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Quality Characteristics of Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
/ [Ham, Seung-Shi;Choi, Kyong-Keun;Cui, Cheng-Bi;Lee, Beom-Goo;Joo, Dong-Sik;Lee, Deuk-Sik;] / Food Science and Biotechnology
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2 |
Antimutagenic and Cytotoxicity Effects of Fermented Soybean Extract
/ [;;;;;;] / Journal of the East Asian Society of Dietary Life
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3 |
Characteristics of Bacterial-Koji and Doenjang(soybean paste) Made by using Bacillus subtilis DJI
/ [Chang, Mi;Chang, Rae-Choon;] / Microbiology and Biotechnology Letters
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4 |
Characterization of a Fibrinolytic Enzyme Produced by Bacillus subtilis MJ-226 Isolated from Meju
/ [Lim, Sung-Mee;] / Korean Journal of Microbiology
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5 |
Characteristics of Rice Doenjang Prepared with Brown Rice Koji
/ [Lee, Seung-Eun;Suh, Hyung-Joo;Hwang, Jong-Hyun;] / Food Science and Preservation
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6 |
Quality Characteristics of Doenjang Added with Red Pepper (Capsicum annuum L.) Seed
/ [Ku, Kyung-Hyung;Choi, Eun-Jeong;Park, Wan-Soo;] / Journal of the Korean Society of Food Science and Nutrition
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7 |
Quality Characteristics of Gochujang Meju Prepared with Different Fermentation Tools and Inoculation Time of Aspergillus oryzae
/ [Kim, Hyeong-Eun;Han, Song-Yi;Kim, Yong-Suk;] / Food Science and Biotechnology
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8 |
Catabolic Enzyme Activities and Physiological Functionalities of Lactic Acid Bacteria Isolated from Korean Traditional Meju
/ [Jeong, Ji-Kang;Zheng, Yanfei;Choi, Hye-Sun;Han, Gwi-Jung;Park, Kun-Young;] / Journal of the Korean Society of Food Science and Nutrition
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Quality Characteristics of Doenjang Meju Fermented with Aspergillus Species and Bacillus subtilis during Fermentation
/ [Kim, Jong-Wook;Doo, Hong-Soo;Kwon, Tae-Ho;Kim, Yong-Suk;Shin, Dong-Hwa;] / Food Science and Preservation
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Quality Characteristics of Traditional Soybean Paste (Doenjang) Manufactured with Mixed Beans
/ [Yoon, Won-Jung;Lee, Soo-Won;Moon, Hye-Kyung;Moon, Jae-Nam;Kim, Bong-Gyu;Kim, Boon-Ju;Kim, Gwi-Young;] / Journal of the East Asian Society of Dietary Life
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11 |
Characterization of Amylase Produced by Bacillus subtilis KMKW4 Isolated from Kimchi
/ [Yang, Su-Jin;Kang, Eun-Ji;Lee, Rae-Hyun;Jung, Hee Kyoung;Park, Chang-Su;Hong, Joo-Heon;] / Journal of Chitin and Chitosan
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12 |
Growth Inhibition against Contaminants in Aseptic Chocolate Milk Using Physicochemical Methods
/ [Choi, Moon-Kyoung;Yoon, So-Young;Lee, So-Young;Kim, Koth-Bong-Woo-Ri;Lee, Chung-Jo;Jung, Ji-Yeon;Kwak, Ji-Hee;Kim, Min-Ji;Kim, Dong-Hyun;SunWoo, Chan;Lee, Ju-Woon;Byun, Myung-Woo;Ahn, Dong-Hyun;] / Journal of the Korean Society of Food Science and Nutrition
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Effect of Glasswort (Salicornia herbacea L.) and Rice (Oryza sativa L.) on Quality of Ganjang (Korean Soy Sauce)
/ [Jeon, Bo-Young;Park, Doo-Hyun;] / Food Science and Biotechnology
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14 |
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
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15 |
Analyses of Bacterial Communities in Meju, a Korean Traditional Fermented Soybean Bricks, by Cultivation-Based and Pyrosequencing Methods
/ [Kim, Yi-Seul;Kim, Min-Cheol;Kwon, Soon-Wo;Kim, Soo-Jin;Park, In-Cheol;Ka, Jong-Ok;Weon, Hang-Yeon;] / Journal of Microbiology
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16 |
Analysis of Microflora in Gochujang, Korean Traditional Fermented Food
/ [Jang, Seo-Jung;Kim, Yu-Jin;Park, Jung-Min;Park, Young-Seo;] / Food Science and Biotechnology
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17 |
Protease and -Glutamyltranspeptidase Activities of Bacillus spp. Isolated from Rice Straw
/ [Yang, Joo-Hee;Kim, In-Su;Oh, Chul-Hwan;Oh, Nam-Soon;] / Food Science and Biotechnology
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18 |
Amylase activity and characterization of Bacillus subtilis CBD2 isolated from Doenjang
/ [Yang, Su-Jin;Lee, Dae-Hoon;Park, Hye-Mi;Jung, Hee Kyoung;Park, Chang-Su;Hong, Joo-Heon;] / Food Science and Preservation
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19 |
Bacterial Community Migration in the Ripening of Doenjang, a Traditional Korean Fermented Soybean Food
/ [Jeong, Do-Won;Kim, Hye-Rim;Jung, Gwangsick;Han, Seulhwa;Kim, Cheong-Tae;Lee, Jong-Hoon;] / Journal of Microbiology and Biotechnology
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