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For: Kim M, Kim S, Ko J, Jeong D, Kim Y. Biological activities of cheonggukjang prepared with several soybean cultivars. Food Sci Biotechnol 2012;21:475-83. [DOI: 10.1007/s10068-012-0060-y] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [What about the content of this article? (0)] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]  Open
Number Cited by Other Article(s)
1
Qiao Y, Zhang K, Zhang Z, Zhang C, Sun Y, Feng Z. Fermented soybean foods: A review of their functional components, mechanism of action and factors influencing their health benefits. Food Res Int 2022;158:111575. [PMID: 35840260 DOI: 10.1016/j.foodres.2022.111575] [Citation(s) in RCA: 28] [Impact Index Per Article: 14.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2022] [Revised: 06/21/2022] [Accepted: 06/23/2022] [Indexed: 11/27/2022]
2
Kim IS, Hwang CW, Yang WS, Kim CH. Current Perspectives on the Physiological Activities of Fermented Soybean-Derived Cheonggukjang. Int J Mol Sci 2021;22:5746. [PMID: 34072216 PMCID: PMC8198423 DOI: 10.3390/ijms22115746] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2021] [Revised: 05/23/2021] [Accepted: 05/24/2021] [Indexed: 12/11/2022]  Open
3
Zhang Y, Zhang Y, Chen P, Shu F, Li K, Qiao L, Chen Z, Wang L. A novel angiotensin-I converting enzyme inhibitory peptide derived from the glutelin of vinegar soaked black soybean and its antihypertensive effect in spontaneously hypertensive rats. J Biochem 2019;166:223-230. [PMID: 31004484 DOI: 10.1093/jb/mvz029] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/25/2018] [Accepted: 04/14/2019] [Indexed: 12/17/2023]  Open
4
Lee DH, Kulkarni KP, Kim BO, Seok YM, Song JT, Lee JD. Comparative assessment of quality characteristics of Chungkookjang made from soybean seeds differing in oleic acid concentration. J Funct Foods 2019. [DOI: 10.1016/j.jff.2018.10.016] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]  Open
5
Ali MW, Kim ID, Bilal S, Shahzad R, Saeed MT, Adhikari B, Nabi RBS, Kyo JR, Shin DH. Effects of Bacterial Fermentation on the Biochemical Constituents and Antioxidant Potential of Fermented and Unfermented Soybeans Using Probiotic Bacillus subtilis (KCTC 13241). Molecules 2017;22:E2200. [PMID: 29232930 PMCID: PMC6149969 DOI: 10.3390/molecules22122200] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2017] [Revised: 12/05/2017] [Accepted: 12/06/2017] [Indexed: 11/25/2022]  Open
6
The potentials of Bacillus licheniformis strains for inhibition of B. cereus growth and reduction of biogenic amines in cheonggukjang (Korean fermented unsalted soybean paste). Food Control 2017. [DOI: 10.1016/j.foodcont.2017.03.028] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
7
Kim JB, Kim CW, Cho SH, No WS, Kim WJ. Proposal of statistical sampling plans for Bacillus cereus in Korean fermented soybean pastes. Food Sci Biotechnol 2015. [DOI: 10.1007/s10068-015-0099-7] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]  Open
8
Biological activities of fermented soybean paste (Doenjang) prepared using germinated soybeans and germinated black soybeans during fermentation. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0209-y] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]  Open
9
Lee YJ, Kim JE, Kwak MH, Go J, Kim DS, Son HJ, Hwang DY. Quantitative evaluation of the therapeutic effect of fermented soybean products containing a high concentration of GABA on phthalic anhydride-induced atopic dermatitis in IL-4/Luc/CNS-1 Tg mice. Int J Mol Med 2014;33:1185-94. [PMID: 24604257 DOI: 10.3892/ijmm.2014.1685] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/27/2013] [Accepted: 02/26/2014] [Indexed: 11/06/2022]  Open
10
Enhancement of total phenolic and isoflavone-aglycone contents and antioxidant activities during Cheonggukjang fermentation of brown soybeans by the potential probiotic Bacillus subtilis CSY191. Food Sci Biotechnol 2014. [DOI: 10.1007/s10068-014-0073-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]  Open
11
Jiang CK, Lee KA, Kim CJ, Lee JY, Hur SJ, Lee SK. Quality characteristics of Cheonggukjang containing Phellinus linteus extracts and antitumor effects in hep-2 and SK-MES cells. Food Sci Biotechnol 2013. [DOI: 10.1007/s10068-013-0271-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]  Open
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