Ji‐Kang Jeong - Concepedia

Author

Ji‐Kang Jeong

Pusan National University

Also Known As

Ji-Kang Jeong, Ji‐Kang Jeong

Publications

701

Citations

H-Index

Concepts

All Affiliations

Pusan National University Kosin University Gospel Hospital Seoul National University

About

Ji‐Kang Jeong is an author at Pusan National University specializing in health sciences, food fermentation, and microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	6	6	180
2	Engineering	2	2	31
3	Medicine	2	2	71
4	Public Health	1	1	22
5	Diabetes	1	1	59

Ji‐Kang Jeong

Publications

242

Citations

H-Index

Page 1

	Year	Citations
Antiobesity effects of kimchi in diet-induced obese mice Meizi Cui, Hee-Young Kim, Kyung Hee Lee, Journal of Ethnic Foods ObesityNutritionMetabolic SyndromeAppetite ControlMetabolic Disorder	2015	59
Fermentation Properties and Increased Health Functionality of Kimchi by Kimchi Lactic Acid Bacteria Starters Yeon‐Ju Bong, Ji‐Kang Jeong, Kun‐Young Park Journal of the Korean Society of Food Science and Nutrition ProbioticFermentation PropertiesFood FermentationPlantarum Pnu/leuFood Microbiology	2013	43
Heterofermentative lactic acid bacteria dominate in Korean commercial kimchi Hee-Young Kim, Yeon‐Ju Bong, Ji‐Kang Jeong, Food Science and Biotechnology ProbioticFood FermentationLactic Acid BacteriaFood MicrobiologyEnvironmental Microbiology	2016	31
Doenjang prepared with mixed starter cultures attenuates azoxymethane and dextran sulfate sodium-induced colitis-associated colon carcinogenesis in mice Kun-Young Park, Hee‐Kyung Chang, Ji‐Kang Jeong Journal of Carcinogenesis	2014	29
Increased quality and functionality of kimchi when fermented in Korean earthenware (onggi) Ji‐Kang Jeong, Young‐Wook Kim, Hye Sun Choi, International Journal of Food Science & Technology NutritionFood AnalysisFood PreservationKorean EarthenwareFood Chemistry	2011	22
Quality Changes of Brined Baechu Cabbage Prepared with Low Temperature Stored Baechu Cabbages Ji‐Kang Jeong, So-Eun Park, Sun‐Mi Lee, Journal of the Korean Society of Food Science and Nutrition Materials ScienceEngineeringPolymer StabilityMechanical EngineeringPolymer Science	2011	18
Inhibitory effects of meju prepared with mixed starter cultures on azoxymethane and dextran sulfate sodium-induced colon carcinogenesis in mice Kun-Young Park, Ji‐Kang Jeong, Hee Kyung Chang Journal of Carcinogenesis	2012	15
Increased Quality Characteristics and Physiological Effects of Chunggukjang Fermented with Bacillus subtilis-SKm Yanfei Zheng, Ji‐Kang Jeong, Hye-Sun Choi, Journal of the Korean Society of Food Science and Nutrition Quality CharacteristicsProbioticEngineeringFood FermentationBiotechnology	2011	13
Fermentation Characteristics and Increased Functionality of Doenjang Prepared with Bamboo Salt Min-Woo Jeong, Ji‐Kang Jeong, Sin-Jeong Kim, Journal of the Korean Society of Food Science and Nutrition Food AnalysisBamboo SaltsHealth SciencesBamboo SaltFood Fermentation	2013	12

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