연구활동 Research activities

논문
  • [국외]
  • Lactococcus kimchii sp. nov., a new lactic acid bacterium isolated from kimchi, International Journal Of Systematic And Evolutionary Microbiology 70 (2020)
  • Exploration of the successful glocalization of ethnic food: a case of Korean food, International Journal Of Contemporary Hospitality Management 30 (2018)
  • Characteristics of fermented seasoning sauces using Tenebrio molitor larvae, INNOVATIVE FOOD SCIENCE EMERGING TECHNOLOGIES 45 (2018)
  • Characteristics of fermented seasoning sauces using Tenebrio molitor larvae, INNOVATIVE FOOD SCIENCE EMERGING TECHNOLOGIES 45 (2018)
  • Tell Me What You Eat, and I Will Tell You Where You Come From: A Data Science Approach for Global Recipe Data on the Web, IEEE Access 4 (2016)
  • Microbial ecology of watery kimchi, Journal Of Food Science 80 (2015)
  • A study of the characteristics of dongchimi consumption behavior for development of new dongchimi products, Nutrition And Food Science 45 (2015)
  • Lime application for the efficient production of nutraceutical glucooligosaccharides from Leuconostoc mesenteroides NRRL B‑742 (ATCC13146), Journal Of Industrial Microbiology And Biotechnology 42 (2015)

  •  
  • [국내]
  • 감태 분말 첨가 된장의 품질 특성, 한국조리학회지(Culinary Science & Hospitality Research) 29 (2023)
  • 건조방법에 따른 초석잠 분말의 품질 특성 및 항산화 활성, 한국조리학회지(Culinary Science & Hospitality Research) 29 (2023)
  • 누에번데기 발효추출 동결건조분말과 전분으로 제조한 치즈대체품(Cheese Analogue)의 품질 특성, 한국조리학회지(Culinary Science & Hospitality Research) 29 (2023)
  • 난소화성 전분을 첨가한 파운드케이크의 품질특성, 한국조리학회지 28 (2022)
  • Characteristics of Tenebrio molitor larvae and Bombyx mori pupae sequentially fermented with Aspergillus oryzae and Bacillus subtilis, Korean Journal of Food Science and Technology 54 (2022)
  • 케피어 그레인으로 발효제조된 코티지 치즈의 품질 특성, 한국조리학회지 (2021)
  • 동결건조 새싹보리 분말의 첨가량을 달리하여 제조한 베샤멜 소스의 관능 및 품질 특성, 한국조리학회지 27 (2021)
  • 새싹보리 분말을 첨가한 스펀지케이크의 품질 특성, 한국조리학회지 27 (2020)
  • 메밀 발효종을 첨가한 소바의 품질특성, 한국외식산업학회지 16 (2020)
  • 아로니아 분말을 첨가한 화이트 가나슈 초콜릿의 항산화 특성, Culinary Science & Hospitality Research 26 (2020)
  • 진피가루 첨가 마들렌의 품질 특성 및 항산화성, Culinary Science & Hospitality Research 26 (2020)
  • 식용곤충 소재 조미식품 산업에서 소비자의 식생활 라이프스타일, 이미지, 이용의도, 지불의사간의 관계 연구, 호텔경영학연구 28 (2019)
  • 황기 추출물을 첨가한 양념 치킨 소스의 품질 특성, 동아시아식생활학회지 29 (2019)
  • 상압 저온 건조온도에 따른 전통된장 분말 제조, Culinary Science & Hospitality Research 24 (2018)
  • 장류 미생물을 이용한 식용곤충 발효조미페이스트 제조 및 품질특성, 한국식품과학회지 50 (2018)
  • Analysis of volatile compounds in fermented seasoning pastes using edible insects by SPME-GC/MS, 한국식품과학회지 50 (2018)
  • 설탕량 감소를 위한 스테비아 잎 분말 적용 단호박 양갱, 한국조리학회지 24 (2018)
  • Microbial community analysis of commercial nuruk in Korea using pyrosequencing, 한국식품과학회지 50 (2018)
  • 청국장 제조 방법에 따른 갈색거저리 조미페이스트 개발 및 품질특성, Culinary Science & Hospitality Research 23 (2017)
  • Effect of Rice Pre-treatment on Enzymatic Saccharification in the Brewing Process, 한국미생물·생명공학회지 45 (2017)
