1 |
Effects of Germinated Whole Soy Flour on Isoflavone and Some Characteristics of Ramyon
/ [Eom, Kwon-Yong;Cha, Bo-Sook;Kim, Dong-Hee;Kim, Woo-Jung;] / Korean Journal of Food Science and Technology
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2 |
Functional Properties of Germinated Whole Soy Flour
/ [Lee, Ho-Suk;Eom, Kwon-Yong;Choi, Hee-Sook;Kim, Dong-Hee;Yoo, Sang-Ho;Kim, Woo-Jung;] / Korean Journal of Food Science and Technology
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3 |
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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4 |
Changes in Microflora and Enzyme Activities of Cheonggukjang Prepared with Germinated Soybeans during Fermentation
/ [Oh, Hoon-Il;Eom, Sang-Mi;] / Korean Journal of Food Science and Technology
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5 |
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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6 |
Effects of Germinated Whole Soy flour on the Properties of Dough and Noodle
/ [Chung Hai-Jung;Choi, Min-Hee;Chang Hak-Gil;Kim Joo-Sook;Kim Woo-Jung;] / Korean journal of food and cookery science
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7 |
Changes in Isoflavone and Some Characteristics of Chokong of Germinated Soybeans during Pickling in Vinegar
/ [Eom, Kwon-Yong;Kim, Joo-Sook;Choi, Hee-Sook;Cha, Bo-Sook;Kim, Woo-Jung;] / Journal of the Korean Society of Food Science and Nutrition
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8 |
Effect of Various Presoaking Treatments on the Microbial Contamination and Germination Ratio of Soybeans
/ [Kim, Tae-Jin;Kim, Young-Jin;Jung, Byung-Moon;Kim, Eung-Ryool;Choi, Won-Sun;Jung, Hoo-Kil;Chun, Ho-Nam;Sung, Chang-Hyun;Yoo, Sang-Ho;Kim, Woo-Jung;] / Journal of the Korean Society of Food Science and Nutrition
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9 |
Quality Characteristics of Meju According to Germination Time of Raw Soybean (Glycine max: Hwanggeumkong)
/ [Choi, Ung-Kyu;Jeong, Yeon-Shin;Kim, Mi-Hyang;Lee, Nan-Hee;Hwang, Young-Hyun;] / Food Science and Biotechnology
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10 |
Antioxidant and Anticancer Activities of Glycine Semen Germinatum Fermented with Germinated Black Soybean and Some Bacteria
/ [Shon, Mi-Yae;Lee, Sang-Won;Nam, Sang-Hae;] / Food Science and Preservation
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11 |
Preparation and Characterization of Wet Noodle Containing Germinated Small Black Bean Flour
/ [Han, Sung-Mi;Han, Jung-Ah;] / Korean Journal of Food Science and Technology
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12 |
Changes in Quality Characteristics of Meju Made with Germinated Soybean during Fermentation
/ [Choi, Ung-Kyu;Kim, Mi-Hyang;Lee, Nan-Hee;Jeong, Yeon-Shin;Hwang, Young-Hyun;] / Korean Journal of Food Science and Technology
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13 |
Changes in Quality Characteristics of Cheonggukjang Made with Germinated Soybean
/ [Kim, Mi-Hyang;Kang, Woo-Won;Lee, Nan-Hee;Kwon, Dae-Jun;Kwon, O-Jun;Chung, Yeon-Shin;Hwang, Young-Hyun;Choi, Ung-Kyu;] / Korean Journal of Food Science and Technology
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14 |
Studies on the Components of Unripe Peaches
/ [Lee, Joo-Baek;Chung, Hun-Sik;] / Food Science and Preservation
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15 |
Fermentation Characteristics of Cheonggukjang made of Germinated Soybean under Light Condition
/ [Kim, Mi-Hyang;Lee, Nan-Hee;Choi, Ung-Kyu;] / Journal of Life Science
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16 |
Chemical Comparison of Germinated- and Ungerminated-Safflower(Carthamus tinctorius) Seeds
/ [Kim, Eun-Ok;Lee, Ki-Teak;Choi, Sang-Won;] / Journal of the Korean Society of Food Science and Nutrition
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17 |
Proliferative and Differentiative Effects of Trachelogenin Isolated from Germinated Safflower (Carthamus tinctorius) Seeds on Calvarial Bone Cells
/ [Kim, Eun-Ok;Kim, Kyoung-Soon;Lee, Won-Jung;Choi, Sang-Won;] / Food Science and Biotechnology
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18 |
Changes in Chemical Components of Cheonggukjang Prepared with Germinated Soybeans during Fermentation
/ [Eom, Sang-Mi;Jung, Bo-Young;Oh, Hoon-Il;] / Journal of Applied Biological Chemistry
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19 |
Physiological Characteristics and Manufacturing of the Processing Products of Sprout Vegetables
/ [Kim, Duk-Sook;Lee, Keun-Bo;] / Korean journal of food and cookery science
