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Isoflavone Distribution and -Glucosidase Activity in Cheonggukjang, a Traditional Korean Whole Soybean-Fermented Food
/ [Yang, Seung-Ok;Chang, Pahn-Shick;Lee, Jae-Hwan;] / Food Science and Biotechnology
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Selection and Fermentation Characteristics of Cheongbukjang Strains
/ [Woo Seung-Mi;Kwon Joong-Ho;Jeong Yong-Jin;] / Food Science and Preservation
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Isolation, Identification, and Characterization of Bacillus spp. from the Traditionally fermented Cheonggukjangs in the Gyeonggi and the Gangwon Provinces
/ [Lee, Nam-Keun;Jeon, Eun-Hee;Lee, Hyo-Jin;Cho, Il-Jae;Hahm, Young-Tae;] / Applied Biological Chemistry
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4 |
Quality Characteristic of Hwangki(Astragalus membranaceus) Chungkukjang during Fermentation
/ [Choi, Hye-Sun;Joo, Seon-Jong;Yoon, Hyang-Sik;Kim, Ki-Sik;Song, In-Gyu;Min, Kyeong-Beom;] / Food Science and Preservation
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5 |
Isolation, Identification, and Fermentation Characteristics of Bacillus sp. with High Protease Activity from Traditional Cheonggukjang
/ [Ahn, Yong-Sun;Kim, Yong-Suk;Shin, Dong-Hwa;] / Korean Journal of Food Science and Technology
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6 |
Effect of Chitosan on Quality Characteristics of Chungkukjang
/ [Jung, Yoo-Kyung;Lee, Ye-Kyung;No, Hong-Kyoon;Kim, Soon-Dong;] / Journal of the Korean Society of Food Science and Nutrition
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Effect of Green Tea Powder on the Improvement of Sensorial Quality of Chungkookjang
/ [Kim, Jae-Hun;Kim, Sun-Im;Kim, Jong-Gun;Im, Deuk-Kyun;Park, Jin-Gyu;Lee, Ju-Woon;Byun, Myung-Woo;] / Journal of the Korean Society of Food Science and Nutrition
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Isolation, Identification, and Characterization of Bacillus strains from the Traditional Korean Soybean-fermented Food, Chungkookjang
/ [Joo, Myeong-Hoon;Hur, Sung-Ho;Han, Yong-Soo;Kim, Ji-Yeon;] / Journal of Applied Biological Chemistry
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Selection of Microorganisms and Optimization of Manufacture Process for Cheonggukjang
/ [Hwang, Hyun-Ae;Lee, Nam-Kuen;Cho, Il-Jae;Hahm, Young-Tae;Kwon, Ki-Ok;Kim, Byung-Yong;] / Korean Journal of Food Science and Technology
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10 |
Biogenic Amines Formation and Content in Fermented Soybean Paste (Cheonggukjang)
/ [Han, Gyu-Hong;Cho, Tae-Yong;Yoo, Myung-Sang;Kim, Chun-Soo;Kim, Jung-Min;Kim, Hyun-Ah;Kim, Mi-Ok;Kim, Seong-Cheol;Lee, Sun-Ae;Ko, Yong-Suk;Kim, So-Hee;Kim, Dae-Byoung;] / Korean Journal of Food Science and Technology
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Increased antioxidative effects of Seolitae Chungkukjang added with green tea powders
/ [Cho, Eun-Ju;Park, Hyun-Young;Kim, Hyun-Young;] / Korean Journal of Agricultural Science
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Isolation of Bacillus spp. from Cheonggukjang and Its Antagonistic Effect against Bacillus cereus
/ [Lee, Nam-Keun;Park, Joung-Whan;Cho, Il-Jae;Kim, Byung-Yong;Kwon, Ki-Ok;Hahm, Young-Tae;] / Korean Journal of Food Science and Technology
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13 |
Physiological Characteristics of Bacillus spp. Isolated from Rice Straw as Cheonggukjang Starter
/ [Lee, Shin-Ho;Baek, Lag-Min;Park, La-Young;] / Korean Journal of Food Science and Technology
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14 |
