Anti-oxidative and anti-Inflammatory activities of barley sprout extract in Raw 264.7 macrophages

Cheong-Su Eun ,  Eun-Young Hwang ,  Syng-Ook Lee 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Improved Functions of Fermented Coffee by Lactic Acid Bacteria

Aoun Abbas ,  Gi-Seong Moon

한국식품영양과학회 학술대회발표집

2024 .10

Optimization for Lactic acid Fermentation Conditions of Barley Sprouts Hydrolysate Using Response Surface Methodology

In Ho Kim ,  Yi Seul Kim ,  In Ju Eom 외 1명

한국식품영양과학회 학술대회발표집

2018 .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

Effects of color barleys fermentation on physicochemical properties, antioxidant activities and adipocyte differentiation

Hye Ran Choi ,  Su Jung Lee ,  Tae Ho Ryu 외 2명

한국식품영양과학회 학술대회발표집

2021 .10

Anti-inflammatory Effect of Fermented Sargassum thunbergii with Lactic Acid Bacteria in LPS-Stimulated RAW 264.7 Macrophages

Ok-Ju Mun ,  Seul-Gi Lee ,  Mihyang Kim 외 4명

한국식품영양과학회 학술대회발표집

2015 .08

Isolation and identification of lactic acid bacteria from Korean traditional fermented foods

Jung Kwon Lee ,  Young-Won Tak ,  Ji-Yoon Lee 외 2명

한국식품영양과학회 학술대회발표집

2015 .08

Quality Characteristics of black garlic fermented with different lactic acid bacteria

Hyun-Ju Eom ,  Hye-Jin Pa ,  k 외 4명

한국식품영양과학회 학술대회발표집

2024 .10

Cholesterol-lowering Effect of Lactic Acid Bacteria Isolated from Korean Traditional Fermented Food

Hong-Yeop Pa ,  k ,  Dae-Gyu Ryu 외 4명

한국수산과학회 양식분과 학술대회

2016 .10

Comparison of Physiological Activity on Garlic Fermented by Lactic Acid Bacteria

Bohyeon Pa ,  k ,  Jisu Song 외 4명

한국식품영양과학회 학술대회발표집

2020 .10

Probiotic Assessment of Lactic Acid Bacteria Isolated Traditional Fermented Food

Eun-Ji Kim ,  Seung-Wha Jo ,  Do-Youn Jeong

한국식품영양과학회 학술대회발표집

2018 .10

In vitro Screening for Immunostimulatory Effects of Natural Extracts in Raw264.7 Cells

Ji Young Gwak ,  Seoung Ju Kim ,  Heekyung Lim 외 1명

한국식품영양과학회 학술대회발표집

2017 .10

The Immune-stimulating Effect of Soybean Sprouts Extract on RAW264.7 Macrophages

Hyun Young Kim ,  Hangyeol Lee ,  Seung-Yeob Song 외 3명

한국식품영양과학회 학술대회발표집

2022 .10

Quality Characteristics of Fermented Product by Lactic Acid Bacteria with Spinach Powder

Jung-Hye Shin ,  Gun-Su Cha ,  Min-Jung Pyo 외 1명

한국식품영양과학회 학술대회발표집

2018 .10

Immunomodulatory Effects of Solid-State Fermented Garlic with Lactic Acid Bacteria

E ,  ic Banan-Mwine Dali ,  i 외 5명

한국식품영양과학회 학술대회발표집

2017 .10

Immunostimulatory Effect of Tea Including the Plant Mixture Based on Sweet Potato Peel in RAW264.7 Macrophages

Mi Ja Chung ,  In-Seon Jeong ,  Eun-Hye Kim 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

Cholesterol Lowering Effect of Lactic Acid Bacteria Isolated from Fermented Sausage

Hyun-Hee Yu ,  Han-Joon Hwang

한국식품영양과학회 학술대회발표집

2015 .08

Quality and Antioxidant Properties of Fermented Sweet Potato Using Lactic Acid Bacteria

Gi Jeong Ha ,  Hyeon Young Kim ,  In Jong Ha 외 2명

한국식품영양과학회 학술대회발표집

2019 .10

보리순 분말을 첨가한 쿠키의 품질특성

김정미

한국식품영양학회지

2015 .10

Investigation on health benefit of fermented wheat bran by lactic acid bacteria

Kwon Pa ,  k ,  Yang Soo Byeon 외 3명

한국식품영양과학회 학술대회발표집

2022 .10