Ji‐Kang Jeong

Antiobesity effects of kimchi in diet-induced obese mice

Meizi Cui, Hee-Young Kim, Kyung Hee Lee et al. · Journal of Ethnic Foods · 2015 · 59 citations · Full text

Obesity, Nutrition, Metabolic Syndrome +15

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 · 2013 · 43 citations

Probiotic, Fermentation Properties, Food Fermentation +9

Heterofermentative lactic acid bacteria dominate in Korean commercial kimchi

Hee-Young Kim, Yeon‐Ju Bong, Ji‐Kang Jeong et al. · Food Science and Biotechnology · 2016 · 31 citations · Full text

Probiotic, Food Fermentation, Lactic Acid Bacteria +6

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 citations · Full text

Increased quality and functionality of kimchi when fermented in Korean earthenware (onggi)

Ji‐Kang Jeong, Young‐Wook Kim, Hye Sun Choi et al. · International Journal of Food Science & Technology · 2011 · 22 citations

Nutrition, Food Analysis, Food Preservation +16