soja)
/ [Choi, Ung-Kyu;Ryu, Hyun-Su;Kim, Hyun-Tae;Yun, Sun-Mi;Lee, Su-Jin;Choi, Jae-Dek;Hwang, Young-Hyun;Choi, Soo-Young;Kwon, Oh-Shin;] / Food Science and Biotechnology
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Characterization of -Polyglutamic Acid Produced from the Solid-state Fermentation of Soybean Milk Cake Using Bacillus sp.
/ [Oh, Soo-Myung;Jang, Eun-Kyung;Seo, Ji-Hyun;Ryu, Mi-Jin;Lee, Sam-Pin;] / Food Science and Biotechnology
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4 |
Functionalization of Isoflavones with Enzymes
/ [Lee, Jae-Hwan;Doo, Eun-Hee;Kwon, Dae-Yong;Park, Jin-Byung;] / Food Science and Biotechnology
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5 |
Bacterial Diversity in a Korean Traditional Soybean Fermented Foods (Doenjang and Ganjang) by 16S rRNA Gene Sequence Analysis
/ [Cho, Kye-Man;Seo, Weon-Taek;] / Food Science and Biotechnology
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6 |
Antioxidant Activity and Isoflavone Profile of Rhynchosia nolubilis Seeds Pickled in Vinegar (Chokong)
/ [Kim, Seok-Joong;Shin, Jee-Young;Cho, Moo-Ho;Oh, Young-Sook;Park, Na-Young;Lee, Shin-Ho;] / Food Science and Biotechnology
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7 |
The Characteristics of Cheonggukjang, a Fermented Soybean Product, by the Degree of Germination of Raw Soybeans
/ [Choi, Ung-Kyu;Kim, Mi-Hyang;Lee, Nan-Hee;Jeong, Yeon-Shin;Kwon, O-Jun;Kim, Young-Chan;Hwang, Young-Hyun;] / Food Science and Biotechnology
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8 |
Antioxidant Effects of Cheonggukjang Containing Phellinus linteus Extract
/ [Jiang, Cheng-Kui;Jeong, Kyu-Jae;Park, Dong-Ki;Paik, Hyun-Dong;Yoon, Yoh-Chang;Lee, Si-Kyung;] / Food Science and Biotechnology
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9 |
Effects of a Soaking-Fermentation-Drying Process on the Isoflavone and -Aminobutyric acid Contents of Soybean
/ [Kim, Tae-Jin;Sung, Chang-Hyun;Kim, Young-Jin;Jung, Byung-Moon;Kim, Eung-Ryool;Choi, Won-Sun;Jung, Hoo-Kil;Chun, Ho-Nam;Kim, Woo-Jung;Yoo, Sang-Ho;] / Food Science and Biotechnology
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10 |
Antioxidant and Tyrosinase Inhibitory Activities from Seed Coat of Brown Soybean
/ [Lee, Jin-Hwan;Baek, In-Youl;Ko, Jong-Min;Kang, Nam-Suk;Shin, Seong-Hyu;Lim, Sea-Gyu;Oh, Ki-Won;Shin, Sang-Ouk;Park, Keum-Yong;Park, Ki-Hun;Ha, Tae-Joung;] / Food Science and Biotechnology
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11 |
Profiles of Isoflavone and Fatty Acids in Soymilk Fermented with Lactobacilli, Bifidobacteria, or Streptococci
/ [Park, Young-Woo;Lee, Seung-Wook;Choi, Hyung-Kyoon;Yang, SeungOk;Kim, Young-Suk;Chun, Ho-Nam;Chang, Pahn-Shick;Lee, Jae-Hwan;] / Food Science and Biotechnology
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12 |
Changes in Isoflavone Profiles during Cheongyukjang Preparation, A Traditional Banga Food
/ [Lee, Seung-Wook;Park, Yong-Woo;Han, Yang-Sun;Chang, Pahn-Shick;Lee, Jong-Mee;Kim, Young-Suk;Lee, Jae-Hwan;] / Korean Journal of Food Science and Technology
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13 |
Profiles of Isoflavone and Fatty Acids in Soymilk Fermented with Lactobacilli, Bifidobacteria, or Streptococci
/ [Park, Young-Woo;Lee, Seung-Wook;Choi, Hyung-Kyoon;Yang, SeungOk;Kim, Young-Suk;Chun, Ho-Nam;Chang, Pahn-Shick;Lee, Jae-Hwan;] / Food Science and Biotechnology
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14 |
