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Page 1
Health benefits of kimchi (Korean fermented vegetables) as a probiotic food.
J Med Food. 2014 Jan;17(1):6-20. doi: 10.1089/jmf.2013.3083.
J Med Food. 2014.
PMID: 24456350
Review.
Heterofermentative lactic acid bacteria dominate in Korean commercial kimchi.
Kim HY, Bong YJ, Jeong JK, Lee S, Kim BY, Park KY.
Kim HY, et al. Among authors: jeong jk.
Food Sci Biotechnol. 2016 Apr 30;25(2):541-545. doi: 10.1007/s10068-016-0075-x. eCollection 2016.
Food Sci Biotechnol. 2016.
PMID: 30263303
Free PMC article.
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Effect of Nanometric Lactobacillus plantarum in Kimchi on Dextran Sulfate Sodium-Induced Colitis in Mice.
Lee HA, Bong YJ, Kim H, Jeong JK, Kim HY, Lee KW, Park KY.
Lee HA, et al. Among authors: jeong jk.
J Med Food. 2015 Oct;18(10):1073-80. doi: 10.1089/jmf.2015.3509. Epub 2015 Aug 25.
J Med Food. 2015.
PMID: 26305853
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Doenjang prepared with mixed starter cultures attenuates azoxymethane and dextran sulfate sodium-induced colitis-associated colon carcinogenesis in mice.
Jeong JK, Chang HK, Park KY.
Jeong JK, et al.
J Carcinog. 2014 Jul 29;13:9. doi: 10.4103/1477-3163.137699. eCollection 2014.
J Carcinog. 2014.
PMID: 25191137
Free PMC article.
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Inhibitory effects of meju prepared with mixed starter cultures on azoxymethane and dextran sulfate sodium-induced colon carcinogenesis in mice.
Jeong JK, Chang HK, Park KY.
Jeong JK, et al.
J Carcinog. 2012;11:13. doi: 10.4103/1477-3163.100404. Epub 2012 Aug 30.
J Carcinog. 2012.
PMID: 23230391
Free PMC article.
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