  • 누룽지 분말을 첨가한 식빵의 품질 특성, 한국조리학회지 23 (2017)
  • 마 가공처리를 달리한 마죽의 품질특성, 한국외식산업학회지 13 (2017)
  • 모링가 잎 분말을 이용하여 제조한 국수의 품질특성, 동아시아식생활학회지 27 (2017)
  • 청국장가루와 고춧가루의 비율을 달리한 볶음소스 품질특성, 한국조리학회지 23 (2017)
  • Production and properties of ale beer with Nuruk,a Korean fermentation starter, 한국식품과학회지 49 (2017)
  • Yogurt Production Using Exo-polysaccharide-producing Leuconostoc and Weissella Isolates from Kimchi, 한국식품과학회지 48 (2016)
  • Chemical and sensory profiles of dongchimi (Korean watery radish kimchi) liquids based on descriptive and chemical analyses, FOOD SCIENCE AND BIOTECHNOLOGY 24 (2015)
  • 비파 퓨레 첨가량을 달리한 양갱의 품질특성, 한국조리학회지 21 (2015)
  • 복분자 첨가 장어 데리야끼 소스의 기능성 성분 및 항산화 활성, 동아시아식생활학회지 25 (2015)
  • 동치미 분말을 이용한 스낵의 품질특성, 동아시아식생활학회지 24 (2014)
  • 생면용에 적합한 밀가루의 품질특성, 한국식품조리과학회지 30 (2014)
  • 할랄 인증제도와 할랄 인증 강화에 따른우리의 과제, 중동연구 33 (2014)
  • 할랄 인증제에 관한 전문가 심층인터뷰와인식분석, 한국중동학회논총 35 (2014)
  • Characteristics of takju (a cloudy Korean rice wine) prepared with nuruk (a traditional Korean rice wine fermentation starter), and identification of lactic acid bacteria in nuruk, 한국식품과학회지 46 (2014)
  • Green pigmentation and pH change of homogenized garlic, Food Science And Biotechnology 23 (2014)
  • 얼음물 전처리 방법이 넙치육의 품질특성에 미치는 영향, 한국식품과학회지 45 (2013)
  • Dextran-like exopolysaccharide-producing Leuconostoc and Weissella from kimchi and its ingredients, FOOD SCIENCE AND BIOTECHNOLOGY 22 (2013)
  • 복분자 분말 첨가 장어 소스의 이화학적 성분 및 품질 특성, 동아시아식생활학회지 22-5 (2012)
  • 고추냉이즙을 첨가한 간장 양념 계육의 냉장 저장 중 품질 특성, 한국식품조리과학회지 28-5 (2012)
  • 고추냉이 처리 유무에 따른 도미회 보관방법에 관한 연구, 한국외식산업학회지 8-2 (2012)
  • 현미와 발아현미 증편의 품질특성에 관한 연구, 동아시아식생활학회지 21-5 (2011)
  • 연잎을 첨가한 탁주의 발효 특성, 한국식품조리과학회지 27-5 (2011)
  • 김치에서 분리한 Dextran 생성균 및 탁주효모를 이용한 식혜 발효음료제조, 동아시아식생활학회지 21-1 (2011)
  • 증제녹차분말 및 생 찻잎분말을 첨가한 돈육패티의 품질특성 Quality characterisics of pork meat patties formulated with either steam-dried green tea powder or freeze-dried raw tea leaf powder, THE JOURNAL OF KOREAN SOCIETY OF FOOD & COOKERY SCIENCE 26-5 (2010)
  • Sous-Vide조리법을 적용한 소 등심에 관한 품질특성_The sensory and physical quality of Sous-Vide cooking beef sirloin meat, Korean Journal of Food Cookery Science 한국식품조리과학회지 26-3 (2010)
  • 모유 올리고당과 분유첨가 Prebiotic 올리고당의 관한 고찰_Human milk oligosaccharides and prebiotic oligosaccharides in infant formula, Korean Journal of Microbiology and Biotechnology 한국미생물생명공학회지 38-1 (2010)
  • 세계 농산물 수급과 형질전환작물에 대한 우리나라 정책 방향_World agricultural crop supplies and Korea's food security, Korean Journal of Plant Biotechnology 36-4 (2009)
특허
  • [국외]
  • Chemical oxidation for cellulose separation with a hypochlorite and peroxide mixture, 2009-09 (등록)

  •  
  • [국내]
  • 맥주 제조 방법, 2020-03 (등록)
  • 맥주 제조 방법, 2019-08 (출원)
  • 곤충을 이용한 발효조미소재의 제조 방법, 2018-08 (등록)
  • 곤충을 이용한 발효조미소재의 제조 방법, 2018-04 (출원)
  • 대두 가공물을 포함하는 베이커리 제품의 품질특성, 2018-01 (등록)
  • 메밀을 이용한 발효종 반죽 제조방법 및 이를 이용하여 제조된 면류 또는빵류, 2017-02 (등록)
  • 채소피클제품을 위한 동치미 발효조미액 제조방법, 2017-02 (등록)
  • 채소 식이섬유를 포함한 분말 제조 방법 및 이를 이용한 지방 무첨가 스낵 제조방법, 2016-11 (등록)
