These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

238 related articles for article (PubMed ID: 27303399)

  • 1. Functional Characterization of Bacterial Communities Responsible for Fermentation of Doenjang: A Traditional Korean Fermented Soybean Paste.
    Jung WY; Jung JY; Lee HJ; Jeon CO
    Front Microbiol; 2016; 7():827. PubMed ID: 27303399
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Characterization and correlation of microbial communities and metabolite and volatile compounds in doenjang fermentation.
    Han DM; Chun BH; Kim HM; Jeon CO
    Food Res Int; 2021 Oct; 148():110645. PubMed ID: 34507720
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. 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]  

  • 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. Dynamics and correlation of microbial communities and metabolic compounds in doenjang-meju, a Korean traditional soybean brick.
    Kim HM; Han DM; Baek JH; Chun BH; Jeon CO
    Food Res Int; 2022 May; 155():111085. PubMed ID: 35400461
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Bacterial community migration in the ripening of doenjang, a traditional Korean fermented soybean food.
    Jeong DW; Kim HR; Jung G; Han S; Kim CT; Lee JH
    J Microbiol Biotechnol; 2014 May; 24(5):648-60. PubMed ID: 24548930
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Microbial communities related to sensory attributes in Korean fermented soy bean paste (doenjang).
    Kim MJ; Kwak HS; Jung HY; Kim SS
    Food Res Int; 2016 Nov; 89(Pt 1):724-732. PubMed ID: 28460971
    [TBL] [Abstract][Full Text] [Related]  

  • 10. 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]  

  • 11. Microbial community analysis of Korean soybean pastes by next-generation sequencing.
    Nam YD; Lee SY; Lim SI
    Int J Food Microbiol; 2012 Apr; 155(1-2):36-42. PubMed ID: 22305887
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Development of Safe and Flavor-Rich Doenjang (Korean Fermented Soybean Paste) Using Autochthonous Mixed Starters at the Pilot Plant Scale.
    Lee EJ; Hyun J; Choi YH; Hurh BS; Choi SH; Lee I
    J Food Sci; 2018 Jun; 83(6):1723-1732. PubMed ID: 29761893
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Next-Generation Sequencing Analyses of Bacterial Community Structures in Soybean Pastes Produced in Northeast China.
    Lee MH; Li FZ; Lee J; Kang J; Lim SI; Nam YD
    J Food Sci; 2017 Apr; 82(4):960-968. PubMed ID: 28253439
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Untargeted Metabolomics reveals Doenjang metabolites affected by manufacturing process and microorganisms.
    Lee JE; Yun JH; Lee E; Hong SP
    Food Res Int; 2022 Jul; 157():111422. PubMed ID: 35761668
    [TBL] [Abstract][Full Text] [Related]  

  • 15. The microbial community, biogenic amines content of soybean paste, and the degradation of biogenic amines by
    Li S; Du X; Feng L; Mu G; Tuo Y
    Food Sci Nutr; 2021 Dec; 9(12):6458-6470. PubMed ID: 34925777
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Screening and Characterization of Potential Bacillus Starter Cultures for Fermenting Low-Salt Soybean Paste (Doenjang).
    Jeon HH; Jung JY; Chun BH; Kim MD; Baek SY; Moon JY; Yeo SH; Jeon CO
    J Microbiol Biotechnol; 2016 Apr; 26(4):666-74. PubMed ID: 26718466
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis.
    Kim TW; Lee JH; Kim SE; Park MH; Chang HC; Kim HY
    Int J Food Microbiol; 2009 May; 131(2-3):265-71. PubMed ID: 19324443
    [TBL] [Abstract][Full Text] [Related]  

  • 18. 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]  

  • 19. 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]  

  • 20. Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang).
    Kim MJ; Kwak HS; Kim SS
    Food Chem; 2018 Apr; 245():402-409. PubMed ID: 29287388
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 12.