Physicochemical Quality Comparison of Commercial Doenjang and Traditional Green Tea Doenjang |
정복미
(여수대학교 식품영양학과)
노승배 (양사대학 식품가공제과제빵과) |
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Science of green tea.
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Quality characteristics of home-made doenjang, a traditional Korean soybean paste
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과학기술학회마을 |
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A study on the texture of cookie depending the quality of green tea.
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과학기술학회마을 |
4 |
Screening of antixoidative activity of legume species.
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Antioxidative materials in domestic meju and doenjang I. lipid oxidation and browing during fermentation of meju and doenjang.
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과학기술학회마을 |
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Developments of functional sausage using plant extracts from pine needle and green tea.
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과학기술학회마을 |
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Biological activity/nutrition: Enhancement of chitooligos-accharides in doenjang (soybean paste) and kanjang (soy sauce) using bacillus subtilis koji and rhizopus oryzae koji.
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Determination of caffeine in tea by high-performance liquid chromatography
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DOI |
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Quality assessment of commercial doenjang prepared by traditional method.
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과학기술학회마을 |
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The quality assessment of doenjang added with Japaness apricot, garlic and ginger and samjang.
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과학기술학회마을 |
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Anticancer effect of doenjang in vitro sulforhodamine B (SRB) Assay.
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과학기술학회마을 |
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Volatile flavor components of soybean pastes manufactured with traditional meju and improved meju.
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Effect of teal leaf saponin on blood pressure of spontaneously hypertensive rats.
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Chemical composition changes in fermented doenjang depend on doenjang koji and its mixture.
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Housewives' consumption aspects of Korean fermented foods in Taejon.
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과학기술학회마을 |
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Brown color characteristics and antioxidizing activity of doenjang extracts.
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과학기술학회마을 |
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Antioxidative materials in domestic meju and doenjang 1. Lipid oxidation and browning during fermentation of meju and doenjang
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과학기술학회마을 |
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Quality changes of Sulgiduk added green tae powder during storage.
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과학기술학회마을 |
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Angiotensin I converting enzyme inhibitory effect of doenjang fermented by B. subtilis isolated from meju, Korean traditional food.
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과학기술학회마을 |
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Antioxidant effect of aqueous extract obtained from green tea.
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みその機能性につぃて
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New trends of studying on potential activities of doenjang. -Fibrinolytic Activity- .
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Comparison of caffeine, free amino acid, vitamin C and catechins content of commercial green tea in Bosung, Sunchon, Kwangyang and Hadong.
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Growth inhibition and regression of human prostate and breast tumors in athymic mice by tea epigallocatechin gallate
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DOI ScienceOn |
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Bactericidal and anti-toxin activities of catechin on enter-obemorrhagic Escherichia coli.
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DOI |
29 |
Effects of oxygen absorber and temperature on W₃ polyunsaturated fatty acids of sardine oil during storage.
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DOI |
30 |
The components of free amino acids nucleotides and their related compounds in soypaste made from native and improved meju and soypaste product.
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Induction of apoptosis in human stomach cancer cells by green tea catechins.
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Characteristics of samjangs prepared with different doenjangs as a main material
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Characteristics of the taste in traditional Korean soybean paste.
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과학기술학회마을 |
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Flavor compounds of domestic meju and doenjang.
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과학기술학회마을 |
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Effect of green tea rich in gamma-aminobutyric acid on blood pressure of Dahl salt-sensitive rats.
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DOI ScienceOn |
36 |
Preparation of yogurt added with green tea and mugwort tea and quality characteristics
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과학기술학회마을 |
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Catechin content and composition of domestic tea leaves at different plucking time
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38 |
Studies on the contents of free amino acids, organic acids and isoflavones in commercial soybean paste.
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과학기술학회마을 |
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Fractionation of angiotensin converting enzyme (ACE) inhibitory peptides from soybean paste.
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Antibacterial activities of tea polyphenols against foodborne pathogenic bacteria.
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DOI |
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Compositions of sugars and fatty acids in soybean paste (doenjang) prepared with different microbial sources.
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과학기술학회마을 |
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Compositions of nitrogen compound and amino acid in soybean paste (doenjang) prepared with different microbial sources.
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Purification of ACE inhibitor from soybean paste.
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Immunomodulators extracted from Korean style fermented soybean paste and their function. 1.Isolation of B cell mitogen from Korean style fermented soybean paste
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Effects of job's tears powder and green tea powder on the characteristics of quality of brea.
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과학기술학회마을 |
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Analysis of catechin contents in commercial green tea by HPLC.
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과학기술학회마을 |
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Antioxidative characteristics of fermented soybean paste and its extracts on the lipid oxidation.
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과학기술학회마을 |
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The effect of green tea powder levels on storage characteristics of tofu
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과학기술학회마을 |
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Studies on the changes of taste compounds during soy paste fermentation (2).
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과학기술학회마을 |
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Antioxidants of theae folium and moutan cortex.
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Changes in lipid component and quantitative measurement of carbonyl compound during doenjang fermentation.
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과학기술학회마을 |