  • 대두 가공물을 포함하는 베이커리 제품의 품질특성, 2015-11 (출원)
  • 채소피클제품을 위한 동치미 발효조미액 제조방법, 2014-05 (출원)
  • 채소 식이섬유를 포함한 분말 제조 방법 및 이를 이용한 지방 무첨가 스낵 제조방법, 2014-05 (출원)
  • 메밀을 이용한 발효종 반죽 제조방법 및 이를 이용하여 제조된 면류 또는빵류, 2014-04 (출원)
  • 식혜 발효 음료 및 이의 제조 방법, 2013-09 (등록)
  • 식혜 발효 음료 및 이의 제조 방법, 2011-08 (출원)
학술발표
  • Quality Characteristics of Rice Cookies using Rice Bran Oli and Commercial Egg Substitutes (P02-08), Sustainable Food System for a Healthy & Value-Oriented Life(The Korean Society of Food Science and Nutrition), 2023-10
  • Properties of Bombyx mori(Silkworm) Pupae Fermented by Bacillus subtilis, 2020 KoSFoST International Symposium and Annual Meeting (한국식품과학회), 2020-07
  • Characteristics of fermented edible insect seasoning sauce, 2019 Kosfost International Symposium and Annual Meeting(Korean Society of Food Science and Technology), 2019-06
  • Characteristics of fermented beverage containing maltosyl-isomaltooligosaccharides by hetero lactic acid bacteria, 2019 Kosfost International Symposium and Annual Meeting(Korean Society of Food Science and Technology), 2019-06
  • Characteristics of Fermented Edible Insect Seasoning Sauce, Innnovations in Food Science and Human Nutrition(Innonvinc International), 2018-09
  • Chemical characteristics and Descriptive analysis of Fermented Edible Insect Seasoning Sauces, 2018 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2018-06
  • Optimization of hot water extraction for fermented edible insect seasoning sauce filtrates by response surface methodology, 2018 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2018-06
  • Comparison of regulations for genetically modified organisms between Korea and European Union, 2018 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2018-06
  • A review of a specific scientific paper dealt with the health risk of genetically modified crops, 2018 KoSFoST International Symposium and Annual Meeting(한국식품과학회), 2018-06
  • 천연항균물질을 이용한 전통 고추장에서 분리된 Zygosaccharomyces rouxii의 항균성 측정, 2017 한국식품조리과학회 추계학술대회(한국식품조리과학회), 2017-10
  • Production and characteristics of liquid seasoning sauce made with Tenebrio molitor larvae (P12-042), 2017 KoSFosT International Symposium and Annual Meeting(한국식품과학회(Korean Society of Food Science and Tech.)), 2017-06
  • Changes of labeling laws for genetically modified crops and foods in Korea (P16-018), 2017 KoSFosT International Symposium and Annual Meeting(한국식품과학회(Korean Society of Food Science and Tech.)), 2017-06
  • Development of koji-type insect fermenting agent with Tenebrio molitor larvae (P12-043), 2017 KoSFosT International Symposium and Annual Meeting(한국식품과학회(Korean Society of Food Science and Tech.)), 2017-06
  • Evolution of labeling regulation for genetically modified foods in European Union (P16-019), 2017 KoSFosT International Symposium and Annual Meeting(한국식품과학회(Korean Society of Food Science and Tech.)), 2017-06
