Found: 13
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Review of physiological compounds and health benefits of soybean paste (doenjang): exploring its bioactive components.
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- Journal of Ethnic Foods, 2024, v. 11, n. 1, p. 1, doi. 10.1186/s42779-024-00244-4
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- Article
Evaluation of Menopausal Syndrome Relief and Anti-Obesity Efficacy of the Korean Fermented Food Doenjang: A Randomized, Double-Blind Clinical Trial.
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- Nutrients, 2024, v. 16, n. 8, p. 1194, doi. 10.3390/nu16081194
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- Article
Anti-Inflammatory Effect and Signaling Mechanism of Glycine max Hydrolyzed with Enzymes from Bacillus velezensis KMU01 in a Dextran-Sulfate-Sodium-Induced Colitis Mouse Model.
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- Nutrients, 2023, v. 15, n. 13, p. 3029, doi. 10.3390/nu15133029
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- Article
Anti-Obesity Effects of Traditional and Commercial Kochujang in Overweight and Obese Adults: A Randomized Controlled Trial.
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- Nutrients, 2022, v. 14, n. 14, p. N.PAG, doi. 10.3390/nu14142783
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- Article
Protective Effect of Long-Term Fermented Soybeans with Abundant Bacillus subtilis on Glucose and Bone Metabolism and Memory Function in Ovariectomized Rats: Modulation of the Gut Microbiota.
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- Foods, 2023, v. 12, n. 15, p. 2958, doi. 10.3390/foods12152958
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- Article
Evaluation of Body Changes and the Anti-Obesity Effect after Consumption of Korean Fermented Food, Cheonggukjang: Randomized, Double-Blind Clinical Trial.
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- Foods, 2023, v. 12, n. 11, p. 2190, doi. 10.3390/foods12112190
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- Article
Improvement of Estrogen Deficiency Symptoms by the Intake of Long-Term Fermented Soybeans (Doenjang) Rich in Bacillus Species through Modulating Gut Microbiota in Estrogen-Deficient Rats.
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- Foods, 2023, v. 12, n. 6, p. 1143, doi. 10.3390/foods12061143
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- Article
Alleviation of Metabolic Disturbance by Substituting Kanjang High in Bacillus for Salt through Modulation of Gut Microbiota in Estrogen-Deficient Rats.
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- Foods, 2022, v. 11, n. 13, p. 1951, doi. 10.3390/foods11131951
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- Article
Protective Effects of Fermented Soybeans (Cheonggukjang) on Dextran Sodium Sulfate (DSS)-Induced Colitis in a Mouse Model.
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- Foods, 2022, v. 11, n. 6, p. 776, doi. 10.3390/foods11060776
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- Article
Alleviation of Neuronal Cell Death and Memory Deficit with Chungkookjang Made with Bacillus amyloliquefaciens and Bacillus subtilis Potentially through Promoting Gut–Brain Axis in Artery-Occluded Gerbils.
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- Foods, 2021, v. 10, n. 11, p. 2697, doi. 10.3390/foods10112697
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- Article
γ-PGA-Rich Chungkookjang, Short-Term Fermented Soybeans: Prevents Memory Impairment by Modulating Brain Insulin Sensitivity, Neuro-Inflammation, and the Gut–Microbiome–Brain Axis.
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- Foods, 2021, v. 10, n. 2, p. 221, doi. 10.3390/foods10020221
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- Article
Bacterial Community and Anti-Cerebrovascular Disease-Related Bacillus Species Isolated from Traditionally Made Kochujang from Different Provinces of Korea.
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- Microorganisms, 2021, v. 9, n. 11, p. 2238, doi. 10.3390/microorganisms9112238
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- Article
Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea.
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- Microorganisms, 2021, v. 9, n. 7, p. 1348, doi. 10.3390/microorganisms9071348
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- Article