Do Yeon Jeong

Chungkookjang, a soy food, fermented with Bacillus amyloliquefaciens protects gerbils against ishcmeic stroke injury, and post-stroke hyperglycemia

Do Yeon Jeong, Seong-Yeop Jeong, Ting Zhang et al. · Food Research International · 2019 · 32 citations

Nutrition, Food Function, Diabetes +8

Short-Term Fermented Soybeans with <i>Bacillus amyloliquefaciens</i> Potentiated Insulin Secretion Capacity and Improved Gut Microbiome Diversity and Intestinal Integrity To Alleviate Asian Type 2 Diabetic Symptoms

Do Yeon Jeong, James W. Daily, Gae Ho Lee et al. · Journal of Agricultural and Food Chemistry · 2020 · 28 citations

Chungkookjang with High Contents of Poly-γ-Glutamic Acid Improves Insulin Sensitizing Activity in Adipocytes and Neuronal Cells

Seong-Yeop Jeong, Do Yeon Jeong, Da Sol Kim et al. · Nutrients · 2018 · 14 citations · Full text

Isolation and identification of Bacillus cereus from fermented red pepper-soybean paste (kochujang), and its heat resistance characteristics

Kim Ys, Do Yeon Jeong · Food Science and Biotechnology · 2008 · 12 citations

Food Fermentation, Bacteriology, Red Pepper-soybean Paste +8

Comparison of microbial community profiling on traditional fermented soybean products (Deonjang, Gochujang) produced in Jeonbuk, Jeonnam, and Jeju province area

Sung Ho Cho, Hae Suk Park, Seung Wha Jo et al. · The Korean Journal of Microbiology · 2017 · 10 citations · Full text

Behavioral Sciences, Food Fermentation, 된장 7점 +15