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P13 - 25h : Reduction of Aflatoxins by Korean Soybean Paste its Effect on Cytotoxity and Reproductive Toxicity - Part 1 .

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Screening strains producing antimicrobial material from soybean paste, Korea hot pepper paste with Citrus-Processing-Waste as medium

Sung-Won Choi, Ji-Min Um, Sun-a Yoon, Young-Bum Kim, You ri Lee, Eun-Ki Kim

한국생물공학회 한국생물공학회 학술대회 2008 춘계학술대회 및 국제심포지움 2008.04 p.114

Effect of Doenjang (Korean Fermented Soybean Paste) on Lipid Oxidation and Cooking Properties of Pork Patties KCI 등재 SCIE SCOPUS

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한국식품과학회 Food Science and Biotechnology Volume 18 Number 5 2009.10 pp.1138-1144

Optimal Manufacturing Conditions for Korean soybean Paste and Soy Sauce, Using Aspergillus oryzae AJ 100 as a Flavor Improver KCI 등재 SCIE SCOPUS

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한국식품과학회 Food Science and Biotechnology Volume 17 Number 1 2008.02 pp.208-211

Dynamic Rheological Investigation of Hot Pepper-soybean Paste Mixed with Acetylated Starch: Effect of Storage Time and Temperature KCI 등재 SCIE SCOPUS

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Characterization of Lactobacillus cellobiosus D37 Isolated from Soybean Paste as a Probiotic with Anti-Cancer and Antimicrobial Properties KCI 등재 SCIE

Lim, Sung-Mee, Lee, Goon-Ja, Park, Sun-Mee, Ahn, Dong-Hyun, Im, Dong-Soon

한국식품과학회 Food Science and Biotechnology Volume 15 Number 5 2006.10 pp.792-798

The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats KCI 등재 SCIE

Nam, Hye-Young, Min, Sang-Gi, Shin, Ho-Chul, Kim, Hwi-Yool, Fukushima, Michihiro, Han, Kyu-Ho, Park, Woo-Jun, Choi, Kang-Duk, Lee, Chi-Ho

한국식품과학회 Food Science and Biotechnology Volume 14 Number 5 2005.10 pp.586-592

Dynamic Rheological Studies on Mixtures of Hot Pepper-Soybean Paste and Xanthan Gum KCI 등재 SCIE SCOPUS

Choi, Su-Jin, Yoo, Byoung-Seung

한국식품과학회 Food Science and Biotechnology Volume 16 Number 1 2007.02 pp.146-149

Time-dependent Flow Properties of Commercial Kochujang (Hot Pepper-Soybean Paste) KCI 등재 SCIE

Choi, Su-Jin, Yoo, Byoung-Seung

한국식품과학회 Food Science and Biotechnology Volume 14 Number 3 2005.06 pp.413-415

Isolation and Identification of Bacillus cereus from Fermented Red Pepper-Soybean Paste(Kochujang), and Its Heat Resistance Characteristics KCI 등재 SCIE SCOPUS

Yong-Suk Kim, Yong-Sun Ahn, Do-Youn Jeong, Dong-Hwa Shin

한국식품과학회 Food Science and Biotechnology Volume 17 Number 1 2008.02 pp.123-129

An Approach to Increase Vitamin D2 Level in Doenjang (Fermented Soybean Paste) using Mushrooms KCI 등재 SCIE

Choi, Han-Seok, Kim, Mi-Kyum, Kim, Myung-Kon, Park, Hyo-Suk, Song, Geun-Sub, Lee, Keun-Kwang, Kim, Tae-Young, Kim, Jong-Goon

한국식품과학회 Food Science and Biotechnology Volume 14 Number 6 2005.12 pp.828-831

Purification and Identification of Squalene Synthase Inhibitor Isolated from Fermented Soybean Paste KCI 등재 SCIE

Choi, Sung-Won, Kim, Dong-Seob, Hur, Nam-Youn (, Park, Cheon-Seok, Baik, Moo-Yeol

한국식품과학회 Food Science and Biotechnology Volume 14 Number 1 2005.02 pp.89-93

Isolation of Novel Hydroxylated Isoflavones, ODI (ortho-dihydroxyisoflavone) from Traditional Korea Soybean Paste (Doenjang) and Isoflavone's Biotransformation Study

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Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste KCI 등재 SCIE

Choi, Sung-Won, Yang, Jae-Sung, Jung, Eun-A, Choi, Hak-Jong, Lee, Han-Seung, Shin, Chul-Soo, Kim, Dong-Seob, Hur, Nam-Yun, Baik, Moo-Yeol

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Analysis of the Bacterial Composition During Kochujang,a Korean Traditional Fermented Hot Pepper-soybean Paste, Fermentation KCI 등재 SCIE SCOPUS

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한국식품과학회 Food Science and Biotechnology Volume 18 Number 4 2009.08 pp.1035-1037