Hee-Jong Yang

机构：Microbial Institute for Fermentation Industry, Institute for Fermentation · ORCID：0000-0002-7061-0782

发表论文 129 篇 · 总被引 825 次 · h-index 16

代表论文

• Review of physiological compounds and health benefits of soybean paste (doenjang): exploring its bioactive components (2024 · Journal of Ethnic Foods · 被引 18)
• Doenjang Ameliorates Diet-Induced Hyperlipidemia and Hepatic Oxidative Damage by Improving Lipid Metabolism, Oxidative Stress, and Inflammation in ICR Mice (2024 · Foods · 被引 13)
• Association of Mucin-Degrading Gut Microbiota and Dietary Patterns with Colonic Transit Time in Constipation: A Secondary Analysis of a Randomized Clinical Trial (2024 · Nutrients · 被引 12)
• 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)
• Evaluation of Menopausal Syndrome Relief and Anti-Obesity Efficacy of the Korean Fermented Food Doenjang: A Randomized, Double-Blind Clinical Trial (2024 · Nutrients · 被引 10)
• Anti-obesity potential of chickpea fermented by Lactiplantibacillus sp. (PMS-A6) from salted oyster: UPLC-ESI-Q-TOF-MSE profiling and in-vitro/in-vivo validation (2025 · Food Research International · 被引 9)