Ji‐Kang Jeong

Pusan National University — South Korea

Agricultural and Biological Sciences · Life Sciences

10h-index702citations23works0.02yr avg
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Research Topics

Food Quality and Safety Studies(21), Phytoestrogen effects and research(9), Probiotics and Fermented Foods(6), Nutrition, Health and Food Behavior(6), Tea Polyphenols and Effects(4)

Publications23 total

Heterofermentative lactic acid bacteria dominate in Korean commercial kimchi
Food Science and Biotechnology·2016· 31 citedOpen Access
Kimchi (Korean Fermented Vegetables) as a Probiotic Food
Elsevier eBooks·2015· 10 cited
Contributors
Elsevier eBooks·2015
Antiobesity effects of kimchi in diet-induced obese mice
Journal of Ethnic Foods·2015· 59 citedOpen Access
Antiobesity Effects of Kimchi Inoculated with Leuconostoc mesenteroides on Diet-Induced Obesity in C57BL/6J Mice
한국식품영양과학회 산업심포지움발표집·2014
Anticancer Effects of Kimchi Inoculated with Leuconostoc mesenteroides in the Mouse Model of Colitis-Associated Colorectal Cancer
한국식품영양과학회 산업심포지움발표집·2014
Doenjang prepared with mixed starter cultures attenuates azoxymethane and dextran sulfate sodium-induced colitis-associated colon carcinogenesis in mice
Journal of Carcinogenesis·2014· 29 citedOpen Access
Health Benefits of Kimchi (Korean Fermented Vegetables) as a Probiotic Food
Journal of Medicinal Food·2014· 440 cited
Fermentation Characteristics and Increased Functionality of Doenjang Prepared with Bamboo Salt
Journal of the Korean Society of Food Science and Nutrition·2013· 12 cited
Fermentation Properties and Increased Health Functionality of Kimchi by Kimchi Lactic Acid Bacteria Starters
Journal of the Korean Society of Food Science and Nutrition·2013· 43 cited
Analysis of Bacterial Communities in Korean Commercial Kimchis by Pyrosequencing Method
한국식품영양과학회 산업심포지움발표집·2013
Inhibitory Effects of Doenjang Prepared with Bamboo Salt on Induction of Acute Colitis in Mice
한국식품영양과학회 산업심포지움발표집·2012
Increased in vitro Anticancer Effects of Potassium Bamboo Salt
Journal of the Korean Society of Food Science and Nutrition·2012· 1 cited
Increased Qualities of Doenjang (Korean soybean paste) Prepared with Mixed Starter Cultures and Its Inhibitory Effects on Induction of Acute Colitis in Mice
The FASEB Journal·2012
Inhibitory effects of meju prepared with mixed starter cultures on azoxymethane and dextran sulfate sodium-induced colon carcinogenesis in mice
Journal of Carcinogenesis·2012· 15 citedOpen Access
Increased Quality Characteristics and Physiological Effects of Chunggukjang Fermented with Bacillus subtilis-SKm
Journal of the Korean Society of Food Science and Nutrition·2011· 13 cited
Increased fermentation qualities and functionalities of the grain type meju prepared with mixed starter cultures
한국식품영양과학회 산업심포지움발표집·2011
Increased intestinal health by feeding ienr fermented with mixed starter cultures of Aspergillus oryzae, Bacillus subtilis and Lactococcus lactis in rat
한국식품영양과학회 산업심포지움발표집·2011
Inhibitory effects of meju fermented with mixed starter cultures on induction of acute colitis in mice
한국식품영양과학회 산업심포지움발표집·2011
Increased quality and functionality of kimchi when fermented in Korean earthenware (onggi)
International Journal of Food Science & Technology·2011· 22 cited
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Frequent Co-authors

Kun‐Young Park(17), Hye-Sun Choi(6), Yanfei Zheng(5), Meizi Cui(3), Hee-Young Kim(3), Kyu-Young Yeo(3), Byung-Hee Ryu(3), Yeon‐Ju Bong(3), Kun-Young Park(2), Hye Sun Choi(2), Hyun Ah Lee(2), Kyung‐Hee Lee(2), Jihee Hwang(2), Jung‐Ho Choi(2), Hee‐Young Kim(2), Young‐Eun Lee(1), James W. Daily(1), Kyung Hee Lee(1), Ji-Hee Hwang(1), Jung-Ho Choi(1)