Isolation, identification and optimization of fermentation conditions against Sclerotinia sclerotiorum strains in high salt Doenjang by Xian Zhang, Hongmei Li, Xiaoyu Kang, Seongil Lim, Fanzhu Li

Subjects: “…Doenjang…”
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Simultaneous Determination of Twenty Mycotoxins in the Korean Soybean Paste Doenjang by LC-MS/MS with Immunoaffinity Cleanup by So Young Woo, So Young Ryu, Fei Tian, Sang Yoo Lee, Su Been Park, Hyang Sook Chun

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Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A review by JAYANTA KUMAR KUMAR PATRA, GITISHREE DAS, Spiros Paramithiotis, Han-Seung Shin

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Anticancer effects of washed-dehydrated solar salt doenjang and its metabolites by So-Young Lee, Geun-Hye Hong, Kun-Young Park

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Effects of the Addition of Herbs on the Properties of Doenjang by Sunmin Lee, Yang-Bong Lee, Choong-Hwan Lee, Inmyoung Park

Subjects: “…doenjang…”
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Korean traditional fermented soybean products: Jang by Donghwa Shin, Doyoun Jeong

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Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings by BaoZhu Shi, BoKyung Moon

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Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics by Dong Min Han, Ju Hye Baek, Dae Gyu Choi, Che Ok Jeon

Subjects: “…Doenjang-meju…”
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Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial <i>doenjang</i> by Hee Yul Lee, Du Yong Cho, Jea Gack Jung, Min Ju Kim, Jong Bin Jeong, Ji Ho Lee, Ga Young Lee, Mu Yeun Jang, Jin Hwan Lee, Md Azizul Haque, Kye Man Cho

Subjects: “…<i>doenjang</i>…”
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Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods by Hoa Van Ba, Kyeong-Seon Ryu, Hwang Inho

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Comparison of microbial diversity and metabolites on household and commercial doenjang by Hee Yul Lee, Md. Azizul Haque, Du Yong Cho, Jong Bin Jeong, Ji Ho Lee, Ga Young Lee, Mu Yeun Jang, Jin Hwan Lee, Kye Man Cho

Subjects: “…Doenjang…”
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Metabolomic-Based Comparison of Traditional and Industrial <i>Doenjang</i> Samples with Antioxidative Activities by Song-Hui Soung, Sunmin Lee, Seung-Hwa Lee, Hae-Jin Kim, Na-Rae Lee, Choong-Hwan Lee

Subjects: “…<i>doenjang</i>…”
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Aflatoxin Reduction and Retardation of Aflatoxin Production by Microorganisms in <i>Doenjang</i> during a One-Year Fermentation by Vishal Kumar, Ashutosh Bahuguna, Srinivasan Ramalingam, Jong Suk Lee, Sung Soo Han, Hyang Sook Chun, Myunghee Kim

Subjects: “…<i>doenjang</i>…”
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Protective Effect of Long-Term Fermented Soybeans with Abundant <i>Bacillus subtilis</i> on Glucose and Bone Metabolism and Memory Function in Ovariectomized Rats: Modulation of th... by Hee-Jong Yang, Ting Zhang, Yu Yue, Su-Ji Jeong, Myeong-Seon Ryu, Xuangao Wu, Chen Li, Do-Yeon Jeong, Sunmin Park

Subjects: “…traditionally made doenjang…”
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<i>Doenjang</i> Ameliorates Diet-Induced Hyperlipidemia and Hepatic Oxidative Damage by Improving Lipid Metabolism, Oxidative Stress, and Inflammation in ICR Mice by Olivet Chiamaka Edward, Do-Youn Jeong, Hee-Jong Yang, Anna Han, Youn-Soo Cha

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Bacterial Distribution, Biogenic Amine Contents, and Functionalities of Traditionally Made Doenjang, a Long-Term Fermented Soybean Food, from Different Areas of Korea by Su-Ji Jeong, Myeong-Seon Ryu, Hee-Jong Yang, Xuan-Hao Wu, Do-Youn Jeong, Sun-Min Park

Subjects: “…traditionally made doenjang…”
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Jang, Korean fermented soybean product, the result of endeavors of ancients for the best taste of Korean diet by Soon-Hee Kim, Juyeon Ko, Dae Young Kwon

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Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (<i>Doenjang</i>) by Sung-Hun Yi, Sang-Pil Hong

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Cross-Cultural Consumer Acceptability for Ethnic Fermented Sauce Products: Comparisons among Korean, UAE, and US Consumers by Mi-Ran Kim, Seo-Jin Chung, Koushik Adhikari, HyeWon Shin, Hana Cho, Yerim Nam

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Comparative Analysis of Microbial and Mycotoxin Contamination in Korean Traditional Soybean Paste and Soy Sauce Production with and without Starter by Jinkwi Kim, Jiyoun Jeong, Mi Jang, Jong-Chan Kim, Heeyoung Lee

Subjects: “…<i>doenjang</i>…”
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