| 69 |
Relationship between chemical characteristics and bacterial community of a Korean 1 salted-fermented
|
LWT-Food Science and Technology |
이해원,이미애,최윤정,황인민,홍성욱 |
| 68 |
Microbial Community Structure of Korean Cabbage Kimchi and Ingredients with Denaturing Gradient Gel
|
Journal of Microbiology and Biotechnology |
홍성욱,이미애,최윤정,이해원,양지희 |
| 67 |
Lactobacillus curvatus WiKim38 originated from kimchi induces IL-10 production in dendritic cells an
|
Journal of Microbiology |
조성강,노의정,장지윤,박종환,이준영,김그린,최주희,이모은,송정희 |
| 66 |
동결건조한 원부재료를 이용하여 제조한 나박김치의 저장 중 품질 특성
|
한국식품저장유통학회 |
천선화,서혜영,강미란 |
| 65 |
Comparison of the murine norovirus-1 inactivation in cabbage Kimchi with two different salinities du
|
Food Research International |
강수진,하상도,김수지,김성현,이지현,박신영 |
| 64 |
E?ectiveness of Periodic Treatment of Quercetin against In?uenza A Virus H1N1 through Modulation of
|
Journal of Agricultural and Food Chemistry |
Bipin Vaidy,조세영,오경서,김두운,권요셉,김송학,김영오,정은혜,Thoa Thi Nguyen,김성현,김인선 |
| 63 |
Lentibacillus kimchii sp. nov., an extremely halophilic bacterium isolated from kimchi, a Korean fer
|
Antonie Van Leeuwenhoek |
오영준,이해원,최학종,임슬기,권민성,이지은, 장자영,이종희,박해웅,남영도,서명지,노성운 |
| 62 |
Biocontrol potential of Myrothcium roridum Tode ex Fr. (Hypocreales: Incertae sedis) against root-kn
|
Journal of Asia-Pacific Entomology |
박해웅,김형환,김동환,조명래,김진철,신택수,이상일,윤정범 |
| 61 |
과학 실험 활동을 적용한 김치 체험 콘텐츠가 아동의 섭취 태도에 미치는 영향
|
한국콘텐츠학회논문지 |
최은옥,권용민 |
| 60 |
한우육의 냉동 해동 조건에 따른 품질 변화
|
한국식품영양과학회지 |
천호현,최은지,한애리,정영배,김진세,박석호 |
