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 *

167 related articles for article (PubMed ID: 34828797)

  • 1. Integrated Metabolomics and Volatolomics for Comparative Evaluation of Fermented Soy Products.
    Lee SH; Lee S; Lee SH; Kim HJ; Singh D; Lee CH
    Foods; 2021 Oct; 10(11):. PubMed ID: 34828797
    [TBL] [Abstract][Full Text] [Related]  

  • 2. 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]  

  • 3. Comparison of fermented soybean paste (Doenjang) prepared by different methods based on profiling of volatile compounds.
    Jo YJ; Cho IH; Song CK; Shin HW; Kim YS
    J Food Sci; 2011 Apr; 76(3):C368-79. PubMed ID: 21535802
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Metabolomic-Based Comparison of Traditional and Industrial
    Soung SH; Lee S; Lee SH; Kim HJ; Lee NR; Lee CH
    Foods; 2021 Jun; 10(6):. PubMed ID: 34203585
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. Primary and secondary metabolite profiling of doenjang, a fermented soybean paste during industrial processing.
    Lee SY; Lee S; Lee S; Oh JY; Jeon EJ; Ryu HS; Lee CH
    Food Chem; 2014 Dec; 165():157-66. PubMed ID: 25038662
    [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. Determination of bioactive compounds in fermented soybean products using GC/MS and further investigation of correlation of their bioactivities.
    Chai C; Ju HK; Kim SC; Park JH; Lim J; Kwon SW; Lee J
    J Chromatogr B Analyt Technol Biomed Life Sci; 2012 Jan; 880(1):42-9. PubMed ID: 22137455
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. 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]  

  • 11. Evaluating the Headspace Volatolome, Primary Metabolites, and Aroma Characteristics of
    Seo HS; Lee S; Singh D; Park MK; Kim YS; Shin HW; Cho SA; Lee CH
    J Microbiol Biotechnol; 2018 Aug; 28(8):1260-1269. PubMed ID: 30301311
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang).
    Shukla S; Choi TB; Park HK; Kim M; Lee IK; Kim JK
    Food Chem Toxicol; 2010; 48(8-9):2005-10. PubMed ID: 20434502
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Fermented Soy Products and Their Potential Health Benefits: A Review.
    do Prado FG; Pagnoncelli MGB; de Melo Pereira GV; Karp SG; Soccol CR
    Microorganisms; 2022 Aug; 10(8):. PubMed ID: 36014024
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Sensory characteristics and consumer acceptability of fermented soybean paste (Doenjang).
    Kim HG; Hong JH; Song CK; Shin HW; Kim KO
    J Food Sci; 2010 Sep; 75(7):S375-83. PubMed ID: 21535572
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Comparative Evaluation of Six Traditional Fermented Soybean Products in East Asia: A Metabolomics Approach.
    Kwon YS; Lee S; Lee SH; Kim HJ; Lee CH
    Metabolites; 2019 Sep; 9(9):. PubMed ID: 31540263
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS.
    Chen Y; Li P; Liao L; Qin Y; Jiang L; Liu Y
    Food Chem; 2021 Nov; 361():130055. PubMed ID: 34023693
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. High prevalence of Bacillus subtilis-infecting bacteriophages in soybean-based fermented foods and its detrimental effects on the process and quality of Cheonggukjang.
    Ghosh K; Kang HS; Hyun WB; Kim KP
    Food Microbiol; 2018 Dec; 76():196-203. PubMed ID: 30166141
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Evaluation of the aroma quality of Chinese traditional soy paste during storage based on principal component analysis.
    Peng X; Li X; Shi X; Guo S
    Food Chem; 2014 May; 151():532-8. PubMed ID: 24423567
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Gas chromatography-mass spectrometry-based metabolite profiling and sensory profile of Indonesian fermented food (tempe) from various legumes.
    Rahmawati D; Astawan M; Putri SP; Fukusaki E
    J Biosci Bioeng; 2021 Nov; 132(5):487-495. PubMed ID: 34465490
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.