Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation

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Isolation and technological properties of coagulase negative staphylococci from fermented sausages of Southern Italy

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Agriculture, Food Science, Microbiology +16

Korean traditional fermented soybean products: Jang

Dong-Hwa Shin, Do‐Youn Jeong · Journal of Ethnic Foods · 2015 · 199 citations · Full text

Agriculture, Food Science, Nutritional Sciences +8

Microbial community analysis of Korean soybean pastes by next-generation sequencing

Young‐Do Nam, So‐Young Lee, Seong‐Il Lim · International Journal of Food Microbiology · 2012 · 194 citations

Life Sciences, Biotechnology, Microbiology +11

Metabolomics as a tool for the comprehensive understanding of fermented and functional foods with lactic acid bacteria

Fernanda Mozzi, María Eugenia Ortiz, Juliana Bleckwedel et al. · Food Research International · 2012 · 185 citations · Full text

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