Quality Characteristics of Fermented Shrimp Added with Nuruk or Malt

Ji-Hyun Kim

한국식품영양과학회 학술대회발표집

2019 .10

Antioxidant Activity of Fermented Green Tea According to the Type of Nuruks

Hyeon-A Son ,  Hye-Jeong Choi ,  Myung-Gon Shin 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Quality characteristics of low-salt fermented shrimp added with Nuruks and malt

Young Hee Kim ,  Ji Hyun Kim

한국식품영양과학회 학술대회발표집

2018 .10

Changes of Ginsenosides in Ginseng Fermented by Nuruk

Eun Suk Lee ,  Su Ji Choi ,  Hyung Don Kim 외 4명

한국약용작물학회 학술대회논문집

2022 .10

Identification of Molds from Jeju Traditional Nuruk

Soon Jae Im ,  Dae-Ju Oh ,  Doseung Lee

한국식품영양과학회 학술대회발표집

2017 .10

Characteristics of Dry Type Yakju Fermented with Yeast Strains Isolated from Korean Traditional Starter ‘Nuruk’

Jin Ah Jeon ,  Yeseul Kwon ,  Seok Tae Jeong

한국식품영양과학회 학술대회발표집

2018 .10

Changes in Ginsenoside Composition of Ginseng Fermented with Nuruk

Eun Suk Lee ,  Su Ji Choi ,  Hyung Don Kim 외 4명

한국약용작물학회 학술대회논문집

2023 .05

Cytokine modulation in Raw 264.7 macrophages treated with ginseng fermented by Penibacillus MBT213

Ji Yoon Son ,  Ge ,  eltuya Renchinkhand 외 5명

Korean Journal of Agricultural Science

2018 .12

Immunomodulatory Activity of Fermented Red Ginseng

Dong-Hyun Kim

한국식품영양과학회 학술대회발표집

2017 .10

Changes of Quality and Functional Properties of Ginseng Fermented by Bacillus subtilis

Ji-Yun Jeong ,  Hee-Jin Pa ,  k 외 2명

한국식품영양과학회 학술대회발표집

2016 .10

원료삼 크기와 형태가 흑삼의 품질에 미치는 영향

김염 ,  김경탁 ,  임태규 외 4명

한국식품영양학회지

2016 .10

Sumizyme™을 이용한 쌀 증류주의 누룩취 저감화

곽한섭 ,  김미숙 ,  이영승 외 6명

한국식품영양과학회지

2015 .06

Changes in Physicochemical Properties and Enzyme Activities of Nuruk during Fermentation

SoYoung Pa ,  k ,  ChanWoo Kim 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Evaluation of Saccharomyces cerevisiae strains from Korean Traditional Nuruk for potential management of fatty liver diseases

Dahyun Kim ,  Eunjung Lee

한국식품영양과학회 학술대회발표집

2024 .10

Fermented red ginseng and pharmacokinetics of ginsenosides

Yong-Duk Kim

한국식품영양과학회 학술대회발표집

2023 .10

Anti-obesity effects of cultivated ginseng, －wild ginseng and －red ginseng extracts

Ha-Rim Kim ,  Chang-Hyun Lee ,  Seung-Hyun Lee 외 4명

한국식품영양과학회 학술대회발표집

2019 .10

Development of fermented sprouted ginseng material fortified with functional ingredients using lactic acid bacteria and premium dog food manufacturing using the fermented sprouted ginseng material

Jisu Mun ,  Haeju Moon ,  Seungwoo Baek 외 10명

한국식품영양과학회 학술대회발표집

2022 .10

Active Components and Antioxidant Properties of Astragalus membranaceus Fermented with Korean Traditional Nuruk

Gwi Yeong Jang ,  Eun Suk Lee ,  Su Ji Choi 외 4명

한국약용작물학회 학술대회논문집

2023 .05

Effect of Heat Treatment Nuruk on Odor of Rice Wine

Won Jae Lee ,  Han Seok Choi ,  Ji Eun Kang 외 1명

한국식품영양과학회 학술대회발표집

2016 .10

Isolation and Characterization of Useful Bacteria for Food Waste Decomposition from Korean Traditional Nuruk and Food Waste

Seung Je Lee ,  Jong Chan Chae ,  Yoon Seok Song 외 2명

한국식품영양과학회 학술대회발표집

2016 .10