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- Properties of Doenjang (Soybean Paste) Prepared with Different Types of Salts Jae Min Shim1, Kang Wook Lee1, Zhuang Yao1, Hyun-Jin Kim1,2, and Jeong Hwan Kim1,2*
- Rich but Delicate Clear Soup with Beef Short Ribs, Glass Noodles
- Cheonggukjang) Isoflavones According to the Sasang Typology
- GENWA LUNCH MENU (Available Weekdays 12:00 Pm to 3Pm Except Holidays) All Menu Items Are Served with Banchan (Korean Side Dishes) ** Minimum One Order Per Person **
- APPETIZERS Sweet & Sour Chicken 탕수치킨
- Medicinal Food Understanding in Korean Gastronomic Culture Serdar Oktay* and Erhun Kemal Ekinci
- Fermented Soy Products: Beneficial Potential in Neurodegenerative Diseases
- And Ganjang (Fermented Soy Sauce): a Comparative Study
- In Vitro Antidiabetic and Antiobesity Activities of Traditional Kochujang and Doenjang and Their Components
- Effects of the Addition of Herbs on the Properties of Doenjang
- Microbial Composition of Fermented Korean Soy Paste (Doenjang) Prepared by Adding Different Herbs During Fermentation
- Food TRANSIT Vol. 12, No. 2
- Lunch Menu 02.07.2019
- Korean Soy Paste) Supplemented with Glasswort (Salicornia Herbacea L.) and Rice (Oryza Sativa L.)
- Aesthetics of Korean Foods: the Symbol of Korean Culture
- If.Tofu and Tempeh As Potential Protein Sources in the Western Diet1
- Anju Dumplings
- Cuisines and Identities in Korean- American Diaspora
- Various Biogenic Amines in Doenjang and Changes in Concentration Depending on Boiling and Roasting
- Metabolomic-Based Comparison of Traditional and Industrial Doenjang Samples with Antioxidative Activities
- Making a Korean Dish: Doenjang Jjigae (된장찌개)
- Fermented Soybean Foods: Significance of Biogenic Amines
- Dolsot Bibimbap
- Doenjang, a Korean Traditional Fermented Soybean Paste, Ameliorates Neuroinflammation and Neurodegeneration in Mice Fed a High-Fat Diet
- Effect of Fermented Soybean Products Intake on the Overall Immune Safety and Function in Mice