4 results  1 of 1 

1 Effect of fermented soybean products intake on the overall immune safety and function in mice
Jae Hee Lee, Se Hee Paek, Hye Won Shin, Seung Yeon Lee, Byoung Seok Moon, Jung Eun Park, Gyeong Dong Lim, Chang Yul Kim, Yong Heo
J Vet Sci.2017;18(1):25-32.   Published online 2017 March 21     DOI: http://dx.doi.org/10.4142/jvs.2017.18.1.25
      
2 Antioxidant activity and anti-inflammatory activity of ethanol extract and fractions of Doenjang in LPS-stimulated RAW 264.7 macrophages
Chung Shil Kwak, Dahee Son, Young-Shin Chung, Young Hye Kwon
Nutr Res Pract.2015;9(6):569-578.   Published online 2015 June 19     DOI: http://dx.doi.org/10.4162/nrp.2015.9.6.569
      
3 Inhibitory effects of Doenjang, Korean traditional fermented soybean paste, on oxidative stress and inflammation in adipose tissue of mice fed a high-fat diet
Ye Rim Nam, Sae Bom Won, Young-Shin Chung, Chung Shil Kwak, Young Hye Kwon
Nutr Res Pract.2015;9(3):235-241.   Published online 2015 May 6     DOI: http://dx.doi.org/10.4162/nrp.2015.9.3.235
      
4 Visceral fat and body weight are reduced in overweight adults by the supplementation of Doenjang, a fermented soybean paste
Youn-Soo Cha, Ji-Ae Yang, Hyang-Im Back, Soo-Ran Kim, Min-Gul Kim, Su-Jin Jung, Won O Song, Soo-Wan Chae
Nutr Res Pract.2012;6(6):520-526.   Published online 2012 December 31     DOI: http://dx.doi.org/10.4162/nrp.2012.6.6.520
      

 1 of 1