BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

202 related articles for article (PubMed ID: 20681663)

  • 1. Metabolomic assessment of fermentative capability of soybean starter treated with high pressure.
    Ko BK; Kim KM; Hong YS; Lee CH
    J Agric Food Chem; 2010 Aug; 58(15):8738-47. PubMed ID: 20681663
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Chromohalobacter is a Causing Agent for the Production of Organic Acids and Putrescine during Fermentation of Ganjang, a Korean Traditional Soy Sauce.
    Jung JY; Chun BH; Jeon CO
    J Food Sci; 2015 Dec; 80(12):M2853-9. PubMed ID: 26495904
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Microbial community dynamics during fermentation of doenjang-meju, traditional Korean fermented soybean.
    Jung JY; Lee SH; Jeon CO
    Int J Food Microbiol; 2014 Aug; 185():112-20. PubMed ID: 24960292
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effect of Novel Starter Culture on Reduction of Biogenic Amines, Quality Improvement, and Sensory Properties of Doenjang, a Traditional Korean Soybean Fermented Sauce Variety.
    Shukla S; Lee JS; Park HK; Yoo JA; Hong SY; Kim JK; Kim M
    J Food Sci; 2015 Aug; 80(8):M1794-803. PubMed ID: 26147854
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Metabolite profiling of doenjang, fermented soybean paste, during fermentation.
    Namgung HJ; Park HJ; Cho IH; Choi HK; Kwon DY; Shim SM; Kim YS
    J Sci Food Agric; 2010 Aug; 90(11):1926-35. PubMed ID: 20572059
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Taxonomic Variations of Bacterial and Fungal Communities depending on Fermentation Temperature in Traditional Korean Fermented Soybean Food, Doenjang.
    Jo E; Lee H; Song Y; Cha J
    J Microbiol Biotechnol; 2024 Apr; 34(4):863-870. PubMed ID: 38247211
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Making soy sauce using direct fermentation of defatted soybean meal without the meju (soybean Koji) preparation process.
    Park YC; Park DH
    Food Sci Biotechnol; 2016; 25(3):777-784. PubMed ID: 30263336
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Toxicological evaluation of lotus, ginkgo, and garlic tailored fermented Korean soybean paste (Doenjang) for biogenic amines, aflatoxins, and microbial hazards.
    Shukla S; Lee JS; Bajpai VK; Khan I; Huh YS; Han YK; Kim M
    Food Chem Toxicol; 2019 Nov; 133():110729. PubMed ID: 31381944
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Comparative study of quality characteristics of meju, a Korean soybean fermentation starter, made by soybeans germinated under dark and light conditions.
    Choi UK; Bajpai VK
    Food Chem Toxicol; 2010 Jan; 48(1):356-62. PubMed ID: 19853636
    [TBL] [Abstract][Full Text] [Related]  

  • 10. Multiplex PCR assay for the detection of aflatoxigenic and non-aflatoxigenic fungi in meju, a Korean fermented soybean food starter.
    Kim DM; Chung SH; Chun HS
    Food Microbiol; 2011 Oct; 28(7):1402-8. PubMed ID: 21839392
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Dynamics of microbial communities and metabolites in ganjang, a traditional Korean fermented soy sauce, during fermentation.
    Han DM; Chun BH; Feng T; Kim HM; Jeon CO
    Food Microbiol; 2020 Dec; 92():103591. PubMed ID: 32950133
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation.
    Jeong DW; Heo S; Lee B; Lee H; Jeong K; Her JY; Lee KG; Lee JH
    Int J Food Microbiol; 2017 Dec; 262():8-13. PubMed ID: 28950164
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Characterization of fermented black soybean natto inoculated with Bacillus natto during fermentation.
    Hu Y; Ge C; Yuan W; Zhu R; Zhang W; Du L; Xue J
    J Sci Food Agric; 2010 May; 90(7):1194-202. PubMed ID: 20394001
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Comprehensive Metabolite Profiling and Microbial Communities of
    Song DH; Chun BH; Lee S; Son SY; Reddy CK; Mun HI; Jeon CO; Lee CH
    Foods; 2021 Mar; 10(3):. PubMed ID: 33803678
    [No Abstract]   [Full Text] [Related]  

  • 15. Analyses of bacterial communities in meju, a Korean traditional fermented soybean bricks, by cultivation-based and pyrosequencing methods.
    Kim YS; Kim MC; Kwon SW; Kim SJ; Park IC; Ka JO; Weon HY
    J Microbiol; 2011 Jun; 49(3):340-8. PubMed ID: 21717316
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effects of germination and osmopriming treatment on enhancement of isoflavone contents in various soybean cultivars and cheonggukjang (fermented unsalted soybean paste).
    Jeong PH; Shin DH; Kim YS
    J Food Sci; 2008 Oct; 73(8):H187-94. PubMed ID: 19019114
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Metabolic Features of Ganjang (a Korean Traditional Soy Sauce) Fermentation Revealed by Genome-Centered Metatranscriptomics.
    Chun BH; Han DM; Kim HM; Park D; Jeong DM; Kang HA; Jeon CO
    mSystems; 2021 Aug; 6(4):e0044121. PubMed ID: 34342543
    [TBL] [Abstract][Full Text] [Related]  

  • 18. The effect of salt concentrations on the fermentation of doenjang, a traditional Korean fermented soybean paste.
    Chun BH; Kim KH; Jeong SE; Jeon CO
    Food Microbiol; 2020 Apr; 86():103329. PubMed ID: 31703874
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Metabolomic insight into soy sauce through (1)H NMR spectroscopy.
    Ko BK; Ahn HJ; van den Berg F; Lee CH; Hong YS
    J Agric Food Chem; 2009 Aug; 57(15):6862-70. PubMed ID: 19591484
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Fermentative features of Bacillus velezensis and Leuconostoc mesenteroides in doenjang-meju, a Korean traditional fermented soybean brick.
    Han DM; Baek JH; Chun BH; Jeon CO
    Food Microbiol; 2023 Apr; 110():104186. PubMed ID: 36462832
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.