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by Kim, JS and Lee, H and Nirmala, FS and Jung, CH and Kim, MJ and Jang, YJ and Ha, TY and Ahn, J
FASEB JOURNAL, ISSN 0892-6638, 03/2019, Volume 33, Issue 3, pp. 3252 - 3263
The consumption of soybeans is known to have beneficial effects on osteoporosis in postmenopausal women. However, the effects of soybean fermentation on the... 
ISOFLAVONE DAIDZEIN | BIOCHEMISTRY & MOLECULAR BIOLOGY | osteogenesis | cheonggukjang | CELL BIOLOGY | HIP FRACTURE | isoflavone | metabolite | METABOLISM | EQUOL | bioavailability | GLUCOSE | BIOLOGY | DIFFERENTIATION | PRODUCT CHEONGGUKJANG
Journal Article
Food Chemistry, ISSN 0308-8146, 2008, Volume 111, Issue 4, pp. 921 - 924
Alginate microparticles were prepared to evaluate the effect on the fibrinolytic activity of Korean fermented soybean paste, Cheonggukjang (CGJ). The mean... 
Alginate microparticle | Fibrinolytic activity | Cheonggukjang
Journal Article
Journal of the Korean Society of Food Science and Nutrition, ISSN 1226-3311, 05/2016, Volume 45, Issue 5, pp. 664 - 670
Journal Article
Journal of Microbiology and Biotechnology, ISSN 1017-7825, 2019, Volume 29, Issue 5, pp. 827 - 837
The present study was conducted with the aim to investigate the ameliorative effects of a new soybean product (cheonggukjang) fermented with Bacillus... 
collagen | atopic dermatitis | Cheonggukjang | Bacillus amyloliquefaciens SCGB1 | scratching behaviour | IL-31
Journal Article
Food and Chemical Toxicology, ISSN 0278-6915, 11/2019, Volume 133, p. 110729
The present study aimed to develop a consortium of nutritive fermented food products, supplemented with phytochemicals, with reduced toxicological contents. We... 
Aflatoxins | Plant extracts-added meju | Toxicity | Biogenic amines | CHEONGGUKJANG | FOOD SCIENCE & TECHNOLOGY | FISH | TOXICOLOGY | FOOD
Journal Article
Korean Journal of Food Science and Technology, ISSN 0367-6293, 04/2012, Volume 44, Issue 2, pp. 196 - 201
Journal Article
Korean Journal of Food Preservation, ISSN 1738-7248, 2018, Volume 25, Issue 5, pp. 527 - 534
Journal Article
Journal of the Korean Society of Food Science and Nutrition, ISSN 1226-3311, 05/2016, Volume 45, Issue 5, pp. 736 - 745
Journal Article
Journal of Microbiology and Biotechnology, ISSN 1017-7825, 05/2019, Volume 29, Issue 5, pp. 739 - 748
Cheonggukjang and chaga mushrooms have numerous health benefits, and have been used in alternative medicine. Therefore, a powder mixture of 98: Cheonggukjang... 
Lactobacillus acidophilus KCTC3925 | Cheonggukjang | Anti-obesity | Chaga mushroom | High-fat diet | Inflammatory molecules | 생물학
Journal Article
Current Opinion in Biotechnology, ISSN 0958-1669, 04/2019, Volume 56, pp. 36 - 42
species such as and are widely used to produce fermented foods from soybeans and locust beans in Asian and West African countries, respectively. Genomic... 
POLY-GAMMA-GLUTAMATE | IS4BSU1 | CHEONGGUKJANG | ACID | SOYBEAN PASTE | CEREUS | BIOTECHNOLOGY & APPLIED MICROBIOLOGY | BIOCHEMICAL RESEARCH METHODS | FAT | IDENTIFICATION | SUBTILIS NATTO | MAARI
Journal Article
Journal of the Korean Society of Food Science and Nutrition, ISSN 1226-3311, 05/2018, Volume 47, Issue 5, pp. 536 - 542
Journal Article
산업식품공학, ISSN 1226-4768, 2017, Volume 21, Issue 2, pp. 126 - 131
결론적으로 밀리미터파를 청국장 발효시 60 GHz와 70GHz로 조사하였을 때, 청국장 총균수에는 대조구와 차이가 나타나지 않았지만, 청국장 점질물의 함량과 pH는 대조구에 비하여 낮게 나타났다. 밀리미터파는 청국장의 색도에 영향을 미치는 것을 확인하였으며, 청국장에 존재하는... 
soybean | fermentation | millimeter waves | Bacillus subtilis | cheonggukjang
Journal Article
Journal of Microbiology and Biotechnology, ISSN 1017-7825, 2019, Volume 29, Issue 5, pp. 739 - 748
Cheonggukjang and chaga mushrooms have numerous health benefits, and have been used in alternative medicine. Therefore, a powder mixture of 98: Cheonggukjang... 
chaga mushroom | Lactobacillus acidophilus KCTC3925 | Cheonggukjang | inflammatory molecules | high-fat diet | anti-obesity
Journal Article
Journal of the Korean Society of Food Science and Nutrition, ISSN 1226-3311, 01/2018, Volume 47, Issue 1, pp. 107 - 115
Journal Article
Food Chemistry, ISSN 0308-8146, 02/2020, Volume 305, p. 125461
The quality of fermented soybeans can be determined by diverse metabolites produced by microorganisms. Mass spectrometry-based metabolomic approach was applied... 
Volatile and non-volatile metabolites | Fermented soybeans | Metabolomics | Microbial starter | CHEONGGUKJANG | FOOD SCIENCE & TECHNOLOGY | STRATEGIES | AROMA COMPOUNDS | NUTRITION & DIETETICS | 2-PHENYLETHANOL | LACTIC-ACID BACTERIA | JAPANESE | PHENYLALANINE | CHEMISTRY, APPLIED | ACETATE | CULTURES | FOOD
Journal Article
Preventive Nutrition and Food Science, ISSN 2287-1098, 2015, Volume 20, Issue 4, pp. 260 - 265
The purpose of the present study was to investigate the bone-conserving effects of Rubus coreanus-Cheonggukjang (RC-CGJ) supplemented with more intensified... 
Bone mineral content | Cheonggukjang | Bone mineral density | Rubus coreanus-Cheonggukjang | Growing rats | bone mineral density | growing rats | bone mineral content | 식품과학
Journal Article
Journal of Clinical Biochemistry and Nutrition, ISSN 0912-0009, 2016
In this study, we investigated the anti-obesity effects of soybean paste—Cheonggukjang, fermented with poly gamma glutamic acid producing Bacillus... 
Cheonggukjang | B. licheniformis | type 2 diabetes | antiobesity | high fat diet
Journal Article
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