19 results on '"Do Youn Jeong"'
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2. Properties and Anti-Inflammatory Effects of Fermented Product Using Yeast on Roasted Coffee Beans Extracts
3. Bacillus amyloliquefaciens SCGB1 Alleviates Dextran Sulfate Sodium-Induced Colitis in Mice Through Immune Regulation
4. Quality Characteristics of Aronia Vinegar Imparted by Varying Concentrations of Seed Vinegar
5. Anti-Obesity Effects of Traditional and Commercial Kochujang in Overweight and Obese Adults: A Randomized Controlled Trial
6. Ginsenoside Conversion and Anti-Inflammatory Effect on RAW 264.7 Cells of Ginseng Extract Vinegar
7. Quality Characteristics and Shelf-Life Establishment of Tteokbokki Tteok Added with Sikhye Fermented by Lactic Acid Bacteria
8. Quality Characteristics and Functional Evaluation of Sikhye Fermented by Lactic Acid Bacteria
9. Immunoregulatory Activities of Blueberry Yeast Fermented Powder in Immunosuppressed Model
10. Physiological Properties of Fermented-Soybean Manufactured with Selected Bacillus Probiotics
11. Validation of the Analytical Method for Chlorogenic Acid in Blueberry Yeast Fermented Powder for Standardization as a Functional Health Ingredient
12. Production of Apple Wine and Concentrated Apple Wine Using Apple Juice and Its Quality Characteristics
13. Probiotic Characteristics of Bacillus tequilensis JBC17126 Isolated from Korean Traditional Soybean Paste
14. Comparison of laxative effects of fermented soybeans (Cheonggukjang) containing toxins and biogenic amines against loperamide-induced constipation mouse model
15. Functional Properties of Tomato Vinegar Manufactured Using Makgeolli Seed Culture
16. Quality Characteristics and Functional Evaluation of Cheonggukjang Added with Orostachys japonicus
17. Black carrots fermented with Lactobacillus plantarum or Aspergillus oryzae prevent cognitive dysfunction by improving hippocampal insulin signalling in amyloid-β infused rats
18. Immunostimulatory Activity of Isoflavone-Glycosides and Ethanol Extract from a Fermented Soybean Product in Human Primary Immune Cells
19. Standardized chungkookjang, short-term fermented soybeans with Bacillus lichemiformis, improves glucose homeostasis as much as traditionally made chungkookjang in diabetic rats
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