Do-youn Y. Jeong
Republic of Korea
Last Updated: 09/26/2026
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Found 57 publications
Cheonggukjang Attenuates Lipid Dysmetabolism by Modulating Gut Microbiota-Derived SCFA Production and G-Protein-Coupled Receptor Levels in White Adipose Tissue.
Journal: Foods (Basel, Switzerland)
Published: July 05, 2026
Electrode-assisted biodegradation of methylparaben (MEP): A sustainable approach for efficient degradation and toxicity management.
Journal: Environmental research
Published: April 22, 2026
Traditional Korean Doenjang Restores Splenic and NK Cell Function in Cyclophosphamide-Induced Immunosuppressed Rats.
Journal: International journal of molecular sciences
Published: February 12, 2026
Despite Its High Salt Content, Gochujang Attenuates Obesity-Induced Inflammatory Kidney Damage in Association With Gut Microbiota Modulation.
Journal: Food science & nutrition
Published: February 08, 2026
Microbiota-Mediated Bile Acid Metabolism as a Mechanistic Framework for Precision Nutrition in Gastrointestinal and Metabolic Diseases.
Journal: Cells
Published: December 02, 2025
Doenjang (Traditional Korean Fermented Soy Paste) Attenuates Development of Colitis-Associated Colorectal Cancer by Modulating Apoptotic, Inflammatory, and Gut Microbiota Pathways.
Journal: Foods (Basel, Switzerland)
Published: September 26, 2025
Cheonggukjang, a gut microbiota-modulating Korean fermented food, improves cholesterol and bile acid metabolism.
Journal: Food & nutrition research
Published: August 03, 2025
Immunomodulatory Effects of Traditional Korean Gochujang in Rats Immunosuppressed with Cyclophosphamide.
Journal: International journal of molecular sciences
Published: July 29, 2025
Enhanced phytoremediation and biosorption of cationic methylene blue dye by Acidomyces acidophilus ATCC 26774.
Journal: Preparative biochemistry & biotechnology
Published: February 27, 2025
The Efficacy of Cheonggukjang in Alleviating Menopausal Syndrome and Its Effects on the Gut Microbiome: A Randomized, Double-Blind Trial.
Journal: Nutrients
Published: December 28, 2024
Protective Effect of Ganjang, a Traditional Fermented Soy Sauce, on Colitis-Associated Colorectal Cancer in Mice.
Journal: Foods (Basel, Switzerland)
Published: December 27, 2024
Anti-obesity potential of chickpea fermented by Lactiplantibacillus sp. (PMS-A6) from salted oyster: UPLC-ESI-Q-TOF-MSE profiling and in-vitro/in-vivo validation.
Journal: Food research international (Ottawa, Ont.)
Published: August 28, 2024
Last Updated: 09/26/2026