PREPARATION METHOD OF TANGLEWEED KIMCHI COMPRISING FERMENTED SEAWEED SEASONING LIQUID FOR IMMUNE REGULATION

• 1. 使用低温脱水白菜、萝卜浓缩液的浓缩熟化泡菜发酵液的制备方法 [P] . 中国专利： CN103125898B . 2014.09.03
• 2. 使用低温脱水白菜、萝卜浓缩液的浓缩熟化泡菜发酵液的制备方法 [P] . 中国专利： CN103125898A . 2013-06-05
• 3. PREPARATION METHOD OF TANGLEWEED KIMCHI COMPRISING FERMENTED SEAWEED SEASONING LIQUID FOR IMMUNE REGULATION [P] . 韩国专利： KR20190058396A . 2019-05-29

  机译： 包含调节性海藻发酵液的缠枝泡菜的制备方法

• 4. PREPARATION METHOD OF GRACILARIA VERRUCOSA KIMCHI COMPRISING FERMENTED SEAWEED SEASONING LIQUID FOR IMMUNE REGULATION [P] . 韩国专利： KR101968008B1 . 2019-04-10

  机译： 包含发酵海藻调味液的豆腐乳的免疫调节方法

• 5. PREPARATION METHOD OF GOLD COLORED KIMCHI COMPRISING FERMENTED SEAWEED SEASONING LIQUID [P] . 韩国专利： KR20190074904A . 2019-06-28

  机译： 发酵海带调味液的金黄色泡菜的制备方法

• 1. Preparation of Low Salt Miso-Like Fermented Seasonings Using Soy-Oncom and Okara-Oncom (Fermented Soybeans and Okara with Neurospora intermedia) and Their Antioxidant Activity and Antimutagenicity [J] . Masako MATSUO, Tokuo TAKEUCHI Food science and technology research . 2003,第3期
• 2. Development of Isotope Dilution-Liquid Chromatography/Mass Spectrometry for the Accurate Determination of Capsaicinoids in Fermented Cabbage Kimchi [J] . Food analytical methods . 2020,第8期
• 3. An immune-modulating formula comprising whey peptides and fermented milk improves inflammation-related remote organ injuries in diet-induced acute pancreatitis in mice [J] . Kentaro NAKAMURA, Kazuhiko FUKATSU, Akina SASAYAMA, Bioscience of Microbiota, Food and Health . 2018,第1期
• 4. Optimal Target Value Process of Fermented Soybean Liquid Polysaccharides from Ganoderma Lucidum Using the Taguchi Method [C] . Wen-Tsann Lin, Meng-Hua Li, Shen-Tsu Wang, International Conference on Mechanical Engineering, Industry and Manufacturing Engineering . 2011
• 5. Examination of Concentrations of THC and Its Major Metabolites in Postmortem Blood Using Solid-Phase Extraction Preparation Methods and Analysis by Liquid Chromatography-Tandem Mass Spectrometry [D] . Tully, Andrea Kristin 2018
• 6. Supplementation of a lacto-fermented rapeseed-seaweed blend promotes gut microbial- and gut immune-modulation in weaner piglets [O] . Yan Hui, Paulina Tamez-Hidalgo, Tomasz Cieplak, 2021
• 7. Preparation of Low Salt Miso-Like Fermented Seasonings Using Soy-Oncom and Okara-Oncom (Fermented Soybeans and Okara with Neurospora intermedia) and Their Antioxidant Activity and Antimutagenicity [O] . Masako MATSUO, Tokuo TAKEUCHI 2003

• 1. Supplementation of a lacto-fermented rapeseed-seaweed blend promotes gut microbial-and gut immune-modulation in weaner piglets [J] . Yan Hui ,Paulina Tamez-Hidalgo ,Tomasz Cieplak . 畜牧与生物技术杂志:英文版 . 2022,第1期
• 2. Effects of Fermented Nori (iPyropia yezoensis/i) Seaweed Liquid Fertilizers on Growth Characteristics, Nutrient Uptake, and Iodine Content of Komatsuna (iBrassica rapa/iL.) Cultivated in Soil [J] . Seinn Moh Moh ,Kyi Moe ,Yasumasa Obo . 美国植物学期刊（英文） . 2018,第11期
• 3. Derivative Spectrophotometric and Isocratic High Performance Liquid Chromatographic Methods for Simultaneous Determination of Repaglinide and Metformin Hydrochloride in Pharmaceutical Preparations [J] . Serap Saglik Aslan ,Berna Yilmaz . 美国分析化学（英文） . 2017,第9期
• 4. Preparation of Microcapsules with Liquid Droplet Coalescence Method Followed by Phase Separation [J] . Yasushi Yokoyama ,Kiyomi Fuchigami ,Yoshinari Taguchi . 封装与吸附期刊（英文） . 2013,第3期
• 5. Preparation of Highly Concentrated Silver Nanoparticles in Reverse Micelles of Sucrose Fatty Acid Esters through Solid-Liquid Extraction Method [J] . Hidetaka Noritomi ,Yoshihiro Umezawa ,Saori Miyagawa . 化学工程与科学期刊（英文） . 2011,第4期
• 6. 明万历五彩婴戏缠枝莲纹瓶的修复 [C] . 江员发 . 第12、13届全国文物修复技术研讨会 . 2015
• 7. 直投式发酵泡菜与自然发酵泡菜的比较研究 [A] . 郝明玉 . 2013