Isolation and identification of Bacillus cereus from fermented red pepper-soybean paste (Kochujang), and its heat resistance characteristics
Yong-Suk Kim, Yong-Sun Ahn, Do-Youn Jeong, Dong-Hwa Shin
Food Science and Biotechnology, 2008
32
Metabolism of isoflavone derivatives during manufacturing of traditional meju and doenjang
Chan Ho Jang, Chun Seok Park, Jin Kyu Lim, Jeong Hwan Kim, Dae Young Kwon, Yong-Suk Kim, Dong Hwa Shin, Jong-Sang Kim
Food Science and Biotechnology, 2008
33
Isolation and identification of Bacillus sp. with high protease and amylase activity from Sunchang traditional kochujang
Sung-Tae Jung, Min-Hwa Kim, Dong-Hwa, Yong-Suk Kim
Food Science and Biotechnology, 2008
34
Quality characteristics of kochujang prepared with different meju fermented with Aspergillus sp. and Bacillus subtilis
Yong-Suk Kim, Byoung-Hak Oh, Dong-Hwa Shin
Food Science and Biotechnology, 2008
35
Effects of germination and osmopriming treatment on enhancement of isoflavone contents in various soybean cultivars and cheongg
Jeong P.H., Shin D,H., Kim Y,S
,
36
Effects of germination and osmopriming treatment on enhancement of isoflavone contents in various soybean cultivars and cheonggukjang (fermented unsalted soybean paste)
Jeong P.H., Shin D,H., Kim Y,S
Journal of Food Science, 2008
37
d for identification of Bacillus species isolated from Cheonggukjang
Gun-Hee Kwon, Hwang-A Lee, Jae-Young Park, Jong Sang Kim, Jinkyu Lim, Cheon-Seok Park, Dae Young Kwon, Yong-Suk Kim, Jeong Hwan Kim
International Journal of Food Microbiology, 2009
38
Kochujang, a Korean fermented red pepper plus soybean paste, improves glucose homeostasis in 90% pancreatectomized diabetic rats
Nutrition, 2009
39
Quality characteristics of Gochujang meju prepared with different fermentation tools and inoculation times of Aspergillus oryzae
Food Science and Biotechnology, 2010
40
Degradation characteristics of proteins in Cheonggukjang (fermented unsalted soybean paste) prepared with various soybean cultivars