Studies on Physiological and Functional Properties of Susijang, Fermented Soybean Paste

Journal of the Korean Society of Food Science and Nutrition ◽

10.3746/jkfn.2007.36.2.137 ◽

2007 ◽

Vol 36 (2) ◽

pp. 137-142 ◽

Author(s):

Bog-Mi Ryu ◽

Jung-Suk Kim ◽

Min-Hee Park ◽

Gap-Soon Moon

Keyword(s):

Functional Properties ◽

Fermented Soybean ◽

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Fermented Soybean Products as Functional Foods: Functional Properties of Doenjang (Fermented Soybean Paste)

Asian Functional Foods ◽

10.1201/9781420028119-34 ◽

2005 ◽

pp. 577-618

Keyword(s):

Functional Properties ◽

Functional Foods ◽

Fermented Soybean ◽

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Construction of a Prediction Model for Taste of Miso (Japanese Fermented Soybean Paste) Using Metabolic Profiling and Quantitative Descriptive Analyses

Food Science and Technology Research ◽

10.3136/fstr.25.871 ◽

2019 ◽

Vol 25 (6) ◽

pp. 871-877

Author(s):

Takahiro Ogawa ◽

Ken-Ichi Kusumoto ◽

Eiichiro Fukusaki

Keyword(s):

Prediction Model ◽

Metabolic Profiling ◽

Fermented Soybean ◽

Soybean Paste ◽

Quantitative Descriptive

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Metatranscriptome-based investigation of flavor-producing core microbiota in different fermentation stages of dajiang, a traditional fermented soybean paste of Northeast China

Food Chemistry ◽

10.1016/j.foodchem.2020.128509 ◽

2021 ◽

Vol 343 ◽

pp. 128509

Author(s):

Feiyu An ◽

Mo Li ◽

Yue Zhao ◽

Yan Zhang ◽

Delun Mu ◽

...

Keyword(s):

Northeast China ◽

Core Microbiota ◽

Fermented Soybean ◽

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Natural ortho-dihydroxyisoflavone derivatives from aged Korean fermented soybean paste as potent tyrosinase and melanin formation inhibitors

Bioorganic & Medicinal Chemistry Letters ◽

10.1016/j.bmcl.2009.12.021 ◽

2010 ◽

Vol 20 (3) ◽

pp. 1162-1164 ◽

Author(s):

Jun-Seong Park ◽

Dong Hyun Kim ◽

Jae Kyoung Lee ◽

Jin Young Lee ◽

Duck Hee Kim ◽

...

Keyword(s):

Fermented Soybean ◽

Melanin Formation ◽

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Faculty Opinions recommendation of Contamination characteristics and risk assessment of aflatoxins in homemade soybean paste, a traditional fermented soybean food, in South Korea.

Faculty Opinions – Post-Publication Peer Review of the Biomedical Literature ◽

10.3410/f.741123283.793590671 ◽

2021 ◽

Author(s):

Jae-Hyuk Yu ◽

Dasol Choi

Keyword(s):

Risk Assessment ◽

South Korea ◽

Fermented Soybean ◽

Soybean Paste ◽

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Growth Inhibition of Helicobacter pylori by Ingestion of Fermented Soybean Paste

Journal of Life Science ◽

10.5352/jls.2007.17.12.1695 ◽

2007 ◽

Vol 17 (12) ◽

pp. 1695-1700

Author(s):

Hyung-Rak Kim ◽

Young-Hyu Kim ◽

Seong-Chan Park ◽

Mi-Sun Kim ◽

Keun-Sik Baik ◽

...

Keyword(s):

Helicobacter Pylori ◽

Growth Inhibition ◽

Fermented Soybean ◽

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Effects of a Korean traditional fermented soybean paste, Chungguk‐jang, on immunocompetent effect in the ovaryectomy‐induced osteoporotic ddy mice

The FASEB Journal ◽

10.1096/fasebj.20.4.a603-a ◽

2006 ◽

Vol 20 (4) ◽

Author(s):

Hyunjin Park ◽

Yeonju Song ◽

HyunSook Kim

Keyword(s):

Fermented Soybean ◽

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Physicochemical Quality Characteristics of Fermented Soybean Paste Sauce added Lotus Leaf Powder

Culinary Science & Hospitality Research ◽

10.20878/cshr.2017.23.3.002002002 ◽

2017 ◽

Vol 23 (3) ◽

pp. 8-14

Author(s):

han hye young ◽

이승주

Keyword(s):

Quality Characteristics ◽

Physicochemical Quality ◽

Fermented Soybean ◽

Soybean Paste ◽

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Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang )

Journal of Sensory Studies ◽

10.1111/joss.12282 ◽

2017 ◽

Vol 32 (5) ◽

pp. e12282 ◽

Author(s):

Hee Yeon Jung ◽

Han Sub Kwak ◽

Mi Jeong Kim ◽

Yoonsook Kim ◽

Kwang-Ok Kim ◽

...

Keyword(s):

Electronic Nose ◽

Descriptive Analysis ◽

Electronic Tongue ◽

Fermented Soybean ◽

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Characterization of the Bacteriocin J4 Produced by Bacillus amyloliquefaciens J4 Isolated from Korean Traditional Fermented Soybean Paste

Journal of the Korean Society for Applied Biological Chemistry ◽

10.3839/jksabc.2011.072 ◽

2011 ◽

Vol 54 (3) ◽

pp. 468-474 ◽

Author(s):

Jong-Hui Lim

Keyword(s):

Bacillus Amyloliquefaciens ◽

Fermented Soybean ◽

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