1 |
Physicochemical Characteristics of Traditional Fermented Soybean Products Manufactured in Folk Villages of Sunchang Region
/ [Kim, Jong-Wook;Kim, Yong-Suk;Jeong, Pyeong-Hwa;Kim, Hyung-Eun;Shin, Dong-Hwa;] / Journal of Food Hygiene and Safety
|
2 |
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
|
3 |
Differences in Manufacturing Process and Quality between Cheonggukjang for Use in the Raw and Cheonggukjang for Stew
/ [Seo, Byoung-Joo;Kim, Young-Ho;Kim, Jong-Kyu;] / Food Science and Biotechnology
|
4 |
Isolation of Bacteria from Chunggukjang Prepared by Rice Straw and Identification of Protease Secreted
/ [Oh, Jae-Hyeon;Lee, Byeong-Jeong;Paik, Hyoung-Rok;Jung, Sang-Chul;Baik, Keun-Sik;Choi, Sang-Ki;] / Journal of Life Science
|
5 |
Quality Evaluation by the Addition of Pine Needle and Artemisia princeps Extracts in Vinegared Kochujang
/ [Kim, Eun-Lyang;Kang, Sun-Chul;] / Applied Biological Chemistry
|
6 |
Quality Improvement of Chokochujang by the Addition of Green Tea Extract
/ [Kim, Eun-Lyang;Kang, Sun-Chul;] / Food Science and Preservation
|
7 |
Cloning of Fibrinolytic Enzyme Gene from Bacillus subtilis Isolated from Cheonggukjang and Its Expression in Protease-deficient Bacillus subtilis Strains
/ [Jeong, Seon-Ju;Kwon, Gun-Hee;Chun, Ji-Yeon;Kim, Jong-Sang;Park, Cheon-Seok;Kwon, Dae-Young;Kim, Jeong-Hwan;] / Journal of Microbiology and Biotechnology
|
8 |
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
|
9 |
Optimization of Culture Conditions of Bacillus pumilus JB-1 for Chungkook-jang Fermentation in Soybean Boiling-Waste Liquor Medium
/ [Kwon, Ha-Young;Ryn, Hee-Young;Kwon, Chong-Suk;Lee, Sang-Han;Sohn, Ho-Yong;] / Microbiology and Biotechnology Letters
|
10 |
Quality Characteristics of Defatted Soybean Grits Fermented by Bacillus subtilis NUC1
/ [Kim, Hyun-Jeong;Lee, Sung-Gyu;Ji, Young-Ju;HwangBo, Mi-Hyang;Lee, Eun-Ju;Lee, Sam-Pin;Lee, In-Seon;] / Journal of the Korean Society of Food Science and Nutrition
|
11 |
Characteristics of Chungkookjang Produced by Bacillus subtillus MC31
/ [Mann, So-Yon;Kim, Eun-Ah;Lee, Ga-Young;Kim, Ro-Ui;Hwang, Dae-Youn;Son, Hong-Joo;Lee, Byong-Won;Lee, Chung-Yeol;Kim, Dong-Seob;] / Journal of Life Science
|
12 |
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
|
13 |
Isolation and Physiological Characteristics of Microorganisms Producing Extracellular Enzymes from Korean Traditional Soybean Sauce and Soybean Paste
/ [Baek, Seong-Yeol;Yun, Hye-Ju;Choi, Hye-Sun;Koo, Bon-Sung;Yeo, Soo-Hwan;] / Microbiology and Biotechnology Letters
|
14 |
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
|
15 |
Isolation from Chungkookjang and Characterization of a Bacterium Producing an Extracellular Protease of High Specific Activity
/ [Park, Hee-Jin;Park, Heui-Dong;] / Food Science and Preservation
|
16 |
Effects of Feeding Nattokinase as Natural Feed Additives on Milk Production and Blood Metabolites in Lactating Dairy Cows
/ [Lim, Dong-Hyun;Park, Joong-Kook;Kim, Hyeon-Shup;Ki, Kwang-Seok;Lee, Hyun-June;Kwon, Eung-Gi;Kim, Mi-Kyoung;Kim, Chang-Hyun;Kim, Sang-Bum;] / Korean Journal of Organic Agriculture
|
17 |
Changes in Components and Peptides during Fermentation of Cheonggookjang
/ [Ann, Yong-Geun;] / The Korean Journal of Food And Nutrition
|
18 |
Bacterial Community Profiling during the Manufacturing Process of Traditional Soybean Paste by Pyrosequencing Method
/ [Kim, Yong-Sang;Jeong, Do-Yeon;Hwang, Young-Tae;Uhm, Tai-Boong;] / Korean Journal of Microbiology
|
19 |
Protease Activity of Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food
/ [Kook, Moo Chang;Cho, Seok Cheol;Park, Hoon;Kim, Seung Seop;Pyun, Yu Ryang;Choi, Woon Yong;Lee, Hyeon Yong;] / Food Engineering Progress
|
20 |
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
|
21 |
Quality Characteristics of Commercial Korean Types of Fermented Soybean Sauces in China
/ [Lee, Sun Young;Baik, Soo Hwa;Ahn, Yu Jin;Song, Jin;Kim, Jae Hyun;Choi, Hye Sun;] / Korean Journal of Food Science and Technology
|
22 |
Potential Probiotic Properties of Exopolysaccharide Producing Lactic Acid Bacteria Isolated from Fermented Soybean Product
/ [Ahn, Yu-Jin;Choi, Hye-Sun;] / Journal of the Korean Society of Food Science and Nutrition
|