1 |
Characteristic Flavor Compounds of Traditional Korean Chongkukjang
/ [Lee, Eun-Ju;Kim, Jong-Kyu;] / Food Science and Biotechnology
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2 |
Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor
/ [Rhee, Joo-Hyung;Park, Ki-Hwan;Yoon, Kwang-Ro;Yim, Choong-Bin;Lee, In-Hyung;] / Food Science and Biotechnology
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3 |
Characterization of Microbes for High Temperature Fermentation and the Effect of High Temperature Fermentation of Soy
/ [Lee, Na-Young;Kim, Yong-Suk;Shin, Dong-Hwa;] / Food Science and Biotechnology
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4 |
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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5 |
Characteristics of Flavor and Functionality of Bacillus subtilis K-20 Chunggukjang
/ [Kim, Young-Sook;Jung, Hyuck-Jun;Park, Young-Sook;Yu, Tae-Shick;] / Korean Journal of Food Science and Technology
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6 |
Studies on the Quality Evaluation and Metal Content of Sanitary Canned by Fermented Soybean of Bacillus starter
/ [;] / Journal of environmental and Sanitary engineering
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7 |
Slow Food 의 조리과학적 접근 -전통발효음식 장류 중심으로-
/ [;] / Korean journal of food and cookery science
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8 |
Color, Volatiles and Organoleptic Acceptability of Mixed Powders of Red Ginseng and Cheonggukjang
/ [Kwon Joong-Ho;Shin Jin-Ki;Moon Kwang-Deog;Chung Hun-Sik;Jeong Yong-Jin;Lee Eun-Joo;Ahn Dong-U.;] / Food Science and Preservation
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9 |
Effect of Sea Tangle on Fermentation and Quality Characteristics of Cheongbukjang
/ [Jung Yoo-Kyung;Lee Ye-Kyung;No Hong-Kyoon;Kim Soon-Dong;] / Food Science and Preservation
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10 |
The Bacterial Biological Response Modifier Enriched Chungkookjang Fermentation
/ [Hong, Sung-Wook;Kim, Joo-Young;Lee, Bong-Ki;Chung, Kun-Sub;] / Korean Journal of Food Science and Technology
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11 |
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
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12 |
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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13 |
Quality characteristics of chunggugjaug prepared byBacillus subtilis NRLSI IV with different inoculum levels and fermentation temperatures
/ [Kim, Kyung-Mi;Kim, Haeng-Ran;Yoo, Seon-Mi;Kim, Jin-Sook;Choe, Jeong-Sook;] / Korean journal of food and cookery science
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14 |
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
/ [Jang, Chan-Ho;Lim, Jin-Kyu;Kim, Jeong-Hwan;Park, Cheon-Seok;Kwon, Dae-Young;Kim, Yong-Suk;Shin, Dong-Hwa;Kim, Jong-Sang;] / Food Science and Biotechnology
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15 |
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
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16 |
Aroma Characteristic of Chungkukjang with Astragalus membranaceus
/ [Yoon Hyang-Sik;Choi Hye-Sun;Joo Seon-Jong;Kim Ki-Sik;Kim Sook-Jeong;] / Food Science and Preservation
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17 |
Production of Fibrinolytic Enzyme and Peptides from Alkaline Fermentation of Soybean Curd Residue by Bacillus firmus NA-1
/ [Oh, Soo-Myung;Seo, Ji-Hyun;Lee, Sam-Pin;] / Journal of the Korean Society of Food Science and Nutrition
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18 |
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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19 |
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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20 |
Cloning and Characterization of a Gene for Fibrinolytic Enzyme from Bacillus subtilis BB-1 Isolated from Black Bean Chung-kuk
/ [Lee Young-Hoon;Lee Sung-Ho;Jeon Ju-Mi;Kim Hong-Chul;Cho Yong-Un;Park Ki-Hoon;Choi Young-Ju;Gal Sang-Wan;] / Journal of Life Science
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21 |
Properties of Cheongkukjang Prepared with Admixed Medicinal Herb Powder
/ [Park, Jung-Suk;Cho, Sang-Hyeok;Na, Hwan-Sik;] / Food Science and Preservation
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22 |
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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23 |
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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24 |
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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25 |
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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26 |
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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27 |