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20 |
Quality Characteristics of Doenjang (Soybean Paste) Prepared with Germinated Regular Soybean and Black Soybean
/ [Kim, Hyeong-Eun;Han, Song-Yi;Jung, Jin-Bo;Ko, Jong-Min;Kim, Yong-Suk;] / Korean Journal of Food Science and Technology
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21 |
Changes in Isoflavones and Germination Characteristics of Eunhakong (Glycine max) by Germinated under Dark Condition
/ [Choi, Won-Seok;Choi, Seon-Jeong;Choi, Ung-Kyu;] / The Korean Journal of Food And Nutrition
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22 |
Changes in Chemical Composition of Rough Rice (Oryza sativa L.) according to Germination Period
/ [Kim, Hyun-Young;Hwang, In-Guk;Kim, Tae-Myoung;Park, Dong-Sik;Kim, Jae-Hyun;Kim, Dae-Joong;Lee, Youn-Ri;Lee, Jun-Soo;Jeong, Heon-Sang;] / Journal of the Korean Society of Food Science and Nutrition
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23 |
Development of Odor-Reduced Korean Traditional Cheonggukjang Added with Job's Tears
/ [Park, Ju-Hun;Han, Chan-Kyu;Choi, Sook-Hyun;Lee, Bog-Hieu;Lee, Hye-Jeong;Kim, Sung-Soo;] / Journal of the Korean Society of Food Science and Nutrition
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24 |
Effects of Korean Traditional Cheonggukjang Added with Job's Tears on Body Weight Gains and Lipid Metabolism in Rats Fed High-Fat Diet
/ [Park, Ju-Hun;Lee, Kyung-Won;Cho, Kyung-Dong;Kim, Sung-Soo;Lee, Bog-Hieu;Lee, Hye-Jeong;Han, Chan-Kyu;] / Journal of the Korean Society of Food Science and Nutrition
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25 |
Effects of Germination Time of Soybeans on Quality Characteristics of Cheonggukjang Fermented with an Isolated Bacterial Strain
/ [Jung, Jin-Bo;Choi, Seung-Kwon;Jeong, Do-Youn;Kim, Young-Soo;Kim, Yong-Suk;] / Korean Journal of Food Science and Technology
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26 |
Fermentation and Quality Characteristics of Cheongkookjang Prepared with Germinated Soybean
/ [Beak, Lag-Min;Kang, Kyoung-Myoung;Park, La-Young;Lee, Shin-Ho;] / Food Science and Preservation
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27 |
Quality Characteristics of Cheonggukjang Made with the Smoked Soybeans
/ [Ko, Hyeong-Min;Choi, Seon-Jeong;Choi, Won-Seok;Lee, Nan-Hee;Choi, Ung-Kyu;] / The Korean Journal of Food And Nutrition
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28 |
Enzyme Inhibition Activities of Ethanol Extracts from Germinating Rough Rice (Oryza sativar L.)
/ [Kim, Min Young;Lee, Sang Hoon;Jang, Gwi Young;Park, Hye Jin;Meishan, Li;Kim, Shinje;Lee, Youn Ri;Lee, Junsoo;Jeong, Heon Sang;] / Journal of the Korean Society of Food Science and Nutrition
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29 |
Edible Culture Media from Cereals and Soybeans for Pre-cultivation of Lactic Acid Bacteria
/ [Park, So-Lim;Park, Sunhyun;Jang, Jieun;Yang, Hye-Jung;Moon, Sung-Won;Lee, Myung-Ki;] / Journal of the Korean Society of Food Science and Nutrition
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30 |
Effects of High Pressure Treatment on Antioxidant Compounds and Activity of Germinated Rough Rice (Oryza sativa L.)
/ [Kim, Min Young;Lee, Sang Hoon;Jang, Gwi Young;Park, Hye Jin;Meishan, Li;Kim, Shinje;Lee, Youn Ri;Lee, Junsoo;Jeong, Heon Sang;] / Journal of the Korean Society of Food Science and Nutrition
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31 |
Effects of steeping condition and salinity stress on quality properties in germinated black soybean
/ [Yoon, Sung-Ran;Bae, Su-Gon;Kwon, Oh-Heun;Kang, Dong-Kyoon;Choe, So-Young;Ryu, Jung-A;Choi, Seong-Yong;] / Food Science and Preservation
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32 |
Effects of steeping condition and salinity stress on quality properties in germinated black soybean
/ [Yoon, Sung-Ran;Bae, Su-Gon;Kwon, Oh-Heun;Kang, Dong-Kyoon;Choe, So-Young;Ryu, Jung-A;Choi, Seong-Yong;] / Food Science and Preservation
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33 |
Changes in Isoflavones Contents and Germination Characteristics of Germinated Soybeans [Glycine max.] under Light Condition
/ [Choi, Seon-Jeong;Choi, Ung-Kyu;] / Journal of the Korean Society of Food Culture
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34 |
The Effects of Temperature and Incubation Period on Resveratrol Production and Antioxidant Activity on Iksan 526
/ [Lee, Eunmi;Seo, Chun-Sun;Kim, Woo-Jae;Park, Jong-Ho;Kim, Hyun-Soon;Lee, Jeom-Ho;Baek, So-Hyeon;] / Journal of the Korean Society of International Agriculture
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