Keywords: doenjang; Coagulase-negative staphylococci; Starter; Safety assessment; Technological property; Staphylococcus succinus; Volatile compounds; Meju; Doenjang
مقالات ISI doenjang (ترجمه نشده)
مقالات زیر هنوز به فارسی ترجمه نشده اند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
در صورتی که به ترجمه آماده هر یک از مقالات زیر نیاز داشته باشید، می توانید سفارش دهید تا مترجمان با تجربه این مجموعه در اسرع وقت آن را برای شما ترجمه نمایند.
Keywords: doenjang; Korean fermented soy products; Kanjang; Doenjang; Gochujang; Chongkukjang
Keywords: doenjang; Processing steps; Doenjang; Metabolite profile; GC-TOF-MS; UPLC-Q-TOF-MS; Antioxidant;
Keywords: doenjang; Tetragenococcus halophilus; Doenjang; Ciprofloxacin resistance; Tyramine decarboxylase; Salt-tolerance
Effects of salinity on bacterial communities, Maillard reactions, isoflavone composition, antioxidation and antiproliferation in Korean fermented soybean paste (doenjang)
Keywords: doenjang; Doenjang; Salinity; Bacterial community; Non-enzymatic browning; Antioxidant capacity; Antiproliferation;
Defining gu-soo perception in Doenjang (fermented soybean paste) using consumer tests with limited sensory modality and instrumental analysis
Keywords: doenjang; Doenjang; Fermented soybean paste; Gu-soo; Instrumetal flavor analysis; Color analysis; Sensory analysis; Sensory modality;
Effects of the predominant bacteria from meju and doenjang on the production of volatile compounds during soybean fermentation
Keywords: doenjang; Doenjang; Soybean fermentation; Starter cultures; Volatile compounds;
Antibiotic susceptibilities and characteristics of Bacillus licheniformis isolates from traditional Korean fermented soybean foods
Keywords: doenjang; Bacillus licheniformis; Antibiotic susceptibility; Salt tolerance; Doenjang; Meju;
Microbial communities related to sensory attributes in Korean fermented soy bean paste (doenjang)
Keywords: doenjang; Soy bean paste; Doenjang; Microbial community; Next generation sequencing; Descriptive analysis; Partial least square regression;
Doenjang, a Korean soybean paste, ameliorates TNBS-induced colitis in mice by suppressing gut microbial lipopolysaccharide production and NF-κB activation
Keywords: doenjang; Doenjang; Colitis; Gut microbiota; Lipopolysaccharide; Macrophage;
Microbial community analysis of Korean soybean pastes by next-generation sequencing
Keywords: doenjang; Doenjang; Korean fermented soybean food; 16S rRNA; 454 pyrosequencing; Microbial community
Umami taste characteristics of water extract of Doenjang, a Korean soybean paste: Low-molecular acidic peptides may be a possible clue to the taste
Keywords: doenjang; Doenjang; Low molecular weight peptides; Soybean paste; Taste characteristics; Umami;
Determination of biogenic amines in Korean traditional fermented soybean paste (Doenjang)
Keywords: doenjang; Biogenic amines; Korean traditionally fermented soybean paste; Doenjang; Dansyl derivatives
Determination of non-volatile and volatile organic acids in Korean traditional fermented soybean paste (Doenjang)
Keywords: doenjang; GC/HPLC determination; Organic acids; Soybean fermented paste; Doenjang
Analysis of microbial communities in doenjang, a Korean fermented soybean paste, using nested PCR-denaturing gradient gel electrophoresis
Keywords: doenjang; Doenjang; Soybean paste; DGGE; Microbial diversity
ortho-Dihydroxyisoflavone derivatives from aged Doenjang (Korean fermented soypaste) and its radical scavenging activity
Keywords: doenjang; ortho-Dihydroxyisoflavone; Doenjang; Antioxidant
Longer aging time increases the anticancer and antimetastatic properties of doenjang
Keywords: doenjang; Doenjang; Sarcoma-180 cells; Natural killer cells; Glutathione S-transferase; Metastasis