Quality Characteristics of Soybean Paste (Doenjang) Prepared with Bacillus subtilis DH3 Expressing High Protease Levels, and Deep-Sea Water
/ [Jung, Hee-Kyoung;Jeong, Yoo-Seok;Youn, Kwang-Sup;Kim, Dae-Ik;Hong, Joo-Heon;] / Food Science and Preservation
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28 |
Effect of Antioxidant Activity of Cheonggukjang
/ [Lee, In-Ae;Kim, Hyo-Jung;Kang, Hee-Jung;Kim, Jong-Sang;] / Journal of Cancer Prevention
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29 |
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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30 |
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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31 |
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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32 |
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
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33 |
The Fermentative Characteristics of Cheonggukjang Prepared by Starter Culture of Bacillus spp. with Fibrinolytic Activity
/ [Hwang, Jong-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
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34 |
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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35 |
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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36 |
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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37 |
Fermentation and Quality Characteristics of Cheonggukjang with Chinese Cabbage
/ [Kim, Jin Hak;Park, La Young;Lee, Shin Ho;] / Food Science and Preservation
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38 |
Fermentation Characteristics of Chungkookjang Prepared Using Different Soybean
/ [Lee, Na-Ri;Lee, Sang-Mee;Go, Tae-Hun;Jeong, Seong-Yun;Hong, Chang-Oh;Kim, Keun-Ki;Park, Hyean-Cheal;Lee, Sang-Mong;Kim, Young-Gyun;Son, Hong-Joo;] / Journal of Environmental Science International
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39 |
Fermentation of Germinated- and Nongerminated-Yellow Soybean Chungkookjang Using Bacillus subtilis
/ [Lee, Na-Ri;Go, Tae-Hun;Park, Sung-Bo;Lee, Sang-Mee;Hwang, Dae-Youn;Kim, Dong-Seob;Park, Geun-Tae;Son, Hong-Joo;] / Microbiology and Biotechnology Letters
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40 |
Fermentation and Quality Characteristics of Cheonggukjang with Addition of Dropwort (Oenanthe javanica D.C.) Powder
/ [Lee, Shin-Ho;Kim, Jin-Hak;] / Journal of the Korean Society of Food Science and Nutrition
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41 |
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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42 |
Determination of Amounts of Benzoic Acid and Propionic Acid in Fermented Soybean Products
/ [Lee, Seung-Hee;Lee, Mi-Yeon;Lim, Seong-Rak;Bae, Ji-Hye;] / Korean Journal of Food Science and Technology
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43 |
Optimization of the Addition of Garlic in Cheonggukjang using Response Surface Methodology
/ [Hwang, Cho-Rong;Sim, Hye-Jin;Kim, Gyeong-Min;Cho, Kye-Man;Kim, Jeong-Hwan;Shin, Jung-Hye;] / Korean journal of food and cookery science
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44 |
Effects of Fermented Soybean Paste Chungkukjang on the Immunoreactivity in Ovariectomized Mice
/ [Park, Hyunjin;Yoon, Leena;Kim, Hyun-Sook;] / Journal of the Korean Society of Food Science and Nutrition
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45 |
Fermentation and Quality Characteristics of Cheonggukjang prepared with Sea Mustard
/ [Kang, Hye-Min;Lee, Shin-Ho;Park, La-Young;] / Journal of the East Asian Society of Dietary Life
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46 |
Isolation and identification of soycurd forming lactic acid bacteria which produce GABA from kimchi
/ [Kim, Eun-Ah;Mann, So-Yon;Kim, Su-In;Lee, Ga-Young;Hwang, Dae-Youn;Son, Hong-Joo;Lee, Chung-Yeol;Kim, Dong-Seob;] / Food Science and Preservation
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47 |
Changes in isoflavone content and quality characteristics of Cheonggukjang prepared with Bacillus subtilis HJ18-3 and KACC 15935
/ [Lee, Kyung Ha;Choi, Hye Sun;Choi, Yoon Hee;Park, Shin Young;Song, Jin;] / Food Science and Preservation
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48 |
Changes in isoflavone content and quality characteristics of Cheonggukjang prepared with Bacillus subtilis HJ18-3 and KACC 15935
/ [Lee, Kyung Ha;Choi, Hye Sun;Choi, Yoon Hee;Park, Shin Young;Song, Jin;] / Food Science and Preservation
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49 |
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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50 |
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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