Gwangsu Ha
Republic of Korea
Last Updated: 09/26/2026
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Found 10 publications
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
Enhanced phytoremediation and biosorption of cationic methylene blue dye by Acidomyces acidophilus ATCC 26774.
Journal: Preparative biochemistry & biotechnology
Published: February 27, 2025
Protective Effect of Ganjang, a Traditional Fermented Soy Sauce, on Colitis-Associated Colorectal Cancer in Mice.
Journal: Foods (Basel, Switzerland)
Published: December 27, 2024
Hair Growth Promoting Effects of Solubilized Sturgeon Oil and Its Correlation with the Gut Microbiome.
Journal: Pharmaceuticals (Basel, Switzerland)
Published: May 31, 2024
Anti-Inflammatory Effect of Korean Soybean Sauce (Ganjang) on Mice with Induced Colitis.
Journal: Journal of microbiology and biotechnology
Published: April 15, 2024
Inverse association of daily fermented soybean paste ("Jang") intake with metabolic syndrome risk, especially body fat and hypertension, in men of a large hospital-based cohort.
Journal: Frontiers in nutrition
Published: December 13, 2022
Protective effect of traditional Korean fermented soybean foods (doenjang) on a dextran sulfate sodium-induced colitis mouse model.
Journal: Food & function
Published: July 27, 2022
Biosorption of arsenite (As[III]) using Saccharomyces cerevisiae SRCM 501804 isolated from Korean turbid rice wine.
Journal: Preparative biochemistry & biotechnology
Published: January 17, 2022
Bacterial Community and Anti-Cerebrovascular Disease-Related Bacillus Species Isolated from Traditionally Made Kochujang from Different Provinces of Korea.
Journal: Microorganisms
Published: October 06, 2021
Showing 1-10 of 10
Last Updated: 09/26/2026