Changes of Protein Profiles in Cheonggukjang during the Fermentation Period
/ [Santos, Ilyn;Sohn, Il-Young;Choi, Hyun-Soo;Park, Sun-Min;Ryu, Sung-Hee;Kwon, Dae-Young;Park, Cheon-Seok;Kim, Jeong-Hwan;Kim, Jong-Sang;Lim, Jin-Kyu;] / Korean Journal of Food Science and Technology
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15 |
Biogenic Amines Formation and Content in Fermented Soybean Paste (Cheonggukjang)
/ [Han, Gyu-Hong;Cho, Tae-Yong;Yoo, Myung-Sang;Kim, Chun-Soo;Kim, Jung-Min;Kim, Hyun-Ah;Kim, Mi-Ok;Kim, Seong-Cheol;Lee, Sun-Ae;Ko, Yong-Suk;Kim, So-Hee;Kim, Dae-Byoung;] / Korean Journal of Food Science and Technology
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16 |
Radical Scavenging Effects and Physicochemical Properties of Seolitae Chungkukjang Added with Green Tea
/ [Park, Hyun-Young;Cho, Eun-Ju;] / Journal of the Korean Society of Food Science and Nutrition
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17 |
Isolation and Characterization of Bacillus licheniformis SC082 Degrading Fibrin and Chitin from Shrimp Jeot-Gal
/ [Cho, Eun-Kyung;Jung, Yu-Jung;Gal, Sang-Wan;Choi, Young-Ju;] / Journal of Life Science
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18 |
Screening of Lignan Compounds and Antioxidant Activity of Chungkukjang Fermented with Defatted Sesame Flour
/ [Kim, Tae-Su;Choi, Mi-Kyeong;Kim, Jin-Sook;Han, Jae-Woong;Kang, Myung-Hwa;] / Journal of the Korean Society of Food Science and Nutrition
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19 |
The Reduction of "Off-flavor" in Cheonggukjang and Kimchi
/ [Hong, Eun-Jeung;Kim, Young-Jun;Noh, Bong-Soo;] / Journal of the Korean Society of Food Culture
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20 |
Effect of Added Chito-oligosaccharides on the Quality Improvement of Cheongkuk-Jang
/ [Kim, Je-Jung;Jung, Byung-Ok;Chung, Suk-Jin;Lee, Sun-Ho;Wang, Tae-Whan;Lee, Keun-Bo;Park, Sang-Soon;] / Journal of Chitin and Chitosan
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21 |
Characteristics of White Soybean Chungkookjang Fermented by Bacillus subtilis D7
/ [Lee, Na-Ri;Park, Sung-Bo;Lee, Sang-Mee;Go, Tae-Hun;Hwang, Dae-Youn;Kim, Dong-Seob;Jeong, Seong-Yun;Son, Hong-Joo;] / Journal of Life Science
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22 |
Denaturing Gradient Gel Electrophoresis and Culture-based Analysis of the Bacterial Community in Cheonggukjang, a Korean Traditional Fermented Soybean Food from Gangwon Province
/ [Hong, Sung Wook;Lim, In Kyu;Kim, Yong Woo;Shin, Seung-Mee;Chung, Kun Sub;] / Korean Journal of Food Science and Technology
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Quality Characteristics of Fermented Soybean Products by Bacillus sp. Isolated from Traditional Soybean Paste
/ [Lee, Sun Young;Eom, Jeong Seon;Choi, Hye Sun;] / Journal of the Korean Society of Food Science and Nutrition
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24 |
Physicochemical Properties of Cheonggukjang with Fermentation Period for a Variety of Soybean Cultivars
/ [Baek, Ji Eun;Choi, Yoon Hee;Song, Jin;Yun, Hong Tai;Choi, Hye Sun;Park, Shin Young;] / The Korean Journal of Food And Nutrition
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25 |
Characteristics of Chungkookjang that Enhance the Flavor and GABA Content in a Mixed Culture of Bacillus subtilis MC31 and Lactobacillus sakei 383
/ [Lee, Ga-Young;Kim, Su-In;Jung, Min-Gi;Seong, Jong-Hwan;Lee, Young-Guen;Kim, Han-Soo;Chung, Hun-Sik;Lee, Byoung-Won;Kim, Dong-Seob;] / Journal of Life Science
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