Anticancer effects of washed-dehydrated solar salt doenjang and its metabolites

Authors: So-Young Lee, Geun-Hye Hong, Kun-Young Park

Source: Journal of Ethnic Foods, Vol 11, Iss 1, Pp 1-9 (2024)

Subject Terms: Anticancer, Washed-dehydrated solar salt, Doenjang, Metabolite, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: https://doaj.org/toc/2352-619X

Access URL: https://doaj.org/article/6ec21e6063b64fc287fdaac0ba7260b6

Aflatoxin control strategies for traditional Korean doenjang: Fermentation process improvements and industrial application

Authors: Kumar, Vishal ^{a, 1}, Nam, Myeongju ^{a, 1}, Bahuguna, Ashutosh ^{a, 1}, Lee, Su mi ^a, Ryu, Jung-A ^b, Lee, Jong Suk ^a, Kim, So-Young ^c, Kim, Myunghee ^{a, ⁎}

Source: In Innovative Food Science and Emerging Technologies March 2025 100

Fermentative metabolic features of doenjang-meju as revealed by genome-centered metatranscriptomics

Authors: Dong Min Han, Ju Hye Baek, Dae Gyu Choi, Che Ok Jeon

Source: Food Chemistry: X, Vol 23, Iss , Pp 101658- (2024)

Subject Terms: Doenjang-meju, Fermented soybean, Metabolic features, Metagenome, Metatranscriptome, Aspergillus, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157524005467; https://doaj.org/toc/2590-1575

Access URL: https://doaj.org/article/34ff9a6a571c4b1e9bd1dba0f00ef06d

Discovery of Doenjang aging marker and metabolites alteration during long-term aging period: Targeted and untargeted metabolomic study

Authors: Yun, Jeonghyun ^{a, 1}, Chin, Young-Wook ^{a, 1}, Hong, Sang Pil ^a, Lee, Jang-Eun ^{a, b, ⁎}

Source: In Food Chemistry 1 July 2025 479

Jang, Korean fermented soybean product, the result of endeavors of ancients for the best taste of Korean diet

Authors: Soon-Hee Kim, Juyeon Ko, Dae Young Kwon

Source: Journal of Ethnic Foods, Vol 10, Iss 1, Pp 1-13 (2023)

Subject Terms: Soybean, Jang, Doenjang (soybean paste), Kanjang (soy sauce), Gochujang (red pepper paste), Cheongkukjang, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: https://doaj.org/toc/2352-6181

Access URL: https://doaj.org/article/b47a24611f8c4811910d81fa58fcea1b

Comparison of microbial diversity and metabolites on household and commercial doenjang

Authors: Hee Yul Lee, Md. Azizul Haque, Du Yong Cho, Jong Bin Jeong, Ji Ho Lee, Ga Young Lee, Mu Yeun Jang, Jin Hwan Lee, Kye Man Cho

Source: Food Chemistry: X, Vol 21, Iss , Pp 101101- (2024)

Subject Terms: Doenjang, Metagenome, Microbial diversity, Free amino acids, Volatile flavor compounds, Isoflavones, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2590157523005448; https://doaj.org/toc/2590-1575

Access URL: https://doaj.org/article/10614a8b5be74fa88fcd508d197a543e

Monitoring and risk assessment of biogenic amines in Korean commercial fermented seasonings

Authors: Shi, BaoZhu, Moon, BoKyung ^∗

Source: In Heliyon August 2023 9(8)

Doenjang Ameliorates Diet-Induced Hyperlipidemia and Hepatic Oxidative Damage by Improving Lipid Metabolism, Oxidative Stress, and Inflammation in ICR Mice

Authors: Olivet Chiamaka Edward, Do-Youn Jeong, Hee-Jong Yang, Anna Han, Youn-Soo Cha

Source: Foods, Vol 13, Iss 10, p 1471 (2024)

Subject Terms: hyperlipidemia, hepatic oxidative damage, Doenjang, lipid metabolism, diet-induced hyperlipidemia, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/10/1471; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/fe00694e4fb8400d932b3e1dea6a2045