  • Acceptance of Genetically Modified Foods in Korea, 2016 한국식품과학회 국제 학술대회(한국식품과학회), 2016-08
  • Natural antimicrobials for acid and acidified foods, 252nd American Chemical Society National Meeting and Exposition(American Chemical Society ), 2016-08
  • Quality characteristics of fat-free snack prepared with dried dongchimi radish powder, 2014 한국식품과학회 학술대회(한국식품과학회), 2014-08
  • Correlation study of physicochemical analysis of dongchimi, a Korean watery kimchi, and assessing its sensory attributes, 2014 International Union of Microbiological Societies Congresses(International Union of Microbiological Societies), 2014-07
  • Sprouts and stems show different pigmentation behavior from the flesh of garlic (Allium sativum L.), 2014 International Union of Microbiological Societies Congresses(International Union of Microbiological Societies), 2014-07
  • 할랄식품과 과학적 검증, 제20차 한국외식산업학회 춘계학술대회(한국외식산업학회), 2014-05
  • Physicochemical analysis of commercial Dongchimi(Korean water kimchi), 2013 Korean Society of Food Science and Technology Annual Meeting(한국식품과학회), 2013-08
  • A study on the characteristics of consumption behavior of Donchimi for Dongchimi new product development, 2013 Korean Society of Food Science and Technology Annual Meeting (한국식품과학회), 2013-08
  • Descriptive Sensory characteristics of commercial Dongchimi using descriptive analysis, 2013 Korean Society of Food Science and Technology Annual Meeting(한국식품과학회), 2013-08
  • Study of polysaccharide producing lactic acid bacteria isolated from Kimchi and Nuruk for a yogurt starter, 2012 International Conference and Exhibition on Nutraceuticals and Functional Foods (ISNFF)(ISNFF), 2012-12
  • Isolation and characterization of dextran-like exopolysaccharides produced by lactic acid bacteria from Kimchi and its ingredients, 2012 Institute of Food Technologists (IFT) Annual Meeting and Food Expo, Las Vegas NV, USA(IFT(Institute of Food Technologists)), 2012-06
  • Production of Sikhae fermented beverage using Takju yeast and dextran producing isolates from Kimchi, 2011 Annual Meeting of Korean Society of Food Science and Technology(한국식품과학회)(한국식품과학회), 2011-06
  • Isolation and identification of dextran-like exopolysaccharides producing bacteria from Kimchi and its ingredients, BIT's 4th Annual World Congress of Industrial Biotechnology, 2011-04
  • Comparison of identified flavor compounds, texture and sensory properties in regular cream cheese and cream cheese made from whole milk powder, 2010 Joint Annual Meeting(Americal Dairy Science Association)(Americal Dairy Science Association), 2010-07
  • Evaluation of sweet sorghum for ethanol production, 31st Symposium on Biotechnology for Fuels and Chemicals (Society for Industrial Microbiology)(Society for Industrial Microbiology), 2009-05
  • Isomaltooligosaccharides (IMO) from Leuconostoc mesenteroides B-742; Production and Properties, 2009 Annual Meeting of KoSFoST (2009년도 한국식품과학회 정기학회)(2009년도 한국식품과학회 정기학회), 2009-05