Do Yeon Jeong

机构：Hoseo University, Microbial Institute for Fermentation Industry, Institute for Fermentation

发表论文 18 篇 · 总被引 151 次 · h-index 8

代表论文

• Chungkookjang, a soy food, fermented with Bacillus amyloliquefaciens protects gerbils against ishcmeic stroke injury, and post-stroke hyperglycemia (2019 · Food Research International · 被引 34)
• Short-Term Fermented Soybeans with Bacillus amyloliquefaciens Potentiated Insulin SecretionCapacity and Improved Gut Microbiome Diversity and Intestinal IntegrityTo Alleviate Asian Type 2 Diabetic Symptoms (2020 · Journal of Agricultural and Food Chemistry · 被引 33)
• Chungkookjang with High Contents of Poly-γ-Glutamic Acid Improves Insulin Sensitizing Activity in Adipocytes and Neuronal Cells (2018 · Nutrients · 被引 14)
• Isolation and identification of Bacillus cereus from fermented red pepper-soybean paste (kochujang), and its heat resistance characteristics (2008 · Food Science and Biotechnology · 被引 12)
• Inverse association of daily fermented soybean paste (“Jang”) intake with metabolic syndrome risk, especially body fat and hypertension, in men of a large hospital-based cohort (2023 · Frontiers in Nutrition · 被引 11)
• Fermented red pepper paste (kochujang) modulates glucose metabolism and gut microbiota in parasympathetic suppression: Network pharmacology and In vivo study (2024 · Food Bioscience · 被引 10)