Degradation mechanism of aflatoxin B1 and aflatoxin G1 by salt tolerant Bacillus albus YUN5 isolated from ‘doenjang’, a traditional Korean food

Authors: Kumar, Vishal ^{a, 1}, Bahuguna, Ashutosh ^{a, 1}, Lee, Jong Suk ^b, Sood, Ankur ^c, Han, Sung Soo ^c, Chun, Hyang Sook ^d, Kim, Myunghee ^{a, ⁎}

Source: In Food Research International March 2023 165

Jang: The Soul of Korean Cooking (More than 60 Recipes Featuring Gochujang, Doenjang, and Ganjang)

Authors: Knoblauch, Mark

Source: Booklist. 2/15/2024, Vol. 120 Issue 12, p12-12. 1/7p.

Subjects: JANG: The Soul of Korean Cooking (More Than 60 Recipes Featuring Gochujang, Doenjang & Ganjang) (Book), KANG, Mingoo, KOREAN cooking, KIMCHI, SOY sauce, COOKBOOKS, NONFICTION, CHO, Nadia

Protective Effect of Long-Term Fermented Soybeans with Abundant Bacillus subtilis on Glucose and Bone Metabolism and Memory Function in Ovariectomized Rats: Modulation of the Gut Microbiota

Authors: Hee-Jong Yang, Ting Zhang, Yu Yue, Su-Ji Jeong, Myeong-Seon Ryu, Xuangao Wu, Chen Li, Do-Yeon Jeong, Sunmin Park

Source: Foods, Vol 12, Iss 15, p 2958 (2023)

Subject Terms: traditionally made doenjang, glucose metabolism, memory function, bone mineral density, estrogen deficiency, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/12/15/2958; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/73bf973ad8554c7b8b7037b3fe7738ca

Salt Taste, Nutrition, and Health

Contributors: Bigiani, Albertino

Subject Terms: taste sensitivity, taste thresholds, food records, food intake, oral microbiota, eating habits, taste, sodium taste, renin, angiotensin II, angiotensinogen, angiotensin-converting enzyme, high-salt diet, blood pressure, doenjang, soybean paste, epithelial sodium channel, sodium homeostasis, amiloride, salt deprivation, short-term preference test, salt, TRPV1 gene, rs806500, dietary, biomarker, elderly, nutrigenetics, salt taste perception, taste threshold, sodium chloride, metabolic syndrome, Mediterranean diet, sodium receptor, salt taste, taste transduction, Korean soy sauce, kokumi, umami, salty, chorda tympani, amiloride-insensitive salt taste pathway, Research and information: general, Biology, life sciences, Cultural studies: food and society

File Description: application/octet-stream

Access URL: https://directory.doabooks.org/handle/20.500.12854/68935
https://mdpi.com/books/pdfview/book/2702

Isolation, identification and optimization of fermentation conditions against Sclerotinia sclerotiorum strains in high salt Doenjang

Authors: Xian Zhang, Hongmei Li, Xiaoyu Kang, Seongil Lim, Fanzhu Li

Source: Food Science and Human Wellness, Vol 10, Iss 2, Pp 205-213 (2021)

Subject Terms: Doenjang, Bacillus, Sclerotinia sclerotiorum, Antagonism, Nutrition. Foods and food supply, TX341-641

File Description: electronic resource

Relation: http://www.sciencedirect.com/science/article/pii/S2213453021000185; https://doaj.org/toc/2213-4530

Access URL: https://doaj.org/article/fe8f52612d4f460bb824ddfce16f5ac1

Comparative Analysis of Microbial and Mycotoxin Contamination in Korean Traditional Soybean Paste and Soy Sauce Production with and without Starter

Authors: Jinkwi Kim, Jiyoun Jeong, Mi Jang, Jong-Chan Kim, Heeyoung Lee

Source: Fermentation, Vol 9, Iss 7, p 621 (2023)

Subject Terms: doenjang, ganjang, mycotoxin, Bacillus cereus, manufacturing methods, traditional fermentation, Fermentation industries. Beverages. Alcohol, TP500-660

