Sunchang gochujang (Korean red chili paste): The unfolding of authenticity by Soon-Hee Kim, Kyung Rhan Chung, Hye-Jeong Yang, Dae Young Kwon

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History of Korean gochu, gochujang, and kimchi by Dae Young Kwon, Dai-Ja Jang, Hye Jeong Yang, Kyung Rhan Chung

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Gochujang (Korean red pepper paste): A Korean ethnic sauce, its role and history by Dae Young Kwon, Kyung Rhan Chung, Hye-Jeong Yang, Dai-Ja Jang

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Detection of Plant Pathogenic Viruses in Commercial Gochujang (Fermented Red Pepper Paste) from Korea by Seoyeon Ko, Na-Kyeong Kim, Hyo-Jeong Lee, Tae-Ho Ryu, Jin-Sung Hong, Rae-Dong Jeong

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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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Gochujang elicits anti-obesity effects by increasing capsaicin-independent brown adipogenesis and thermogenesis in high-fat diet induced obese mice by Hyunwook Lee, Jeongwoo Song, Soonkyu Chung, Youn-Soo Cha, Anna Han

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The Health Benefits and Functional Properties of Gochujang: A Comprehensive Review of Fermentation and Bioactive Compounds by Young Kyoung Park, Jinwon Kim, Myeong Seon Ryu, Hee-Jong Yang, Do-Youn Jeong, Dong-Hwa Shin

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Gochujang suppresses cell survival and changes reactive oxygen species metabolism in colorectal cancer cells by Eun-Bi Seo, So-Min Oh, Anna Han

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Gochujang, a Korean traditional fermented soybean product: history, preparation and functionality by Su-Jin Jung, Dong-Hwa Shin

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<i>Gochujang</i> Ameliorates Hepatic Inflammation by Improving Dysbiosis of Gut Microbiota in High-Fat Diet-Induced Obese Mice by Eun-Ji Lee, Olivet Chiamaka Edward, Eun-Bi Seo, Eun-Gyung Mun, Su-Ji Jeong, Gwangsu Ha, Anna Han, Youn-Soo Cha

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A traditional Korean fermented food, Gochujang exerts anti-hypertensive effects, regardless of its high salt content by regulating renin-angiotensin-aldosterone system in SD rats by Jung Eun Park, Anna Han, Eun-Gyung Mun, Youn-Soo Cha

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Korean traditional fermented soybean products: Jang by Donghwa Shin, Doyoun Jeong

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Modification of a traditional Korean food product (Gochujang) to enhance its consumer acceptability as an ethnic food by Peter J. Burgess

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Protective Effect of <i>Gochujang</i> on Inflammation in a DSS-Induced Colitis Rat Model by Patience Mahoro, Hye-Jung Moon, Hee-Jong Yang, Kyung-Ah Kim, Youn-Soo Cha

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Physicochemical Characteristics and Microbial Communities in Gochujang, a Traditional Korean Fermented Hot Pepper Paste by Jung-A Ryu, Jung-A Ryu, Eiseul Kim, Mi-Ju Kim, Shinyoung Lee, Sung-Ran Yoon, Jung-gi Ryu, Hae-Yeong Kim

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Gochujang, a traditional Korean fermented food, protects through suppressed inflammatory pathways and histological structure disruption in dextran sodium sulfate (DSS)-induced coli... by Hak Yong Lee, Young Mi Park, Dong Yeop Shin, Hai Min Hwang, Hanna Jeong, Su-Ji Jeong, Hee-Jong Yang, Myeong Seon Ryu, Ji Won Seo, Do-Youn Jeong, Byeong Soo Kim, Jae Gon Kim

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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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Metabolomics Provides Quality Characterization of Commercial Gochujang (Fermented Pepper Paste) by Gyu Min Lee, Dong Ho Suh, Eun Sung Jung, Choong Hwan Lee

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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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Physicochemical, Microbial, and Volatile Compound Characteristics of <i>Gochujang</i>, Fermented Red Pepper Paste, Produced by Traditional Cottage Industries by Srinivasan Ramalingam, Ashutosh Bahuguna, SeMi Lim, Ah-Ryeong Joe, Jong-Suk Lee, So-Young Kim, Myunghee Kim

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