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3 articles related to "Doenjang"

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Articles

Original Research

Published on 31 May 2016

Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste

in Food Microbiology

Woo Yong Jung
Ji Young Jung
Hyo Jung Lee
Che Ok Jeon

Frontiers in Microbiology

doi 10.3389/fmicb.2016.00827

14,306 views
107 citations

Original Research

Published on 13 Mar 2023

Inverse association of daily fermented soybean paste (“Jang”) intake with metabolic syndrome risk, especially body fat and hypertension, in men of a large hospital-based cohort

in Nutritional Epidemiology

Su-Ji Jeong
Hee-Jong Yang
Hee Gun Yang
Myeong Seon Ryu
Gwangsu Ha
Do Yeon Jeong
Sunmin Park

Frontiers in Nutrition

doi 10.3389/fnut.2023.1122945

5,848 views
6 citations

Original Research

Published on 04 Jun 2019

Staphylococcus succinus 14BME20 Prevents Allergic Airway Inflammation by Induction of Regulatory T Cells via Interleukin-10

in Immunological Tolerance and Regulation

Jisun Song
Hui Xuan Lim
Arim Lee
Soojung Kim
Jong-Hoon Lee
Tae Sung Kim

Frontiers in Immunology

doi 10.3389/fimmu.2019.01269

5,589 views
16 citations