File Description: electronic resource

Relation: https://www.mdpi.com/2311-5637/9/7/621; https://doaj.org/toc/2311-5637

Access URL: https://doaj.org/article/91f21bb0c165484ea617092f3bdfcd04

Comparisons of Physicochemical Properties, Bacterial Diversities, Isoflavone Profiles and Antioxidant Activities on Household and Commercial doenjang

Authors: Hee Yul Lee, Du Yong Cho, Jea Gack Jung, Min Ju Kim, Jong Bin Jeong, Ji Ho Lee, Ga Young Lee, Mu Yeun Jang, Jin Hwan Lee, Md Azizul Haque, Kye Man Cho

Source: Molecules, Vol 28, Iss 8, p 3516 (2023)

Subject Terms: doenjang, physicochemical, bacterial diversity, isoflavone, antioxidant activity, Organic chemistry, QD241-441

File Description: electronic resource

Relation: https://www.mdpi.com/1420-3049/28/8/3516; https://doaj.org/toc/1420-3049

Access URL: https://doaj.org/article/b3d34593028d41668c8e4f24c1f27d2e

Anti-inflammatory effect of water extracts obtained from doenjang in LPS-stimulated RAW 264.7 cells

Authors: LEE, Sang Hyun, LEE, Hyesook, KIM, Jae Cherl

Source: Food Science and Technology. December 2019 39(4)

Subject Terms: water extracts of doenjang (WED), fermented soybean paste, oxidative stress, inflammation, Lipopolysaccharide

File Description: text/html

Access URL: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000400947

Aflatoxin Reduction and Retardation of Aflatoxin Production by Microorganisms in Doenjang during a One-Year Fermentation

Authors: Vishal Kumar, Ashutosh Bahuguna, Srinivasan Ramalingam, Jong Suk Lee, Sung Soo Han, Hyang Sook Chun, Myunghee Kim

Source: Journal of Fungi, Vol 8, Iss 2, p 190 (2022)

Subject Terms: doenjang, fermentation, aflatoxin, Aspergillus flavus, degradation, fungi, Biology (General), QH301-705.5

File Description: electronic resource

Relation: https://www.mdpi.com/2309-608X/8/2/190; https://doaj.org/toc/2309-608X

Access URL: https://doaj.org/article/87025cb660ff4fffb8560366cd52a030

Characteristics of Bacterial Strains with Desirable Flavor Compounds from Korean Traditional Fermented Soybean Paste (Doenjang)

Authors: Sung-Hun Yi, Sang-Pil Hong

Source: Molecules, Vol 26, Iss 16, p 5067 (2021)

Subject Terms: Bacillus sp., Doenjang (fermented soybean paste), bacteria screening, flavor, metabolites, Organic chemistry, QD241-441

File Description: electronic resource

Relation: https://www.mdpi.com/1420-3049/26/16/5067; https://doaj.org/toc/1420-3049

Access URL: https://doaj.org/article/2cf83d4084544b1bb8cf7b8e6229359f

Effects of the Addition of Herbs on the Properties of Doenjang

Authors: Sunmin Lee, Yang-Bong Lee, Choong-Hwan Lee, Inmyoung Park

Source: Foods, Vol 10, Iss 6, p 1307 (2021)

Subject Terms: doenjang, herb, metabolomics, antioxidant activity, fermentation period, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/6/1307; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/c4f924a72ef14ca5922703f661c5bc64

Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities

Authors: Song-Hui Soung, Sunmin Lee, Seung-Hwa Lee, Hae-Jin Kim, Na-Rae Lee, Choong-Hwan Lee

Source: Foods, Vol 10, Iss 6, p 1377 (2021)

Subject Terms: doenjang, non-targeted metabolite profiling, biochemical phenotypes, correlation analysis, Chemical technology, TP1-1185

File Description: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/6/1377; https://doaj.org/toc/2304-8158

Access URL: https://doaj.org/article/20bb6c35515d489aac571ba537af0f37