Isoflavone Distribution and -Glucosidase Activity in Home-made and Factory-produced Doenjang
/ [Lee, Seung-Wook;Park, Yong-Woo;Chang, Pahn-Shick;Lee, Jae-Hwan;] / Korean Journal of Food Science and Technology
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15 |
Succinyl Daidzin and Succinyl Genistin are New Isoflavone Derivatives Found in Cheonggukjang
/ [Yang, Seung-Ok;Lee, Seung-Wook;Park, Young-Woo;Lee, Sang-Jun;Chang, Pahn-Shick;Choi, Sung-Seen;Lee, Jae-Hwan;] / Food Science and Biotechnology
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16 |
Optimal Manufacturing Conditions for Korean Soybean Paste and Soy Sauce, Using Aspergillus oryzae AJ 100 as a Flavor Improver
/ [Park, Hea-Kyeung;Kim, Jong-Kyu;] / Food Science and Biotechnology
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17 |
Changes in Enzymatic Activities during Eoyukjang Fermentation
/ [Ham, Soo-Nam;Kim, Sang-Woo;Lee, Jae Hwan;Chang, Pahn-Shick;] / Korean Journal of Food Science and Technology
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18 |
Changes in the Chemical and Functional Components of Korean Rough Rice Before and After Germination
/ [Lee, Youn-Ri;Kim, Ja-Young;Woo, Koan-Sik;Hwang, In-Guk;Kim, Kyong-Ho;Kim, Kee-Jong;Kim, Jae-Hyun;Jeong, Heon-Sang;] / Food Science and Biotechnology
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19 |
Changes of Isoflavones and Fatty Acids in Eoyukjang, a Traditional Korean Fermented Soysauce Prepared under the Ground in a Pot or an Incubator
/ [Park, Yong-Woo;Lee, Seung-Wook;Chang, Pahn-Shick;Lee, Jong-Mee;Kim, Young-Suk;Lee, Jae-Hwan;] / Food Science and Biotechnology
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20 |
Characteristics of Cheonggukjang Produced by the Rotative Fermentation Method
/ [Lee, Nam-Keun;Cho, Il-Jae;Park, Joung-Whan;Kim, Byung-Yong;Hahm, Young-Tae;] / Food Science and Biotechnology
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21 |
Quality Properties and Isoflavone Contents of Chungkukjang Containing Isoflavone Extracted from Arrowroot (Pueraria lobata Ohwi)
/ [Lee, Myung-Ye;Chang, Kyung-Ho;] / Journal of the East Asian Society of Dietary Life
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22 |
Modification of Isoflavones by Processing and Photosensitization in Model and Food Systems
/ [Kim, Mi-Ja;Lee, Jae-Hwan;] / Applied Biological Chemistry
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23 |
Effects of Cheonggukjang Containing Arrowroot Isoflavones on Bone Metabolism in Ovariectomized Rats
/ [Lee, Myung-Ye;Chang, Kyung-Ho;] / Food Science and Biotechnology
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24 |
Antimicrobial Compounds Profile During Cheonggukjang Fermentation Against Xanthomonas oryzae pv. oryzae (Xoo)
/ [Son, Gun-Hee;Kim, Ji-Young;Muthaiya, Maria John;Lee, Sa-Rah;Kim, Hyang-Yeon;Lee, Choong-Hwan;] / Journal of Microbiology and Biotechnology
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25 |
Improvement of Anti-Inflammation Activity of Gardeniae fructus Extract by the Treatment of β-Glucosidase
/ [Shon, Dong-Hwa;Choi, Dae-Woon;Kim, Mi-Hye;] / Korean Journal of Food Science and Technology
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26 |
Enhanced Antioxidant Effect of Black Soybean by Cheonggukjang with Potential Probiotic Bacillus subtilis CSY191
/ [Hwang, Chung Eun;Seo, Weon Taek;Cho, Kye Man;] / Korean Journal of Microbiology
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